Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique
- Author
- NASSU, R. T1 ; GUARALDO GONCALVES, L. A1
[1] Laboratório de Oleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNICAMP), Caixa Postal 6091, CEP 13081-970, Campinas, SP, Brazil - Source
Grasas y aceites (Sevilla). 1999, Vol 50, Num 1, pp 16-22 ; ref : 15 ref
- CODEN
- GRACAN
- ISSN
- 0017-3495
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Consejo Superior de Investigaciones Científicas, Instituto de la Grasa, Sevilla
- Publication country
- Spain
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calorimétrie différentielle balayage Corps gras végétal Huile végétale Méthode mesure Point fusion Point ramollissement Propriété physique Lipide
- Keyword (en)
- Differential scanning calorimetry Vegetable fat Vegetal oil Measurement method Melting point Softening point Physical properties Lipids
- Keyword (es)
- Análisis calorimétrico barrido exploración Grasa vegetal Aceite vegetal Método medida Punto fusión Punto reblandecimiento Propiedad física Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1889542
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Access to the document
Install on your browser
DOI
10.3989/gya.1999.v50.i1.630 
https://dx.doi.org/10.3989/gya.1999.v50.i1.630
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:9:\"\u0000*\u0000jtitle\";s:26:\"Grasas y aceites (Sevilla)\";s:9:\"\u0000*\u0000stitle\";s:24:\"Grasas aceites (Sevilla)\";s:7:\"\u0000*\u0000date\";s:4:\"1999\";s:9:\"\u0000*\u0000volume\";s:2:\"50\";s:8:\"\u0000*\u0000issue\";s:1:\"1\";s:8:\"\u0000*\u0000spage\";s:2:\"16\";s:8:\"\u0000*\u0000epage\";s:2:\"22\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0017-3495\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"NASSU\";s:10:\"\u0000*\u0000aufirst\";s:4:\"R. T\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:24:\"GUARALDO GONCALVES, L. A\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"GRACAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:8:\"\u0000*\u0000place\";s:7:\"Sevilla\";s:6:\"\u0000*\u0000pub\";s:71:\"Consejo Superior de Investigaciones Cient\u00edficas, Instituto de la Grasa\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:9:\"\u0000*\u0000jtitle\";s:26:\"Grasas y aceites (Sevilla)\";s:9:\"\u0000*\u0000stitle\";s:24:\"Grasas aceites (Sevilla)\";s:7:\"\u0000*\u0000date\";s:4:\"1999\";s:9:\"\u0000*\u0000volume\";s:2:\"50\";s:8:\"\u0000*\u0000issue\";s:1:\"1\";s:8:\"\u0000*\u0000spage\";s:2:\"16\";s:8:\"\u0000*\u0000epage\";s:2:\"22\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0017-3495\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"NASSU\";s:10:\"\u0000*\u0000aufirst\";s:4:\"R. T\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:24:\"GUARALDO GONCALVES, L. A\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"GRACAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:8:\"\u0000*\u0000place\";s:7:\"Sevilla\";s:6:\"\u0000*\u0000pub\";s:71:\"Consejo Superior de Investigaciones Cient\u00edficas, Instituto de la Grasa\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:9:\"\u0000*\u0000jtitle\";s:26:\"Grasas y aceites (Sevilla)\";s:9:\"\u0000*\u0000stitle\";s:24:\"Grasas aceites (Sevilla)\";s:7:\"\u0000*\u0000date\";s:4:\"1999\";s:9:\"\u0000*\u0000volume\";s:2:\"50\";s:8:\"\u0000*\u0000issue\";s:1:\"1\";s:8:\"\u0000*\u0000spage\";s:2:\"16\";s:8:\"\u0000*\u0000epage\";s:2:\"22\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0017-3495\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"NASSU\";s:10:\"\u0000*\u0000aufirst\";s:4:\"R. T\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:24:\"GUARALDO GONCALVES, L. A\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"GRACAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:8:\"\u0000*\u0000place\";s:7:\"Sevilla\";s:6:\"\u0000*\u0000pub\";s:71:\"Consejo Superior de Investigaciones Cient\u00edficas, Instituto de la Grasa\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:9:\"\u0000*\u0000jtitle\";s:26:\"Grasas y aceites (Sevilla)\";s:9:\"\u0000*\u0000stitle\";s:24:\"Grasas aceites (Sevilla)\";s:7:\"\u0000*\u0000date\";s:4:\"1999\";s:9:\"\u0000*\u0000volume\";s:2:\"50\";s:8:\"\u0000*\u0000issue\";s:1:\"1\";s:8:\"\u0000*\u0000spage\";s:2:\"16\";s:8:\"\u0000*\u0000epage\";s:2:\"22\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0017-3495\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"NASSU\";s:10:\"\u0000*\u0000aufirst\";s:4:\"R. T\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:24:\"GUARALDO GONCALVES, L. A\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"GRACAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:8:\"\u0000*\u0000place\";s:7:\"Sevilla\";s:6:\"\u0000*\u0000pub\";s:71:\"Consejo Superior de Investigaciones Cient\u00edficas, Instituto de la Grasa\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.3989\/gya.1999.v50.i1.630\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:9:\"\u0000*\u0000jtitle\";s:26:\"Grasas y aceites (Sevilla)\";s:9:\"\u0000*\u0000stitle\";s:24:\"Grasas aceites (Sevilla)\";s:7:\"\u0000*\u0000date\";s:4:\"1999\";s:9:\"\u0000*\u0000volume\";s:2:\"50\";s:8:\"\u0000*\u0000issue\";s:1:\"1\";s:8:\"\u0000*\u0000spage\";s:2:\"16\";s:8:\"\u0000*\u0000epage\";s:2:\"22\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0017-3495\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"NASSU\";s:10:\"\u0000*\u0000aufirst\";s:4:\"R. T\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:24:\"GUARALDO GONCALVES, L. A\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"GRACAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:110:\"Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique\";s:8:\"\u0000*\u0000place\";s:7:\"Sevilla\";s:6:\"\u0000*\u0000pub\";s:71:\"Consejo Superior de Investigaciones Cient\u00edficas, Instituto de la Grasa\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
