Enzymatic Incorporation of Oleic Acid into Refined Bleached and Deodorised Palm Olein
High oleic oils are very much in demand. Nutritionally, they are perceived to reduce cardiac related diseases. Oxidatively, they are more stable than polyunsaturated oils. However, palm olein, with natural oleic content of less than 50%, the olein solidifies in temperate climate. This study was cond...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2007
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/4987/1/FS_2007_10.pdf |