메뉴 건너뛰기




Volumn , Issue , 2006, Pages 411-427

Developing products with modified fats

Author keywords

[No Author keywords available]

Indexed keywords


EID: 33745963542     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691073.3.411     Document Type: Chapter
Times cited : (16)

References (23)
  • 1
    • 0004244624 scopus 로고
    • Blackie Academic &Professional, Glasgow, UK, J.C. Allen, R.J. Hamilton (Eds.)
    • Rancidity in Foods 1994, Blackie Academic &Professional, Glasgow, UK. 3rd edition. J.C. Allen, R.J. Hamilton (Eds.).
    • (1994) Rancidity in Foods
  • 3
    • 0009011370 scopus 로고    scopus 로고
    • Food Texture: Measurement and Perception
    • Aspen, Gaithersburg, MD, USA, chapter 7, A.J. Rosenthal (Ed.)
    • De Bruijne D.W., Bot A. Food Texture: Measurement and Perception. Fabricated fat-based foods 1999, 185-227. Aspen, Gaithersburg, MD, USA, chapter 7. A.J. Rosenthal (Ed.).
    • (1999) Fabricated fat-based foods , pp. 185-227
    • De Bruijne, D.W.1    Bot, A.2
  • 4
    • 4243384961 scopus 로고
    • Handbuch der Lebensmitteltechnologie, Ulmer Verlag, Stuttgart, Germany
    • Bockisch M. Nahrungsfette und Öle 1993, Handbuch der Lebensmitteltechnologie, Ulmer Verlag, Stuttgart, Germany.
    • (1993) Nahrungsfette und Öle
    • Bockisch, M.1
  • 6
    • 84905877285 scopus 로고    scopus 로고
    • Texture in Foods, volume 1: Semi-solid Foods
    • Woodhead Publishing, Cambridge, UK, Chapter 14, B.M. Mckenna (Ed.)
    • Bot A., FlÖTer E., Lammers J.G., Pelan E.G. Texture in Foods, volume 1: Semi-solid Foods. Controlling the texture of spreads 2003, 350-372. Woodhead Publishing, Cambridge, UK, Chapter 14. B.M. Mckenna (Ed.).
    • (2003) Controlling the texture of spreads , pp. 350-372
    • Bot, A.1    FlÖTer, E.2    Lammers, J.G.3    Pelan, E.G.4
  • 11
    • 0037524292 scopus 로고    scopus 로고
    • Flocculation and coalescence in water-in-oil emulsions stabilized by paraffin wax crystals
    • Hodge S.M., Rousseau D. Flocculation and coalescence in water-in-oil emulsions stabilized by paraffin wax crystals. Food Research International 2003, 36:695-702.
    • (2003) Food Research International , vol.36 , pp. 695-702
    • Hodge, S.M.1    Rousseau, D.2
  • 12
    • 0042206849 scopus 로고    scopus 로고
    • Efficacy and safety of plant stanols and sterols in the management of blood cholesterol concentrations
    • Katan M.B., Grundy S.M., Jones P., Law M., Miettinen T., Paoletti R., et al. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol concentrations. Mayo Clinic Proceedings 2003, 78:965-978.
    • (2003) Mayo Clinic Proceedings , vol.78 , pp. 965-978
    • Katan, M.B.1    Grundy, S.M.2    Jones, P.3    Law, M.4    Miettinen, T.5    Paoletti, R.6
  • 13
    • 50549194530 scopus 로고
    • Serum cholesterol response to changes in the diet, IV. Particular saturated fatty acids in the diet
    • Keys A., Anderson J.T., Grande F. Serum cholesterol response to changes in the diet, IV. Particular saturated fatty acids in the diet. Metabolism 1965, 14:776-787.
    • (1965) Metabolism , vol.14 , pp. 776-787
    • Keys, A.1    Anderson, J.T.2    Grande, F.3
  • 17
    • 0000601377 scopus 로고    scopus 로고
    • Solidification and phase transformation behaviour of food fats a review
    • Sato K. Solidification and phase transformation behaviour of food fats a review. Fett/Lipid 1999, 101:467-474.
    • (1999) Fett/Lipid , vol.101 , pp. 467-474
    • Sato, K.1
  • 18
    • 0035938063 scopus 로고    scopus 로고
    • Crystallization behaviour of fats and lipids - a review
    • Sato K. Crystallization behaviour of fats and lipids - a review. Chemical Engineering Science 2001, 56:2255-2265.
    • (2001) Chemical Engineering Science , vol.56 , pp. 2255-2265
    • Sato, K.1
  • 21
    • 33750010529 scopus 로고    scopus 로고
    • Fundamentals of Interface and Colloid Science, volume V: Soft Colloids
    • Elsevier, Amsterdam, Chapter 8 (equation 8.2.12), J. Lyklema (Ed.)
    • Walstra P. Fundamentals of Interface and Colloid Science, volume V: Soft Colloids. Emulsions 2005, Elsevier, Amsterdam, Chapter 8 (equation 8.2.12). J. Lyklema (Ed.).
    • (2005) Emulsions
    • Walstra, P.1
  • 23
    • 3142753943 scopus 로고    scopus 로고
    • Dietary n-6 and n-3 fatty acid balance and cardiovascular health
    • Wijendran V., Hayes K.C. Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annual Review of Nutrition 2004, 24:597-615.
    • (2004) Annual Review of Nutrition , vol.24 , pp. 597-615
    • Wijendran, V.1    Hayes, K.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.