Characterization of oils and defatted residues of Terminalia catappa L. seed kernels of two varieties

被引：0

作者：

Halaldeen, Fahmidha ^{[1
,2
]}

Zahir, Izfah ^{[1
]}

Ulpathakumbura, Savani ^{[1
]}

Jayasinghe, Lalith ^{[1
]}

Marikkar, Nazrim ^{[1
]}

Musthafa, Muneeb M. ^{[3
]}

Arshad, Mohammed ^{[4
]}

Al Kheraif, Abdul Aziz ^{[4
]}

Husain, Fohad Mabood ^{[5
]}

Adil, Mohd ^{[6
]}

机构：

[1] Food Chemistry Program, National Institute of Fundamental Studies, Kandy, Sri Lanka

[2] Postgraduate Institute of Science, University of Peradeniya, Peradeniya, Sri Lanka

[3] Department of Biosystem Technology, South Eastern University of Sri Lanka, University Park, Sri Lanka

[4] Dental Health Department, College of Applied Medical Science, King Saud University, Riyadh, Saudi Arabia

[5] Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia

[6] Plant, Food and Environmental Sciences, Dalhousie University, Truro,NS, Canada

来源：

International Journal of Food Properties | 2024年 / 27卷 / 01期

关键词：

D O I：

10.1080/10942912.2024.2426666

中图分类号：

学科分类号：

摘要：

Catalytic cracking - Fourier transform infrared spectroscopy - Methyl ester - Oilseeds - Palmitic acid - Physicochemical properties - Saturated fatty acids - Thermal modeling - Unsaturated fatty acids

引用

页码：30 / 43

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