메뉴 건너뛰기




Volumn , Issue , 2012, Pages 377-391

The Physicochemical Properties of Palm Oil and Its Components

Author keywords

[No Author keywords available]

Indexed keywords

PHYSICOCHEMICAL PROPERTY;

EID: 84921934364     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-9818936-9-3.50016-2     Document Type: Chapter
Times cited : (31)

References (50)
  • 1
    • 34948836922 scopus 로고    scopus 로고
    • Palm oil
    • John Wiley & Sons, New York, F. Shadidi (Ed.), 6th ed.
    • Basiron Y. Palm oil. Bailey's Industrial Oil and Fat Products 2005, 333-429. John Wiley & Sons, New York, Vol 2. 6th ed. F. Shadidi (Ed.).
    • (2005) Bailey's Industrial Oil and Fat Products , vol.2 , pp. 333-429
    • Basiron, Y.1
  • 2
    • 0041126884 scopus 로고
    • Palm oil products-why and how to use them
    • Berger K. Palm oil products-why and how to use them. Food Technol 1986, 40(3):72-79.
    • (1986) Food Technol , vol.40 , Issue.3 , pp. 72-79
    • Berger, K.1
  • 3
    • 52649090179 scopus 로고    scopus 로고
    • Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids
    • Byung H.K., Lumor S.E., Akoh C.C. Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids. J. Agric. Food Chem 2008, 56:8195-8205.
    • (2008) J. Agric. Food Chem , vol.56 , pp. 8195-8205
    • Byung, H.K.1    Lumor, S.E.2    Akoh, C.C.3
  • 4
    • 0026205642 scopus 로고
    • Differential scanning calorimetry of confectionery fats. Pure Triglycerides: Effects of Cooling and Heating Rate Variation
    • Cebula D.J., Kevin W.S. Differential scanning calorimetry of confectionery fats. Pure Triglycerides: Effects of Cooling and Heating Rate Variation. J. Am. Oil Chem. Soc. 1991, 68:591-595.
    • (1991) J. Am. Oil Chem. Soc. , vol.68 , pp. 591-595
    • Cebula, D.J.1    Kevin, W.S.2
  • 7
    • 0000285523 scopus 로고
    • X-ray diffraction spectroscopy in the study of fat polymorphism
    • de Man J.M. X-ray diffraction spectroscopy in the study of fat polymorphism. Food Res. Int 1994, 25:471-476.
    • (1994) Food Res. Int , vol.25 , pp. 471-476
    • de Man, J.M.1
  • 8
    • 0025513187 scopus 로고
    • Short spacings and polymorphic forms of natural and commercial solid fats: A review
    • D'Souza V., deMan J.M., deMan L. Short spacings and polymorphic forms of natural and commercial solid fats: A review. J. Am. Oil Chem. Soc. 1990, 67:835-843.
    • (1990) J. Am. Oil Chem. Soc. , vol.67 , pp. 835-843
    • D'Souza, V.1    deMan, J.M.2    deMan, L.3
  • 10
    • 61649097568 scopus 로고    scopus 로고
    • Influence of monoglycerides on the crystallization behavior of palm oil
    • Fredrick E., Foubert I., Van De Sype J., Dewettinck K. Influence of monoglycerides on the crystallization behavior of palm oil. Cryst. Growth Des 2008, 8:1833-1839.
    • (2008) Cryst. Growth Des , vol.8 , pp. 1833-1839
    • Fredrick, E.1    Foubert, I.2    Van De Sype, J.3    Dewettinck, K.4
  • 11
    • 0003943681 scopus 로고
    • Oil palm
    • McGraw-Hill, New York, G. Robbelen, R.K. Downey, A. Ashri (Eds.)
    • Gascon J.P., Noiret J.M., Meunier J. Oil palm. Oil Crops of the World 1989, 475-495. McGraw-Hill, New York. G. Robbelen, R.K. Downey, A. Ashri (Eds.).
    • (1989) Oil Crops of the World , pp. 475-495
    • Gascon, J.P.1    Noiret, J.M.2    Meunier, J.3
  • 12
    • 0001264553 scopus 로고
    • Triglyceride profiles and melting properties of lipase-catalyzed transesterified palm stearin and coconut oil
    • Ghazali H.M., Maisarah A., Yusof S., Yusoff M.S.A.M. Triglyceride profiles and melting properties of lipase-catalyzed transesterified palm stearin and coconut oil. Asia Pacific J. Mol. Biol. Biotech 1995, 3:280-289.
    • (1995) Asia Pacific J. Mol. Biol. Biotech , vol.3 , pp. 280-289
    • Ghazali, H.M.1    Maisarah, A.2    Yusof, S.3    Yusoff, M.S.A.M.4
