Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter

Autor: N. A.M. Yanty, J. M.N. Marikkar, M. Shuhaimi

Publikováno v: Grasas y Aceites, Vol 64, Iss 5, Pp 546-553 (2013)

The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions unde

Externí odkaz: https://doaj.org/article/8f28e6541f454da4afe97a275b907aef

Efecto de la cristalización fraccionada sobre la composición y propiedades térmicas de grasas de semillas de engkabang (Shorea macrophylla) y de manteca de cacao

Autor: Yanty, N. A.M., Marikkar, J. M.N., Shuhaimi, M.

Publikováno v: Grasas y Aceites, Vol 64, Iss 5, Pp 546-553 (2013)
Grasas y Aceites; Vol. 64 No. 5 (2013); 546-553
Grasas y Aceites; Vol. 64 Núm. 5 (2013); 546-553
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions unde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::40043d36a569af77b4b18e88c0477aaf
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1461

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