-
1
-
-
28744453578
-
-
Agilent Technologies, Palo Alto, California December
-
Agilent Technologies 2003. Palo Alto, California, Agilent Technologies Impedance Measurement Handbook (December); www.optics.arizona.edu/Palmer/ OPTI380B/PDFdocs/5950-3000.pdf.
-
(2003)
Agilent Technologies Impedance Measurement Handbook
-
-
-
2
-
-
0346849812
-
X-ray diffraction/calorimetry coupling. A new tool for polymorphism control
-
Allais, C., Keller, G., Lesieur, P., Ollivon, M., Artzner, F. 2003. X-ray diffraction/calorimetry coupling. A new tool for polymorphism control. J. Thermal Anal. Cal. 74, 723-728.
-
(2003)
J. Thermal Anal. Cal.
, vol.74
, pp. 723-728
-
-
Allais, C.1
Keller, G.2
Lesieur, P.3
Ollivon, M.4
Artzner, F.5
-
3
-
-
0004207016
-
-
Elsevier, Amsterdam
-
Barnes, H.A., Hutton, J.F., Walters, K. 1989. An Introduction to Rheology. Elsevier, Amsterdam.
-
(1989)
An Introduction to Rheology
-
-
Barnes, H.A.1
Hutton, J.F.2
Walters, K.3
-
4
-
-
0039987736
-
The softening-point of fats
-
Barnicoat, C.R. 1944. The softening-point of fats. Analyst (London). 69, 176-178.
-
(1944)
Analyst (London)
, vol.69
, pp. 176-178
-
-
Barnicoat, C.R.1
-
5
-
-
0041180799
-
Transition-temperature differences on cooling for a monotropic liquid-crystal polyester observed in DSCs of different design
-
Bashir, Z., Khan, N., Price, D.M. 1998. Transition-temperature differences on cooling for a monotropic liquid-crystal polyester observed in DSCs of different design. Thermochim. Acta 319, 47-53.
-
(1998)
Thermochim. Acta
, vol.319
, pp. 47-53
-
-
Bashir, Z.1
Khan, N.2
Price, D.M.3
-
6
-
-
84885754837
-
-
University of Cambridge (January 12)
-
Bhadeshia, H.K.D.H. 2002. University of Cambridge (January 12, 2005); www.msm.cam.ac.uk/phase-trans/2002/Thermal2.pdf.
-
(2002)
-
-
Bhadeshia, H.K.D.H.1
-
8
-
-
0001860652
-
Physical properties of fats and oils
-
(R.J. Hamilton, A. Bhati, eds.), Elsevier Applied Science, London
-
Birker, P.J.M.W.L., Padley, F.B. 1987. Physical properties of fats and oils. In, Recent Advances in Chemistry and Technology of Fats and Oils (R.J. Hamilton, A. Bhati, eds.), pp. 1-12, Elsevier Applied Science, London.
-
(1987)
Recent Advances in Chemistry and Technology of Fats and Oils
, pp. 1-12
-
-
Birker, P.J.M.W.L.1
Padley, F.B.2
-
9
-
-
0001846549
-
Fundamental understanding of the crystallization of oils and fats
-
N. Widlak, ed., AOCS Press, Champaign
-
Blaurock, A.E. 2000. Fundamental understanding of the crystallization of oils and fats. In: Physical Properties of Fats, Oils and EmulsiWers (N. Widlak, ed.), AOCS Press, Champaign.
-
(2000)
Physical Properties of Fats, Oils and EmulsiWers
-
-
Blaurock, A.E.1
-
10
-
-
84885719988
-
Kinetics of crystallization of simple triglycerides
-
Blaurock, A.E., Carothers, A.P.R. 1990. Kinetics of crystallization of simple triglycerides. INFORM 1(4), 351 (abstr).
-
(1990)
INFORM
, vol.1
, Issue.4
, pp. 351
-
-
Blaurock, A.E.1
Carothers, A.P.R.2
-
11
-
-
84885719988
-
Crystallization kinetics of complex oils
-
Blaurock, A.E., Wan, P. 1990. Crystallization kinetics of complex oils. INFORM 1(4), 351 (abstr).
-
(1990)
INFORM
, vol.1
, Issue.4
, pp. 351
-
-
Blaurock, A.E.1
Wan, P.2
-
12
-
-
84885726926
-
On a method of correcting for basis weight variations in dielectric moisture tests on paper, butter fats and grease samples
-
Bosisio, R.G., Huy, H.H. 1976. On a method of correcting for basis weight variations in dielectric moisture tests on paper, butter fats and grease samples. J. Microwave Power 12, 309-317.
-
(1976)
J. Microwave Power
, vol.12
, pp. 309-317
-
-
Bosisio, R.G.1
Huy, H.H.2
-
14
-
-
0030286432
-
Direct measurement of thermal fat crystal properties for milk-fat fractionation
-
Breitschuh, B., Windhab, E.J. 1996. Direct measurement of thermal fat crystal properties for milk-fat fractionation. J. Am. Oil Chem. Soc. 73, 1603-1610.
