Crystallization modifiers in lipid systems

Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions,...

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Dettagli Bibliografici
Pubblicato in:J Food Sci Technol
Autori principali: Ribeiro, Ana Paula Badan, Masuchi, Monise Helen, Miyasaki, Eriksen Koji, Domingues, Maria Aliciane Fontenele, Stroppa, Valter Luís Zuliani, de Oliveira, Glazieli Marangoni, Kieckbusch, Theo Guenter
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2014
Soggetti:
Review
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486597/
https://ncbi.nlm.nih.gov/pubmed/26139862
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1587-0
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