| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] M. Augustin and B. Chua, “C mp iti n f r mbut n eed ,” Pertanika, vol. 11, pp. 211-215, 1988 |
Sách, tạp chí |
| Tiêu đề: |
C mp iti n f r mbut n eed ,” "Pertanika |
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| [2] J. A. Solís-Fuentes, G. Camey-Ortíz, M. d. R. Hernández-Medel, F. Pérez- Mendoza, and C. Durán-de- zú , “Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) eed,” Bioresource technology, vol. 101, pp. 799-803, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Composition, phase behavior and thermal stability of natural edible fat from rambutan ("Nephelium lappaceum L.") eed,” "Bioresource technology |
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| [3] J. M. Nzikou, M. Mvoula-Tsieri, E. Matouba, J. M. Ouamba, C. Kapseu, M. Parmentier, and S. De bry, “A tudy n gumb eed gr wn in C ngo r zz vi e f r it f d nd indu tri pp ic ti n ,” African Journal of Biotechnology, vol. 5, pp. 2469-2475, 2006 |
Sách, tạp chí |
| Tiêu đề: |
A tudy n gumb eed gr wn in C ngo r zz vi e f r it f d nd indu tri pp ic ti n ,” "African Journal of Biotechnology |
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| [4] W. Siri mp ng, W. Jir p u , nd U. in e rn, “Re p n e urf ce optimization and characteristics of rambutan (Nephelium Lappaceum L.) kernel fat by hexane extraction. Food Science and Technology, vol. 44, pp. 1946- 1951, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Re p n e urf ce optimization and characteristics of rambutan ("Nephelium Lappaceum L.") kernel fat by hexane extraction. "Food Science and Technology |
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| [5] M. R enberg nd T. Y. Sheu, “Micr enc p ulation of volatiles by spray-drying in whey protein-b ed w y tem ,” International Dairy Journal, vol. 5, pp.273-284, 1996 |
Sách, tạp chí |
| Tiêu đề: |
Micr enc p ulation of volatiles by spray-drying in whey protein-b ed w y tem ,” "International Dairy Journal |
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| [6] M. Kheiri and M. N. bin M. S m, “Phy ic -chemical characteristics of rambutan (Nephelium Lappaceum L.) erne f t (Penin u r M y i ),”Agricultural Product Utilisation Report (Malaysia), vol. 186, 1979 |
Sách, tạp chí |
| Tiêu đề: |
Phy ic -chemical characteristics of rambutan ("Nephelium Lappaceum L.") erne f t (Penin u r M y i ),” "Agricultural Product Utilisation Report |
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| [7] N. R m i, “Enzym tic intere terific ti n f r mbut n erne ein nd te rin f r peci ty f t pr ducti n,” Universiti Putra Malaysia, 2008 |
Sách, tạp chí |
| Tiêu đề: |
Enzym tic intere terific ti n f r mbut n erne ein nd te rin f r peci ty f t pr ducti n,” "Universiti Putra |
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| [8] V. Romain, A. C. Ngakegmi-Limbili, Z. Mouloungui, and J. M. Ouamba, “Therm pr pertie f m n g yceride fr m Nephelium Lappaceum L. oil, as a |
Sách, tạp chí |
| Tiêu đề: |
Therm pr pertie f m n g yceride fr m "Nephelium Lappaceum L |
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| [9] S. N. Harahap, N. R m i, N. V f ei, nd M. S id, “Phy ic chemic nd nutritional composition of rambutan anak sekolah (Nephelium Lappaceum L.) eed nd eed i ,” Pakistan Journal of Nutrition, vol. 11, pp. 1073-1077, 2012 |
Sách, tạp chí |
| Tiêu đề: |
Phy ic chemic nd nutritional composition of rambutan anak sekolah ("Nephelium Lappaceum L.") eed nd eed i ,” "Pakistan Journal of Nutrition |
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| [10] Y. N. A. Manaf, J. M. N. Marikkar, K. Long, and H. M. Gh z i, “Phy ic - Chemical characterisation of the fat from red-skin rambutan (Nephellium Lappaceum L.) eed,” Joural of Oleo Science, vol. 62, pp. 335-343, 2012 |
Sách, tạp chí |
| Tiêu đề: |
Phy ic -Chemical characterisation of the fat from red-skin rambutan ("Nephellium Lappaceum L.") eed,” "Joural of Oleo Science |
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| [11] N. Y w th n , “Optimiz ti n f ScCO 2 extraction of rambutan seed oil using re p n e urf ce meth d gy,” International Journal of Chemical Engineering and Applications, vol. 4, Aug. 2013 |
