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

The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemic...

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Bibliographic Details
Main Authors: Azzatul F., Jahurul Haque Akanda, Norliza J., Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia Matanjun, Lee, Jau Shya
Format: Article
Language:English
Published: Rynnye Lyan Resources 2020
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/25398/
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https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/25398/

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