Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 603-612

  Saadi, Sami ^a   Ariffin, Abdul Azis ^a   Ghazali, Hasanah Mohd ^a   Miskandar, Mat Sahri ^b   Boo, Huey Chern ^a   Abdulkarim, Sabo Mohammed ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Enthalpy; Fat agglomerations; Internal friction; pNMR; SFC; Temperature transition

Indexed keywords

AGGLOMERATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY;

BODY TEMPERATURE; HIGH MELTING; PALM STEARIN; PNMR; PRIMARY CRYSTAL; SFC; TEMPERATURE TRANSITION;

INTERNAL FRICTION;

PALM OIL; TRISTEARIN; VEGETABLE OIL;

ARTICLE; CONTROLLED STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FRICTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE; SHEAR STRESS; TEMPERATURE; VISCOSITY; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES; TRANSITION TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CRYSTALLIZATION; MAGNETIC RESONANCE SPECTROSCOPY; PLANT OILS; TRANSITION TEMPERATURE;

EID: 84355161500     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.095     Document Type: Article

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