Influence of monopalmitin on the isothermal crystallization mechanism of palm oil

Food Research International

Volumn 51, Issue 1, 2013, Pages 344-353

  Verstringe, Stefanie ^a   Danthine, Sabine ^b   Blecker, Christophe ^b   Depypere, Frédéric ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Crystallization; Differential scanning calorimetry; Microstructure; Monopalmitin; Palm oil; X ray diffraction

Indexed keywords

CRYSTALLIZATION MECHANISMS; CRYSTALLIZATION PROCESS; FRACTIONAL CRYSTALLIZATION; HIGH-MELTING; ISOTHERMAL CRYSTALLIZATION; ISOTHERMAL CRYSTALLIZATION TEMPERATURE; MONOPALMITIN; PALM OIL; TRIACYLGLYCEROLS; XRD MEASUREMENTS;

CRYSTALLIZATION; GLYCEROL; ISOTHERMS; MICROSTRUCTURE; VEGETABLE OILS; X RAY DIFFRACTION;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84872668575     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.034     Document Type: Article

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