Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats
- Author
- BOURLIEU, Claire1 ; GUILLARD, Valérie1 ; FERREIRA, Mariana1 ; POWELL, Hugh2 ; VALLES-PAMIES, Baltasar3 ; GUILBERT, Stéphane1 ; GONTARD, Nathalie1
[1] UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier SupAgro, Université Montpellier 2, 34000 Montpellier, France
[2] Science Group, Nestlé Product Technology Centre, York (Nestec York Ltd), York, United Kingdom
[3] Liquid Products, Nestlé Research Center, Lausanne, Switzerland - Source
Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 2, pp 133-145, 13 p ; ref : 22 ref
- ISSN
- 0003-021X
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Cooling rate Lipid barriers Mass-volume area related properties Solid fat content Water vapour permeability X-ray diffraction
- Keyword (fr)
- Diffraction RX Eau Industrie corps gras Lipide Perméabilité Point fusion Produit allégé lipide Refroidissement Superficie Teneur matière grasse
- Keyword (en)
- X ray diffraction Water Oils and fats industry Lipids Permeability Melting point Low fat product Cooling Area Fat content
- Keyword (es)
- Difracción RX Agua Industria cuerpos grasos Lípido Permeabilidad Punto fusión Producto aligerado lípido Enfriamiento Superficie Contenido materia grasa
- 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
- 22393577
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
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DOI
10.1007/s11746-009-1476-2 
https://dx.doi.org/10.1007/s11746-009-1476-2
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