Phase equilibrium and optimization tools: Application for enhanced structured lipids for foods

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 2, 2011, Pages 223-233

  Dos Santos, Moises Teles ^a,b,c   Le Roux, Galo A C ^a   Gerbaud, Vincent ^b,c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITÉ PAUL SABATIER   (France)

^c LABORATOIRE DE GÉNIE CHIMIQUE   (France)

Author keywords

DSC; Long chain fatty acid; Medium chain fatty acid; Melting point; Solid fat content; Solid liquid equilibrium; Structured lipids; Triacylglycerols

Indexed keywords

DSC; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; SOLID FAT CONTENT; SOLID-LIQUID EQUILIBRIUM; STRUCTURED LIPIDS; TRIACYLGLYCEROLS;

BEVERAGES; BINARY MIXTURES; CURVE FITTING; DIFFERENTIAL SCANNING CALORIMETRY; GIBBS FREE ENERGY; GLYCEROL; LIPIDS; LIQUIDS; MELTING POINT; OPTIMIZATION; PHASE DIAGRAMS; POLYMORPHISM; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

PHASE EQUILIBRIA;

THEOBROMA; THEOBROMA CACAO;

EID: 79951959880     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1665-z     Document Type: Article

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