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Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC...

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Bibliographic Details
Main Authors: Norazlina Md Ridhwan, Jahurul Md Haque Akanda, Hasmadi Mamat, Sharifudin Md Shaarani, Patricia Matanjun, Mansoor Abdul Hamid, Lee, Jau Shya
Format: Article
Language:English
Published: 2020
Online Access:https://eprints.ums.edu.my/id/eprint/25615/1/Characteristics%20of%20bambangan%20kernel%20fat%20fractions%20produced%20by%20solvent%20fractionation%20and%20their%20potential%20industrial%20applications.pdf
https://eprints.ums.edu.my/id/eprint/25615/
https://doi.org/10.1111/jfpp.14446
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https://eprints.ums.edu.my/id/eprint/25615/1/Characteristics%20of%20bambangan%20kernel%20fat%20fractions%20produced%20by%20solvent%20fractionation%20and%20their%20potential%20industrial%20applications.pdf
https://eprints.ums.edu.my/id/eprint/25615/
https://doi.org/10.1111/jfpp.14446

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