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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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