Altering functional properties of fats using power ultrasound

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Suzuki, A H ^a   Lee, J ^a   Padilla, S G ^a   Martini, S ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Anhydrous milk fat; Palm kernel oil; Shortening; Sonocrystallization; Ultrasound

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE; PALM OIL; VEGETABLE OIL; FAT INTAKE;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FAT INTAKE; FOOD HANDLING; HARDNESS; KINETICS; METHODOLOGY; PHYSICAL CHEMISTRY; POLARIZATION MICROSCOPY; TEMPERATURE; TRANSITION TEMPERATURE; ULTRASOUND; ULTRASTRUCTURE; ANALYSIS; PROCEDURES;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; DIETARY FATS; FOOD HANDLING; FOOD TECHNOLOGY; GLYCOLIPIDS; GLYCOPROTEINS; HARDNESS; KINETICS; MICROSCOPY, POLARIZATION; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SONICATION; TEMPERATURE; TRANSITION TEMPERATURE;

EID: 77952911044     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01572.x     Document Type: Article

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