Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

• المؤلفون الرئيسيون: Akanda, Md Jahurul Haque, M.R., Norazlina, F.S, Azzatul, Md Shaaran, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, Abdul Hamid, Mansoor, Selamat, Jinap, Khan, Md Firoz, Matanjun, Patracia, Sarker, Md. Zaidul Islam
• التنسيق: مقال
• اللغة: English; English
• منشور في: Taylor and Francis Inc. 2019
• الموضوعات: TP368 Food processing and manufacture
• الوصول للمادة أونلاين: http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf; http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf; http://irep.iium.edu.my/76880/; https://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443?journalCode=lfri20

Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lip...