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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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Publicado en: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: Universidad Nacional de Colombia 2016
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Acceso en liña:https://www.redalyc.org/articulo.oa?id=179946654007
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