المؤلفون: Kouassi, Alfred Kouakou^{Aff1, IDs00217024045384_cor1}, Alabi, Taofic^{Aff2, Aff6}, N’guessan, Elise Amoin, Purcaro, Giorgia, Moret, Sabrina, Cissé, Mohamed, Blecker, Christophe, Danthine, Sabine

المصدر: European Food Research and Technology. 250(9):2303-2315

المؤلفون: Kouassi, Kouakou Alfred, Blecker, Christophe, Purcaro, Giorgia, Alabi, Taofic, Danthine, Sabine

المساهمون: TERRA Research Centre. Microbial, food and biobased technologies - ULiège, BE

المصدر: 2024 AOCS Annual Meeting & Expo, Montréal, Québec, Canada [CA], 28/04/2024 au 01/05/2024

مصطلحات موضوعية: Mango kernel fat, Ivorian mango variety, solvent fractionation, fatty acid composition, triacylglycerol composition, solid fat content, melting and crystallization characteristic, stearin, olein, mango fat fractions, physicochemical property, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: Potentialities of Ivorian mango (Mangifera indica. L) kernel fat fractions produced by solvent fractionation

URL الوصول: https://orbi.uliege.be/handle/2268/318754

المؤلفون: Mansura Mokbul, Yuen Lin Cheow, Lee Fong Siow

المصدر: Food Chemistry Advances, Vol 3, Iss , Pp 100515- (2023)

مصطلحات موضوعية: Cocoa butter replacer compound chocolate, Mango kernel fat, Rice bran oil, Physical properties, Sensory profile, Storage stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23003362; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/e9128cd105644277be36b84a0c8ba50c

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المؤلفون: Kouassi, Kouakou Alfred, Danthine, Sabine, Alabi, Taofic

المساهمون: Blecker, Christophe, Purcaro, Giorgia, Moret, Sabrina, TERRA Research Centre. Microbial, food and biobased technologies - ULiège

المصدر: Berlin Symposium on Structured Lipid Phases, Berlin, Germany [DE], 26-28 septembre 2022

مصطلحات موضوعية: Mango kernel fat (MKF), Ivorian mango varieties, Triacylglycerol composition, Thermal behaviour, Crystallization, melting, Polymorphism, microstructure, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: Triacylglycerol composition and Thermal Behavior of Mango (Mangifera indica L) Kernel Fat from Various Ivorian Varieties

URL الوصول: https://orbi.uliege.be/handle/2268/297832

المؤلفون: Ziwei Gao, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang

المصدر: Foods, Vol 12, Iss 21, p 3933 (2023)

مصطلحات موضوعية: red palm oil, oxidative stability, mango kernel fat, aerated emulsion, foam stability, whipping capability, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/21/3933; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/de6d4cd87c09441ebc3067a058ce5bd8

المؤلفون: Kouassi, Kouakou Alfred, Alabi, Taofic, Cissé, Mohamed, Purcaro, Giorgia, Moret, Sabrina, Moret, Erica, Blecker, Christophe, Danthine, Sabine

المصدر: Journal of the American Oil Chemists' Society (2024)

مصطلحات موضوعية: fatty acid composition, Ivorian varieties, mango kernel fat, oxidative stability, phospholipids, sterols composition, triacylglycerol, Color stability, Fat contents, Fatty acid composition, Ivorian variety, Mangifera indica L, Mango kernel fat, Oxidative stability, Sterol compositions, Triacylglycerol compositions, Triacylglycerols, Chemical Engineering (all), Organic Chemistry, General Chemical Engineering, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: urn:issn:0003-021X; urn:issn:1558-9331

URL الوصول: https://orbi.uliege.be/handle/2268/313666

المؤلفون: Kouassi, Kouakou Alfred, Alabi, Taofic, Purcaro, Giorgia, Moret, Erica, Blecker, Christophe, Danthine, Sabine

المصدر: Journal of the American Oil Chemists' Society, 101 (1), 67 - 78 (2024)

مصطلحات موضوعية: DSC stop-and-return, isothermal crystallization, mango kernel fat, morphology, polymorphism, thermal behavior, Crystallization behavior, Differential scanning calorimetry stop-and-return, Isothermal crystallization, Mangifera indica L, Mango kernel fat, Stable form, Structural behaviors, Thermal behaviours, Triacylglycerols, β-form, Chemical Engineering (all), General Chemical Engineering, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: urn:issn:0003-021X; urn:issn:1558-9331

URL الوصول: https://orbi.uliege.be/handle/2268/312114

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المؤلفون: Kouassi, Kouakou Alfred, Alabi, Taofic, N’guessan, Elise Amoin, Purcaro, Giorgia, Moret, Sabrina, Cissé, Mohamed, Blecker, Christophe, Danthine, Sabine

المساهمون: TERRA Research Centre. Microbial, food and biobased technologies - ULiège, BE

المصدر: European Food Research and Technology (2024)

مصطلحات موضوعية: Crystallization, Fatty acid composition, Ivorian varieties, Mango kernel fat, Melting behavior, Polymorphism, Solid fat content, Triacylglycerol, Biotechnology, Food Science, Chemistry (all), Biochemistry, Industrial and Manufacturing Engineering, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: https://link.springer.com/content/pdf/10.1007/s00217-024-04538-4.pdf; urn:issn:1438-2377; urn:issn:1438-2385

URL الوصول: https://orbi.uliege.be/handle/2268/320085