Properties and crystallization of fat blends

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 433-438

  Piska, Ivo ^a   Zárubová, Markéta ^a   Loužecký, Tomáš ^a   Karami, Hisham ^a,b   Filip, Vladimír ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Crystallization; Fat blends; Transesterification; Yield stress

Indexed keywords

COMPOSITION; CRYSTAL STRUCTURE; CRYSTALLIZATION; ESTERIFICATION; HYDROGENATION; STEARIC ACID; YIELD STRESS;

COCONUT OIL; FAT BLENDS; STRUCTURED FATS; ZERO-ERUCIC RAPESEED OIL;

VEGETABLE OILS;

BRASSICA NAPUS;

EID: 33745221660     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.010     Document Type: Article

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