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Journal Abstract Search

243 related items for PubMed ID: 24518349

  • 1. Hard cocoa butter replacers from mango seed fat and palm stearin.
    Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, Mohd Omar AK.
    Food Chem; 2014 Jul 01; 154():323-9. PubMed ID: 24518349
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  • 2. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter.
    Hwang J, Jun H, Roh S, Lee SJ, Mun JM, Kim SW, Chung MY, Kim IH, Kim BH.
    Molecules; 2021 May 27; 26(11):. PubMed ID: 34072180
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  • 3. Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.
    Naeem A, Shabbir MA, Khan MR, Ahmad N, Roberts TH.
    J Food Sci; 2019 Jun 27; 84(6):1315-1321. PubMed ID: 31116426
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  • 4. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC.
    J Food Sci; 2011 Jun 27; 76(1):C21-30. PubMed ID: 21535649
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  • 11. Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter.
    Ciftçi ON, Kowalski B, Göğüş F, Fadiloğlu S.
    J Food Sci; 2009 Jun 27; 74(4):E184-90. PubMed ID: 19490323
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  • 13. The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
    Podchong P, Inbumrung P, Sonwai S.
    J Oleo Sci; 2020 Jul 02; 69(7):659-670. PubMed ID: 32522940
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  • 15. Lipase-catalyzed acidolysis of palm mid fraction oil with palmitic and stearic Fatty Acid mixture for production of cocoa butter equivalent.
    Mohamed IO.
    Appl Biochem Biotechnol; 2013 Oct 02; 171(3):655-66. PubMed ID: 23877586
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  • 16. Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.
    Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT.
    J Food Sci; 2012 Apr 02; 77(4):C454-60. PubMed ID: 22515238
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