Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-03-19 DOI:10.1080/10942912.2024.2330516

Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng

引用次数: 0

Abstract

Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substitutin...

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椰子硬脂中富含单酰和双酰甘油的脂肪替代重组黄油的理化特性和感官可接受性

黄油一般由牛奶脂肪制成，而牛奶脂肪中含有大量饱和脂肪酸，因此会对健康造成危害。因此，我们需要替代品，即通过替代...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.