Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphis...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Barbosa, Karina Martins, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan, Kieckbusch, Theo Guenter, Buscato, Monise Helen Masuchi
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2018
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Original Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5821670/
https://ncbi.nlm.nih.gov/pubmed/29487453
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-3026-5
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