The influence of lecihins [i.e. lecithins] of different origin on crystallization properties of non trans fat | Uticaj lecitina različitog porekla na kristalizaciona svojstva non trans masti
2012
Lončarević, I., Tehnološki fakultet, Novi Sad (Serbia) | Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Nikolovski, Z., Fabrika ulja Victoriaoil, Šid (Serbia) | Škrbić, J., Fabrika ulja Dijamant, Zrenjanin (Serbia) | Nastasić, M., Fabrika ulja Dijamant, Zrenjanin (Serbia) | Švarc-Gajić, J., Tehnološki fakultet, Novi Sad (Serbia) | Zarić, D., IHIS Tehno experts d.o.o., Beograd (Serbia)
This paper investigated crystallization and rheological properties of edible vegetable fat with the addition of lecithins of different origin – soybean, sunflower and oilseed rape. Vegetable fat contains a considerable share of essential mono- and poly- unsaturated fatty acids, with only 0.21% of fatty acids in the trans-isomeric form. The addition of lecithins has no effect on the crystallization characteristics of fat samples, while rheological measurements confirmed that the addition of lecithin in excess increases the complexity of the system.
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