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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	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
Định dạng:	Bài viết
Được phát hành:	Wiley 2018
Những chủ đề:	Q Science (General)

Những quyển sách tương tự

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
Bằng: Md Jahurul Haque Akanda, et al.
Được phát hành: (2018)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
Bằng: Md Jahurul Haque Akanda, et al.
Được phát hành: (2019)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
Bằng: M. H. A., Jahurul, et al.
Được phát hành: (2019)

Valuable components of bambangan fruit (Mangifera pajang) and its coproducts: a review
Bằng: Md Jahurul Haque Akanda, et al.
Được phát hành: (2019)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
Bằng: Akanda, Md. Jahurul Haque, et al.
Được phát hành: (2018)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
Bằng: Akanda, Md Jahurul Haque, et al.
Được phát hành: (2018)

Optimization of fat yield of Bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
Bằng: Md Jahurul Haque Akanda, et al.
Được phát hành: (2018)

Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
Bằng: Jahurul Haque Akanda, et al.
Được phát hành: (2019)

Valuable components of bambangan fruit (Mangifera pajang) and its coproducts: a review
Bằng: M. H. A., Jahurul, et al.
Được phát hành: (2019)

Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
Bằng: Jahurul M.H.A, et al.
Được phát hành: (2018)

Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
Bằng: M.R. Norazlina, et al.
Được phát hành: (2021)

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
Bằng: Akanda, Md Jahurul Haque, et al.
Được phát hành: (2018)

Effect of heat treatment on physicochemical properties of bambangan (Mangifera pajang) fruit juice
Bằng: Jumardi Roslan, et al.
Được phát hành: (2021)

Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice
Bằng: Roslan, Jumardi, et al.
Được phát hành: (2021)

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
Bằng: Jahurul M.H.A, et al.
Được phát hành: (2018)

Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
Bằng: Norazlina Mohammad Ridhwan, et al.
Được phát hành: (2023)

Development of bambangan (Mangifera pajang) carbonated drink
Bằng: Benjamin, M. A. Z., et al.
Được phát hành: (2021)

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
Bằng: Norazlina Md Ridhwan, et al.
Được phát hành: (2020)

Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers
Bằng: Md Jahurul Haque Akanda, et al.
Được phát hành: (2017)

Fatty acid, triacylglycerol compositions, and crystalline structure of bambangan (mangifera pajang) seed fat extracted using different solvent
Bằng: Norazlina, M.R, et al.
Được phát hành: (2022)

Valorization of bambangan (Mangifera pajang) by-product by extraction of mangiferin using ultrasonic assisted extraction
Bằng: Ahmad Hazim Abdul Aziz, et al.
Được phát hành: (2024)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
Bằng: Jahurul, M. H. A., et al.
Được phát hành: (2017)

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications
Bằng: Norazlina Md Ridhwan, et al.
Được phát hành: (2020)

Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
Bằng: Akanda, Md. Jahurul Haque, et al.
Được phát hành: (2013)

Effect of heat treatment on rheological properties of bambangan (Mangifera pajang Kosterm) fruit juice
Bằng: Jumardi Roslan, et al.
Được phát hành: (2020)

Phytochemicals and antiooxidant activity of different parts of bambangan (Mangifera pajang) and tarap (artocarpus odoratissimus)
Bằng: Rahmat , Asmah, et al.
Được phát hành: (2009)

Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)
Bằng: Abu Bakar, Mohd Fadzelly, et al.
Được phát hành: (2009)

Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
Bằng: Azzatul F., et al.
Được phát hành: (2020)

Hard cocoa butter replacers from mango seed fat and palm stearin
Bằng: Jahurul, Md. Haque Akanda, et al.
Được phát hành: (2014)

Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of mangifera pajang seed fat
Bằng: Norazlina M. R., et al.
Được phát hành: (2021)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
Bằng: Jahurul, M.H.A., et al.
Được phát hành: (2017)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
Bằng: Akanda, Mohamed Jahurul Haque, et al.
Được phát hành: (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
Bằng: Jahurul, Md. Haque Akanda, et al.
Được phát hành: (2014)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
Bằng: Sarker, Md. Zaidul Islam
Được phát hành: (2003)

Identification and quantification of phenolic compounds in bambangan (Mangifera pajang Kort.) peels and their free radical scavenging activity.
Bằng: Hassan, Fouad Abdulrahman, et al.
Được phát hành: (2011)

Comparison of chemical composition, antimicrobial and antioxidant activities of essential oils extracted from different parts of Bambangan (Mangifera pajang) fruit
Bằng: Lam, Nyee Fan, et al.
Được phát hành: (2018)

Comparison of Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils Extracted from Different Parts of Bambangan (Mangifera pajang) Fruit
Bằng: Lam, Nyee Fan, et al.
Được phát hành: (2018)

Selective cytotoxic activity of methyl-3,4,5-trihydroxybenzoate isolated from kernel of bambangan (mangifera pajang)
Bằng: Rahim, A. Che, et al.
Được phát hành: (2018)

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

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
Bằng: Azzatul F., et al.
Được phát hành: (2020)