Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1432-1441

  Meng, Zong ^a   Liu, Yuan Fa ^a   Jin, Qing Zhe ^a   Huang, Jian Hua ^a   Song, Zhi Hua ^a   Wang, Feng Yan ^a   Wang, Xing Guo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Beef tallow; crystallization behavior; granular crystals; palm oil; polymorphism; triacylglycerols

Indexed keywords

AVRAMI MODELS; COMPARATIVE ANALYSIS; CRYSTALLIZATION BEHAVIOR; CRYSTALLIZATION RATES; DOUBLE CHAIN; GRANULAR CRYSTALS; HIGH-MELTING; ISOTHERMAL CRYSTALLIZATION; LABORATORY SCALE; LIPID COMPOSITION; PALM OIL; POLYMORPHIC TRANSFORMATION; RECTANGULAR BLOCK; SURROUNDING MATERIALS; TEMPERATURE FLUCTUATION; TRIACYLGLYCEROLS;

CHAIN LENGTH; CRYSTALLIZATION; GLYCEROL; MEATS; POLYMORPHISM; VEGETABLE OILS;

GRANULAR MATERIALS;

FAT; LIPID; PALM OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CRYSTALLIZATION; HEAT; KINETICS; TALLOW; THERMODYNAMICS; X RAY DIFFRACTION;

ANIMALS; CRYSTALLIZATION; FATS; HOT TEMPERATURE; KINETICS; LIPIDS; PLANT OILS; THERMODYNAMICS; TRIGLYCERIDES; X-RAY DIFFRACTION;

EID: 79951755490     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103875f     Document Type: Article

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