Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1549-1555

  Momeny, Elham ^a   Vafaei, Nazanin ^b   Ramli, Nazaruddin ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant activity; Cocoa butter equivalent; Interesterification; Mango seed oil; Palm oil mid fraction; Physicochemical properties

Indexed keywords

ANTI-OXIDANT ACTIVITIES; COCOA BUTTER; INTERESTERIFICATION; MANGO SEEDS; PHYSICOCHEMICAL PROPERTY;

COCOA; DIFFERENTIAL SCANNING CALORIMETRY; FRUITS; PALM OIL;

OILS AND FATS;

THEOBROMA; THEOBROMA CACAO;

EID: 84879600868     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12125     Document Type: Article

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