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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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