Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Vinod Dhaygude"'
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 33-36 (2018)
The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat bl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37bee90d957ee9d3035c842735d056ab
https://doi.org/10.1515/hjic-2018-0015
https://doi.org/10.1515/hjic-2018-0015
Publikováno v:
Progress in Agricultural Engineering Sciences. 14:57-67
Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variation in the temperature and proportion of fully hydroge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f98a00141947c6c9dc7ef507f2e1c70
https://doi.org/10.1556/446.14.2018.s1.6
https://doi.org/10.1556/446.14.2018.s1.6
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:133
Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variati...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::949c34e252d7cb25541fc95f3e1d11fc
https://doi.org/10.1556/446.2021.11111
https://doi.org/10.1556/446.2021.11111
Publikováno v:
Periodica Polytechnica Chemical Engineering.
Coconut oil is one of the generally used edible fats in food industries. To modify its texture, coconut oil is frequently treated by full-hydrogenation. Since full-hydrogenation results in extremely hard fat; therefore, blending with more soft materi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75543473d2a79e8b60cc14490ce66383
https://doi.org/10.3311/ppch.9638
https://doi.org/10.3311/ppch.9638