-
(1996)
J. Am. Oil Chem. Soc.
, vol.73
, pp. 1603-1610
-
-
Breitschuh, B.1
Windhab, E.J.2
-
25
-
-
0035985101
-
Squeezing xow viscometry for nonelastic semisolid foods-theory and application
-
Campanella, O.H., Peleg, M. 2002. Squeezing Xow viscometry for nonelastic semisolid foods-theory and application. CRC Crit. Rev. Food Sci. Nutr. 42, 241-264.
-
(2002)
CRC Crit. Rev. Food Sci. Nutr.
, vol.42
, pp. 241-264
-
-
Campanella, O.H.1
Peleg, M.2
-
26
-
-
14744286700
-
Crystallization of palm oil products
-
(N. Widlak, R. Hartel, S. Narine, eds.), AOCS Press, Champaign, IL
-
Chong, C.L. 2001. Crystallization of palm oil products. In, Crystallization and Solidification Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 110-119, AOCS Press, Champaign, IL.
-
(2001)
Crystallization and Solidification Properties of Lipids
, pp. 110-119
-
-
Chong, C.L.1
-
30
-
-
84885710233
-
-
New South Wales, Australia January 21
-
CSIRO 2005. LindWeld, New South Wales, Australia (January 21); http://www.tip.csiro.au/IMP/SmartMeasure/MFR1.htm.
-
(2005)
LindWeld
-
-
-
33
-
-
0020543194
-
Melting-point determination of fat products
-
DeMan, J.M., DeMan, L., Blackman, B. 1983. Melting-point determination of fat products. J. Am. Oil Chem. Soc. 60, 15-18.
-
(1983)
J. Am. Oil Chem. Soc.
, vol.60
, pp. 15-18
-
-
Deman, J.M.1
Deman, L.2
Blackman, B.3
-
35
-
-
0007471146
-
Measurement of butter firmness by sectility testing
-
Dixon, B.D., Williams, T. 1977. Measurement of butter firmness by sectility testing. Aust. J. Dairy Technol. 32(4), 177-179.
-
(1977)
Aust. J. Dairy Technol.
, vol.32
, Issue.4
, pp. 177-179
-
-
Dixon, B.D.1
Williams, T.2
-
37
-
-
84885796208
-
Prediction of moisture and salt content of cheese by dielectric sensing
-
Montpellier, France, March, on CD
-
Fagan, C.C., Everard, C., O'Donnell, C.P. 2004. Prediction of moisture and salt content of cheese by dielectric sensing. Pro. ICEF9 Int. Congr. Engineering and Food, Montpellier, France, 7-11 March, 2004 (on CD).
-
(2004)
Pro. ICEF9 Int. Congr. Engineering and Food
, pp. 7-11
-
-
Fagan, C.C.1
Everard, C.2
O'donnell, C.P.3
-
38
-
-
0003589763
-
-
5th edn, American Oil Chemists' Society, Champaign, IL
-
Firestone, D. (ed.), 1998. Official Methods and Recommended Practices of the AOCS, 5th edn, American Oil Chemists' Society, Champaign, IL.
-
(1998)
Official Methods and Recommended Practices of the AOCS
-
-
Firestone, D.1
-
40
-
-
0039497147
-
Stretching the limits of cheese testing
-
Guinee, T.P., O'Callaghan, D.J. O'Donnell, H.J. 1999. Stretching the limits of cheese testing. Eur. Dairy Mag. 11(4), 28-30.
-
(1999)
Eur. Dairy Mag.
, vol.11
, Issue.4
, pp. 28-30
-
-
Guinee, T.P.1
O'callaghan, D.J.2
O'donnell, H.J.3
-
43
-
-
0347955174
-
Dilatometry of fats
-
H.A. Boekenoogen, ed. Interscience Publishers, London
-
Hannewijk, J., Haighton, A.J., Hendrikse, P.W. 1964. Dilatometry of fats. In, Analysis and Characterization of Oils, Fats and Fat Products (H.A. Boekenoogen, ed.), pp. 119-182, Interscience Publishers, London.
-
(1964)
Analysis and Characterization of Oils, Fats and Fat Products
, pp. 119-182
-
-
Hannewijk, J.1
Haighton, A.J.2
Hendrikse, P.W.3
-
44
-
-
84885694518
-
-
PhD Thesis, Massey University, Palmerston North, New Zealand
-
Harnett, M. 1989. The Rheology of Butter. PhD Thesis, Massey University, Palmerston North, New Zealand.
-
(1989)
The Rheology of Butter
-
-
Harnett, M.1
-
48
-
-
0028543118
-
Crystallization behavior of hydrogenated sunflowerseed oil: Kinetics and polymorphism
-
Herrera, M.L. 1994. Crystallization behavior of hydrogenated sunflowerseed oil: kinetics and polymorphism. J. Am. Oil Chem. Soc. 71, 1255-1260.
