Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses.

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作者： Mohammad Saiful,Nidzam ^[1] ; Md Sohrab,Hossain ^[2] ; Norli,Ismail ^[1] ; Razam,Abdul Latip ^[1] ; Muhammad Khalish,Mohammad Ilias ^[2] ; Md Bazlul,Mobin Siddique ^[1] ; Muzafar,Zulkifli ^[3]

作者单位： School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor 11800, Malaysia. ^[1] Sime Darby Plantation Research Sdn Bhd, Pulau Carey, Kuala Langat, Pulau Carey 42960, Malaysia. ^[2] Faculty of Engineering, Computing and Science, Swinburne University of Technology, Kuching 93350, Malaysia. ^[3] Green Chemistry and Sustainability Cluster, Branch Campus, Malaysian Institute of Chemical and Bioengineering, Technology University Kuala Lumpur, Taboh Naning, Alor Gajah, Melaka 78000, Malaysia. ^[4]

关键词 3-MCPDE degumming glyceryl esters palm oil refining physical refining

DOI 10.3390/foods11010124

PMID 35010250

发布时间 2022-01-14

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Foods (Basel, Switzerland)

2022年11卷1期

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Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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