Free fatty acid formation in oil palm fruits during storage

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Free fatty acid formation in oil palm fruits during storage

Free fatty acids (FFAs) are derived from the undesired hydrolysis reaction of glycerides with the presence of lipase, and quantified as acid value for crude palm oil (CPO) grading. Since FFA content is directly proportional to time, duration from harvest to sterilization of fruits is not more than...

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Bibliographic Details
Main Authors:	Ainul Farhani, Ahmad Nizam, Muthiyah, Kalaiselvan, Mohd Sabri, Mahmud
Format:	Conference or Workshop Item
Language:	English
Published:	IOP Publishing Ltd 2020
Subjects:	T Technology (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/30866/ http://umpir.ump.edu.my/id/eprint/30866/1/Ahmad_Nizam_2020_IOP_Conf._Ser.__Mater._Sci._Eng._991_012009.pdf

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