ShareChilling-induced lipid hydrolysis in the oil palm (Elaeis guineensis) mesocarp.
Author(s) : SAMBANTHAMURTHI R., CHONG C. L., OO K. C., YEO K. H., RAJAN P.
Type of article: Article
Summary
Free fatty acids are studied in the fruit of oil palms. Fruit cooling induces an increase in free fatty acids, due to the action of a lipase in the mesocarp when the temperature decreases. The phenomenon is likely to alter oil quality.
Details
- Original title: Chilling-induced lipid hydrolysis in the oil palm (Elaeis guineensis) mesocarp.
- Record ID : 1993-2730
- Languages: English
- Source: J. exp. Bot. - vol. 42 - n. 242
- Publication date: 1991
Links
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Indexing
- Themes: Precooked food
- Keywords: Palm tree; Lipid; Chilling; Hydrolysis; Edible oil; Fatty acid
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