Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-o...
Guardado en:
| Autores principales: | Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_19355130_v8_n8_p1779_Herrera |
| Aporte de: |
Ejemplares similares
-
Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
Publicado: (2015) -
Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
por: Herrera, Maria Lidia, et al.
Publicado: (2015) -
Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
por: Huck-Iriart, C., et al. -
Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
Publicado: (2009) -
In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety
por: Rincón-Cardona, J.A., et al.