Works matching AU Marikkar, J. M. N.
Results: 20
A Comparison of the Thermo-Physical Behavior of Engkabang ( Shorea macrophylla) Seed Fat-Canola Oil Blends and Lard.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1485, doi. 10.1007/s11746-013-2307-z
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- Article
COMPOSITION AND THERMAL PROPERTIES OF QUATERNARY MIXTURES OF PALM OIL: PALM STEARIN:SOYBEAN OIL:COCOA BUTTER.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 4, p. 740
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- Article
TOTAL PHENOLIC CONTENT, ANTIOXIDATIVE AND ANTIDIABETIC PROPERTIES OF COCONUT (COCOS NUCIFERA L.) TESTA AND SELECTED BEAN SEED COATS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 741
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- Article
Evaluation of Stevia Leaf (Stevia rebaudiana Bertoni) Powder as Sugar-Substitute in Cashew Nut Fortified Cookies.
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- Ceylon Journal of Science, 2024, v. 53, n. 4, p. 599, doi. 10.4038/cjs.v53i4.8326
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- Article
Nutritional Composition, Anti-oxidative and Anti-hyperglycemic Potential of the Kernels of Two Varieties of Terminalia catappa L.
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- Journal of Agricultural Sciences (Sri Lanka), 2024, v. 19, n. 3, p. 507, doi. 10.4038/jas.v19i3.10247
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- Article
Bioactivity Studies of Different Solvent Extracts of Partially Defatted Coconut Testa Obtained from selected Coconut Cultivars.
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- Journal of Agricultural Sciences (Sri Lanka), 2022, v. 17, n. 1, p. 171, doi. 10.4038/jas.v17i1.9618
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- Article
EFFECT OF COCONUT TESTA FLOUR ON COOKIE CHARACTERISTICS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 209
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- Article
Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality.
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- International Food Research Journal, 2019, v. 26, n. 6, p. 1795
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- Article
Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends.
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- International Food Research Journal, 2019, v. 26, n. 5, p. 1427
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- Article
Recent advances in plant-based fat formulation as substitute for lard.
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- Grasas y Aceites, 2022, v. 73, n. 2, p. 1, doi. 10.3989/gya.0439211
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- Article
Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties.
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- Grasas y Aceites, 2017, v. 68, n. 1, p. 1, doi. 10.3989/gya.0813162
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- Article
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques.
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- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0757152
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- Article
Effect of fractional crystallization on the composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter.
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- Grasas y Aceites, 2013, v. 64, n. 5, p. 546, doi. 10.3989/gya.023213
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- Article
Comparing the thermo-physical characteristics of lard and selected plant fats.
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- Grasas y Aceites, 2012, v. 63, n. 3, p. 328, doi. 10.3989/gya.023712
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- Article
Evaluation of antioxidant capacity and physicochemical properties of Sudanese baobab (Adansonia digitata) seed- oil.
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- International Food Research Journal, 2017, v. 24, p. 441
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- Article
Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality.
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- International Food Research Journal, 2017, v. 24, p. 355
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Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard.
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- International Food Research Journal, 2017, v. 24, p. 348
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- Article
Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 1988
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Determination of types of fat ingredient in some commercial biscuit formulations.
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- International Food Research Journal, 2014, v. 21, n. 1, p. 277
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Discrimination of plant and animal derived MAG and DAG by principal component analysis of fatty acid composition and thermal profile data.
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- International Food Research Journal, 2012, v. 19, n. 4, p. 1497
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- Article