Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Show other versions (1)

Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...

书目详细资料
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Mustafa, Shuhaimi, Mat Sahri, Miskandar
格式:	文件
语言:	English
出版:	Taylor & Francis 2017
在线阅读:	http://psasir.upm.edu.my/id/eprint/60523/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat.pdf

相似书籍

Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2017)

Composition and thermal analysis of binary mixtures of mee fat and palm stearin
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2014)

Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2013)

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2013)

Composition and thermal analysis of lard stearin and lard olein
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2011)

Comparing the thermo-physical characteristics of lard and selected plant fats
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2012)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
由: Abdul Rahman, Noor Raihana, et al.
出版: (2017)

Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends
由: Mohamed Roslan, Nur Illiyin, et al.
出版: (2019)

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
由: Abdul Rahman, Noor Raihana, et al.
出版: (2017)

pengaruh butter alpukat (avocado butter) terhadap stabilitas krim pelembut avocado = The effect of avocado butter to stability of avocado emollient cream
由: Perpustakaan UGM, i-lib
出版: (2011)

Effect of varietal differences on composition and thermal characteristics of avocado oil.
由: Marikkar, Mohammed Nazrim, et al.
出版: (2011)

Palm stearin as low trans hard stock for margarine
由: Miskandar Mat Sahri,, et al.
出版: (2010)

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2017)

Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
由: Marikkar, Jalaldeen Mohammed Nazrim, et al.
出版: (2014)

Chemical characteristics, physical and functional properties of some β-bonded polysaccharides: a review
由: Mohd Nor, Nur ’Ain Najwa, et al.
出版: (2021)

Use of differential scanning calorimetry to detect canola oil (Brassica napus L.) adulterated with lard stearin
由: Marikkar, Jalaldeen Mohammed Nazrim, et al.
出版: (2014)

Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
由: Norazlina Mohammad Ridhwan
出版: (2023)

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

Hard cocoa butter replacers from mango seed fat and palm stearin
由: Jahurul, Md. Haque Akanda, et al.
出版: (2014)

Determination of types of fat ingredient in some commercial biscuit formulations
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2014)

A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
由: Mohamed Roslan, Nur Illiyin, et al.
出版: (2013)

Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
由: Azir, Marliana, et al.
出版: (2017)

Physico-chemical characterisation of the fat from red-skin rambutan (Nephellium lappaceum L.) seed
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2013)

Seed fat from madhuca longifolia as raw material for halal alternative fats
由: Mohammed Nazrim Marikkar, et al.
出版: (2012)

Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
由: Edy Subroto, et al.
出版: (2024-12-01)

Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia
由: Manaf, Yanty Noorzianna, et al.
出版: (2019)

Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2014)

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

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
由: Biswas, N., et al.
出版: (2016)

Analisis avo attribute stack
由: Perpustakaan UGM, i-lib
出版: (1997)

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

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
由: Biswas, Nirupam, et al.
出版: (2017)

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

Palm stearin
由: 982 SIRIM

Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute
由: Yanty, Noorzianna A. M., et al.
出版: (2018)

AVO Monitoring of CO[subscript 2] Sequestration
由: Brown, Stephen, et al.
出版: (2014)

Fractured Reservoir Characterization using Azimuthal AVO
由: Minsley, Burke J., et al.
出版: (2011)

Scaling And Seismic Reflectivity: Implications Of Scaling On Avo
由: Herrmann, Felix J.
出版: (2012)

Application of AVO Characteristics Analysis and Seismic Dispersion AVO Inversion to the Carbonate Hydrocarbon Reservoirs in Region Y of the Tarim Basin, China
由: Hong Li, et al.
出版: (2024-01-01)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
由: Akanda, Md. Jahurul Haque
出版: (2013)