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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.subject.otherMINOR COMPONENTSen
dc.subject.otherMILK-FATen
dc.subject.otherTRIACYLGLYCEROL COMPOSITIONen
dc.subject.otherVEGETABLE-OILSen
dc.subject.otherBEHAVIORen
dc.subject.otherPOLYMORPHISMen
dc.subject.otherMICROSTRUCTUREen
dc.subject.otherMIXTURESen
dc.subject.otherPRODUCTSen
dc.subject.otherBLENDSen
dc.typeArtigo de periódicopt_BR
dc.type.categoryoriginal articlept_BR
dc.type.versionpublishedVersionpt_BR
dc.titleTripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oilpt_BR
dc.contributor.authorBASSO, Rodrigo Correapt_BR
dc.contributor.authorRIBEIRO, Ana Paula Badanpt_BR
dc.contributor.authorMASUCHI, Monise Helenpt_BR
dc.contributor.authorGIOIELLI, Luiz Antoniopt_BR
dc.contributor.authorGONCALVES, Lireny A. Guaraldopt_BR
dc.contributor.authorSANTOS, Adenilson Oliveira dospt_BR
dc.contributor.authorCARDOSO, Lisandro Paviept_BR
dc.contributor.authorGRIMALDI, Renatopt_BR
unicamp.authorBASSO, Rodrigo Correa:Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentospt_BR
unicamp.authorRIBEIRO, Ana Paula Badan:Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Tecnopt_BR
unicamp.author.externalSANTOS, Adenilson Oliveira dospt
unicamp.author.externalGIOIELLI, Luiz Antoniopt
dc.subjectPalm oil crystallisationpt_BR
dc.subjectCrystallisation modifierspt_BR
dc.subjectFat microstructurept_BR
dc.subjectThermal behaviourpt_BR
dc.subjectCrystalline morphologypt_BR
dc.subjectFat polymorphismpt_BR
dc.subject.wosChemistry, Appliedpt_BR
dc.subject.wosFood Science & Technologypt_BR
dc.subject.wosNutrition & Dieteticspt_BR
dc.description.abstractAn exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopy and X-ray diffraction. The aim of this study was to characterise the changes induced in the crystallisation of palm oil by the addition of two different levels of tripalmitin and two different types of monoacylglycerols. The addition of monoacylglycerols led to the formation of a large number of crystallisation nuclei without changing the final solids content, accelerating the process of crystal formation, leading to the formation of smaller crystals than those found in the refined palm oil. Higher levels of tripalmitin produced crystals with larger dimensions, reducing the induction period and resulted in a higher level of solids at the end of the crystallisation period. The addition of monoacylglycerols and tripalmitin induced the formation of a polymorphic beta-form. (C) 2010 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofFood Chemistrypt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherELSEVIER SCI LTDpt_BR
dc.date.issued2010pt_BR
dc.identifier.citationFOOD CHEMISTRY, v.122, n.4, p.1185-1192, 2010pt_BR
dc.language.isoengpt_BR
dc.description.volume122pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage1185pt_BR
dc.description.lastpage1192pt_BR
dc.rightsfechadopt_BR
dc.rights.holderCopyright ELSEVIER SCI LTDpt_BR
dc.sourceWOSpt_BR
unicamp.cruespUSPpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.doi10.1016/j.foodchem.2010.03.113pt_BR
dc.identifier.urlhttp://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000278582400037&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecordpt_BR
dc.identifier.urlhttp://dx.doi.org/10.1016/j.foodchem.2010.03.113pt_BR
dc.date.available2013-07-26T17:57:53Z
dc.date.available2016-06-30T18:51:36Z-
dc.date.accessioned2013-07-26T17:57:53Z
dc.date.accessioned2016-06-30T18:51:36Z-
dc.description.provenanceMade available in DSpace on 2013-07-26T17:57:53Z (GMT). No. of bitstreams: 2 art_BASSO_Tripalmitin_and_monoacylglycerols_as_modifiers_in_the_2010.pdf.txt: 44539 bytes, checksum: c4c57e0684bb3376ec5fad2df8783bd1 (MD5) art_BASSO_Tripalmitin_and_monoacylglycerols_as_modifiers_in_the_2010.pdf: 553824 bytes, checksum: 4180acf2ed8d82a92118c156cbcec379 (MD5) Previous issue date: 2010en
dc.description.provenanceMade available in DSpace on 2016-06-30T18:51:36Z (GMT). No. of bitstreams: 2 art_BASSO_Tripalmitin_and_monoacylglycerols_as_modifiers_in_the_2010.pdf.txt: 44539 bytes, checksum: c4c57e0684bb3376ec5fad2df8783bd1 (MD5) art_BASSO_Tripalmitin_and_monoacylglycerols_as_modifiers_in_the_2010.pdf: 553824 bytes, checksum: 4180acf2ed8d82a92118c156cbcec379 (MD5) Previous issue date: 2010en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/485
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/485-
dc.contributor.departmentTecnologia de Alimentos
dc.contributor.unidadeFEApt
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