187 results on '"Che Man, Y. B."'
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2. Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter
3. Employment of Differential Scanning Calorimetry in Detecting Lard Adulteration in Virgin Coconut Oil
4. Composition and Thermal Analysis of Lipids from Pre-fried Chicken Nuggets
5. Analysis of Lard’s Aroma by an Electronic Nose for Rapid Halal Authentication
6. Use of the SAW Sensor Electronic Nose for Detecting the Adulteration of Virgin Coconut Oil with RBD Palm Kernel Olein
7. Chemical Properties of Virgin Coconut Oil
8. A fourier transform infrared spectroscopic method for determining butylated hydroxytoluene in palm olein and palm oil
9. Multivariate determination of cloud point in palm oil using partial least squares and principal component regression based on FTIR spectroscopy
10. A new method for determining gossypol in cottonseed oil by FTIR spectroscopy
11. Determination of hexane residues in vegetable oils with FTIR spectroscopy
12. A study on the crystal structure of palm oil-based whipping cream
13. Effect of emulsion temperature on physical properties of palm oil-based margarine
14. Effect of scraped-surface tube cooler temperatures on the physical properties of palm oil margarine
15. A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
16. FTIR spectroscopic determination of soap in refined vegetable oils
17. Effects of microwave heating on changes in chemical and thermal properties of vegetable oils
18. Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia
19. Multivariate calibration of fourier transform infrared spectra for determining thiobarbituric acid-reactive substance content in palm oil
20. Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
21. Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry
22. A new method for determining aflatoxins in groundnut and groundnut cake using fourier transform infrared spectroscopy with attenuated total reflectance
23. The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage
24. Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy
25. Effect of adsorption and solvent extraction process on the percentage of carotene extracted from crude palm oil
26. Evaluation of different types of synthetic adsorbents for carotene extraction from crude palm oil
27. Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems
28. Rapid method for determining moisture content in crude palm oil by Fourier transform infrared spectroscopy
29. Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition
30. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils
31. Determination of iodine value of palm oil by fourier transform infrared spectroscopy
32. Trans-free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein
33. Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using fourier transform infrared spectroscopy
34. Composition and thermal profile of crude palm oil and its products
35. Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy
36. Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy
37. Determination of iodine value of palm oil based on triglyceride composition
38. Extraction of coconut oil with Lactobacillus plantarum 1041 IAM
39. Determination of iodine value of palm oil by differential scanning calorimetry
40. Effect of repeated heating on thermal behavior of crude palm oil
41. Aqueous enzymatic extraction of coconut oil
42. Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases
43. Identification of major triglycerides causing the clouding of palm olein
44. Effects of soaking soybeans in dilute acids on biologically active components
45. Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
46. Quantitative analysis of virgin coconut oil in cream cosmetics preparations using fourier transform infrared (FTIR) spectroscopy
47. The Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil
48. Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography
49. Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations
50. Analysis of Pig Derivatives for Halal Authentication Studies
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