Results 131 to 140 of about 1,017 (168)

Comparative analysis of molecular and chromatographic methods for detecting palm oil adulteration in yogurt. [PDF]

Sci Rep
Dowlatabadi M, Mortazavi SA, Ravansalar H, Saeidi Asl MR, Pedram Nia A.   +4 more
europepmc   +1 more source

Physicochemical and Perceived Olfactory Changes in Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Oil Under Domestic Cooking Temperatures. [PDF]

Foods
Chang KA, Leong SY, Chew LY, Lim CQ, Lim MJ, Ong Z, Chan SW.   +6 more
europepmc   +1 more source

Black soldier fly larval oil as a renewable substrate for tailored PHA production. [PDF]

Sci Rep
Keshaini S, Zainab-L I, Sudesh K.
europepmc   +1 more source

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The effect of red palm olein and refined palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects

Thrombosis Research, 2004
Little is known about the physiological effects of red palm olein (RPO). The effects of red palm olein and palm olein (POL) compared to sunflower oil (SFO), on lipids, haemostatic factors and fibrin network characteristics in hyperfibrinogenaemic volunteers were investigated.
Marlien Pieters, Welma Oosthuizen, Johann C Jerling   +2 more
exaly   +3 more sources

Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein

Journal of the American Oil Chemists' Society, 2007
AbstractThe main goal of this work was to investigate the stability of standard palm olein (SPOo) and special quality palm olein (SQPOo) under continuous frying conditions. The rate of free fatty acid (FFA) formation was slightly higher for SPOo than SQPOo during 56 h of frying.
Azmil Haizam Ahmad Tarmizi, Razali Ismail   +1 more
openaire   +1 more source

On the fractional crystallization of palm olein: Solid solutions and eutectic solidification

Food Research International, 2010
In this contribution, the nature of particular crystal growth behavior observed in industrial dry fractionation of palm olein is further elucidated. Refined palm olein was prepared with three different concentrations of tripalmitoyl-glycerol (0.6%, 0.8% and 1%) and crystallized under stirring at 13, 15 and 17 °C to study the effect of internal seeding ...
Calliauw, Gijs, Fredrick, Eveline, Gibon, Véronique, Greyt, Wim D., Wouters, Johan, Foubert, Imogen, Dewettinck, Koen   +6 more
openaire   +2 more sources

Characterisation of Crystals in Palm Olein

Journal of the Science of Food and Agriculture, 1996
The composition of the crystals obtained during the storage of palm olein between 28 and 10°C were analysed by gas-liquid and high-performance liquid chromatography. The crystals were of the β form, and consisted of a high-melting component and a low-melting component.
Wai-Lin Siew, Wee-Lam Ng
openaire   +1 more source

Cold stability of red palm oleins

Journal of the American Oil Chemists' Society, 1998
AbstractCold stability of crude and refined red palm oleins was investigated. Single‐ and double‐fractionated crude as well as refined single‐ and double‐fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h, whereas commercial red palm oleins remained stable for more than 5 h at 5°C.
I. NorAini, H. Hanirah, W. L. Siew, M. S. A. Yusoff   +3 more
openaire   +1 more source

Evaluation of Palm Olein as Shaft Lubricant

Applied Mechanics and Materials, 2016
The demand and usage of vegetable oil utilization in lubricants for many applications increased prompting by continued growing environmental concerns. Today, vegetable oil attracts attention as biodegradable alternates for synthetic esters because they are cheaper and can be obtained from sources that are renewable.
Norzahir Sapawe, Samion Syahrullail, Farizudin Muhammad   +2 more
openaire   +1 more source