Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food-Reference-Cited by-同舟云学术

Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

Published:2021 Issue:9 Volume:70 Page:1201-1210
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Tan Choon Hui¹,Lee Chao Jie¹,Tan Sze Ning¹,Poon Dickson Tik Sang¹,Chong Cheryl Yi Ern¹,Pui Liew Phing¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/70/9/70_ess21108/_pdf

Reference60 articles.

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2. 2) Mba, O.I.; Dumont, M.J.; Ngadi, M. Palm oil: Processing, characterization and utilization in the food industry - A review. Food Biosci. 10, 26-41 (2015).

3. 3) Gunstone, F.D. Vegetable oils. in Bailey’s Industrial Oil and Fat Products (Shadini, F. ed.). John Wiley and Sons, USA, pp. 228-229 (2005).

4. 4) Goh, S.H.; Choo, Y.M.; Ong, A.S.H. Minor components of palm oil. J. Am. Oil Chem. Soc. 62, 41-45 (1985).

5. 5) Rossi, M.; Gianazza, M.; Alamprese, C.; Stanga, F. The effect of bleaching and physical refining on colour and minor components of palm oil. J. Am. Oil Chem. Soc. 78, 1051-1055 (2001).

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