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Effects Of Industrial Sorbitan Monolaurate On The Crystallization And Consistency Of Zero Trans-fat From Soybeans
(WILEY-BLACKWELLHOBOKEN, 2015)
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
(Springer, 2021-03)
This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a coolingheating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate ...
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
(ELSEVIER SCIENCE BV, 2010)
Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing beta` ...
The effect of interesterification on the bioavailability of fatty acids in structured lipids
(2013)
Fatty acid (FA) profile is a critical factor in the nutritional properties of fats, but, stereochemistry may also play a fundamental role in the rate and extent to which FAs are absorbed and become available. To better ...