Effect of food preparation on the structure and metabolic responses to a monostearin-oil-water gel-based spread

Food Research International

Volumn 41, Issue 10, 2008, Pages 1065-1071

  Rush, James W E ^a   Jantzi, Pamela S ^a   Dupak, Kourtney ^a   Idziak, Stefan H J ^a   Marangoni, Alejandro G ^b  

^a UNIVERSITY OF WATERLOO   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Coagel; Gel; Insulin; Liquid crystal; Monoglyceride; Serum lipids

Indexed keywords

ABS RESINS; ACIDS; CHEMICAL PROPERTIES; COLLOIDS; FATTY ACIDS; FOOD PROCESSING; GAS WELDING; GELATION; GELS; HORMONES; INSULIN; LIGHT SOURCES; LIPIDS; LIQUID CRYSTALS; PLASTICS; QUALITY ASSURANCE;

ALTERNATIVE STRUCTURES; COAGEL; EQUIVALENT CONTROLS; FOOD APPLICATIONS; FOOD PREPARATIONS; FREE FATTY ACIDS; HEALTH EFFECTS; LIQUID OILS; METABOLIC EFFECTS; MONOGLYCERIDE; MONOSTEARIN; NOVEL STRUCTURES; PROCESSING CONDITIONS; PROCESSING LIMITS; PROCESSING PROCEDURES; SATURATED FATS; SEMI SOLIDS; SERUM LIPIDS;

OILS AND FATS;

EID: 55649109815     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.017     Document Type: Article

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