کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544401 | 963588 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
X-ray diffraction and differential scanning calorimetry studies of βâ²Â â β transitions in fat mixtures
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The polymorphism of five new fat mixtures was studied by differential scanning calorimetry and X-ray diffraction. The melting curves of blends were analysed by DSC and pulsed NMR. The short spacing determinations indicate that the βâ²Â â β transition was faster for mixtures II and V than for mixtures I, III and IV. The fatty acid composition was an important factor which influences polymorphic stability of the examined blends. The slightly higher content of palmitic acid in mixtures II and V had no impact on the rate of βâ²Â â β transitions under the experimental conditions. The trans fatty acids and stearic acid increased the stability of the βâ²-form and therefore mixtures I, III and IV appeared to be smooth and creamy.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 133-141
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 133-141
نویسندگان
Aleksandra SzydÅowska-Czerniak, György Karlovits, Marcin Lach, Edward SzÅyk,