Results 31 to 40 of about 1,017 (168)

Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Jurnal Ilmu dan Teknologi Hasil Ternak, 2022
Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with ...
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih   +5 more
doaj   +1 more source

Quality parameters of sunflower oil and palm olein during multiple frying [PDF]

Journal of Agricultural Sciences (Belgrade), 2020
The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a
Paunović Dragana M., Demin Mirjana A., Petrović Tanja S., Marković Jovana M., Vujasinović Vesna B., Rabrenović Biljana B.   +5 more
doaj  

Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation

Journal of Food Quality, 2022
Oils and fats are susceptible to the oxidation of their unsaturated fatty acids during processing, storage, or handling. Oxidation reactions lead to serious damages to oil quality that makes it to be rejected by consumers for health issues and industries
Fabrice Tonfack Djikeng, Hilaire Macaire Womeni, Mallampalli Sri Lakshmi Karuna, Bernard Tiencheu, Aduni Ufuan Achidi, Michel Linder, Rachapudi Badari Narayana Prasad   +6 more
doaj   +1 more source

Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature

Food Science and Human Wellness, 2017
In this study, the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed. The oil was supplemented with the extract at concentrations 200–1800 ppm, and stored in the oven at 180 °C for 6 
Tonfack Djikeng Fabrice, Womeni Hilaire Macaire, Bala Krishna Marrapu, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad, Linder Michel   +5 more
doaj   +1 more source

THE EFFECTS OF DIFFERENT NANOPARTICLES IN PALM OIL OLEIN AS SOLID ADDITIVES [PDF]

Proceedings on Engineering Sciences, 2019
Palm oil olein and palm oil ester is well-known potential candidate in plant-based oil to replace the conventional mineral oil. Harvested all year round, the advantages and benefits initiate the palm oil to be used in varieties of application.
Mohamad Ali AHMAD, Izatul Hamimi ABDUL RAZAK1, Nadia Nurul Nabihah AHMAD FUAD, Khairul Syazwani SHAHRUDIN   +3 more
doaj   +1 more source

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

International Journal of Food Properties, 2019
In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats ...
Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan   +6 more
doaj   +1 more source

Evaluation on the tribological properties of palm olein in different loads applied using pin-on-disk tribotester [PDF]

Jurnal Tribologi, 2014
The vegetable oil based lubricant as lubricant in various applications were intensified and eyed by the industry due to its superior tribological properties, and has potential to replace petroleum based lubricants.
N. Sapawe, S. Syahrullail, M.I. Izhan
doaj  

Physico-chemical properties of blends of palm olein with other vegetable oils

Grasas y Aceites, 2010
Palm oil (olein) was blended with other edible oils for the enhancement of its market acceptability in terms of melting point depression and shelf life.
Bazlul Mobin Siddique, Anees Ahmad, Mohamad Hakimi Ibrahim, Sufia Hena, Mohd Rafatullah, Mohd Omar A. K   +5 more
doaj   +1 more source

Effect of Palm Oil, Palm Olein, Palm Kernel Oil and Their Blends on the Lipid Profile of Albino Rats

Journal of Applied Sciences and Environmental Management, 2021
Edible oils play an important role in the body as carriers of essential fatty acids, this essential fatty acids are not produced in the body but gotten from diet we consume.
O.B. Imoisi, V.O. Ezoguan, M.I. Imafidon
doaj   +1 more source

Crystallisation kinetics of palm stearin, palm kernel olein and their blends

LWT - Food Science and Technology, 2012
Abstract The kinetics of isothermal crystallisation of palm stearin, palm kernel olein and their blends (20–80 g/100 g palm stearin with 20 g/100 g increment) were determined using differential scanning calorimetry (DSC). The mechanism of crystallisation (n) was calculated by applying the Avrami equation using the crystallisation curves obtained at ...
Norizzah Abd. Rashid, Chong Chiew Let, Cheow Chong Seng, Zaliha Omar   +3 more
openaire   +1 more source