Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils

Journal of Oleo Science

Volumn 63, Issue 8, 2014, Pages 811-822

  Dollah, Sarafhana ^a   Abdulkarim, Sabo Muhammad ^a   Ahmad, Siti Hajar ^a   Khoramnia, Anahita ^a   Ghazali, Hasanah Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Blending; Moringa oleifera seed oil; Physicochemical properties; Solid fat content; Vegetable oils

Indexed keywords

BLENDING; MELTING POINT; OIL SHALE; OLEIC ACID; PALM OIL; SATURATED FATTY ACIDS; VARIABLE FREQUENCY OSCILLATORS; VEGETABLE OILS;

DEGREE OF UNSATURATIONS; PARTIAL HYDROGENATION; PHYSICOCHEMICAL PROPERTY; SEED OIL; SOLID FAT CONTENT; THERMAL BEHAVIORS; THERMAL BEHAVIOURS; VIRGIN COCONUT OIL;

OILS AND FATS;

FATTY ACID; TRIACYLGLYCEROL; VEGETABLE OIL;

CHEMISTRY; FOOD; MORINGA OLEIFERA; PHYSICAL CHEMISTRY; PLANT SEED; TRANSITION TEMPERATURE;

FATTY ACIDS; FOOD; MORINGA OLEIFERA; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SEEDS; TRANSITION TEMPERATURE; TRIGLYCERIDES;

EID: 84905169357     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess13235     Document Type: Article

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