-
(1994)
J. Am. Oil Chem. Soc.
, vol.71
, pp. 1255-1260
-
-
Herrera, M.L.1
-
49
-
-
0032687182
-
Isothermal crystallization of hydrogenated sunXower oil. II. Growth and solid fat content
-
Herrera, M.L., Falabella, C., Melgarejo, M., Añón, M.C. 1999a. Isothermal crystallization of hydrogenated sunXower oil. II. Growth and solid fat content. J. Am. Oil Chem. Soc. 76, 1-6.
-
(1999)
J. Am. Oil Chem. Soc.
, vol.76
, pp. 1-6
-
-
Herrera, M.L.1
Falabella, C.2
Melgarejo, M.3
Añón, M.C.4
-
50
-
-
0345062213
-
A kinetic analysis of crystallization of a milk fat model system
-
Herrera, M.L., Gatti, M. de L., Hartel, R.W. 1999b. A kinetic analysis of crystallization of a milk fat model system. Food Res. Int. 32, 289-298.
-
(1999)
Food Res. Int.
, vol.32
, pp. 289-298
-
-
Herrera, M.L.1
De Gatti, M.L.2
Hartel, R.W.3
-
51
-
-
84885699904
-
-
IDF. Bulletin 135, International Dairy Federation, Brussels
-
IDF. 1981. Evaluation of the Wrmness of butter. Bulletin 135, International Dairy Federation, Brussels.
-
(1981)
Evaluation of the Wrmness of Butter
-
-
-
52
-
-
5744222619
-
-
IDF. Bulletin 268, International Dairy Federation, Brussels
-
IDF. 1991. Rheological and fracture properties of cheese. Bulletin 268, International Dairy Federation, Brussels.
-
(1991)
Rheological and Fracture Properties of Cheese
-
-
-
56
-
-
51249181076
-
The DSC thermal analysis of crystallization behavior in palm oil
-
Kawamura, K. 1979. The DSC thermal analysis of crystallization behavior in palm oil. J. Am. Oil. Chem. Soc. 56, 753-758.
-
(1979)
J. Am. Oil. Chem. Soc.
, vol.56
, pp. 753-758
-
-
Kawamura, K.1
-
57
-
-
51249183510
-
The DSC thermal analysis of crystallization behavior in palm oil II
-
Kawamura, K. 1980. The DSC thermal analysis of crystallization behavior in palm oil II. J. Am. Oil Chem. Soc. 57, 48-52.
-
(1980)
J. Am. Oil Chem. Soc.
, vol.57
, pp. 48-52
-
-
Kawamura, K.1
-
58
-
-
0019601836
-
The DSC thermal analysis of crystallization behavior in high erucic acid rapeseed oil
-
Kawamura, K. 1981. The DSC thermal analysis of crystallization behavior in high erucic acid rapeseed oil. J. Am. Oil Chem. Soc. 58, 826-829.
-
(1981)
J. Am. Oil Chem. Soc.
, vol.58
, pp. 826-829
-
-
Kawamura, K.1
-
59
-
-
84981466774
-
Rheological and texture studies of butter
-
Kawanari, M., Hamann, D.D., Swartzel, K R., Hansen, A.P. 1981. Rheological and texture studies of butter. J. Text. Stud. 12, 483-505.
-
(1981)
J. Text. Stud.
, vol.12
, pp. 483-505
-
-
Kawanari, M.1
Hamann, D.D.2
Swartzel, K.R.3
Hansen, A.P.4
-
61
-
-
0041903313
-
Seasonal variation in the colour of milkfat from selected herds and two dairy plants
-
Keen, A.R. 1984. Seasonal variation in the colour of milkfat from selected herds and two dairy plants. NZ J. Dairy Sci. 19, 263-265.
-
(1984)
NZ J. Dairy Sci.
, vol.19
, pp. 263-265
-
-
Keen, A.R.1
-
62
-
-
0042905416
-
Seasonal variation in the colour of milkfat from different herds
-
Keen, A.R., Udy, C.W. 1980. Seasonal variation in the colour of milkfat from different herds. NZ J. Dairy Sci. 15, 91-93.
-
(1980)
NZ J. Dairy Sci.
, vol.15
, pp. 91-93
-
-
Keen, A.R.1
Udy, C.W.2
-
63
-
-
0032293043
-
DSC and X-ray diffraction coupling
-
Keller, G., Lavigne, F., Forte, L., Andrieux, K., Dahim, M., Loisel, C., Ollivon, M., Bourgaux, C., Lesieur, P. 1998. DSC and X-ray diffraction coupling. J. Therm. Anal. 51, 783-791.
-
(1998)
J. Therm. Anal.
, vol.51
, pp. 783-791
-
-
Keller, G.1
Lavigne, F.2
Forte, L.3
Andrieux, K.4
Dahim, M.5
Loisel, C.6
Ollivon, M.7
Bourgaux, C.8
Lesieur, P.9
-
64
-
-
84885818414
-
-
Japan, (25 February)
-
Konica Minolta. 2005. Japan, (25 February); http://www. konicaminoltaeurope.com/products/industrial/en/colourm.shtml.
