Comparison of melting behaviors of edible oils using conventional and hyper differential scanning calorimetric scan rates

ASEAN Food Journal

Volumn 14, Issue 1, 2007, Pages 25-35

  Abdulkarim, S M ^a   Ghazali, H M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

HyperDSC ; Melting behavior

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; HELIANTHUS; THEOBROMA; THEOBROMA CACAO;

EID: 57549118498     PISSN: 01277324     EISSN: 15055337     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Dollimore, D. 1996. Thermal analysis. Analytical Chemistry, 68: 63R-71R.
2. nd edn. New York: John Wiley and Sons, Incorporation.
3. Ford, J. L. and Mann, T. 2002. HyperDSC of polymorphic transitions in Nifedifine, Journal of Pharmacology, 54: S1.
4. Herrera, M. L., Segura, J. A., Rivarola, G. J. and Anon, M.C. 1992. Relationship between cooling rates and crystallization behavior of hydrogenated sunflower seed oil. Journal of American Oil Chemist Society, 69: 898-905.
5. Lutton, E. S. 1972. Lipid structures. Journal of American Oil Chemist Society, 49: 1.
6. Ma, C. Y., Harwalkar, V. R. and Maurice, T. J. 1990. Instrumentation and thermal techniques in food research. In Harwalkarand, V.R. and Ma, C.Y. (Eds). Thermal Analysis of Foods, p. 1-15. New York: Elsevier Science Publishing Inc.
7. Tan, C. P. and Che Man, Y.B. 2002. Differential scanning calorimetric analysis of palm oil based products and coconut oil: effects of scanning rate variation. Food Chemistry, 76: 89-102.