Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions

(2017) Choon-Hui Tan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)

(2017) Deusdélia Teixeira de ALMEIDA et al.   Food Science and Technology

Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

(2015) Ogan I. Mba et al.   British Food Journal

Status and prospects of oil palm in the Brazilian Amazon

(2014) Alberto A. Villela et al.   BIOMASS & BIOENERGY

Pre-treatment of oil palm fruits: A review

(2014) Christine Jamie Vincent et al.   JOURNAL OF FOOD ENGINEERING

Effect of type of bleaching earth on the final color of refined palm oil

(2014) Simone M. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A quality assessment of crude palm oil marketed in Bahia, Brazil

(2013) D. T. De Almeida et al.   GRASAS Y ACEITES

Imaging technique for quantification of oil palm fruit ripeness and oil content

(2010) Yew Ai Tan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The effect of commercial refining steps on the rancidity measures of soybean and canola oils

(2009) Reza Farhoosh et al.   FOOD CHEMISTRY

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

(2009) G. Pristouri et al.   FOOD CONTROL