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Volumn 39, Issue 5, 2010, Pages 785-790

Melting behaviour of binary mixtures of palm mid fraction and rice bran oil

Author keywords

Melting and crystallization profile; Palm mid fraction; Pulsed nuclear magnetic resonance; Rice bran oil; Solid fat content

Indexed keywords


EID: 78049253479     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

References (14)
  • 5
    • 0032179884 scopus 로고    scopus 로고
    • Isothermal crystallization of hydrogenated sunflower oil: I-Nucleation
    • Herrera, M.L. & Añón M.C. 1998. Isothermal crystallization of hydrogenated sunflower oil: I-Nucleation. Journal of American Oil Chemists'Society 75: 1273-1280.
    • (1998) Journal of American Oil Chemists'Society , vol.75 , pp. 1273-1280
    • Herrera, M.L.1    Añón, M.C.2
  • 7
    • 51249181076 scopus 로고
    • Thermal analysis of crystallization behaviour in palm oil
    • Kawuamura, K. 1979. Thermal analysis of crystallization behaviour in palm oil. Journal of American Oil Chemists' Society 56: 753-758.
    • (1979) Journal of American Oil Chemists' Society , vol.56 , pp. 753-758
    • Kawuamura, K.1
  • 9
    • 0032202175 scopus 로고
    • Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milkfat or milkfat fractions
    • Meltin, S. & Hartel, R.H. 1990. Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milkfat or milkfat fractions. Journal of American Oil Chemists' Society 75: 1617-1624.
    • (1990) Journal of American Oil Chemists' Society , vol.75 , pp. 1617-1624
    • Meltin, S.1    Hartel, R.H.2
  • 12
    • 0036262853 scopus 로고    scopus 로고
    • Induction time of crystallization in vegetable oils, comparative measurements by differential scanning calorimetry and diffusive light scattering
    • Toro-Vazquez, J.F., Dibildox-Al varado, E., Herrera-Coronado, V., Charó-Alonso, M. A. & C. Gomez-Aldapa. 2002. Induction time of crystallization in vegetable oils, comparative measurements by differential scanning calorimetry and diffusive light scattering. Journal of Food Science 67: 1057.
    • (2002) Journal of Food Science , vol.67 , pp. 1057
    • Toro-Vazquez, J.F.1    Dibildox-Al Varado, E.2    Herrera-Coronado, V.3    Charó-Alonso, M.A.4    Gomez-Aldapa, C.5
  • 14
    • 3142545733 scopus 로고    scopus 로고
    • Effects of degree of enzymatic interesterification on the physical properties of margarine fats: Solid fat content, crystallization behaviour, crystal morphology, and crystal network
    • Zhang, H., Smith, P. & Adler-Nissen, J. 2004. Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behaviour, crystal morphology, and crystal network. Journal of Agricultural and Food Chemistry 52: 4423-31.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 4423-4431
    • Zhang, H.1    Smith, P.2    Adler-Nissen, J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.