| Issue |
OCL
Volume 29, 2022
Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques
|
|
|---|---|---|
| Article Number | 2 | |
| Number of page(s) | 7 | |
| DOI | https://doi.org/10.1051/ocl/2021049 | |
| Published online | 05 January 2022 | |
- Adhikari P, Zhu XM, Gautam A, et al. 2010. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chem 119: 1332–1338. [CrossRef] [Google Scholar]
- American Oil Chemists’ Society (AOCS). 2013. Official methods and recommended practices of the AOCS, 6th ed. Champaign: AOCS Press. [Google Scholar]
- Černý K, Kordylas M, Pospíšil F, Švábenský O, Zajic B. 1971. Nutritive value of the winged bean (Psophocarpus palustris Desv.). Br J Nutr 26: 293–299. [CrossRef] [PubMed] [Google Scholar]
- Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Ghazali HM. 2014. Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils. J Oleo Sci 63: 811–822. [CrossRef] [PubMed] [Google Scholar]
- Ekpenyong TE, Borchers RL. 1980. The fatty acid composition of the oil of the winged bean (Psophocarpus tetragonolobus L.) seeds. J Amer Oil Chem Soc 57: 147–149. [CrossRef] [Google Scholar]
- Garcia VV, Palmer JK, Young RW. 1979. Fatty acid composition of the oil of winged beans (Psophocarpus tetragonolobus (L.) DC). J Amer Oil Chem Soc 56: 931–932. [CrossRef] [Google Scholar]
- Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. 2016. Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends Food Sci Technol 57: 52–58. [Google Scholar]
- Higuchi M, Terao J, Iwai K. 1982. Gas chromatography-mass spectrometric determination of fatty acids in seed oil of winged bean (Psophocarpus tetragonolobus (L.) DC). J Nutr Sci Vitaminol 28: 511–518. [CrossRef] [PubMed] [Google Scholar]
- Hishamuddin E, Nagy ZK, Stapley AG. 2020. Thermodynamic analysis of the isothermal fractionation of palm oil using a novel method for entrainment correction. J Food Eng 273: 109806. [CrossRef] [Google Scholar]
- Homma S, Omachi M, Tamura A, Ishak E, Fujimaki M. 1983. Lipid composition of winged bean (Psophocarpus tetragonolobus). J Nutr Sci Vitaminol 29: 375–380. [CrossRef] [PubMed] [Google Scholar]
- Jahurul MHA, Zaidul ISM, Norulaini NN, et al. 2014. Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chem 154: 323–329. [CrossRef] [PubMed] [Google Scholar]
- Kadam SS, Salunkhe DK, Luh BS. 1984. Winged bean in human nutrition. Crit Rev Food Sci Nutr 21: 1–40. [CrossRef] [Google Scholar]
- Lepcha P, Egan AN, Doyle JJ, Sathyanarayana N. 2017. A review on current status and future prospects of winged bean (Psophocarpus tetragonolobus) in tropical agriculture. Plant Foods Hum Nutr 72: 225–235. [CrossRef] [PubMed] [Google Scholar]
- Makeri MU, Karim R, Abdulkarim MS, Ghazali HM, Miskandar MS, Muhammad K. 2016. Comparative analysis of the physico-chemical, thermal and oxidative properties of winged bean and soybean oils. Int J Food Prop 19: 2769–2787. [CrossRef] [Google Scholar]
- Makeri MU, Ghazali H, Salihu A Igwegbe AO, Muhammad K. 2018. Stereospecific positional distribution of fatty acids and frying properties of winged bean (Psophocarpus tetragonolobus DC) and soybean (Glycine max.) oils. Niger Food J 35: 71–82. [Google Scholar]
- Makeri M, Sahri MM, Ghazali HM, Ahmad K, Muhammad K. 2019. Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, DC) oil-based trans-fatty acids free ternary margarine blends. LWT 100: 158–166. [CrossRef] [Google Scholar]
