Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

By Che Man Y.   Tan C.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 3, 1999-03 ,pp. : 331-339

Springer Publishing Company

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Phase Composition During Palm Olein Fractionation and its Effect on Soft PMF and Superolein Quality

By Calliauw Gijs   Gibon Véronique   Greyt Wim   Plees Laurence   Foubert Imogen   Dewettinck Koen  

Journal of the American Oil Chemists' Society, Vol. 84, Iss. 9, 2007-09 ,pp. : 885-891

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Process Technology for the Production of Micronutrient Rich Red Palm Olein

By Mayamol P.   Balachandran C.   Samuel T.   Sundaresan A.   Arumughan C.  

Journal of the American Oil Chemists' Society, Vol. 84, Iss. 6, 2007-06 ,pp. : 587-596

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Triacylglycerols responsible for the onset of nucleation during clouding of palm olein

By Sulaiman Mohd   Sulaiman Nik   Kanagaratnam Sivaruby  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 12, 1997-12 ,pp. : 1553-1558

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Enzymatic interesterification of palm stearin and palm kernel olein

By Zainal Zaida   Affandi Yusoff Mohd  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 9, 1999-09 ,pp. : 1003-1008

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