Development of non-dairy whipping cream using palm kernel, palm kernel olein and palm stearin

QR Code

Development of non-dairy whipping cream using palm kernel, palm kernel olein and palm stearin

Bibliographic Details
Main Authors:	Yaakob, Che Man, K., Shamsi, M. S. A., Yusoff, Selamat, Jinap
Format:	Monograph
Language:	English
Published:	Research Management Centre
Online Access:	http://psasir.upm.edu.my/id/eprint/42518/ http://psasir.upm.edu.my/id/eprint/42518/1/development%20of%20non%20dairy%20whipping%20cream.pdf

Similar Items

Application Of Palm Oil And Palm Kernel Oil In Producing Non-Dairy Whipping Cream
by: Shamsi, Kambis
Published: (2003)

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
by: Shamsi, K., et al.
Published: (2002)

Trans-free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein
by: Nor Aini, I., et al.
Published: (1999)

A study on the crystal structure of palm oil-based whipping cream
by: Che Man, Y.B., et al.
Published: (2003)

Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures
by: Lai, Oi Ming, et al.
Published: (1998)

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips
by: Chu, B.S, et al.
Published: (2001)

Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
by: Tee, Siok Bee
Published: (2001)

Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin:palm kernel olein
by: Lai, Oi Ming, et al.
Published: (1998)

Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
by: Lai, Oi Ming
Published: (1998)

Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
by: Ali, A., et al.
Published: (2001)

Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends.
by: Nor Hayati, Ibrahim, et al.
Published: (2009)

Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions
by: Chu, B.S., et al.
Published: (2002)

Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production
by: Ramli, Nazaruddin
Published: (2008)

Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
by: Liew, M.Y.B., et al.
Published: (2001)

The Digestion, Absorption and Utilization of Refined Palm Oil, Palm Olein and Palm Stearin in the Rat
by: Ng, Tony Kock Wai, et al.
Published: (1988)

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
by: Biswas, N., et al.
Published: (2016)

Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein.
by: A. M., Marina, et al.
Published: (2010)

Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends
by: Ibrahim, Nor Hayati, et al.
Published: (2009)

Evaluation and characterisation of bioadhesive suppositories formulated using commercial hydrogenated palm kernel stearin
by: Lau, Hui Ling
Published: (2016)

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.
by: Ibrahim, Nor Hayati, et al.
Published: (2007)

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.
by: Ibrahim, Nor Hayati, et al.
Published: (2009)

Life cycle assessment of the handling and transportation of palm oil, palm olein and palm stearin / Fauziah Arshad
by: Fauziah, Arshad
Published: (2016)

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
by: Mohamad Fauzi, Siti Hazirah
Published: (2014)

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application
by: Su, Yi, et al.
Published: (2024)

Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein
by: Long, Kamariah, et al.
Published: (2003)

Production of Mycelium-Bound Lipase from Rhizomucor Miehei and its Application in the Modification of Palm Kernel Olein: Anhydrous Milk Fat for Ice Cream Emulsion
by: Liew, Margaret Yoon Bing
Published: (2001)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: M. H. A., Jahurul, et al.
Published: (2019)

The potential of date palm kernel oil
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2009)

Palm kernel oil isolation
by: Sarker, Md. Zaidul Islam, et al.
Published: (2007)

SCE for palm kernel oil
by: Sarker, Md. Zaidul Islam
Published: (2007)

Palm kernel oil leaching
by: Morad, Noor Azian, et al.
Published: (1989)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: Jahurul, M. H.A., et al.
Published: (2019)

Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
by: Dollah, Sarafhana, et al.
Published: (2016)

Composition and thermal analysis of lard stearin and lard olein
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2011)

Incorporation of carbopol to palm olein based analgesic cream: effect on formulation characteristics
by: Win, Thazin, et al.
Published: (2017)

Supercritical carbon dioxide (SC-CO2) extraction of palm kernel oil from palm kernel
by: Sarker, Md. Zaidul Islam, et al.
Published: (2007)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)

Physical properties of palm kernel cake
by: Shakirin, Faridah Hanim, et al.
Published: (2013)