Unsaturated fatty acid enriched vs. control milk triacylglycerols: Solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC

Food Research International

Volumn 67, Issue , 2015, Pages 91-101

  Bugeat, Simon ^a,b,c   Perez, Javier ^d   Briard Bion, Valérie ^a,b   Pradel, Philippe ^e   Ferlay, Anne ^f   Bourgaux, Claudie ^g   Lopez, Christelle ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c CNIEL   (France)

^d SYNCHROTRON SOLEIL   (France)

^e CEMAGREF   (France)

^f UMR1213 HERBIVORES   (France)

^g UNIV PARIS SUD   (France)

Author keywords

Calorimetry; Crystals; Milk fat; Phase transition; Polymorphism; Triglycerides

Indexed keywords

CALORIMETERS; CALORIMETRY; CRYSTALS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GLYCEROL; LIQUIDS; MELTING; OILS AND FATS; PHASE TRANSITIONS; POLYMORPHISM; SYNCHROTRON RADIATION; SYNCHROTRONS; X RAY DIFFRACTION;

FA COMPOSITIONS; FATTY ACID COMPOSITION; MILK FATS; NUTRITIONAL PROPERTIES; SYNCHROTRON RADIATION X-RAY DIFFRACTIONS; SYNCHROTRON X RAY DIFFRACTION; TRIACYLGLYCEROLS; TRIGLYCERIDES;

UNSATURATED FATTY ACIDS;

EID: 84912051362     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.029     Document Type: Article

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