Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivative with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5°C (2h), 0°C (24h), and -20°C (24h) until the mother liquor becomes devoid of an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/1/Paper-Published_version.pdf |