Academic literature on the topic 'Palm olein'

Endinkeau, Kuang. Oxidative and nonoxidative effects of ionising radiation on palm olein. University of Salford, 1988.

Yusoff, M. S. A. Separation of olein-stearin from palm oil by crystallization and separation. UMIST, 1992.

Aiman, Y., S. Syahrullail, S. Afify, H. M. Faizal, and W. J. Yahya. "Tribological Performance of Palm Olein with Additive Using Linear Reciprocating Tribotester." In Lecture Notes in Mechanical Engineering. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9949-8_22.

Jumali, Siti Nur Qamarina Ahmad, Zaidi Embong, Erween Abd Rahim, Zazuli Mohid, and Syahrullail Samion. "Surface Morphology and Tribological Studies of Activated Carbon Additive Blended in RBD Palm Olein as Sustainable Machining Lubricant." In Lecture Notes in Mechanical Engineering. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9505-9_25.

Chiong, Tiong, Mohammed Rafiq Abdul Kadir, Nor Azwadi Che Sidik, and Syahrullail Samio. "Experimental Evaluation on Lubricity of RBD Palm Olein Using Fourball Tribotester." In Tribology - Lubricants and Lubrication. InTech, 2011. http://dx.doi.org/10.5772/20846.

A. Dauqan, Eqbal M., Aminah Abdullah, and Halimah Abdullah. "Effect of Different Concentrations of Red Palm Olein and Different Vegetable Oils on Antioxidant Enzymes in Normal and Stressed Rat." In Antioxidant Enzyme. InTech, 2012. http://dx.doi.org/10.5772/48272.

Simakova, Inna, and Roman Perkel. "Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1042-1.ch014.

"americanum) [29]. Among wheat, tetraploid durum wheat contained higher FL contents than the U.S. hard winter NSTL shows the highest NL:PoL ratio. wheats. Larsen et al. [66] reported New Zealand wheat flour Among all grains, wheat is the richest in GL, followed FL content ranges of 67-85 mg/10 g (db) for the 1984 crop by triticale, rye, and barley. Millet lipids from P. ameri-and 93-108 mg/10 g (db) for the 1985 wheat crop (Table 4). canum seed [29], corn, and sorghum lipids contain the Ten Greek bread wheat flours [67] contained lipid ranges lowest GL content. However, other researchers [32] report-similar to those in U.S. Kansas flours reported by Chung et ed that GL contents ranged from 6 to 14% for millet lipids al. [61]. Australian scientists [68,69] also investigated their that were extracted by hot water—saturated butanol and wheat FL. Compared with the means of U.S. wheat and acid hydrolysis. flour FL [61], Australian wheats contained substantially In general, PL also are more abundant in wheat, triti-less FL and NL but higher PL. Australian flours contained cale, rye lipids and slightly lower in barley, oat groats, similar FL and NL but still higher PoL content (Table 4). sorghum, and rice. Although corn NSTL were found to have higher PL contents than GL contents, they were very low in PL compared to other grains. Millet NSTL from P. C. Fatty Acid Composition of Grain Lipids americanum seed [29] contains the lowest PL content of All cereal grain lipids are rich in unsaturated fatty acids all the grains. (FA) (Table 5). Palmitic acid (16:0) is a major saturated Wheat flour FL, a minor component, have been report-FA, and linoleic acid (18:2) is a major unsaturated FA for ed to have a significant effect on bread-making. When the all cereals except for brown rice. In brown rice, oleic acid defatted flours were reconstituted with the extracted lipids (18:1) is a major unsaturated FA. The presence of palmi-to their original levels, the PoL fraction of FL but not the toleic acid (16:1) and eicosenoic acid (20:1) is reported NL completely restored loaf volume and crumb grain quite often but usually at levels below 1% of total FA com-[59,60]. Among wheat flour lipids, GL are the best bread position. loaf volume improvers [19-21]. Fatty acid compositions are generally similar for barley, In 1982, Chung et al. [61] reported a range of 177-230 rye, triticale, and wheat lipids. Rye lipids are somewhat mg/10 g (db) for wheat FL contents of 21 HRW wheats higher in linolneic acid (18:3) than those of other cereals. (Table 4). Flours showed 83-109 mg FL, 67-84 mg NL, Oat lipid FA composition is similar to that of brown rice, and 11-27 mg PoL with NL:PoL ratios of 2.5-6.9. Ohm because oats and brown rice are rich in oleic acid. Millet and Chung [62] also investigated the FL contents of flours lipids are generally higher in stearic acid (18:0) than all from 12 commercial hard winter wheat cultivars grown at other cereal lipids. six locations and reported the cultivar mean ranges of There are wide ranges in FA compositions of corn oils 90-109 mg/10 g (db) for total flour FL, 72-85 mg for NL, (Table 6). Jellum [82] reported a range of 14-64% oleic 11-16 mg for GL, 1.7-3.1 mg for monogalactosyldiglyc-acid and 19-71% linoleic acid for the world collection of erides (MGDG), 5.3-6.5 mg for digalactosyldiglycerides 788 varieties of corn (Table 6). The wide ranges in FA com-(DGDG), and 5-7 mg for PL (Table 4). The ratios of NL to position were due to more lines having been examined in PoL were in a much narrower range than those of earlier corn than in any of the other cereal grains [1]. Dunlap et al. work by Chung et al. [61]. This was probably due to a [86,87] reported on corn genotypes with unusual fatty acid smaller variation in the released cultivars used by Ohm compositions (Table 6). They found palmitic acid ranges of and Chung [62]. Samples used by Chung et al. [61] includ-6.3-7.6% and 16.7-18.2% for low and high saturated corn ed some experimental lines. genotypes, respectively. They also reported a range of Bekes et al. [63] investigated 22 hard and 4 soft spring 43.9-46.1% of oleic acids for high oleic acid lines. wheat varieties grown at 3 locations in Canada: varietal Fatty acid composition differs depending on the lipid means ranged from 72 to 134 mg per 10 g (db) flour for extractant (Tables 5 and 6). For example, FL were higher FL, 61-115 mg for NL, 4-11 mg for GL, and 4-9 mg for in both oleic and linoleic acids than the BL of corn and PL (Table 4). There were larger variations in FL contents pearl millet, whereas FL were lower in palmitic acid than for Canadian spring wheats than for U.S. hard winter the BL of millet, oats, and corn. The FA composition of wheats except for GL. Chung [64] showed that U.S. winter NSTL from corn is intermediate to those of FL and BL and spring wheats could not be differentiated by lipid con-based on data complied by Morrison [3]. tents and compositions. Wheat lipid FA compositions for different classes or Unlike the Canadian spring wheats [63], the U.K. soft subclasses are shown in Table 7. The average of 6 HWW winter wheats [65] contained more FL (195-244 mg/10 g, wheats and 14 SWS wheat lipids was lower in palmitic and db) with higher NL content than hard winter wheats stearic acids and higher in linoleic and linolenic acids than (186-210 mg/10 g, db). In general, U.K. hard spring wheats the overall average of 290 wheat lipids. The average FA." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-44.

