Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology

Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of <5% of the caloric intake per day. The OxG Palm hybrid yields oil known as “palm oil with a higher c...

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Detalles Bibliográficos
Autores principales: Cedeno-Sanchez, Victor, Perez-Santana, Melissa, Mehta, Devanshu, Godinez, Scarlett, Gu, Liwei, Miller, Victoria M., MacIntosh, Andrew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606909/
https://www.ncbi.nlm.nih.gov/pubmed/37888371
http://dx.doi.org/10.3390/gels9100798

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606909/
https://www.ncbi.nlm.nih.gov/pubmed/37888371
http://dx.doi.org/10.3390/gels9100798

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