Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

(2015) H. M. Ghazali et al.   GRASAS Y ACEITES

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

(2014) Sarafhana Dollah et al.   Journal of Oleo Science

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

(2013) Razam Ab Latip et al.   FOOD CHEMISTRY

Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

(2012) Mohamed Sellami et al.   BMC BIOTECHNOLOGY

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

(2012) Siti Hazirah Mohamad Fauzi et al.   FOOD CHEMISTRY

Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

(2012) Fabiana Andreia Schäfer De Martini Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of olive oil enriched with medium chain fatty acids catalysed by commercial immobilised lipases

(2011) P.A. Nunes et al.   FOOD CHEMISTRY

Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing Δ5-UPIFAs

(2011) Xue-Mei Zhu et al.   FOOD CHEMISTRY

Production of structured lipids by acidolysis with immobilized Rhizomucor miehei lipases: Selection of suitable reaction conditions

(2011) Camila A. Palla et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Moringa oleifera oil: Studies of characterization and biodiesel production

(2010) Jhosianna P.V. da Silva et al.   BIOMASS & BIOENERGY

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

(2010) Cecilia G Riveros et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

(2010) Roberta C. da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

(2009) Prakash Adhikari et al.   FOOD CHEMISTRY

Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

(2009) Ana Paula B. Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Preparation of Interesterified Plastic Fats from Fats and Oils Free ofTransFatty Acid

(2008) Jeung Hee Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic acidolysis of sunflower oil with a palmitic–stearic acid mixture

(2007) María E. Carrín et al.   JOURNAL OF FOOD ENGINEERING