Medium chain triglyceride effects on sensory and physical characteristics of shortened cakes

Journal of Food Quality

Volumn 19, Issue 4, 1996, Pages 295-302

  Schmall, Tracy L ^a   Brewer, M Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

EID: 0030505113     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1996.tb00424.x     Document Type: Article

References (13)

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3. BABAYAN, V.K. 1988. The role of lipids in nutrition and disease. Rept. of 1988 ASPEN Research Workshop. J. Parenteral Enteral Nutr. Supplement Session V, 12, 1-127.
4. BACH, A.C. and BABAYAN, V.K. 1982. Medium chain triglycerides. Am. J. Clin. Nutr. 36, 950-962.
5. BEARE-ROGERS, J. 1988. Medium chain triglycerides. Ch. 5. In Dietary Fat Requirements in Health and Development. pp. 179-208, Am. Oil Chem. Soc. Champaign, IL.
6. CATHCART, W.H. and COLE, L.C. 1930. Wide-range volume measuring apparatus for bread. Cereal Chem. 15, 69-76.
7. CIE (Commission Internationale de l'Eclairage). 1979. Recommendations on uniform color spaces - color difference equations, psychometric color terms. Supplement No. 2 to CIE Publication No. 15 (E-1.3.1) 1971/ TC-1-33), pp. 1-83. Paris.
8. GRAWEMEYER, E.A. and PFUND, M.C. 1943. Line-spread as an objective measure test for consistency. Food Res. 8, 105-109.
9. McWILLIAMS, M. 1993. Fats and oils. In Foods: Experimental Perspectives. pp. 261-300, McMillan Pub. Co., New York.
10. MEGREMIS, C.J. 1991. Medium-chain triglycerides: a nonconventional fat. Food Technol. 45(2), 108-114.
11. MUNOZ, A. 1986. Development and application of texture reference scales. J. Sensory Studies 1, 55-58.
12. VALDIVIESO, V. 1972. Absorption of medium-chain triglycerides in animals and pancreatic atrophy. Am. J. Dig. Dis. 17, 129-136.
13. SAS. 1992. SAS User's Guide, SAS Institute, Cary, NC.