In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Food Research International

Volumn 64, Issue , 2014, Pages 9-17

  Rincón Cardona, Jaime A ^a,b   Agudelo Laverde, Lina M ^b   Martini, Silvana ^c   Candal, Roberto J ^a,d   Herrera, María L ^b  

^a UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

^b Ciudad Universitaria   (Argentina)

^c UTAH STATE UNIVERSITY   (United States)

^d Instituto de Quimica Fisica de los Materiales Medio Ambiente y Energia   (Argentina)

Author keywords

Crystallization; Microstructure; Polymorphism; Solid fat content; Stearic sucrose ester; Sunflower oil stearins

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DYE-SENSITIZED SOLAR CELLS; ENTHALPY; ESTERIFICATION; ESTERS; MELTING POINT; MICROSTRUCTURE; POLYMORPHISM; SCATTERING; SUPERCOOLING; SYNCHROTRON RADIATION; X RAY SCATTERING;

CRYSTALLIZATION BEHAVIOR; CRYSTALLIZATION TEMPERATURE; HIGH-OLEIC SUNFLOWER OIL; NUCLEATION AND GROWTH; POLYMORPHIC BEHAVIOR; PULSED NUCLEAR MAGNETIC RESONANCE; SOLID FAT CONTENT; SUCROSE ESTERS; IN-SITU SYNCHROTRONS;

SUGAR (SUCROSE); CRYSTALLIZATION;

EID: 84902989154     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.076     Document Type: Article

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