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pro vyhledávání: '"Melissa Perez-Santana"'
Autor:
Victor Cedeno-Sanchez, Melissa Perez-Santana, Devanshu Mehta, Scarlett Godinez, Liwei Gu, Victoria M. Miller, Andrew J. MacIntosh
Publikováno v:
Gels, Vol 9, Iss 10, p 798 (2023)
Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of OxG Palm hybrid yields oil known as “palm oil with
Externí odkaz:
https://doaj.org/article/beaa0dd873fe483eb56877e8458854a4
Publikováno v:
Gels, Vol 9, Iss 7, p 522 (2023)
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuri
Externí odkaz:
https://doaj.org/article/f1b09fd039cb4245b13fd66763c032b9
Autor:
Melissa Perez-Santana, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, Andrew J. MacIntosh
Publikováno v:
Foods, Vol 11, Iss 18, p 2793 (2022)
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used
Externí odkaz:
https://doaj.org/article/e5572d56d66d4014bbafd386de9f555c
Publikováno v:
Gels; Volume 9; Issue 7; Pages: 522
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f4ccc1287077ab42da4ec551a393169e
Autor:
Liwei Gu, Gloria B. Cagampang, Melissa Perez-Santana, Ian S. MacIntosh, Andrew J. MacIntosh, Susan S. Percival
Publikováno v:
LWT. 147:111499
High oleic red palm olein (HORO) is a novel oil extracted from fruits of the hybrid palm Elaeis oleifera x Elaeis guineensis. The crude oil, from which HORO is fractionated, contains higher oleic acid levels, carotenes (pro-vitamin-A), and ⍺-tocoph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a9ac203016802173ff8c8d0fa4209e1
https://doi.org/10.1016/j.lwt.2021.111499
https://doi.org/10.1016/j.lwt.2021.111499