Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

著录项

• 来源
  《Food research international》 |2009年第8期|1153-1162|共10页
• 作者

  Ana Paula Badan Ribeiro; Rodrigo Correa Basso; Renato Grimaldi; Luiz Antonio Gioielli; Adenilson Oliveira dos Santos; Lisandro Pavie Cardoso; Lireny A. Guaraldo Goncalves;

  展开▼
• 作者单位

  Food Technology Department, Faculty of Food Engineering, University of Campinas - UNICAMP, C.P. 6091, 13083-970 Campinas, SP, Brazil;

  Food Technology Department, Faculty of Food Engineering, University of Campinas - UNICAMP, C.P. 6091, 13083-970 Campinas, SP, Brazil;

  Food Technology Department, Faculty of Food Engineering, University of Campinas - UNICAMP, C.P. 6091, 13083-970 Campinas, SP, Brazil;

  Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo - USP, 05508-900 Sao Paulo, SP, Brazil;

  Social Sciences, Health and Technology Center, University of Maranhao - UFMA, 65900-410 Imperatriz, MA, Brazil;

  Institute of Physics Gleb Wataghin, University of Campinas - UNICAMP, C.P. 6165, 13083-970 Campinas, SP, Brazil;

  Food Technology Department, Faculty of Food Engineering, University of Campinas - UN1CAMP, C.P. 609/, 13083-970 Campinas, SP, Brazil;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  chemical interesterification; canola oil; fully hydrogenated cottonseed oil; thermal behavior; microstructure; crystallization kinetics; polymorphism;

  机译：化学酯交换菜籽油;全氢化棉籽油;热行为微观结构结晶动力学多态性;