Results 191 to 200 of about 430,535 (229)

Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents

, 2021
This study was carried out to determine the effect of intermittent frying of French fries using four different types of frying media on the media quality as well as 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in frying oils and
Raznim Arni Abd Razak, Azmil Haizam Ahmad Tarmizi, A. Kuntom, M. Sanny, Intan Safinar Ismail   +4 more
semanticscholar   +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

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

Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: Fat crystal-membrane interactions insights.

Food Chemistry
With the development of the new tea drink market and increasing public attention to health, low-saturated fat aerated emulsions are becoming more popular. However, low saturation levels can easily lead to poor whipping capabilities.
Peng-Kai Xie, Junqi Lai, Yee-Ying Lee, Rui Xie, Tong He, Chin-Ping Tan, Yong Wang, Zhen Zhang   +7 more
semanticscholar   +1 more source

Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein

LWT, 2021
High oleic red palm olein (HORO) is a novel oil extracted from fruits of the hybrid palm Elaeis oleifera x Elaeis guineensis. The crude oil, from which HORO is fractionated, contains higher oleic acid levels, carotenes (pro-vitamin-A), and ⍺-tocopherol ...
Melissa Perez-Santana, G. Cagampang, L. Gu, Ian S. MacIntosh, S. Percival, A. MacIntosh   +5 more
semanticscholar   +1 more source

Effect of Enzymatic Interesterification on Melting Point of Palm Olein

Applied Biochemistry and Biotechnology, 2003
Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high ...
Atif A A, Yassin, Ibrahim O, Mohamed, Mohd N, Ibrahim, Mohd S A, Yusoff   +3 more
openaire   +2 more sources

Improved compatibility of palm olein and palm kernel stearin via enzymatic interesterification: Effect of newly-formed triacylglycerols.

Food Research International
Lipid compatibility refers to the ability of lipids to blend homogeneously without phase separation. Interesterification has been widely used to improve compatibility among different types of lipids; however, the effect of the newly-formed ...
Dubing Yang, Yee-Ying Lee, Yu-Xia Lu, Ying Huang, Zaizhu Lou, Yong Wang, Zhen Zhang   +6 more
semanticscholar   +1 more source

Effect of butylated hydroxyanisole and α‐tocopherol on the oxidative stability of palm olein during microwave heating

International Journal of Food Science & Technology
The consumption of oxidised oil had been linked with health issues such as heart diseases, neurodegenerative diseases, and cancer. This study aimed to evaluate the effect of natural and synthetic antioxidants on palm olein during microwave heating.
Y. How, K. Nyam, Wei-Xin Soo
semanticscholar   +1 more source

Changes in serum lipids following consumption of coconut oil and palm olein oil: A sequential feeding crossover clinical trial.

Diabetes & metabolic syndrome
BACKGROUND High incidence of cardiovascular disease (CVD) in South Asia is linked to genetic predisposition and diets high in saturated fatty acids (SFAs). Increased CVD prevalence correlates with rising palm oil consumption in some South Asian countries,
Hasinthi Swarnamali, P. Ranasinghe, R. Jayawardena   +2 more
semanticscholar   +1 more source

Genetic incorporation of oil-utilizing ability in Cupriavidus malaysiensis USMAA2-4 for sustainable polyhydroxyalkanoates production from palm olein and 1-pentanol.

Journal of Biotechnology, 2021
The sustainability in polyhydroxyalkanoates (PHA) production is drawing increasing attention as the effort to increase the economic feasibility for commercialization pursues.
Hau Seung Jeremy Wong, Kai-Hee Huong, Shafie Nur Asilla Hani, A. Amirul   +3 more
semanticscholar   +1 more source