Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

Ishak Ruzaina; Fang Zhong; Norizzah Abd. Rashid; Wu Jia; Yue Li; Halimahton Zahrah Mohamed Som; Cheow Chong Seng; Adi Md. Sikin; Noorakmar Ab. Wahab; Mohd. Zahid Abidin

doi:10.1111/jfpp.13090

Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13090 ◽

2016 ◽

Vol 41 (4) ◽

pp. e13090 ◽

Cited By ~ 6

Author(s):

Ishak Ruzaina ◽

Fang Zhong ◽

Norizzah Abd. Rashid ◽

Wu Jia ◽

Yue Li ◽

...

Keyword(s):

Molecular Weight ◽

Palm Kernel ◽

Palm Stearin ◽

Cherry Tomato ◽

Degree Of Deacetylation ◽

Palm Kernel Olein ◽

Edible Packaging

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Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions

Food Chemistry ◽

10.1016/s0308-8146(01)00256-4 ◽

2002 ◽

Vol 76 (2) ◽

pp. 155-164 ◽

Cited By ~ 22

Author(s):

B.S. Chu ◽

H.M. Ghazali ◽

O.M. Lai ◽

Y.B. Che Man ◽

S. Yusof

Keyword(s):

Palm Kernel ◽

Chemical Properties ◽

Palm Stearin ◽

Physical And Chemical Properties ◽

High Melting ◽

Palm Kernel Olein ◽

Physical And Chemical ◽

And Chemical Properties

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Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200600198 ◽

2007 ◽

Vol 109 (2) ◽

pp. 147-156 ◽

Cited By ~ 45

Author(s):

Noor Lida Habi Mat Dian ◽

Kalyana Sundram ◽

Nor Aini Idris

Keyword(s):

Sunflower Oil ◽

Palm Kernel ◽

Palm Stearin ◽

Chemical Interesterification ◽

Solid Fat ◽

Palm Kernel Olein

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OXIDATIVE STABILITY OF A LIPASE-CATALYZED TRANSESTERIFIED PALM STEARIN AND PALM KERNEL OLEIN BLEND

Journal of Food Lipids ◽

10.1111/j.1745-4522.2000.tb00172.x ◽

2000 ◽

Vol 7 (3) ◽

pp. 207-215

Author(s):

B.S. CHU ◽

H.M. GHAZALI ◽

O.M. LAI ◽

Y.B. CHE MAN ◽

S. YUSOF ◽

...

Keyword(s):

Oxidative Stability ◽

Palm Kernel ◽

Palm Stearin ◽

Palm Kernel Olein

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Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

Food Chemistry ◽

10.1016/s0308-8146(00)00084-4 ◽

2000 ◽

Vol 71 (2) ◽

pp. 173-179 ◽

Cited By ~ 52

Author(s):

O.M Laia ◽

H.M Ghazalia ◽

France Cho ◽

C.L Chong

Keyword(s):

Palm Kernel ◽

Palm Stearin ◽

Textural Properties ◽

Palm Kernel Olein ◽

Table Margarine

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Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

Food Chemistry ◽

10.1016/s0308-8146(98)00046-6 ◽

1998 ◽

Vol 63 (2) ◽

pp. 155-159 ◽

Cited By ~ 13

Author(s):

Lai Oi Ming ◽

Hasanah Mohd. Ghazali ◽

Chong Chiew Let

Keyword(s):

Palm Kernel ◽

Palm Stearin ◽

Enzymatic Transesterification ◽

Palm Kernel Olein

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Trans -free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein

Journal of the American Oil Chemists Society ◽

10.1007/s11746-999-0016-4 ◽

1999 ◽

Vol 76 (5) ◽

pp. 643-648 ◽

Cited By ~ 18

Author(s):

I. Nor Aini ◽

C. H. Che Maimon ◽

H. Hanirah ◽

S. Zawiah ◽

Y. B. Che Man

Keyword(s):

Palm Oil ◽

Oil Palm ◽

Palm Olein ◽

Palm Kernel ◽

Palm Stearin ◽

Ternary Blends ◽

Palm Kernel Olein

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Crystallisation kinetics of palm stearin, palm kernel olein and their blends

LWT ◽

10.1016/j.lwt.2011.11.001 ◽

2012 ◽

Vol 46 (2) ◽

pp. 571-573 ◽

Cited By ~ 4

Author(s):

Norizzah Abd. Rashid ◽

Chong Chiew Let ◽

Cheow Chong Seng ◽

Zaliha Omar

Keyword(s):

Palm Kernel ◽

Palm Stearin ◽

Crystallisation Kinetics ◽

Palm Kernel Olein ◽

Kinetics Of

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Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

Food Chemistry ◽

10.1016/j.foodchem.2003.09.030 ◽

2004 ◽

Vol 86 (2) ◽

pp. 229-235 ◽

Cited By ~ 76

Author(s):

A.R. Norizzah ◽

C.L. Chong ◽

C.S. Cheow ◽

O. Zaliha

Keyword(s):

Physicochemical Properties ◽

Palm Kernel ◽

Palm Stearin ◽

Chemical Interesterification ◽

Palm Kernel Olein

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VISCOELASTIC PROPERTIES OF TABLE MARGARINE PREPARED FROM LIPASE-CATALYZED TRANSESTERIFIED MIXTURES OF PALM STEARIN AND PALM KERNEL OLEIN

Journal of Food Lipids ◽

10.1111/j.1745-4522.1999.tb00131.x ◽

1999 ◽

Vol 6 (1) ◽

pp. 25-46 ◽

Cited By ~ 7

Author(s):

O.M. LAI ◽

H.M. GHAZALI ◽

DZULKIFLY MAT HASHIM ◽

FRANCE CHO ◽

C.L. CHONG

Keyword(s):

Viscoelastic Properties ◽

Palm Kernel ◽

Palm Stearin ◽

Palm Kernel Olein ◽

Table Margarine

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Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

Food Chemistry ◽

10.1016/s0308-8146(00)00334-4 ◽

2001 ◽

Vol 74 (1) ◽

pp. 21-33 ◽

Cited By ~ 9

Author(s):

B.S Chu ◽

H.M Ghazali ◽

O.M Lai ◽

Y.B Che Man ◽

S Yusof ◽

...

Keyword(s):

Palm Kernel ◽

Palm Stearin ◽

Palm Kernel Olein

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