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International Journal of Food Properties Volume 7, 2004 - Issue 1
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Original Articles

Developing Functional Foods Using Red Palm Olein: Objective Color and Instrumental Texture

S. N. Al-Hooti Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait
,
J. S. Sidhu Biotechnology Department, Kuwait Institute for Scientific Research, Safat, KuwaitCorrespondence[email protected]
,
J. M. Al-Saqer Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait
,
H. A. Al-Amiri Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait
,
A. Al-Othman Systems Development Department, Kuwait Institute for Scientific Research, Safat, Kuwait
,
I. B. Mansour Malaysian Palm Oil Board, Kuala Lumpur, Malaysia
&
M. Johari Malaysian Palm Oil Board, Kuala Lumpur, Malaysia
 show all
Pages 15-25 | Received 13 Oct 2002, Accepted 22 Feb 2003, Published online: 06 Feb 2007

Citations (7)

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Read on this site (3)

Arzu Basman, Serpil Ozturk, Kevser Kahraman & Hamit Koksel. (2008) Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations. International Journal of Food Properties 11:4, pages 762-772.
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Y.R. Liang, Q. Ye, J. Jin, H. Liang, J.L. Lu, Y.Y. Du & J.J. Dong. (2008) Chemical and Instrumental Assessment of Green Tea Sensory Preference. International Journal of Food Properties 11:2, pages 258-272.
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Devinder Kaur, Rekhika Sharma, Ali Abas Wani, Balmeet Singh Gill & D.S. Sogi. (2006) Physicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening. International Journal of Food Properties 9:4, pages 747-757.
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Articles from other publishers (4)

Ahmed Aldughpassi, Sharifa Alkandari, Dina Alkandari, Fatima Al-Hassawi, Jiwan S. Sidhu, Hanan A. Al-Amiri & Ebtihal Al-Salem. (2021) Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery. Annals of Agricultural Sciences 66:2, pages 115-120.
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Mohammad M. Abdullah, Ahmed D.H. Aldughpassi, Jiwan S. Sidhu, Muhammad Y. Al-Foudari & Amani R.A. Al-Othman. (2021) Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns. Annals of Agricultural Sciences 66:1, pages 75-80.
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A.J. Andreu-Sevilla, A. Hartmann, F. Burló, N. Poquet & A.A. Carbonell-Barrachina. (2009) Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids. Food Science and Technology International 15:1, pages 15-22.
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Antonio Andreu-Sevilla, Armando Hartmann, Estrella Sayas, Francisco Burló-Carbonell, Paola Delgado-Estrella, Juan Miguel Valverde & Ángel A. Carbonell-Barrachina. (2007) Mathematical quantification of total carotenoids in Sioma® oil using color coordinates and multiple linear regression during deep-frying simulations. European Food Research and Technology 226:6, pages 1283-1291.
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