Recent Advances in Food Technology and Nutrition: Highlights from PIPOC 2001

by mpob_admin

The PIPOC Food Technology and Nutrition Conference within the umbrella of the PIPOC Congress has traditionally become an avenue for the gathering of the best minds working on various aspects of palm oil nutrition and food technology. The PIPOC 2001 Congress witnessed the presentation of two plenary lectures, 29 oral presentations and 21 poster presentations related directly to various scientific aspects of palm oil food technology and nutrition.

Releated

Potential of Palm Blend in the Formulation of Mozarella Analogue

Natural mozzarella cheese is produced from buffalosí or cowsí milk and the most prominent fat present is milkfat. Mozzarella cheese originated from Italy but the United States has become its principal producer. This cheese had remained an ethnic product with a limited market until around World War II, when Italian cuisine in general and pizza […]

by mpob_admin

Some Complexes of Glycerol and Their Applications

Among the basic oleochemicals, glycerol is considered as the primary base because the preparation of all others must somehow yield glycerol at one point or other. However, saponification, esterification (methyl esters production) and hydrolysis of fats are the major principal processes used to produce natural glycerol. These processes are mainly carried out in soap and […]

by mpob_admin