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：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
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
收藏
页码：30 / 43
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