-
(2005)
-
-
-
65
-
-
0024664246
-
Polymorphism of POP and SOS. II. kinetics of melt crystallization
-
Koyano, T., Hachiya, I., Arishima, T., Sato, K., Sagi, N. 1989. Polymorphism of POP and SOS. II. Kinetics of melt crystallization. J. Am. Oil Chem. Soc. 66, 675-679.
-
(1989)
J. Am. Oil Chem. Soc.
, vol.66
, pp. 675-679
-
-
Koyano, T.1
Hachiya, I.2
Arishima, T.3
Sato, K.4
Sagi, N.5
-
66
-
-
0027148267
-
Determining the fat content of milk and cream using AC conductivity measurements
-
Lawton, B.A., Pethig, R. 1993. Determining the fat content of milk and cream using AC conductivity measurements. Meas. Sci. Technol. 4, 38-41.
-
(1993)
Meas. Sci. Technol.
, vol.4
, pp. 38-41
-
-
Lawton, B.A.1
Pethig, R.2
-
67
-
-
8344232684
-
Differential thermal analysis and differential scanning calorimetry
-
Royal Society of Chemistry, Cambridge, P.J. Haines, ed.
-
Laye, P.G. 2002. Differential thermal analysis and differential scanning calorimetry. In, Principles of Thermal Analysis and Calorimetry (P.J. Haines, ed.), pp. 55-93, Royal Society of Chemistry, Cambridge.
-
(2002)
Principles of Thermal Analysis and Calorimetry
, pp. 55-93
-
-
Laye, P.G.1
-
69
-
-
0034284119
-
Thermal and structural behaviour of milk fat
-
Lopez, C., Lesieur, P., Keller, G., Ollivon, M. 2000. Thermal and structural behaviour of milk fat. J. Coll. Inter. Sci. 229, 62-71.
-
(2000)
J. Coll. Inter. Sci.
, vol.229
, pp. 62-71
-
-
Lopez, C.1
Lesieur, P.2
Keller, G.3
Ollivon, M.4
-
70
-
-
0011842089
-
Crystallization in emulsion: Application to thermal and structural behaviour of milk fat
-
N. Widlak, R. Hartel, S. Narine, eds., AOCS Press, Champaign, IL
-
Lopez, C., Lesieur, P., Keller, G., Ollivon, M. 2001a. Crystallization in emulsion: application to thermal and structural behaviour of milk fat. In, Crystallization and SolidiWcation Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 190-199, AOCS Press, Champaign, IL.
-
(2001)
Crystallization and SolidiWcation Properties of Lipids
, pp. 190-199
-
-
Lopez, C.1
Lesieur, P.2
Keller, G.3
Ollivon, M.4
-
71
-
-
0035316902
-
Thermal and structural behaviour of milk fat 1 Unstable species of anhydrous milk fat
-
Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Ollivon, M. 2001b. Thermal and structural behaviour of milk fat. 1. Unstable species of anhydrous milk fat. J. Dairy Sci. 84, 756-766.
-
(2001)
J. Dairy Sci.
, vol.84
, pp. 756-766
-
-
Lopez, C.1
Lavigne, F.2
Lesieur, P.3
Bourgaux, C.4
Ollivon, M.5
-
72
-
-
0035516263
-
Thermal and structural behaviour of anhydrous milk fat 2. Crystalline forms obtained by slow cooling
-
Lopez, C., Lavigne, F., Lesieur, P., Keller, G., Ollivon, M. 2001c. Thermal and structural behaviour of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling. J. Dairy Sci. 84, 2402-2412.
-
(2001)
J. Dairy Sci.
, vol.84
, pp. 2402-2412
-
-
Lopez, C.1
Lavigne, F.2
Lesieur, P.3
Keller, G.4
Ollivon, M.5
-
73
-
-
0035426630
-
Thermal and structural behaviour of milk fat 2. Crystalline forms obtained by slow cooling of cream
-
Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M. 2001d. Thermal and structural behaviour of milk fat. 2. Crystalline forms obtained by slow cooling of cream. J. Coll. Interface Sci. 240, 150-161.
-
(2001)
J. Coll. Interface Sci.
, vol.240
, pp. 150-161
-
-
Lopez, C.1
Lesieur, P.2
Bourgaux, C.3
Keller, G.4
Ollivon, M.5
-
74
-
-
0036402586
-
Thermal and structural behaviour of milk fat 3. Influence of cooling rate and droplet size on cream crystallization
-
Lopez, C., Bourgaux, C., Lesieur, P., Bernadou, S., Keller, G., Ollivon, M. 2001e. Thermal and structural behaviour of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization. J. Coll. Interface Sci. 254, 64-78.
-
(2001)
J. Coll. Interface Sci.
, vol.254
, pp. 64-78
-
-
Lopez, C.1
Bourgaux, C.2
Lesieur, P.3
Bernadou, S.4
Keller, G.5
Ollivon, M.6
-
75
-
-
0036054421
-
Crystalline structures formed in cream and anhydrous milk fat at 4 deg C
-
Lopez, C., Bourgaux, C., Lesieur, P., Ollivon, M. 2002. Crystalline structures formed in cream and anhydrous milk fat at 4 deg C. Lait 82, 317-335.
