Výsledky vyhledávání - "B. P. Nusantoro"

Akademický článek

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

Autor: B. P. Nusantoro, N. A.M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, K. Dewettinck

Publikováno v: Grasas y Aceites, Vol 68, Iss 4, Pp e221-e221 (2017)

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the

Externí odkaz: https://doaj.org/article/e09ceda69a85474fb7386b451ae01aa2

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Akademický článek

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

Autor: N. A.M. Yanty, J. M.N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro

Publikováno v: Grasas y Aceites, Vol 68, Iss 1, Pp e181-e181 (2017)

A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mix

Externí odkaz: https://doaj.org/article/c04403036ab24b9f9be30307e7936753

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Akademický článek

Glycerolysis-interesterification of chicken-palm stearin blend: effect of solvent and chicken stearin to palm stearin ratio.

Autor: D A Sari, D S Ningsih, B P Nusantoro, W Setyaningsih, C Hidayat

Publikováno v: IOP Conference Series: Earth & Environmental Science; Jun2019, Vol. 260 Issue 1, p1-1, 1p

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