  • 13
    • 0022044643 scopus 로고
    • Determination of mono- and diglycerides in palm oil, olein and stearin
    • Goh E.M., Timms R.E. Determination of mono- and diglycerides in palm oil, olein and stearin. J. Am. Oil Chem. Soc. 1985, 62:730-734.
    • (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 730-734
    • Goh, E.M.1    Timms, R.E.2
  • 15
    • 0031125415 scopus 로고    scopus 로고
    • Effect of repeated heating on thermal behavior of crude palm oil
    • Haryati T., Che Man Y.B., Swe P.Z. Effect of repeated heating on thermal behavior of crude palm oil. J. Am. Oil Chem. Soc. 1997, 74:393-396.
    • (1997) J. Am. Oil Chem. Soc. , vol.74 , pp. 393-396
    • Haryati, T.1    Che Man, Y.B.2    Swe, P.Z.3
  • 16
    • 51249191259 scopus 로고
    • Studies in palm oil crystallization
    • Jacobsberg B., Ho O.C. Studies in palm oil crystallization. J. Am. Oil Chem. Soc. 1976, 53:609-617.
    • (1976) J. Am. Oil Chem. Soc. , vol.53 , pp. 609-617
    • Jacobsberg, B.1    Ho, O.C.2
  • 17
    • 51249183510 scopus 로고
    • The DSC thermal analysis of crystallization behavior in palm oil
    • Kawamura K. The DSC thermal analysis of crystallization behavior in palm oil. II, J. Am. Oil Chem. Soc. 1980, 57:48-52.
    • (1980) II, J. Am. Oil Chem. Soc. , vol.57 , pp. 48-52
    • Kawamura, K.1
  • 19
    • 0002473028 scopus 로고    scopus 로고
    • Crystallization and polymorphism of fats
    • Marcel Dekker, New York, C.C. Akoh, D.B. Min (Eds.)
    • Lawler P.J., Dimick P.S. Crystallization and polymorphism of fats. Food Lipids: Chemistry, Nutritional, and Biotechnology 1998, 229-250. Marcel Dekker, New York. C.C. Akoh, D.B. Min (Eds.).
    • (1998) Food Lipids: Chemistry, Nutritional, and Biotechnology , pp. 229-250
    • Lawler, P.J.1    Dimick, P.S.2
  • 20
    • 84942753001 scopus 로고
    • Food industry requirements for fats and oils: functional properties
    • AOCS Press, Champaign, IL, R. Przybylski, B.E. McDonald (Eds.)
    • Mag T.K. Food industry requirements for fats and oils: functional properties. Development and Processing of Vegetable Oils for Human Nutrition 1995, 36-46. AOCS Press, Champaign, IL. R. Przybylski, B.E. McDonald (Eds.).
    • (1995) Development and Processing of Vegetable Oils for Human Nutrition , pp. 36-46
    • Mag, T.K.1
  • 21
    • 33645114604 scopus 로고    scopus 로고
    • Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein
    • Miskandar M.S., Che Man Y., Rahman R.A., Aini I.N., Yusoff M.S.A. Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein. J. Food Lipids 2006, 13:57-72.
    • (2006) J. Food Lipids , vol.13 , pp. 57-72
    • Miskandar, M.S.1    Che Man, Y.2    Rahman, R.A.3    Aini, I.N.4    Yusoff, M.S.A.5
  • 23
    • 0008929193 scopus 로고
    • Interaction of triglycerides and diglycerides of palm oil
    • Okiy D.A. Interaction of triglycerides and diglycerides of palm oil. Oleagineux 1978, 33:625-628.
    • (1978) Oleagineux , vol.33 , pp. 625-628
    • Okiy, D.A.1
  • 24
    • 0020125633 scopus 로고
    • A spectrophotometric method for determination of solid fat content of palm oil
    • Ong A.S.H., Boey P.L., Ng C.M. A spectrophotometric method for determination of solid fat content of palm oil. J. Am. Oil Chem. Soc. 1982, 59:223-226.
    • (1982) J. Am. Oil Chem. Soc. , vol.59 , pp. 223-226
    • Ong, A.S.H.1    Boey, P.L.2    Ng, C.M.3
  • 25
    • 0001161788 scopus 로고
    • Developments in palm oil
    • Blackie Academic and Professional, London, R.J. Hamilton (Ed.)
    • Ong A.S.H., Choo Y.M., Ooi C.K. Developments in palm oil. Developments in Oils and Fats 1995, 153-191. Blackie Academic and Professional, London. R.J. Hamilton (Ed.).
    • (1995) Developments in Oils and Fats , pp. 153-191
    • Ong, A.S.H.1    Choo, Y.M.2    Ooi, C.K.3
  • 26
