Anhydrous goat's milk fat: Thermal and structural behavior. 1. Crystalline forms obtained by slow cooling

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 10018-10025

  Amara Dali, Wafa Ben ^a,b   Karray, Nadia ^b,c   Lesieur, Pierre ^d,e,f   Ollivon, Michel ^a  

^a CNRS   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c Institut Technique des Produits Laitiers Caprins   (France)

^d SYNCHROTRON SOLEIL   (France)

^e UNIVERSITÉ DE LORRAINE   (France)

^f Biopôle de l Université de Lorraine   (France)

Author keywords

Differential scanning calorimetry; Goat's milk fat; Polymorphism; TG composition; X ray diffraction

Indexed keywords

FAT; GLYCEROL;

ALGORITHM; ANIMAL; ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GOAT; METABOLISM; MILK; THERMODYNAMICS;

ALGORITHMS; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FATS; GLYCEROL; GOATS; MILK; THERMODYNAMICS;

CAPRA HIRCUS;

EID: 30544448134     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051529o     Document Type: Article

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