Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter
Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivatives with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5 °C (2 h), 0 °C (24 h), and −20 °C (24 h) until the mother-liquor becomes devoi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28035/1/28035.pdf http://psasir.upm.edu.my/id/eprint/28035/ http://link.springer.com/article/10.1007%2Fs10973-011-2055-y |
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