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Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique

Wijittra Wongjaikham, Grittima Kongprawes, Doonyapong Wongsawaeng, Kanokwan Ngaosuwan, Worapon Kiatkittipong, Peter Hosemann, Suttichai Assabumrungrat

2022Innovative Food Science & Emerging Technologies23 citationsDOI

Topics & Concepts

CatalysisIodine valueChemistryMicrowaveMelting pointPlasmaVegetable oilReaction conditionsOrganic chemistryPhysicsQuantum mechanicsFood Chemistry and Fat AnalysisEdible Oils Quality and AnalysisBiodiesel Production and Applications
Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique | Litcius