- Malaysia Palm Oil Board (MPOB). 2020. Available from http://bepi.mpob.gov.my/index.php/en/production/production-2020/production-of-processed-palm-oil-2020.html (last consult.: 2021/20/04). [Google Scholar]
- Mamat H, Aini IN, Said M, Jamaludin R. 2005. Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Food Chem 91: 731–736. [CrossRef] [Google Scholar]
- Mohanty CS, Verma S, Singh V, et al. 2013. Characterization of winged bean (Psophocarpus tetragonolobus (L.) DC.) based on molecular, chemical and physiological parameters. Am J Mol Biol 3: 187–197. [CrossRef] [Google Scholar]
- Mohanty CS, Pradhan RC, Singh V, et al. 2014. Physicochemical analysis of Psophocarpus tetragonolobus (L.) DC seeds with fatty acids and total lipids compositions. J Food Sci Technol 52: 3660–3670. [PubMed] [Google Scholar]
- Mohanty CS, Syed N, Kumar D, et al. 2021. Chemical characterization of winged bean (Psophocarpus tetragonolobus (L.) DC. seeds and safety evaluation of its fatty oil. J Food Meas Charact 15: 807–16. [CrossRef] [Google Scholar]
- Myat MW, Abdulkarim SM, Ghazali HM, Roselina K. 2009. Physicochemical and sensory characteristics of palm olein and peanut oil blends. J Food Agric Environ 7: 175–181. [Google Scholar]
- NorAini I, Hanirah H, Oh FCH, Sudin N. 1992. Resistance to crystallization of blends of palm olein with soybean oil stored at various temperatures. J Amer Oil Chem Soc 69: 1206–1209. [CrossRef] [Google Scholar]
- NorAini I, Hanirah H, Sudin N, Oh FC, Tang TS. 1995. Clarity of blends of double-fractionated palm olein with low-erucic acid rapeseed oil. J Amer Oil Chem Soc 72: 443–448. [CrossRef] [Google Scholar]
- NorAini I, Hanirah H. 1996. Clarity of blends of double-fractionated palm olein with low-erucic acid rapeseed oil. Elaeis 8: 104–113. [Google Scholar]
- Omachi M, Homma S, Fujimaki M. 1987. Triacylglycerol composition of winged bean (Psophocarpus tetragonolobus). J Nutr Sci Vitaminol 33: 49–54. [CrossRef] [PubMed] [Google Scholar]
- Parveez GKA, Hishamuddin E, Loh SK, et al. 2020. Oil palm economic performance in Malaysia and R&D progress in 2019. J Oil Palm Res 32: 159–190. [Google Scholar]
- Salama MA, El Harkaoui S, Nounah I, et al. 2020. Oxidative stability of Opuntia ficus-indica seeds oil blending with Moringa oleifera seeds oil. OCL 27: 53. [Google Scholar]
- Saw MH, Hishamuddin E, Fauzi SHM, Yeoh CB, Lim WH. 2020. Influence of polyglycerol ester additive on palm oil fractionation in relation to the crystal size distribution. J Oil Palm Res 32: 303–312. [Google Scholar]
- Siddique BM, Ahmad A, Ibrahim MH, Hena S, Rafatullah M. 2010. Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas aceites 61(4): 423–429. [CrossRef] [Google Scholar]
- Siew WL, Ng WL. 1996. Characterisation of crystals in palm olein. J Sci Food Agric 70: 212–216. [CrossRef] [Google Scholar]
- Sonwai S, Ornla-Ied P, Aneknun T. 2015. Lauric fat cocoa butter replacer from krabok (Irvingia malayana) seed fat and coconut oil. J Oleo Sci 64: 357–365. [CrossRef] [PubMed] [Google Scholar]
- Tan CP, Man YC. 2002. Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chem 76: 89–102. [CrossRef] [Google Scholar]
- Zaliha O, Chong CL, Cheow CS, Norizzah AR, Kellens MJ. 2004. Crystallization properties of palm oil by dry fractionation. Food Chem 86: 245–25. [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.