Professional Documents
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Description: This book serves as a rich source of information on the production, processing, characterization and
utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue
culture and genetic engineering of oil palm.
Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement
and maintenance of palm oil quality are included and may be of interest to researchers and food
manufacturers.
General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are
discussed as well as the potential use of palm oil as an alternative to trans fats.
Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.
Palm and Palm Kernel Oil Production and Processing in Malaysia and Indonesia
Palm Oil and Palm Kernel Oil Refining and Fractionation Technology
Enzymatic and Chemical Modification of Palm Oil, Palm Kernel Oil, and Its Fractions
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