Sách, tạp chí |
| Tiêu đề: |
Optimiz ti n f ScCO2 extraction of rambutan seed oil using re p n e urf ce meth d gy,” "International Journal of Chemical Engineering and Applications |
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| [12] S. Terés, G. Barceló-Coblijn, M. Benet, R. Alvarez, R. Bressani, J. Halver, and P. V. E cribá, “Oleic acid content is responsible for the reduction in blood pressure induced by olive i ,” Proceedings of the National Academy of Sciences, vol. 105, pp. 13811-13816, Sep. 2008 |
Sách, tạp chí |
| Tiêu đề: |
Oleic acid content is responsible for the reduction in blood pressure induced by olive i ,” "Proceedings of the National Academy of Sciences |
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| [13] J. A. r vec, S. Zh ng, W. Zh ng, nd C. J. rr w, “A review f the progress in enzymatic concentration and microencapsulation of omega-3 rich oil fr m fi h nd micr bi urce ,” Foof Chemistry, vol. 131, pp. 639-644, 2012 |
Sách, tạp chí |
| Tiêu đề: |
A review f the progress in enzymatic concentration and microencapsulation of omega-3 rich oil fr m fi h nd micr bi urce ,” "Foof Chemistry |
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| [14] N. E. Maurer, B. Hatta-Sakoda, G. Pascual-Chagman, and L. E. Rodriguez- S n , “Ch r cteriz ti n nd uthentic ti n f n ve veget b e urce f omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) i ,” Food Chemistry, vol. 134, pp. 1173-1180, 2012 |
Sách, tạp chí |
| Tiêu đề: |
Ch r cteriz ti n nd uthentic ti n f n ve veget b e urce f omega-3 fatty acids, sacha inchi ("Plukenetia volubilis L.") i ,” "Food Chemistry |
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| [15] M. M. ệzc n, “Determination of the mineral compositions of some selected oil- bearing seeds and kernels using inductively coupled plasma atomic emission pectr metry,” Grasas y Aceites, vol. 57, pp. 211-218, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Determination of the mineral compositions of some selected oil-bearing seeds and kernels using inductively coupled plasma atomic emission pectr metry,” "Grasas y Aceites |
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| [16] S. Cheikh-Rouhou, S. Besbes, B. Hentati, C. Blecker, C. Deroanne, and H. Atti , “Nigella sativa L.: Chemical composition and physicochemical ch r cteri tic f ipid fr cti n,” Food Chemistry, vol. 101, pp. 673-681, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Nigella sativa L.": Chemical composition and physicochemical ch r cteri tic f ipid fr cti n,” "Food Chemistry |
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| [17] S. Y. Hsu nd S. H. Yu, “C mp ri n n p nt oil fat substitutes for low-fat Kung-w n ,” Journal of Food Engineering, vol. 51, pp. 215-220, 2002 |
Sách, tạp chí |
| Tiêu đề: |
C mp ri n n p nt oil fat substitutes for low-fat Kung-w n ,” "Journal of Food Engineering |
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| [18] F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra, The lipid handbook with CD- ROM: CRC Press, 2012 |
Sách, tạp chí |
| Tiêu đề: |
The lipid handbook with CD-ROM |
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| [20] S. S nw i nd P. P npr ch nuvut, “Ch r cteriz ti n f phy ic chemic nd thermal properties and crystallization behavior of krabok (irvingia malayana) nd r mbut n eed f t ,” Joural of Oleo Science, vol. 61, pp. 671-679, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Ch r cteriz ti n f phy ic chemic nd thermal properties and crystallization behavior of krabok (irvingia malayana) nd r mbut n eed f t ,” "Joural of Oleo Science |
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| [21] N. O. V. S nnt g, “C mp iti n nd ch r cteri tic f individu f t nd i ,” Bailey’s industrial oil and fat products, vol. 1, pp. 289-477, 1979 |
Sách, tạp chí |
| Tiêu đề: |
C mp iti n nd ch r cteri tic f individu f t nd i ,” "Bailey’s industrial oil and fat products |
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