Volume 29, 2022
Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques
Numéro d'article 2
Nombre de pages 7
Publié en ligne 5 janvier 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. [CrossRef] [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 (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]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.