Bibliographic Details
Main Authors:	Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Mohamed, Awang, Abd Kadir, Mohd Omar
Format:	Article
Language:	English English
Published:	Elsevier 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/33159/1/cocoa.pdf http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf http://irep.iium.edu.my/33159/ http://dx.doi.org/10.1016/j.foodchem.2013.11.098
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Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)

Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
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Published: (2013)

$Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance$

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
by: Omar, A.K.M, et al.
Published: (2014)

Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
by: Akanda, Md. Jahurul Haque, et al.
Published: (2015)

Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
by: M.R. Norazlina, et al.
Published: (2021)

$Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends$

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

$Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends$

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

$Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends$

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Jahurul M.H.A, et al.
Published: (2018)

Supercritical Carbon Dioxide Extraction of Cocoa Butter Analogy Fat from Mango Seed Kernel Oil: An Optimization Approach of Response Surface Methodology
by: Akanda, Md. Jahurul Haque, et al.
Published: (2012)

Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
by: Norazlina Mohammad Ridhwan, et al.
Published: (2023)

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats = Extracción mediante dióxido de carbono supercrítico y estudios del núcleo de la semilla de mango para obtener grasas análogas a la mantequilla de cacao
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Mohamed Jahurul Haque, et al.
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Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers
by: Md Jahurul Haque Akanda, et al.
Published: (2017)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)

$Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers$

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Akanda, Md Jahurul Haque, et al.
Published: (2017)

$Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends$

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Jahurul M.H.A, et al.
Published: (2018)

Cocoa butter fat replacers are processing, but more work needed, say researchers
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A cocoa butter replacer
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Effects of moisture and pH on supercritical fluid extraction of cocoa butter
by: Jinap, Selamat, et al.
Published: (2013)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: Md Jahurul Haque Akanda, et al.
Published: (2019)

$Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.$

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
by: Sarker, Md. Zaidul Islam
Published: (2003)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: M. H. A., Jahurul, et al.
Published: (2019)

$Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers$

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Jahurul, M. H. A., et al.
Published: (2017)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: Jahurul, M. H.A., et al.
Published: (2019)

$Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers$

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Jahurul, M.H.A., et al.
Published: (2017)

Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

$Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent$

Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
by: Norazlina Mohammad Ridhwan
Published: (2023)

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
by: Asep, E. K., et al.
Published: (2013)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
by: Md Jahurul Haque Akanda, et al.
Published: (2018)

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
by: Edi Kusnadi, Asep, et al.
Published: (2016)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2017)

$Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver$

Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
by: Azzatul F., et al.
Published: (2020)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
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Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
by: M.R.Norazlina, et al.
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$Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver$

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
by: Norazlina Md Ridhwan, et al.
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$Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique$

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
by: Azzatul F., et al.
Published: (2020)

Hard cocoa butter replacers from mango seed fat and palm stearin

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