Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend...

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Xehetasun bibliografikoak
Egile Nagusiak: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Ghafoor, Kashif, Abd Kadir, Mohd Omar
Formatua: Artikulua
Hizkuntza:English
English
Argitaratua: Elsevier 2014
Gaiak:
QD Chemistry
Sarrera elektronikoa:http://irep.iium.edu.my/33160/1/1-s2.0-S096399691300598X-main.pdf
http://irep.iium.edu.my/33160/4/33160_Characterization%20of%20crystallization%20and%20melting%20profiles_SCOPUS.pdf

Internet

http://irep.iium.edu.my/33160/1/1-s2.0-S096399691300598X-main.pdf
http://irep.iium.edu.my/33160/4/33160_Characterization%20of%20crystallization%20and%20melting%20profiles_SCOPUS.pdf

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