-
(2002)
Lait
, vol.82
, pp. 317-335
-
-
Lopez, C.1
Bourgaux, C.2
Lesieur, P.3
Ollivon, M.4
-
76
-
-
15044340362
-
Thermal and structural behaviour of anhydrous milk fat 3. Influence of cooling rate
-
Lopez, C., Lesieur, P., Bourgaux, C., Ollivon, M. 2005. Thermal and structural behaviour of anhydrous milk fat. 3. Influence of cooling rate. J. Dairy Sci. 88, 511-526.
-
(2005)
J. Dairy Sci.
, vol.88
, pp. 511-526
-
-
Lopez, C.1
Lesieur, P.2
Bourgaux, C.3
Ollivon, M.4
-
77
-
-
0032181668
-
On the use and misuse of the Avrami equation in characterization of the kinetics of fat crystallization
-
Marangoni, A.G. 1998. On the use and misuse of the Avrami equation in characterization of the kinetics of fat crystallization. J. Am. Oil Chem. Soc. 75, 1465-1467.
-
(1998)
J. Am. Oil Chem. Soc.
, vol.75
, pp. 1465-1467
-
-
Marangoni, A.G.1
-
78
-
-
0038767205
-
-
6th edn, Kluwer Academic, New York
-
Marshall, R.T., Goff, H.D., Hartel, R.W. 2003. Ice Cream, 6th edn, Kluwer Academic, New York.
-
(2003)
Ice Cream
-
-
Marshall, R.T.1
Goff, H.D.2
Hartel, R.W.3
-
79
-
-
0009815221
-
Large deformation testing of solid foods
-
43
-
McCarthy, O.J. 1987. Large deformation testing of solid foods. Food Technol. NZ 22(7), 40-41, 43.
-
(1987)
Food Technol. NZ
, vol.22
, Issue.7
, pp. 40-41
-
-
McCarthy, O.J.1
-
80
-
-
0344357884
-
Analysis and quality control for processing and processed fats
-
Elsevier Applied Science, London, J.B. Rossell, J.L.R. Pritchard, eds.
-
McGinley, L. 1991. Analysis and quality control for processing and processed fats. In, Analysis of Oilseeds, Fats and Fatty Foods (J.B. Rossell, J.L.R. Pritchard, eds.), pp. 441-498, Elsevier Applied Science, London.
-
(1991)
Analysis of Oilseeds, Fats and Fatty Foods
, pp. 441-498
-
-
McGinley, L.1
-
82
-
-
84876630311
-
Fat melting point determinations: A review
-
Mertens, W.G. 1973. Fat melting point determinations: a review. J. Am. Oil Chem. Soc. 50, 115-119.
-
(1973)
J. Am. Oil Chem. Soc.
, vol.50
, pp. 115-119
-
-
Mertens, W.G.1
-
84
-
-
0003558468
-
-
Commonwealth Agricultural Bureaux, Farnham Royal, and Centre for Agricultural Publishing and Documentation, Wageningen
-
Mulder, H., Walstra, P. 1974. The Milk Fat Globule Emulsion Science as Applied to Milk Products and Comparable Foods, Commonwealth Agricultural Bureaux, Farnham Royal, and Centre for Agricultural Publishing and Documentation, Wageningen.
-
(1974)
The Milk Fat Globule Emulsion Science As Applied to Milk Products and Comparable Foods
-
-
Mulder, H.1
Walstra, P.2
-
85
-
-
84885754658
-
A method for measuring the melting point of butterfat and margarine fat by means of temperature-gradient apparatus
-
Nakae, T., Kataoka, K., Miyamoto, T. 1974. A method for measuring the melting point of butterfat and margarine fat by means of temperature-gradient apparatus, Jap. J. Zootech. Sci. 45, 347-351.
-
(1974)
Jap. J. Zootech. Sci.
, vol.45
, pp. 347-351
-
-
Nakae, T.1
Kataoka, K.2
Miyamoto, T.3
-
86
-
-
0032845522
-
Relating structure of fat crystal networks to mechanical properties: A review
-
Narine, S.S., Marangoni, A.G. 1999. Relating structure of fat crystal networks to mechanical properties: a review. Food Res. Int. 32, 227-248.
-
(1999)
Food Res. Int.
, vol.32
, pp. 227-248
-
-
Narine, S.S.1
Marangoni, A.G.2
-
87
-
-
0024714818
-
Nucleation behaviour of tripalmitin from a triolein solution
-
Ng, W.L. 1989. Nucleation behaviour of tripalmitin from a triolein solution. J. Am. Oil Chem. Soc. 66, 1103-1106.
-
(1989)
J. Am. Oil Chem. Soc.
, vol.66
, pp. 1103-1106
-
-
Ng, W.L.1
-
88
-
-
84974313603
-
The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation process
-
Norris, R., Gray, I.K., McDowell, A.K.R., Dolby, R.M. 1971. The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation process. J. Dairy Res. 38, 179-191.
