Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 19, 2006, Pages 7256-7262

  Foubert, Imogen ^a   Vereecken, Jeroen ^a   Smith, Kevin W ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Coating; Crystallization; Fat; Hardness; Microstructure

Indexed keywords

PALM OIL; TRANS FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FAT INTAKE; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; DIETARY FATS; FOOD HANDLING; PLANT OILS; THERMODYNAMICS; TRANS FATTY ACIDS;

EID: 33749660350     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060225e     Document Type: Article

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