    • 0031211095 scopus 로고    scopus 로고
    • Triacylglycerol composition and structure in genetically modified sunflower and soybean oils
    • Reske J., Siebrecht J., Hazebroek J. Triacylglycerol composition and structure in genetically modified sunflower and soybean oils. J. Am. Oil Chem. Soc. 1997, 74:989-998.
    • (1997) J. Am. Oil Chem. Soc. , vol.74 , pp. 989-998
    • Reske, J.1    Siebrecht, J.2    Hazebroek, J.3
  • 27
    • 0002614981 scopus 로고
    • Phase transitions and transformations in food systems
    • Marcel Dekker, New York, R. Heldman, D.B. Lund (Eds.)
    • Roos Y.H. Phase transitions and transformations in food systems. Handbook of Food Engineering 1992, 145-197. Marcel Dekker, New York. R. Heldman, D.B. Lund (Eds.).
    • (1992) Handbook of Food Engineering , pp. 145-197
    • Roos, Y.H.1
  • 28
    • 0042218277 scopus 로고
    • Differential scanning calorimetry of palm kernel oil products
    • Rossell J.B. Differential scanning calorimetry of palm kernel oil products. J. Am. Oil Chem. Soc. 1975, 52:505-511.
    • (1975) J. Am. Oil Chem. Soc. , vol.52 , pp. 505-511
    • Rossell, J.B.1
  • 29
    • 0032205935 scopus 로고    scopus 로고
    • The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. morphology and polymorphism
    • Rousseau D., Marangoni A.G., Jeffrey K.R. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. morphology and polymorphism. J. Am. Oil Chem. Soc. 1998, 75:1833-1839.
    • (1998) J. Am. Oil Chem. Soc. , vol.75 , pp. 1833-1839
    • Rousseau, D.1    Marangoni, A.G.2    Jeffrey, K.R.3
  • 30
    • 0000601377 scopus 로고    scopus 로고
    • Solidification and phase transformation behavior of food fats-a review
    • Sato K. Solidification and phase transformation behavior of food fats-a review. Fett/Lipid 1999, 12:467-474.
    • (1999) Fett/Lipid , vol.12 , pp. 467-474
    • Sato, K.1
  • 31
    • 0000214267 scopus 로고
    • Partition coefficient of diglycerides in crystallization of palm oil
    • Siew W.L., Ng W. Partition coefficient of diglycerides in crystallization of palm oil. J. Am. Oil Chem. Soc. 1995, 72:591-595.
    • (1995) J. Am. Oil Chem. Soc. , vol.72 , pp. 591-595
    • Siew, W.L.1    Ng, W.2
  • 32
    • 0007196151 scopus 로고    scopus 로고
    • Characterisation of crystals in palm olein
    • Siew W.L., Ng W.L. Characterisation of crystals in palm olein. J. Sci. Food Agric. 1996, 70:212-216.
    • (1996) J. Sci. Food Agric. , vol.70 , pp. 212-216
    • Siew, W.L.1    Ng, W.L.2
  • 33
  • 34
    • 0034340328 scopus 로고    scopus 로고
    • The effects of phospholipids on crystallisation and crystal habit in triglycerides
    • Smith P.R. The effects of phospholipids on crystallisation and crystal habit in triglycerides. Eur. J. Lipid Sci. Technol 2000, 102:122-127.
    • (2000) Eur. J. Lipid Sci. Technol , vol.102 , pp. 122-127
    • Smith, P.R.1
  • 35
    • 0002767453 scopus 로고
    • Structure and composition of fats and oils
    • John Wiley & Sons, New York, D. Swern (Ed.), 4th ed.
    • Sonntag N.O.V. Structure and composition of fats and oils. Bailey's Industrial Oil and Fat Products 1979, 1-98. John Wiley & Sons, New York, Vol I. 4th ed. D. Swern (Ed.).
    • (1979) Bailey's Industrial Oil and Fat Products , vol.1 , pp. 1-98
    • Sonntag, N.O.V.1
  • 36
    • 0002487267 scopus 로고
    • Fat eutectics and crystallization
    • Chapman and Hall, London, S.T. Beckett (Ed.)
    • Talbot G. Fat eutectics and crystallization. Physicochemical Aspects of Food Processing 1995, 142-166. Chapman and Hall, London. S.T. Beckett (Ed.).
    • (1995) Physicochemical Aspects of Food Processing , pp. 142-166
    • Talbot, G.1
  • 37
    • 0009450204 scopus 로고
    • Malaysian palm oil chemical and physical characteristics