-
(1971)
J. Dairy Res.
, vol.38
, pp. 179-191
-
-
Norris, R.1
Gray, I.K.2
McDowell, A.K.R.3
Dolby, R.M.4
-
90
-
-
77957785441
-
Rheology and texture of cheese
-
P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, eds., Elsevier Academic Press, Amsterdam
-
O'Callaghan, D.J., Guinee, T.P. 2004. Rheology and texture of cheese. In, Cheese Chemistry, Physics and Microbiology, Vol. 1. General Aspects (P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, eds.), pp. 511-540, Elsevier Academic Press, Amsterdam.
-
(2004)
Cheese Chemistry, Physics and Microbiology, Vol. 1. General Aspects
, pp. 511-540
-
-
O'callaghan, D.J.1
Guinee, T.P.2
-
91
-
-
2342636812
-
Seasonal variation in dielectric properties of butter at 15 MHz and 4°C
-
O'Connor, J.F., Synnott, E.C. 1982. Seasonal variation in dielectric properties of butter at 15 MHz and 4°C. Irish J. Food Sci. Technol. 6, 49-59.
-
(1982)
Irish J. Food Sci. Technol.
, vol.6
, pp. 49-59
-
-
O'connor, J.F.1
Synnott, E.C.2
-
92
-
-
84885730814
-
Simultaneous examination of structural and thermal behaviours of fats by coupled X-ray diffraction and differential scanning calorimetry techniques: Application to cocoa butter polymorphism
-
(N. Widlak, R. Hartel, S. Narine, eds.), AOCS Press, Champaign, IL
-
Ollivon, M., Loisel, C., Lopez, C., Lesieur, P., Artzner, F., Keller, G. 2001. Simultaneous examination of structural and thermal behaviours of fats by coupled X-ray diffraction and differential scanning calorimetry techniques: application to cocoa butter polymorphism. In, Crystallization and Solidification Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 34-41, AOCS Press, Champaign, IL.
-
(2001)
Crystallization and Solidification Properties of Lipids
, pp. 34-41
-
-
Ollivon, M.1
Loisel, C.2
Lopez, C.3
Lesieur, P.4
Artzner, F.5
Keller, G.6
-
93
-
-
0004950724
-
The improvement of chocolate using the mono-unsaturated triglycerides SOS and POS
-
228-229
-
Padley, F.B., Paulussen, C.N., Soeters, C.J., Tresser, D. 1972. The improvement of chocolate using the mono-unsaturated triglycerides SOS and POS. Int. Choc. Rev. 27(9), 226, 228-229.
-
(1972)
Int. Choc. Rev.
, vol.27
, Issue.9
, pp. 226
-
-
Padley, F.B.1
Paulussen, C.N.2
Soeters, C.J.3
Tresser, D.4
-
94
-
-
0030510476
-
Australian milkfat survey-physical properties
-
Papalois, M., Leach, F.W., Dungey, S., Yep, Y.L., Versteeg, C. 1996. Australian milkfat survey-physical properties. Aust. J. Dairy Technol. 51, 114-117.
-
(1996)
Aust. J. Dairy Technol.
, vol.51
, pp. 114-117
-
-
Papalois, M.1
Leach, F.W.2
Dungey, S.3
Yep, Y.L.4
Versteeg, C.5
-
95
-
-
0003740118
-
-
7th edn, Blackwell ScientiWc Publications, Oxford
-
Paquot, C., Hautfenne, A. 1987. Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edn, Blackwell ScientiWc Publications, Oxford.
-
(1987)
Standard Methods for the Analysis of Oils, Fats and Derivatives
-
-
Paquot, C.1
Hautfenne, A.2
-
96
-
-
0141851736
-
Measurement of the dielectric constant of butter
-
Parkash, S. 1970. Measurement of the dielectric constant of butter. Dairy Ind. 35(10), 688-689.
-
(1970)
Dairy Ind.
, vol.35
, Issue.10
, pp. 688-689
-
-
Parkash, S.1
-
97
-
-
84862662189
-
Moisture in butter in relation to dielectric constant measurements
-
Parkash, S., Armstrong, J.G. 1969. Moisture in butter in relation to dielectric constant measurements. J. Dairy Sci. 52, 1224-1228.
-
(1969)
J. Dairy Sci.
, vol.52
, pp. 1224-1228
-
-
Parkash, S.1
Armstrong, J.G.2
-
101
-
-
0002048719
-
Classification, description and measurement of viscoelastic properties of solid foods
-
Elsevier Applied Science, London, M.A. Rao, J.F. Steffe, eds.
-
Rao, M.A. 1992. Classification, description and measurement of viscoelastic properties of solid foods. In, Viscoelastic Properties of Foods (M.A. Rao, J.F. Steffe, eds.), pp. 3-47, Elsevier Applied Science, London.
-
(1992)
Viscoelastic Properties of Foods
, pp. 3-47
-
-
Rao, M.A.1
-
102
-
-
0031165065
-
Refractive-index measurements in the near-IR using an Abbe refractometer
-
Rheims, J., Kö ser, J., Wriedt, T. 1997. Refractive-index measurements in the near-IR using an Abbe refractometer. Meas. Sci. Technol. 8, 601-605.
