Results 201 to 210 of about 430,535 (229)
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Influence of palm olein on protein utilisation in the growing rat
International Journal of Food Sciences and Nutrition, 1999In view of our preliminary findings that refined palm oil (RPOL) enhanced protein utilisation, and because of the growing importance of palm oil in human diets, two separate studies were conducted. The first study aimed to investigate the effect of the palm oil source and fraction on protein utilisation, as determined by net protein utilization (NPU ...
C J, Henry +2 more
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Journal of the Science of Food and Agriculture, 2000
Palm oil is widely used as a cooking medium. This study was undertaken to examine whether extensive use leading to the formation of polar compounds has any effect on calcium and phosphorus balances. Three isocaloric diets containing 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying uses (PF) without turnover, and which ...
Ana M P�rez-Granados +2 more
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Palm oil is widely used as a cooking medium. This study was undertaken to examine whether extensive use leading to the formation of polar compounds has any effect on calcium and phosphorus balances. Three isocaloric diets containing 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying uses (PF) without turnover, and which ...
Ana M P�rez-Granados +2 more
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Hydrolysis of palm olein catalyzed by solid heteropolyacids
Journal of the American Oil Chemists' Society, 2002AbstractThe hydrolysis activity of superacids on palm olein, including tungstophosphoric acid and molybdophosphoric acid and their partially ion‐exchanged cesium (Cs) salt, were investigated and compared with macroporous cation‐exchanged resin and aluminum‐incorporated mesoporous molecular sieve.
C. J. Yow, K. Y. Liew
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Crystallization behavior of andiroba oil and palm olein blends
Food ChemistryThe aim of this study was to produce andiroba oil (AO) and palm olein (OL) blends, and characterize their thermal, rheological and crystallization behavior. AO and OL are mainly composed of oleic (45.9-47.0 %), palmitic (28.1-35.5 %), linoleic (10.2-10.8 %) and stearic (4.8-9.2 %) acids.
Priscila Dayane de Freitas, Santos +3 more
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Chemical and Physical Properties of Palm Oil and Palm Olein as Affected by Hydrogenation
Canadian Institute of Food Science and Technology Journal, 1989Abstract Palm oil and palm olein were hydrogenated with a commercial nickel catalyst at 175°C and 103 kPa hydrogen pressure. The hydrogenation rate was higher with palm olein. With palm oil the maximum level of trans isomers, 19%, was obtained at iodine value 27. With palm olein the maximum trans level was 24% at iodine value 31.
P.H. Yap, J.M. deMan, L. deMan
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Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagrams
European Journal of Lipid Science and Technology, 2010AbstractThe binary and ternary phase behaviors of mixtures of palm kernel oil (PKO), palm stearin (POs), and palm olein (POo) were studied using isosolid diagrams. Both PKO/POs and PKO/POo binaries displayed eutectic behavior at high temperature, while binary POs/POo mixture showed good compatibility and only slight monotectic effect was observed at ...
Sheng‐Li Zhou +7 more
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Preparation of Palm Olein Enriched With Medium Chain Fatty Acids by Lipase Acidolysis
Food Chemistry, 2012 Medium chain (MC) fatty acids, caprylic (C8:0) and capric (C10:0) were incorporated into palm olein by 1,3-specific lipase acidolysis, up to 36% and 43%, respectively, when added as mixtures or individually after 24 h.
Yella Reddy, S., Mounika, Chnadhapuram
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Food Research International
Palm olein is an industrially established fraction, obtained in large quantities during fractionation, yet still underexplored in the formulation of lipid systems. Being liquid at room temperature, it presents limitations for applications requiring solid characteristics. There is a growing demand for more sustainable specialty fats, with an emphasis on
Thayná Torres, da Silva +3 more
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Palm olein is an industrially established fraction, obtained in large quantities during fractionation, yet still underexplored in the formulation of lipid systems. Being liquid at room temperature, it presents limitations for applications requiring solid characteristics. There is a growing demand for more sustainable specialty fats, with an emphasis on
Thayná Torres, da Silva +3 more
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Palm oil and palm olein frying applications.
Asia Pacific journal of clinical nutrition, 2006Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets.
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