Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
- Author
- VEREECKEN, Jeroen1 ; DE GRAEF, Veerle1 ; SMITH, Kevin W2 ; WOUTERS, Johan3 ; DEWETTINCK, Koen1
[1] Department of Food Safety and Food Quality, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
[2] Consultant to Loders Croklaan, Fat Science Consulting Ltd., 16 Arundel Drive, Bedford, Bedfordshire, MK41 8HP, United Kingdom
[3] Laboratoire de Chimie Biologique Structurale, Facultes Universitaires Notre-Dame de la Paix, Namur, Belgium - Source
Food research international. 2010, Vol 43, Num 8, pp 2057-2067, 11 p ; ref : 1/2 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Polymorphism Stop-and-return DSC Symmetry Triacylglycerols Trisaturated
- Keyword (fr)
- Calorimétrie différentielle balayage Composition chimique Cristallisation Graisse saturée Matière grasse Modèle Polymorphisme Teneur matière grasse Triacylglycérol Lipide
- Keyword (en)
- Differential scanning calorimetry Chemical composition Crystallization Saturated fat Fat Models Polymorphism Fat content Triacylglycerol Lipids
- Keyword (es)
- Análisis calorimétrico barrido exploración Composición química Cristalización Grasa saturada Materia grasa Modelo Polimorfismo Contenido materia grasa Triacilglicerol Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23328441
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
10.1016/j.foodres.2010.06.008 
https://dx.doi.org/10.1016/j.foodres.2010.06.008
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