Modelling the effect of temperature on the lipid solid fat content (SFC)

Food Research International

Volumn 45, Issue 1, 2012, Pages 132-135

  Augusto, Pedro E D ^a   Soares, Beatriz M C ^a,b   Chiu, Ming C ^a   Gonçalves, Lireny A G ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Fats; Food properties; Lipids; Oils; Solid fat content (SFC)

Indexed keywords

DECAY MODEL; EFFECT OF TEMPERATURE; EXPERIMENTAL DATA; FOOD PROPERTIES; GOMPERTZ MODEL; INTERESTERIFICATION; LOGISTIC MODELS; OILS; SIGMOIDAL FUNCTIONS; SOLID FAT CONTENT; SOLID FAT CONTENT (SFC); THREE MODELS;

LIPIDS; TEMPERATURE;

OILS AND FATS;

ANIMALIA;

EID: 81055138165     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.026     Document Type: Article

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