메뉴 건너뛰기




Volumn 22, Issue 3, 2015, Pages 1227-1233

Physicochemical properties of canola oil, olive oil and palm olein blends

Author keywords

Canola oil; Oil blends; Olive oil; Palm olein; Physicochemical properties

Indexed keywords

BRASSICA NAPUS VAR. NAPUS;

EID: 84930252254     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (43)

References (32)
  • 2
    • 84862198296 scopus 로고    scopus 로고
    • Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips
    • Abdulkarim, S. M., Myat, M. W. and Ghazali, H. M. 2010. Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. Journal of Agricultural Science 2(4): 18-29.
    • (2010) Journal of Agricultural Science , vol.2 , Issue.4 , pp. 18-29
    • Abdulkarim, S.M.1    Myat, M.W.2    Ghazali, H.M.3
  • 3
    • 34447629699 scopus 로고    scopus 로고
    • Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
    • Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K. S. and Ghazali, H. M. 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Journal of Food Chemistry 105: 1382-1389.
    • (2007) Journal of Food Chemistry , vol.105 , pp. 1382-1389
    • Abdulkarim, S.M.1    Long, K.2    Lai, O.M.3    Muhammad, S.K.S.4    Ghazali, H.M.5
  • 4
    • 85066361656 scopus 로고
    • Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign
    • American Oil Chemists' Society (AOCS). 1981. Method Cc 11-53. Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign.
    • (1981) Method Cc 11-53
  • 5
    • 85066361435 scopus 로고
    • Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign
    • American Oil Chemists' Society (AOCS). 1993a. Method Cc 6-25. Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign.
    • (1993) Method Cc 6-25
  • 6
    • 84930245926 scopus 로고
    • Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign
    • American Oil Chemists' Society (AOCS). 1993b. Method Ca 5a-40. Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign.
    • (1993) Method Ca 5a-40
  • 7
    • 84930238660 scopus 로고
    • Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign
    • American Oil Chemists' Society (AOCS). 1993c. Method Cd 1d-92. Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign.
    • (1993) Method Cd 1d-92
  • 8
    • 85066394191 scopus 로고
    • Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign
    • American Oil Chemists' Society (AOCS). 1993d. Method Cd 8-53. Official Methods and Recommended Practices of the American Oil Chemists' Society Champaign.
    • (1993) Method Cd 8-53
  • 11
    • 0032103515 scopus 로고    scopus 로고
    • A study on vegetable oil blends
    • Chu, Y. H. and Kung, Y. L. 1998. A study on vegetable oil blends. Journal of Food Chemistry 62(2): 191-195.
    • (1998) Journal of Food Chemistry , vol.62 , Issue.2 , pp. 191-195
    • Chu, Y.H.1    Kung, Y.L.2
  • 12
    • 84875050293 scopus 로고    scopus 로고
    • Fatty acids composition of four different vegetable oils (red palm olein, palm olein, corn oil and coconut oil) by gas chromatography
    • Dauqan, E. M. A., Abdullah S, H., Aminah, A. and Kasim Z. M. 2011. Fatty acids composition of four different vegetable oils (red palm olein, palm olein, corn oil and coconut oil) by gas chromatography. International Conference on Chemistry and Chemical Engineering 14: 31-34.
    • (2011) International Conference on Chemistry and Chemical Engineering , vol.14 , pp. 31-34
    • Dauqan, E.M.A.1    Abdullah, S.H.2    Aminah, A.3    Kasim, Z.M.4
  • 14
    • 0032625615 scopus 로고    scopus 로고
    • Effects of free fatty acids on oxidative stability of vegetable oil
    • Frega, N., Mozzon, M. and Lercker, G. 1999. Effects of free fatty acids on oxidative stability of vegetable oil. Journal of American Oil Chemists' Society 76(3): 325-329.
    • (1999) Journal of American Oil Chemists' Society , vol.76 , Issue.3 , pp. 325-329
    • Frega, N.1    Mozzon, M.2    Lercker, G.3
  • 15
    • 38149102572 scopus 로고    scopus 로고
    • How relevant is the ratio of dietary omega-6 to omega-3 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study
    • Griffin, B. A. 2008. How relevant is the ratio of dietary omega-6 to omega-3 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study. Journal of Current Opinion in Lipidology 19 (1): 57-62.
    • (2008) Journal of Current Opinion in Lipidology , vol.19 , Issue.1 , pp. 57-62
    • Griffin, B.A.1
  • 17
    • 84865725527 scopus 로고    scopus 로고
    • Heat-oxidation stability of palm oil blended with extra virgin olive oil
