The effect of fruit storage on palm oil bleachability

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 1992 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 69, pages 1,266-1,268 (issn: 0003-021X, eissn: 1558-9331,

Copyright policy )

Authors: W. L. Slew; N. Mohamad;

doi: 10.1007/bf02637698

The effect of fruit storage on palm oil bleachability

- Summary
- Metrics

Abstract

Storage of oil palm fruits resulted in crude oil that was difficult to bleach, especially from bruised fruits. Fruits stored in the shade were less affected than those exposed to sun and rain. Surprisingly, oil from fruits stored at 5°C was highly hydrolyzed and difficult to bleach.

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	3
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average