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JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 4, 2002, Pages 389-394

Oil-binding capacity of plastic fats: Effects of intermediate melting point TAG

(3) Jahaniaval, Firouz a Kakuda, Yukio a Abraham, Varghese b

a UNIVERSITY OF GUELPH (Canada)

b Caravelle Foods (Canada)

Author keywords

Fat crystals; Intermediate melting point triacylglycerols; Oil binding capacity; SFC; Stearin; Supercooling

Indexed keywords

COMPOSITION; CRYSTAL STRUCTURE; CRYSTALLIZATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MELTING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLEIC ACID; SATURATION (MATERIALS COMPOSITION); STEARIC ACID; SUPERCOOLING; THERMODYNAMIC PROPERTIES; WETTING;

CANOLA OIL; CANOLA STEARIN; FAT CRYSTALS; INTERMEDIATE MELTING POINT TRIACYLGLYCEROLS; OIL-BINDING CAPACITY; PALM STEARIN; PLASTIC FATS; SAFFLOWER OIL; SOLID FAT CONTENT; VIRGIN OLIVE OIL;

OILS AND FATS;

BRASSICA NAPUS VAR. NAPUS; CARTHAMUS TINCTORIUS; SINAPIS ARVENSIS;

EID: 0036538418 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-002-0494-6 Document Type: Article

Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.