Munoz, Juan Fernando. "High oleic palm oil: Uses and applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/eoga3312.

Gibon, Veronique, Bastien Jacquet, Christophe Blecker, and Sabine Danthine. "Isothermal Crystallization of Palm Olein with Different Seeding Methods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fhgs1856.

Masjuki, H. H., M. G. Saifullah, M. Husnawan, M. S. Faizul, and M. G. Shaaban. "Flash Temperature Parameter Number Prediction Model by Design of Tribological Experiments for Basestock Mineral Oil Containing Palm Olein and Aminephosphate Additives." In World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63193.

Gibon, Veronique, and Marc Kellens. "Fractionation of palm and palm kernel oils for designing high quality commodity and specialty fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yjih6211.

Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.

Syahrullail, S., J. Y. Wira, A. H. M. Kameil, and W. N. Fawwaz. "Wear characteristic of RBD palm olein using four-ball tribotester." In THE 4TH INTERNATIONAL MEETING OF ADVANCES IN THERMOFLUIDS (IMAT 2011). AIP, 2012. http://dx.doi.org/10.1063/1.4704313.

ALKaaby, Mohammed H., Hyder H. Balla, and Mudhaffar S. Al-Zuhairy. "Biodiesel production from palm olein oil using acid-catalyzed esterification." In 2ND INTERNATIONAL CONFERENCE ON ENGINEERING & SCIENCE. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0068892.

Khairuldean, A. K., T. Chiong Ing, Mohd Salman Che Kob, et al. "Extreme pressure properties investigation of palm olein using four ball tribotester." In THE 4TH INTERNATIONAL MEETING OF ADVANCES IN THERMOFLUIDS (IMAT 2011). AIP, 2012. http://dx.doi.org/10.1063/1.4704305.

Perez, Melissa. "Assessing thermal stability of β-carotene and ⍺-tocopherol in baked products containing High-Oleic Red Palm Olein". У Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.193.

Ulbikas, Jessica, Ye Ling Li, and Amanda Wright. "Effects of Palm Stearin and Palm Olein Emulsion Crystallinity on Beta-carotene Degradation and in vitro Bioaccessibility." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lkfw6377.