The influence of new generation of emulsifiers on physical and crystallization characteristics of edible fat for cookies production | Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans masnih kiselina
2010
Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Radujko, I., Tehnološki fakultet, Novi Sad (Serbia) | Jurić, J., JAFFA AD, Crvenka (Serbia) | Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Šoronja-Simović, D., Tehnološki fakultet, Novi Sad (Serbia) | Dimić, E., Tehnološki fakultet, Novi Sad (Serbia)
The aim of this research was to examine the physical and crystallization properties of pure edible fat and fat with three kind of emulsifiers added, with a view to produce fat filling for cookies. Modern instrumental methods are applied in this work. Also, the possibility of applying Gompertz's mathematical method to define kinetics of crystallization, by determination of solid content in the function of time, was investigated.
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