Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative

Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative

Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in conf...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Akanda, Md Jahurul Haque, Soon, Y., Shaarani, Sharifudin Md, Mamat, Hasmadi, Mansoor, A.H., Sarker, Md Zaidul Islam, Lee, J.S., Ali, Md. Eaqub, Ghafoor, Kashif, Zzaman, Wahidu, Jinap, Selamat
التنسيق:	مقال
منشور في:	Wiley 2018
الموضوعات:	Q Science (General)

مواد مشابهة

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
حسب: Md Jahurul Haque Akanda, وآخرون
منشور في: (2018)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
حسب: Md Jahurul Haque Akanda, وآخرون
منشور في: (2019)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
حسب: M. H. A., Jahurul, وآخرون
منشور في: (2019)

Valuable components of bambangan fruit (Mangifera pajang) and its coproducts: a review
حسب: Md Jahurul Haque Akanda, وآخرون
منشور في: (2019)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
حسب: Akanda, Md. Jahurul Haque, وآخرون
منشور في: (2018)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
حسب: Akanda, Md Jahurul Haque, وآخرون
منشور في: (2018)

Optimization of fat yield of Bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
حسب: Md Jahurul Haque Akanda, وآخرون
منشور في: (2018)

Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
حسب: Jahurul Haque Akanda, وآخرون
منشور في: (2019)

Valuable components of bambangan fruit (Mangifera pajang) and its coproducts: a review
حسب: M. H. A., Jahurul, وآخرون
منشور في: (2019)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
حسب: Jahurul M.H.A, وآخرون
منشور في: (2018)

Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
حسب: M.R. Norazlina, وآخرون
منشور في: (2021)

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
حسب: Akanda, Md Jahurul Haque, وآخرون
منشور في: (2018)

Effect of heat treatment on physicochemical properties of bambangan (Mangifera pajang) fruit juice
حسب: Jumardi Roslan, وآخرون
منشور في: (2021)

Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice
حسب: Roslan, Jumardi, وآخرون
منشور في: (2021)

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
حسب: Jahurul M.H.A, وآخرون
منشور في: (2018)

Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
حسب: Norazlina Mohammad Ridhwan, وآخرون
منشور في: (2023)

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
حسب: Norazlina Md Ridhwan, وآخرون
منشور في: (2020)

Development of bambangan (Mangifera pajang) carbonated drink
حسب: Benjamin, M. A. Z., وآخرون
منشور في: (2021)

Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers
حسب: Md Jahurul Haque Akanda, وآخرون
منشور في: (2017)

Fatty acid, triacylglycerol compositions, and crystalline structure of bambangan (mangifera pajang) seed fat extracted using different solvent
حسب: Norazlina, M.R, وآخرون
منشور في: (2022)

Valorization of bambangan (Mangifera pajang) by-product by extraction of mangiferin using ultrasonic assisted extraction
حسب: Ahmad Hazim Abdul Aziz, وآخرون
منشور في: (2024)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
حسب: Jahurul, M. H. A., وآخرون
منشور في: (2017)

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications
حسب: Norazlina Md Ridhwan, وآخرون
منشور في: (2020)

Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
حسب: Akanda, Md. Jahurul Haque, وآخرون
منشور في: (2013)

Effect of heat treatment on rheological properties of bambangan (Mangifera pajang Kosterm) fruit juice
حسب: Jumardi Roslan, وآخرون
منشور في: (2020)

Phytochemicals and antiooxidant activity of different parts of bambangan (Mangifera pajang) and tarap (artocarpus odoratissimus)
حسب: Rahmat , Asmah, وآخرون
منشور في: (2009)

Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)
حسب: Abu Bakar, Mohd Fadzelly, وآخرون
منشور في: (2009)

Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
حسب: Azzatul F., وآخرون
منشور في: (2020)

Hard cocoa butter replacers from mango seed fat and palm stearin
حسب: Jahurul, Md. Haque Akanda, وآخرون
منشور في: (2014)

Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of mangifera pajang seed fat
حسب: Norazlina M. R., وآخرون
منشور في: (2021)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
حسب: Jahurul, M.H.A., وآخرون
منشور في: (2017)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
حسب: Akanda, Mohamed Jahurul Haque, وآخرون
منشور في: (2013)

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
حسب: Jahurul, Md. Haque Akanda, وآخرون
منشور في: (2014)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
حسب: Sarker, Md. Zaidul Islam
منشور في: (2003)

Identification and quantification of phenolic compounds in bambangan (Mangifera pajang Kort.) peels and their free radical scavenging activity.
حسب: Hassan, Fouad Abdulrahman, وآخرون
منشور في: (2011)

Comparison of chemical composition, antimicrobial and antioxidant activities of essential oils extracted from different parts of Bambangan (Mangifera pajang) fruit
حسب: Lam, Nyee Fan, وآخرون
منشور في: (2018)

Comparison of Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils Extracted from Different Parts of Bambangan (Mangifera pajang) Fruit
حسب: Lam, Nyee Fan, وآخرون
منشور في: (2018)

Selective cytotoxic activity of methyl-3,4,5-trihydroxybenzoate isolated from kernel of bambangan (mangifera pajang)
حسب: Rahim, A. Che, وآخرون
منشور في: (2018)

Selective cytotoxic activity of methyl-3,4,5-trihydroxybenzoate isolated from Kernel of Bambangan (Mangifera pajang)
حسب: Rahim, A. Che, وآخرون

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
حسب: Azzatul F., وآخرون
منشور في: (2020)