Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions....

Descripción completa

Detalles Bibliográficos
Autores principales: Ab Latip, Razam, Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Lee, Choon-Min, Tan, Chin-Ping, Lai, Oi-Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2013
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654720/
https://www.ncbi.nlm.nih.gov/pubmed/23682348
http://dx.doi.org/10.7717/peerj.72

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654720/
https://www.ncbi.nlm.nih.gov/pubmed/23682348
http://dx.doi.org/10.7717/peerj.72

Ejemplares similares