Volume 35; Issue 10

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Food Research International
Volume 35; Issue 10

Food Research International

Volume 35; Issue 10

1

Special issue of FRI—Crystallization, structure and functionality of fats

Alejandro G Marangoni

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 82 KB

english, 2002

2

Growth and morphology of thin fat crystals

F.F.A Hollander, D Kaminski, D Duret, W.J.P van Enckevort, H Meekes, P Bennema

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 444 KB

english, 2002

3

Crystallization kinetics of polymorphic forms of a molecular compound constructed by SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol)

M Takeuchi, S Ueno, K Sato

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 320 KB

english, 2002

4

Monitoring fat crystallization in aerated food emulsions by combined DSC and time-resolved synchrotron X-ray diffraction

D. Kalnin, G. Garnaud, H. Amenitsch, M. Ollivon

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 337 KB

english, 2002

5

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Shawn D Campbell, H.Douglas Goff, Dérick Rousseau

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 247 KB

english, 2002

6

Dynamic mathematical model of the crystallization kinetics of fats

Imogen Foubert, Peter A Vanrolleghem, Bert Vanhoutte, Koen Dewettinck

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 232 KB

english, 2002

7

Identifying key structural indicators of mechanical strength in networks of fat crystals

Alejandro G. Marangoni, Suresh S. Narine

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 951 KB

english, 2002

8

Effect of cooling rate on the structure and mechanical properties of milk fat and lard

R Campos, S.S Narine, A.G Marangoni

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 505 KB

english, 2002

9

Measurement by MRI of storage changes in commercial chocolate confectionery products

Marc E Miquel, Laurance D Hall

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 181 KB

english, 2002

10

Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate

Raffaella Saggin, John N Coupland

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 379 KB

english, 2002

11

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

J.M.N. Marikkar, H.M. Ghazali, Y.B. Che Man, O.M. Lai

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 288 KB

english, 2002

12

Lipid shortenings: a review

Baljit S Ghotra, Sandra D Dyal, Suresh S Narine

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 607 KB

english, 2002

13

Solidification behaviour of binary sitosteryl esters mixtures

Paul Leeson, Eckhard Flöter

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 253 KB

english, 2002

14

Conference calendar

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 79 KB

english, 2002

15

Volume Contents

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 115 KB

english, 2002