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Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
(ELSEVIER SCIENCE BV, 2009)
This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40%(w/w) FHCSO content. Interesterification produced reduction of ...
EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICOCHEMICAL PROPERTIES AND INDUSTRIAL APPLICATIONS OF CANOLA OIL AND FULLY HYDROGENATED COTTONSEED OIL BLENDS
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. ...
Hard Fats Improve Technological Properties Of Palm Oil For Applications In Fat-based Products
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Hardfats as crystallization modifiers of cocoa butter
(Wiley-blackwellHobokenEUA, 2013)
Effect of the addition of hardfats on the physical properties of cocoa butter
(Wiley-blackwellHobokenEUA, 2013)
Solid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems
(WILEY-BLACKWELLHOBOKEN, 2015)