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,...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2014
Assuntos:
Review
Acesso em linha: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
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados