Characterization of physicochemical and thermal properties and crystallization behavior of krabok (Irvingia Malayana) and rambutan seed fats

Journal of Oleo Science

Volumn 61, Issue 12, 2012, Pages 671-679

  Sonwai, Sopark ^a   Ponprachanuvut, Punnee ^a  

^a SILPAKORN UNIVERSITY   (Thailand)

Author keywords

Cocoa butter; Crystallization; Fat; Irvingia Malayana; Krabok; Rambutan; Solid fat content

Indexed keywords

COCOA BUTTER; FAT; IRVINGIA MALAYANA; KRABOK; RAMBUTAN; SOLID FAT CONTENT;

BEVERAGES; IODINE; OILS AND FATS; OLEIC ACID; THERMODYNAMIC PROPERTIES;

CRYSTALLIZATION;

LIPID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; GROWTH, DEVELOPMENT AND AGING; PHYSICAL CHEMISTRY; PLANT SEED; SAPINDACEAE; TEMPERATURE; TREE;

CHEMISTRY, PHYSICAL; CRYSTALLIZATION; LIPIDS; PLANT EXTRACTS; SAPINDACEAE; SEEDS; TEMPERATURE; TREES;

EID: 84870924823     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.61.671     Document Type: Article

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