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Volumn 39, Issue 5, 2010, Pages 821-827

Palm stearin as low trans hard stock for margarine

Author keywords

Hyrdrgenated palm stearin; Palm oil kernel

Indexed keywords


EID: 78049231802     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (23)

References (14)
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  • 2
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    • Physical and textural evaluation of some shortening and margarines
    • deMan, L., deMan, J.M. & Blackman, B. 1989. Physical and textural evaluation of some shortening and margarines. J. Amer. In Oil Chem. Soc. 66: 128-131.
    • (1989) J. Amer. In Oil Chem. Soc. , vol.66 , pp. 128-131
    • DeMan, L.1    DeMan, J.M.2    Blackman, B.3
  • 3
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    • Palm oil in margarine and shortening
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    • Duns, M.L.1
  • 4
    • 0012327043 scopus 로고    scopus 로고
    • Margarine technology
    • edited by A. Karleskind, Paris: Lovoisier Publishing.
    • Faur, L. 1996. Margarine technology. In Oils and Fats Manual, Vol. 2, edited by A. Karleskind, 951-962. Paris: Lovoisier Publishing.
    • (1996) Oils and Fats Manual , vol.2 , pp. 951-962
    • Faur, L.1
  • 5
    • 67349094023 scopus 로고    scopus 로고
    • The production of an experimental table margarine enriched with conjugated linoleic acid (CLA): Physical properties
    • DOI 10.1007/s11746-009-1362-y.
    • Goli, S. A. M., Miskandar, M. S., Mahdi, K. & Javad, K. 2009. The production of an experimental table margarine enriched with conjugated linoleic acid (CLA): physical properties. J. Am Oil Chem Soc. DOI 10.1007/s11746-009- 1362-y.
    • (2009) J. Am Oil Chem Soc.
    • Goli, S.A.M.1    Miskandar, M.S.2    Mahdi, K.3    Javad, K.4
  • 6
    • 84950357799 scopus 로고
    • The measurement of the hardness of margarine fats with cone penetrometer
    • Haighton, A.J. 1965. The measurement of the hardness of margarine fats with cone penetrometer. J. Amer. Oil Chem. Soc. 36: 345-348.
    • (1965) J. Amer. Oil Chem. Soc. , vol.36 , pp. 345-348
    • Haighton, A.J.1
  • 7
    • 0001415207 scopus 로고
    • Blending, chilling and tempering of margarine and shortening
    • Haighton. A.J. 1976. Blending, chilling and tempering of margarine and shortening. J. Amer. Oil Chem. Soc. 53: 397-399.
    • (1976) J. Amer. Oil Chem. Soc. , vol.53 , pp. 397-399
    • Haighton, A.J.1
  • 8
    • 0036735994 scopus 로고    scopus 로고
    • Effect of scraped-surface tube cooler temperature on physical properties of palm oil margarine
    • Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. & Abdul Rahman, R. 2002. Effect of scraped-surface tube cooler temperature on physical properties of palm oil margarine. J. Amer. Oil Chem. Soc. 79: 931-936.
    • (2002) J. Amer. Oil Chem. Soc. , vol.79 , pp. 931-936
    • Miskandar, M.S.1    Che Man, Y.B.2    Yusoff, M.S.A.3    Abdul Rahman, R.4
  • 9
    • 14744292151 scopus 로고    scopus 로고
    • Palm oil crystallization: Effects of cooling time and oil content
    • DOI 10.1111/j.1745-4522.2004.01132.x
    • Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. & Abdul Rahman, R. 2004. Palm oil crystallization: effect of cooling and palm oil content. J. Food Lipids 11: 190-207. (Pubitemid 40329764)
    • (2004) Journal of Food Lipids , vol.11 , Issue.3 , pp. 190-207
    • Miskandar, M.S.1    Che, M.Y.B.2    Rahman, R.A.3    Aini, I.N.4    Yusoff, M.S.A.5
  • 11
    • 85060691908 scopus 로고    scopus 로고
    • P3.4, Determination of fatty acid methyl ester. P4.2, Determination of slip melting point. P4.9, Determination of solid fat content by pulsed nuclear magnetic resonance: Section 2 indirect method
    • edited by K. Ainie, W.L. Siew, I. Nor Aini, T.S. Tang, Y. Mokhtar, N.A. Ibrahim and Y.A. Tan, Kajang: Malaysian Palm Oil Board.
    • MPOB Test Methods. 2005. P3.4, Determination of fatty acid methyl ester. P4.2, Determination of slip melting point. P4.9, Determination of solid fat content by pulsed nuclear magnetic resonance: section 2 indirect method, MPOB Test Methods, edited by K. Ainie, W.L. Siew, I. Nor Aini, T.S. Tang, Y. Mokhtar, N.A. Ibrahim and Y.A. Tan, 308-383. Kajang: Malaysian Palm Oil Board.
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  • 12
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    • Effect of tempering on the physical properties of shortening
    • Moziar, C., deMan, J. M. & deMan, L. 1989. Effect of tempering on the physical properties of shortening. Can. Inst. Food Sci. Technol. J., 22: 238-242.
    • (1989) Can. Inst. Food Sci. Technol. J. , vol.22 , pp. 238-242
    • Moziar, C.1    DeMan, J.M.2    DeMan, L.3
  • 14
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    • Chemical and physical properties of palm oil and palm olein as affected by hydrogénation
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    • Yap, P.H.1    DeMan, J.M.2    DeMan, L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.