-
(1997)
Meas. Sci. Technol.
, vol.8
, pp. 601-605
-
-
Rheims, J.1
Kö Ser, J.2
Wriedt, T.3
-
103
-
-
34249842712
-
Influence of sectility speed on the relationship between sensory and instrumental evaluation of edible fat Wrmness
-
Rohm, H. 1992. Influence of sectility speed on the relationship between sensory and instrumental evaluation of edible fat Wrmness. Lebensm. Unters. Forsch. 194, 240-243.
-
(1992)
Lebensm. Unters. Forsch.
, vol.194
, pp. 240-243
-
-
Rohm, H.1
-
104
-
-
0013604972
-
Correlations between empirical methods for texture assessment of butter
-
Rohm, H., Weidinger, K.-H. 1991. Correlations between empirical methods for texture assessment of butter. Milchwissenschaft 46, 503-506.
-
(1991)
Milchwissenschaft
, vol.46
, pp. 503-506
-
-
Rohm, H.1
Weidinger, K.-H.2
-
105
-
-
84986861145
-
Rheological behaviour of butter at large deformations
-
Rohm, H. 1993a. Rheological behaviour of butter at large deformations. J. Text. Stud. 4, 139-155.
-
(1993)
J. Text. Stud.
, vol.4
, pp. 139-155
-
-
Rohm, H.1
-
106
-
-
85032069790
-
Rheological behaviour of butter at small deformations
-
Rohm, H. 1993b. Rheological behaviour of butter at small deformations. J. Text. Stud. 24, 157-172.
-
(1993)
J. Text. Stud.
, vol.24
, pp. 157-172
-
-
Rohm, H.1
-
107
-
-
0002679660
-
Classical analysis of oils and fats
-
(R.J. Hamilton, J.B. Rossell, eds.), Elsevier Applied Science, London
-
Rossell, J.B. 1986. Classical analysis of oils and fats. In, Analysis of Oils and Fats (R.J. Hamilton, J.B. Rossell, eds.), pp. 1-90, Elsevier Applied Science, London.
-
(1986)
Analysis of Oils and Fats
, pp. 1-90
-
-
Rossell, J.B.1
-
108
-
-
84885753449
-
Oils and fats
-
Leatherhead Publishing, Leatherhead, UK
-
Rossell, B. (ed.), 2003. Oils and Fats,. Vol. 3. Dairy Fats. Leatherhead Publishing, Leatherhead, UK.
-
(2003)
Dairy Fats
, vol.3
-
-
Rossell, B.1
-
109
-
-
0003445112
-
Foundations and industrial applications of microwave and radio frequency fields
-
Wiley, Chichester, England
-
Roussy, G., Pearce, J.A. 1995. Foundations and Industrial Applications of Microwave and Radio Frequency Fields. Physical and Chemical Processes. Wiley, Chichester, England.
-
(1995)
Physical and Chemical Processes
-
-
Roussy, G.1
Pearce, J.A.2
-
110
-
-
0000417895
-
Molecular aspects in fat polymorphism
-
AOCS Press, Champaign, IL, N. Widlak, R. Hartel, S. Narine, eds.
-
Sato, K. 2001. Molecular aspects in fat polymorphism. In, Crystallization and Solidification Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 33-48, AOCS Press, Champaign, IL.
-
(2001)
Crystallization and Solidification Properties of Lipids
, pp. 33-48
-
-
Sato, K.1
-
111
-
-
0033064610
-
Molecular interactions and kinetic properties of fats
-
Sato, K., Ueno, S., Yano, J. 1999. Molecular interactions and kinetic properties of fats. Prog. Lipid Res. 38, 91-116.
-
(1999)
Prog. Lipid Res.
, vol.38
, pp. 91-116
-
-
Sato, K.1
Ueno, S.2
Yano, J.3
-
112
-
-
0004145765
-
-
The English Universities Press, London
-
Scaife, B.K.P., Scaife, W.G.S., Bennett. R.G., Calderwood, J.H. 1971. Complex Permittivity Theory and Measurement. The English Universities Press, London.
-
(1971)
Complex Permittivity Theory and Measurement
-
-
Scaife, B.K.P.1
Scaife, W.G.S.2
Bennett, R.G.3
Calderwood, J.H.4
-
113
-
-
0003615528
-
-
6th edn, Addison-Wesley Publishing Company, Reading
-
Sears, F.W., Zemansky, M.W., Young, H.D. 1982. University Physics. 6th edn, Addison-Wesley Publishing Company, Reading.
-
(1982)
University Physics
-
-
Sears, F.W.1
Zemansky, M.W.2
Young, H.D.3
-
114
-
-
0142079942
-
Solid fat content: Pulsed NMR versus dilatometry
-
Shukla, V.K.S. 1995. Solid fat content: pulsed NMR versus dilatometry. Lipid Technol. 7(6), 135-137.
-
(1995)
Lipid Technol.
