Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (T onset ) and the crystallization temperature (T c ), were evaluated by DS...

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Detalhes bibliográficos
Publicado no:Revista Facultad Nacional de Agronomía - Medellín
Main Authors: Ezequiel J. Pérez-Monterroza, Héctor J. Ciro-Velásquez, Julio César Arango Tobón
Formato: Artigo
Idioma:Inglês
Publicado em: Universidad Nacional de Colombia 2016
Assuntos:
Agrociencias
Calorimetry
cooling rate
monodiglycerides
thermal behavior
Acesso em linha:https://www.redalyc.org/articulo.oa?id=179946654007
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