Results 51 to 60 of about 430,535 (229)
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 +5 more
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 +3 more
openaire +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
ProcessesDeep-fat frying remains the predominant method of food preparation; however, increasing concerns regarding health and sustainability have prompted the search for safer alternatives.
Tanja Z. Lužaić +4 more
semanticscholar +1 more source
Acta Biochimica Polonica, 2021 Palm olein (PO) and olive oil (OO) are widely consumed in the world. PO is considered harmful to health, whereas OO is considered healthy. The aim of the study was to compare the effects of consumption of these oils on antioxidant status and inflammation
Youzan Ferdinand Djohan +19 more
semanticscholar +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 10, Page 1179-1193, October 2026.ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source
Effect of repeatedly heated palm olein on blood pressure regulating enzymes activity and lipid peroxidation in rats [PDF]
, 2012 Background: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. Deep-fat frying process of dietary cooking oil plays a role in the generation of free radicals.
Jaarin, K. +3 more
core +3 more sources
Palm oil spot-futures relation: Evidence from unrefined and refined products
Agricultural Economics (AGRICECON), 2019 This study examines the palm oil spot-futures relation in terms of mean and volatility spillovers from 2010 to 2018. Based on the cross-correlation function of standardised residuals and its squared residuals, our results show: first, crude palm oil (CPO)
You-How Go, Wee-Yeap Lau
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
European Journal of Lipid Science and Technology, Volume 128, Issue 10, October 2026.Blends offer versatile application due to their broad and gradual melting range. Solid fat enhances structural rigidity and increases cupuaçu fat viscosity. ABSTRACT Fat blends have been utilized in the food industry to overcome technological limitations, ensuring greater stability and sensory quality of products, while also optimizing industrial ...
Beatriz de O. Matos +8 more
wiley +1 more source