    • Tan B.K., Oh F.C.H. Malaysian palm oil chemical and physical characteristics. PORIM Technol 1981, 3:1-5.
    • (1981) PORIM Technol , vol.3 , pp. 1-5
    • Tan, B.K.1    Oh, F.C.H.2
  • 38
    • 0009450204 scopus 로고
    • Oleins and stearins from Malaysian palm oil chemical and physical characteristics
    • Tan B.K., Oh F.C.H. Oleins and stearins from Malaysian palm oil chemical and physical characteristics. PORIM Technol 1981, 4:1-6.
    • (1981) PORIM Technol , vol.4 , pp. 1-6
    • Tan, B.K.1    Oh, F.C.H.2
  • 40
    • 0033899933 scopus 로고    scopus 로고
    • Differential scanning calorimetric analysis of edible oils and fats: comparison of thermal properties and chemical composition
    • Tan C.P., Che Man Y.B. Differential scanning calorimetric analysis of edible oils and fats: comparison of thermal properties and chemical composition. J. Am. Oil Chem. Soc. 2000, 77:143-155.
    • (2000) J. Am. Oil Chem. Soc. , vol.77 , pp. 143-155
    • Tan, C.P.1    Che Man, Y.B.2
  • 41
    • 0036259184 scopus 로고    scopus 로고
    • Comparative differential scanning calorimetric analysis of vegetable oils: I. effects of heating rate variation
    • Tan C.P., Che Man Y.B. Comparative differential scanning calorimetric analysis of vegetable oils: I. effects of heating rate variation. Phytochem. Anal 2002, 13:129-141.
    • (2002) Phytochem. Anal , vol.13 , pp. 129-141
    • Tan, C.P.1    Che Man, Y.B.2
  • 42
    • 0036132546 scopus 로고    scopus 로고
    • Differential scanning calorimetric analysis of palm oil based products and coconut oil: effects of scanning rate variation
    • Tan C.P., Che Man Y.B. Differential scanning calorimetric analysis of palm oil based products and coconut oil: effects of scanning rate variation. Food Chem 2002, 76:89-102.
    • (2002) Food Chem , vol.76 , pp. 89-102
    • Tan, C.P.1    Che Man, Y.B.2
  • 43
    • 51249173129 scopus 로고
    • Palm kernel oil extraction-the Malaysian experience
    • Tang T.S., Teoh P.K. Palm kernel oil extraction-the Malaysian experience. J. Am. Oil Chem. Soc. 1985, 62:254-258.
    • (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 254-258
    • Tang, T.S.1    Teoh, P.K.2
  • 44
    • 0021548230 scopus 로고
    • Phase behaviour of fats and their mixtures
    • Timms R.E. Phase behaviour of fats and their mixtures. Progress Lipid Res. 1984, 23:1-38.
    • (1984) Progress Lipid Res. , vol.23 , pp. 1-38
    • Timms, R.E.1
  • 45
    • 51249176689 scopus 로고
    • Physical properties of oils and mixtures of oils
    • Timms R.E. Physical properties of oils and mixtures of oils. J. Am. Oil Chem. Soc. 1985, 62:241-249.
    • (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 241-249
    • Timms, R.E.1
  • 47
    • 0024664541 scopus 로고
    • Polymorphism of palm oil and palm oil products
    • Yap P.H., deMan J.M., deMan L. Polymorphism of palm oil and palm oil products. J. Am. Oil Chem. Soc. 1989, 66:693-697.
    • (1989) J. Am. Oil Chem. Soc. , vol.66 , pp. 693-697
    • Yap, P.H.1    deMan, J.M.2    deMan, L.3
  • 48
    • 51249182846 scopus 로고
    • Palm kernel and coconut oils: analytical characteristics, process technology and uses
    • Young F.V.K. Palm kernel and coconut oils: analytical characteristics, process technology and uses. J. Am. Oil Chem. Soc. 1983, 60:374-379.
    • (1983) J. Am. Oil Chem. Soc. , vol.60 , pp. 374-379
    • Young, F.V.K.1
  • 49
    • 0010768715 scopus 로고    scopus 로고
    • Effects of endogenous minor components on the oxidative stability of vegetable oils
    • Zambiazi R.C., Przybylski R. Effects of endogenous minor components on the oxidative stability of vegetable oils. Lipid Technol 1998, 12(5):58-62.
    • (1998) Lipid Technol , vol.12 , Issue.5 , pp. 58-62
    • Zambiazi, R.C.1    Przybylski, R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.