Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures

Food Chemistry

Volumn 91, Issue 4, 2005, Pages 731-736

  Mamat, Hasmadi ^a   Nor Aini, I ^b   Said, Mamot ^c   Jamaludin, Radzuan ^b  

^a UNIVERSITI MALAYSIA SABAH   (Malaysia)

^b Product Development and Advisory Service Division   (Malaysia)

^c UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Blending; Fractionation; Palm oil; Sunflower oil

Indexed keywords

IODINE; LINOLEIC ACID; PALM OIL; PALMITIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; SUNFLOWER OIL; TRIACYLGLYCEROL; TRIOLEIN;

ARTICLE; FRACTIONATION; LIPID COMPOSITION; PHYSICAL CHEMISTRY; TEMPERATURE DEPENDENCE;

HELIANTHUS;

EID: 13244278003     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.045     Document Type: Article

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