    • Leonardis A. D. and Macciola V. 2012. Heat-oxidation stability of palm oil blended with extra virgin olive oil. Journal of Food Chemistry 135:1769-1776.
    • (2012) Journal of Food Chemistry , vol.135 , pp. 1769-1776
    • Leonardis, A.D.1    Macciola, V.2
  • 18
    • 27644434292 scopus 로고    scopus 로고
    • Physicochemical properties of palm olein fractions as a function of diglyceride content in the starting material
    • Long, K., Jamary, M. A., Ishak, A., Yeok, L. J., Abd Latit, R. A., Ahmadilfitri, et al. 2005. Physicochemical properties of palm olein fractions as a function of diglyceride content in the starting material. European Journal Lipid Science Technology 107(10):754-761.
    • (2005) European Journal Lipid Science Technology , vol.107 , Issue.10 , pp. 754-761
    • Long, K.1    Jamary, M.A.2    Ishak, A.3    Yeok, L.J.4    Abd Latit, R.A.5    Ahmadilfitri6
  • 19
    • 85066377601 scopus 로고    scopus 로고
    • Faculty of Food Science and Technology, University Putra Malalysia
    • Mai, C. T. Q. 2012. Physicochemical study on blended oils. Faculty of Food Science and Technology, University Putra Malalysia.
    • (2012) Physicochemical study on blended oils
    • Mai, C.T.Q.1
  • 21
    • 78649447727 scopus 로고    scopus 로고
    • Influence of extended storage in fuel properties of methyl esters prepared from canola, palm, soybean and sunflower oils
    • Moser, B. R. 2011. Influence of extended storage in fuel properties of methyl esters prepared from canola, palm, soybean and sunflower oils. Journal of Renewable Energy 36 (4): 1221-1226.
    • (2011) Journal of Renewable Energy , vol.36 , Issue.4 , pp. 1221-1226
    • Moser, B.R.1
  • 22
    • 12344317926 scopus 로고    scopus 로고
    • Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men
    • Mozaffarian, D., Ascherio, A., Hu, F. B., Stampfer, M. J., Willett, W. C., Siscovick, D. S. and Rimm, E. B. 2005. Interplay Between Different Polyunsaturated Fatty Acids and Risk of Coronary Heart Disease in Men. Circulation 111 (2): 157-64.
    • (2005) Circulation , vol.111 , Issue.2 , pp. 157-164
    • Mozaffarian, D.1    Ascherio, A.2    Hu, F.B.3    Stampfer, M.J.4    Willett, W.C.5    Siscovick, D.S.6    Rimm, E.B.7
  • 23
    • 0002713731 scopus 로고    scopus 로고
    • Lipids
    • Fennema, O. R.; Ed. Marcel Dekker, New York
    • Nawar, W. W. 1996. Lipids. In: Food Chemistry. Fennema, O. R.; Ed. Marcel Dekker, New York.
    • (1996) Food Chemistry
    • Nawar, W.W.1
  • 25
    • 0035533397 scopus 로고    scopus 로고
    • High n-6 to n-3 ratio of dietary fatty acids rather than serum cholesterol as a major risk factor for coronary heart disease
    • Okuyama H. 2001. High n-6 to n-3 ratio of dietary fatty acids rather than serum cholesterol as a major risk factor for coronary heart disease. European Journal of Lipid Science and Technology 103 (6): 418-422.
    • (2001) European Journal of Lipid Science and Technology , vol.103 , Issue.6 , pp. 418-422
    • Okuyama, H.1
  • 27
    • 76149121560 scopus 로고    scopus 로고
    • Effect of blends of Palm-Jatropha-Pongamia biodiesels on cloud point and pour point
    • Sarin, A., Arora, R., Singh, N. P., Sarin, R., Malhotra, R. K. and Kundu, K. 2009. Effect of blends of Palm-Jatropha-Pongamia biodiesels on cloud point and pour point. Journal of Energy 34: 2016-2021.
    • (2009) Journal of Energy , vol.34 , pp. 2016-2021
    • Sarin, A.1    Arora, R.2    Singh, N.P.3    Sarin, R.4    Malhotra, R.K.5    Kundu, K.6
  • 30
    • 0032969223 scopus 로고    scopus 로고
    • Interaction of packaging materials and vegetable oils: oil stability
    • Tawfik, M. S. and Huyghebaert, A. 1999. Interaction of packaging materials and vegetable oils: oil stability. Journal of Food Chemistry 64: 451-459.
    • (1999) Journal of Food Chemistry , vol.64 , pp. 451-459
    • Tawfik, M.S.1    Huyghebaert, A.2
  • 31
    • 85066378076 scopus 로고    scopus 로고
    • Crystallization behavior of palm oleins
    • Wai Lin S. and Wee Lam Ng. 1996. Crystallization behavior of palm oleins. Journal Elaeis 8(2): 75-82.
    • (1996) Journal Elaeis , vol.8 , Issue.2 , pp. 75-82
    • Wai Lin, S.1    Wee Lam, N.2
  • 32
    • 34548803928 scopus 로고    scopus 로고
    • The role of dietary n-6 fatty acids in the prevention of cardiovascular disease
    • Willett W. C. 2007. The role of dietary n-6 fatty acids in the prevention of cardiovascular disease. Journal of Cardiovascular Medicine 8(1): 42-45.
    • (2007) Journal of Cardiovascular Medicine , vol.8 , Issue.1 , pp. 42-45
    • Willett, W.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.