A review on food values of selected tropical fruits' seeds

QR Code

A review on food values of selected tropical fruits' seeds

Fruit seeds are usually thrown out as waste during processing or after human consumption. Over the years, researchers have dedicated their effort to assess the food and nutritional values of many different fruit seeds. In this review, the research findings releated to the food values of ten differen...

Full description

Bibliographic Details
Main Authors:	Raihana, A. R. Noor, Marikkar, Mohammed Nazrim, Amin, I., Shuhaimi, M.
Format:	Article
Language:	English
Published:	Taylor and Francis 2015
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/44283/ http://irep.iium.edu.my/44283/1/Paper-print_version.pdf

Similar Items

A review on food values of selected tropical fruits' seeds
by: Abdul Rahman, Noor Raihana, et al.
Published: (2015)

Seed fat from Madhuca longifolia as raw material for Halal alternative fats
by: Marikkar, Mohammed Nazrim
Published: (2012)

A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends
by: Marikkar, Mohammed Nazrim
Published: (2014)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Lard uptake and its detection in selected food products deep-fried in lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard
by: Nur Illiyin, M. R., et al.
Published: (2013)

Composition and thermal characteristics of madhuca longifolia seed fat and its solid and liquid fractions
by: Marikkar, Mohammed Nazrim, et al.
Published: (2010)

Composition and thermal analysis of lipids from pre-fried chicken nuggets
by: Marikkar, Mohammed Nazrim
Published: (2011)

Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils
by: Marikkar, Mohammed Nazrim
Published: (2005)

Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data
by: Marikkar, Mohammed Nazrim
Published: (2012)

Determination of type of fat ingredient in some commercial biscuit formulation
by: Marikkar, Mohammed Nazrim
Published: (2014)

Differentiation of pork from other meat species by lipid analysis methodologies
by: Marikkar, Mohammed Nazrim
Published: (2013)

DSC as a valuable tool for the evaluation of adulteration oils and fats
by: Marikkar, Mohammed Nazrim
Published: (2015)

Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro
by: Marikkar, Mohammed Nazrim
Published: (2016)

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

Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed
by: Abdul Manaf, Yanty Noorziana, et al.
Published: (2013)

Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos Nucifera L.) testa and selected bean seed coats
by: Adekola, Kehinde Adedeji, et al.
Published: (2017)

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

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2016)

Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/ Sekaki variety
by: Abdul Manaf Yanty, Noorzianna, et al.
Published: (2014)

Effect of Moringa oleifera oil blending on fractional crystallization behavior of palm oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2011)

Composition and thermal analysis of binary mixture of Mee fat and palm stearin
by: Abdul Manaf Yanty, Noorzianna, et al.
Published: (2014)

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
by: Muhammad Roslan , Nur llliyin, et al.
Published: (2014)

Evaluation of the modified-ceylon copra kiln for accelerated production of ball copra
by: Marikkar, Mohammed Nazrim, et al.
Published: (2009)

Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers
by: Nasyrah, A.R., et al.
Published: (2014)

Effect of fractional crystallization on composition and thermal behavior of coconut oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2013)

Effect of varietal differences on composition and thermal behavior of avocado oil
by: Yanty, N. A. M., et al.
Published: (2011)

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)

Analysis of seed oils from selected edible fruits from Sarawak
by: Nurul Liana, Mohd Khalid
Published: (2013)

Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
by: Mohd Aisha Nuddin, Amir
Published: (2012)

Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
by: Yanty, N. A. M., et al.
Published: (2013)

Rheological behavior of starch-based biopolymer mixtures in selected processed foods
by: Sarker, Md. Zaidul Islam, et al.
Published: (2013)

Composition and thermal analysis of lard stearin and lard olein
by: Yanty, N.A.M., et al.
Published: (2011)

Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2001)

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)