Results 71 to 80 of about 195,999 (204)
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães +9 more
wiley +1 more source
Physicochemical Insights Into Structuring Olive Oil With Dry‐Fractionated Anhydrous Milk Fat
ABSTRACT Anhydrous milk fat (AMF) and its dry‐fractionated derivatives were evaluated as structurants for olive oil oleogels designed to reduce the overall saturated fat content compared to conventional solid fats. AMF was subjected to sequential dry fractionation at temperatures ranging from 5°C to 30°C to produce liquid and solid fractions differing ...
Konstantina Zampouni +4 more
wiley +1 more source
Penentuan Bilangan Iodin dalam Crude Palm Stearin dan Refined Bleached Deodorized Palm Stearin
Iodin value is also the quality parameter for fats and oil. Iodin value shows the level of unsaturation of oil and related to the unsaturated fatty acid contents in oil. The iodin value can be determined with Wijs method by using a mixture of cyclohexane
Panggabean, Andi Gilbert
core
Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil [PDF]
The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties.
Abdul Jamil, Nur ‘Athiyah
core
Palm oil spot-futures relation: Evidence from unrefined and refined products
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
SUMMARY Hydrogen sulfide (H2S) and its mediated protein persulfidation regulate fruit ripening. Fruit aroma, a key quality trait formed during ripening, largely determines consumer preferences. However, the mechanism by which H2S modulates aroma biosynthesis in pear remains unclear.
Zhuoyan Xu +7 more
wiley +1 more source
One of the parameters in determining an oil quality can be determined by using an iodine number analysis that represents the size of an oil's unsaturation. When the iodine number is higher, the higher the level of unsaturation of an oil, and it shows the
Annisa, Shella
core
Evaluation of RBD palm stearin as alternative lubricant for cold forward extrusion process [PDF]
A rapid growth in awareness level over environmental problems have brought researchers to find a substitute lubricant to reduce the use of mineral based lubricants.
S Syahrullail +5 more
core +1 more source
Polyurethane films were prepared from andiroba (Carapa guianensis) and buriti (Mauritia flexuosa) oil‐derived polyols, emphasizing their potential as bio‐based materials. UV–Vis analysis indicates the retention of carotenoid‐related chromophoric features within the polymer matrix.
João A. P. da Silva +5 more
wiley +1 more source
Iodine value analysis on RBD palm olein and RBD palm stearin
Studies and analyses were made to determine the degree of uncertainty in the iodine value estimation of refined, bleached, and deodorized (RBD) palm oil and after fractination (RBD palm olein and RBD palm stearin). At refining process and produce Refined Bleached Deodorized Palm Oil (RBDPO), enter the fractionation process will produce RBD palm olein ...
Lestari, Puji +2 more
openaire +2 more sources

