封面圖片

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification

The processing of many fruits results in the accumulation of large quantities of seeds and kernels. Proper utilization of these by-products could reduce waste disposal problems and serves as a potential new source of fats for use in food and non-food systems. To date, a large number of plant seed...

Saved in:

書目詳細資料
主要作者:	Abdul Manaf, Yanty Noorzianna
格式:	Thesis
語言:	English
出版:	2009
在線閱讀:	http://ethesis.upm.edu.my/id/eprint/14775/1/FSTM%202009%2036%20T.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification
由: Abdul Manaf, Yanty Noorzianna
出版: (2009)

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification /
由: Yanty Noorzianna Abdul Manaf.

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
由: Nusantoro, Bangun Prajanto, et al.
出版: (2016)

Structured triacylglycerol of palm-based margarine fat by continuous enzymatic interesterification
由: Nuzul Amri, I., et al.
出版: (2014)

Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production
由: Ramli, Nazaruddin
出版: (2008)

Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production
由: Ramli, Nazaruddin
出版: (2008)

Enzymatic interesterification of rambutan kernel olein and stearin for specialty fats production /
由: Nazaruddin Ramli.

Formulation of fat substitute using plant-based fats simulating the properties of lard
由: Abdul Manaf, Yanty Noorzianna
出版: (2015)

Formulation of fat substitute using plant-based fats simulating the properties of lard
由: Abdul Manaf, Yanty Noorzianna
出版: (2015)

Formulation of fat substitute using plant-based fats simulating the properties of lard /
由: Yanty Noorzianna Abdul Manaf.
出版: (2015)

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

Characterisation of musk lime (Citrus microcarpa) seed oil
由: Abdul Manaf, Yanty Noorzianna, et al.
出版: (2008)

Enzymatic interesterification of cocoa butter and medium chain triacylglycerol
由: Wan Aidah W.I., et al.
出版: (2015)

Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil
由: Dollah, Sarafhana, et al.
出版: (2015)

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
由: Ghobakhlou, Fatemeh
出版: (2019)

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
由: Ghobakhlou, Fatemeh
出版: (2019)

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat /
由: Ghobakhlou, Fatemeh,

$Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction$

Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction
由: Habi Mat Dian, Noor Lida
出版: (2017)

$Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction$

Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction
由: Habi Mat Dian, Noor Lida
出版: (2017)

$Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction /$

Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction /
由: Noor Lida Habi Mat Dian.
出版: (2017)

Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
由: Yassin, Atif Abd Elmoneim Ahmed
出版: (2001)

Modification of hydrogenated canola oil/palm stearin/canola oil blends by continuous enzymatic interesterification
由: Cho, F., et al.
出版: (2013)

$Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives$

Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives
由: Norazura Aila Mohd Hassim, et al.
出版: (2021)

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

$Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter$

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)

$Removal of saturation content in palm olein via enzymatic interesterification and dry fractionation$

Removal of saturation content in palm olein via enzymatic interesterification and dry fractionation
由: Saw Mei Huey, et al.
出版: (2015)

Enzymatic Interesterification of Palm Olein with Stearic Acid by Using Immobilized Pseudomonas Lipase
由: Yassin, Atif Abd Elmoneim Ahmed
出版: (2001)

Enzymatic interesterification of palm olein with stearic acid by using immobilized Pseudomonas lipase /
由: Yassin, Atif Abd Elmoneim Ahmed.

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)

Enzymatic characterisation and detection of probiotic organisms, the bifidobacteria
由: Mohd Ghazali, Hasanah, et al.
出版: (1999)

Enzymatic interesterification of palm stearin and palm olein blend catalyzed by sn-1,3-specific lipase: interesterification degree, acyl migration, and physical properties
由: Zhen, Zhang, et al.
出版: (2021)

Optimisation of enzymatic directed interesterification of palm oil for high yield of triunsaturated triacylglycerol using response surface methodology
由: Lee, Yee Ying, et al.
出版: (2021)

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard
由: Mohamed Roslan, Nur Illiyin, et al.
出版: (2014)

Makna kod E dalam makanan
由: Abdul Manaf, Yanty Noorzianna
出版: (2017)

Effects of blending and chemical interesterification on the rheological properties and fat crystal network of palm stearin
由: Norizzah A. R., 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)

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

Preparation, characterisation and applications of lipase-catalysed interesterified fats and oils
由: Mohd Ghazali, Hasanah, et al.
出版: (1999)

A comparison of lipase activity in several oil seeds /
由: Annetta Rasiah.

Enzymatic synthesis of structured lipids through interesterification of palm stearin (POs) IV 14, cottonseed oil (CSO) and palm olein (POo)
由: Zarinah Zakaria, et al.
出版: (2020)