Results 171 to 180 of about 430,535 (229)

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. [PDF]

J Food Sci Technol, 2016
Prasanth Kumar PK, Jeyarani T, Gopala Krishna AG.   +2 more
europepmc   +1 more source

Catalytic Valorization of Palm-Based Fatty Acids into High-Performance Estolide Ester Lubricants. [PDF]

ACS Omega
Watcharapo P, Pitakjakpipop P, Anutrasakda W, Pitakjakpipop H.   +3 more
europepmc   +1 more source

Valorization of soursop flowers (Annona muricata L.) as potent source of natural antioxidants for stabilization of palm olein during accelerated storage. [PDF]

Food Sci Nutr, 2016
Womeni HM, Tonfack Djikeng F, Iruku NS, Karuna MS, Prasad RB, Linder M.   +5 more
europepmc   +1 more source

Effects of Oil Properties on Stability Behavior of High-Energy-Density Fat Emulsions. [PDF]

Foods
Xu X, Zeng W, Du M, Elbarbary A, Jin J, Wang X.   +5 more
europepmc   +1 more source

Stabilizing Nanoemulsions with Blended Biosurfactants: Role of Sophorolipids and Lecithin in Emulsion Performance. [PDF]

BioTech (Basel)
Leow YS, Awang Biak DR, Jamali NS, Teh HF, Abdullah N.   +4 more
europepmc   +1 more source

Comparative Bone-Protective Effects of Tocotrienol Isomers from Palm and Annatto in Dexamethasone-Induced Osteoporotic Male Rats. [PDF]

Int J Mol Sci
Ramli ESM, Ahmad F, Kamaruddin NA, Chin KY, Soelaiman IN, Pang KL.   +5 more
europepmc   +1 more source

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

Compositional and Thermal Characteristics of Palm Olein-Based Diacylglycerol in Blends With Palm Super Olein [PDF]

Food Research International, 2014
Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10–90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and ...
Tau Chuan Ling, Boon Kee Beh, Faridah Abas   +2 more
exaly   +2 more sources