Triglycerides obtained by dry fractionation of milk fat. 2. Thermal properties and polymorphic evolutions on heating

Chemistry and Physics of Lipids

Volumn 159, Issue 1, 2009, Pages 1-12

  Lopez, Christelle ^a   Ollivon, Michel ^b  

^a AGROCAMPUS OUEST   (France)

^b UNIV PARIS SUD   (France)

Author keywords

Differential scanning calorimetry; Polymorphism; Solid fat content; Triglyceride; X ray diffraction

Indexed keywords

MILK FAT; TRIACYLGLYCEROL; TRIOLEIN; TRISTEARIN;

ARTICLE; CRYSTAL STRUCTURE; CRYSTALLIZATION; FRACTIONATION; HEATING; LIPID ANALYSIS; LIQUID; PRIORITY JOURNAL; SOLID; TEMPERATURE SENSITIVITY; THERMAL ANALYSIS;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; CRYSTALLIZATION; HOT TEMPERATURE; MILK; OLEIC ACID; STEARIC ACIDS; TRANSITION TEMPERATURE; TRIGLYCERIDES; X-RAY DIFFRACTION;

EID: 63649115215     PISSN: 00093084     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chemphyslip.2009.02.009     Document Type: Article

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