Food research international

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  Año 2002, Vol. 35, Número 10

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

    Alejandro G. Marangoni

    págs. 907-908

    

  • Growth and morphology of thin fat crystals

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

    págs. 909-918

    

  • 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)

    S. Ueno, M. Takeuchi, K. Sato

    págs. 919-926

    

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

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

    págs. 927-934

    

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

    Dérick Rousseau, H. Douglas Goff, Shawn D. Campbell

    págs. 935-944

    

  • Dynamic mathematical model of the crystallization kinetics of fats

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

    págs. 945-956

    

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

    Suresh S. Narine, Alejandro G. Marangoni

    págs. 957-969

    

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

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

    págs. 971-981

    

  • Solidification behaviour of binary sitosteryl esters mixtures

    Eckhard Flöter, Paul Leeson

    págs. 983-991

    

  • Measurement by MRI of storage changes in commercial chocolate confectionery products

    Marc E. Miquel, Laurance D. Hall

    págs. 993-998

    

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

    John N. Coupland, Raffaella Saggin

    págs. 999-1005

    

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

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

    págs. 1007-1014

    

  • Lipid shortenings: a review

    Sandra D. Dyal, Suresh S. Narine, Baljit S. Ghotra

    págs. 1015-1048

    

  • Conference calendar

    págs. 1049-1052