Evaluation of functional fat from interesterified blends of butter oil and Moringa oleifera oil

Pakistan Journal of Nutrition

Volumn 11, Issue 9, 2012, Pages 725-729

  Nadeem, Muhammad ^a   Abdullah, Muhammad ^a   Javid, Arshad ^a   Arif, Atta Muhammad ^a   Mahmood, Tariq ^a  

^a UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

Author keywords

Butter oil; Cholesterol; Food security; Interesterification; Moringa oleifera oil; Peroxide value

Indexed keywords

CHOLESTEROL; IODINE DERIVATIVE; MORINGA OLEIFERA EXTRACT; PEROXIDE; SATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; BUTTER; CONTROLLED STUDY; FOOD PROCESSING; FOOD SECURITY; FUNCTIONAL FAT; FUNCTIONAL FOOD; INTERESTERIFICATION; LIQUID; MELTING POINT; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; SEPARATION TECHNIQUE; SOLID STATE;

MORINGA OLEIFERA;

EID: 84879264784     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2012.823.827     Document Type: Article

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