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Volumn 79, Issue 12, 2002, Pages 1241-1247

Hydrogenated vegetable oils as candle wax

Author keywords

Beeswax; Candles; Cottonseed oil; DSC; Hydrogenated oil; Paraffin wax; Soybean oil; Soywax; Texture analysis; Thermal imaging

Indexed keywords

COMBUSTION; COMPRESSIBILITY OF SOLIDS; HARDNESS; HYDROGENATION; INFRARED IMAGING; SOLIDIFICATION; WAXES;

EID: 0036927429     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0634-z     Document Type: Article
Times cited : (32)

References (11)
  • 1
    • 0012335440 scopus 로고    scopus 로고
    • Iowa shines as capital of soy-based candle industry
    • Devalois, D., Iowa Shines as Capital of Soy-Based Candle Industry, Iowa Soybean Review 13(3):32-33 (2001).
    • (2001) Iowa Soybean Review , vol.13 , Issue.3 , pp. 32-33
    • Devalois, D.1
  • 4
    • 0034290588 scopus 로고    scopus 로고
    • A survey on infrared thermography for convective heat transfer measurements
    • Astarita, T., G. Cardone, G.M. Carlomagno, and C. Meola, A Survey on Infrared Thermography for Convective Heat Transfer Measurements, Optics Laser Technol. 32:593-610 (2000).
    • (2000) Optics Laser Technol. , vol.32 , pp. 593-610
    • Astarita, T.1    Cardone, G.2    Carlomagno, G.M.3    Meola, C.4
  • 5
    • 0034538294 scopus 로고    scopus 로고
    • On the proposal of quantitative temperature measurement by using three-color technique combined with several infrared sensors having different detection wavelength bands
    • Inagaki, T., and T. Ishii, On the Proposal of Quantitative Temperature Measurement by Using Three-Color Technique Combined with Several Infrared Sensors Having Different Detection Wavelength Bands, Infrared Physics Technol. 41:325-337 (2000).
    • (2000) Infrared Physics Technol. , vol.41 , pp. 325-337
    • Inagaki, T.1    Ishii, T.2
  • 7
    • 84986431454 scopus 로고
    • Textural properties of mozzarella cheese analogs manufactured from soybeans
    • Yang, C.S.T., and M.V. Taranto, Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans, J. Food Sci. 47:906-910 (1982).
    • (1982) J. Food Sci. , vol.47 , pp. 906-910
    • Yang, C.S.T.1    Taranto, M.V.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.