, vol.7
, Issue.6
, pp. 135-137
-
-
Shukla, V.K.S.1
-
115
-
-
0242411938
-
Comparison of recent techniques to characterize the crystallization behaviour of fatty suppository bases
-
Simon, K., Süverkrüp, R. 1995. Comparison of recent techniques to characterize the crystallization behaviour of fatty suppository bases. Thermochim. Acta 248, 271-287.
-
(1995)
Thermochim. Acta
, vol.248
, pp. 271-287
-
-
Simon, K.1
Süverkrüp, R.2
-
121
-
-
0033359065
-
Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction
-
ten Grotenhuis, E., van Aken, G.A., van Malssen, K.F., Schenk, H. 1999. Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. J. Am. Oil Chem. Soc. 76, 1031-1039.
-
(1999)
J. Am. Oil Chem. Soc.
, vol.76
, pp. 1031-1039
-
-
Ten Grotenhuis, E.1
Van Aken, G.A.2
Van Malssen, K.F.3
Schenk, H.4
-
122
-
-
84973575690
-
Automatic determination of the softening point of milk fat, milk fat fractions and butter
-
Timms, R.E. 1978. Automatic determination of the softening point of milk fat, milk fat fractions and butter. Aust. J. Dairy Technol. 33, 143-147.
-
(1978)
Aust. J. Dairy Technol.
, vol.33
, pp. 143-147
-
-
Timms, R.E.1
-
123
-
-
84942324885
-
Synchrotron radiation X-ray diffraction study of polymorphic crystallization in triacylglycerols
-
AOCS Press, Champaign, N. Widlak, ed.
-
Ueno, S., Yano, J., Seto, H., Amemiya, Y., Sato, K. 2000. Synchrotron radiation X-ray diffraction study of polymorphic crystallization in triacylglycerols. In, Physical Properties of Fats, Oils and EmulsiWers (N. Widlak, ed.), pp. 64-78, AOCS Press, Champaign.
-
(2000)
Physical Properties of Fats, Oils and EmulsiWers
, pp. 64-78
-
-
Ueno, S.1
Yano, J.2
Seto, H.3
Amemiya, Y.4
Sato, K.5
-
125
-
-
0003733428
-
-
Interscience, New York
-
Van Wazer, J.R., Lyons, J.W., Kim, K.Y., Colwell, R.E. 1963. Viscosity and Flow Measurement. Interscience, New York.
-
(1963)
Viscosity and Flow Measurement
-
-
Van Wazer, J.R.1
Lyons, J.W.2
Kim, K.Y.3
Colwell, R.E.4
-
130
-
-
20444444218
-
Impact of disperse microstructure on rheology and quality aspects of ice cream
-
Wildmoser, H., Scheiwiller, J., Windhab, E.J. 2004. Impact of disperse microstructure on rheology and quality aspects of ice cream. Lebensm. Wiss. Technol. 37, 881-891.
-
(2004)
Lebensm. Wiss. Technol.
, vol.37
, pp. 881-891
-
-
Wildmoser, H.1
Scheiwiller, J.2
Windhab, E.J.3
-
131
-
-
0033731854
-
The effect of minor components on milk fat crystallization
-
Wright, A.J., Hartel, R.W., Narine, S.S., Marangoni, A.G. 2000. The effect of minor components on milk fat crystallization. J. Am. Oil Chem. Soc. 77, 463-475.
-
(2000)
J. Am. Oil Chem. Soc.
, vol.77
, pp. 463-475
-
-
Wright, A.J.1
Hartel, R.W.2
Narine, S.S.3
Marangoni, A.G.4
-
132
-
-
0002576457
-
Comparison of experimental techniques used in lipid crystallization studies
-
AOCS Press, Champaign, IL, N. Widlak, R. Hartel, S. Narine, eds.
-
Wright, A.J., Narine, S.S., Marangoni, A.G. 2001a. Comparison of experimental techniques used in lipid crystallization studies. In, Crystallization and SolidiWcation Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 120-131, AOCS Press, Champaign, IL.
-
(2001)
Crystallization and SolidiWcation Properties of Lipids
, pp. 120-131
-
-
Wright, A.J.1
Narine, S.S.2
Marangoni, A.G.3
-
133
-
-
0035662025
-
Rheological properties of milkfat and butter
-
Wright, A.J., Scanlon, M.G., Hartel R.W., Marangoni, A.G. 2001b. Rheological properties of milkfat and butter. J. Food Sci. 66, 1056-1071.
-
(2001)
J. Food Sci.
, vol.66
, pp. 1056-1071
-
-
Wright, A.J.1
Scanlon, M.G.2
Hartel, R.W.3
Marangoni, A.G.4
-
134
-
-
0003088581
-
Thermoanalytical methods in food research
-
(H.W.-S. Chan, ed.), Blackwell Scientific Publications, Oxford
-
Wright, D.J. 1984. Thermoanalytical methods in food research. In, Biophysical Methods in Food Research (H.W.-S. Chan, ed.), pp. 1-36, Blackwell ScientiWc Publications, Oxford.
-
(1984)
Biophysical Methods in Food Research
, pp. 1-36
-
-
Wright, D.J.1
|