Characterization of Sunflower Stearin-Based Confectionary Fats in Bulk and in Compound Coatings-Reference-Cited by-同舟云学术

Characterization of Sunflower Stearin-Based Confectionary Fats in Bulk and in Compound Coatings

Published:2018-08-31 Issue:9 Volume:95 Page:1139-1150
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Bootello Miguel A.¹,Chong Peng Siong²,Máñez Ángel²,Garcés Rafael¹,Martínez-Force Enrique¹,Salas Joaquín J.¹

Affiliation:

1. Department of Biochemistry and Molecular Biology of Plant Lipids, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Edificio 46, Ctra. de Utrera km1, 41013, Sevilla Spain

2. Nestle Product Technology Centre York; PO Box 204, Haxby Road, York YO91 1XY UK

Funder

European Regional Development Fund

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12126/fullpdf

Reference42 articles.

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2. Textural changes in chocolate characterized by instrumental and sensory techniques;Andrae-Nightingale;Journal of Texture Studies,2009

3. AOCS 2009 Official methods and recommended practices of the American Oil Chemists’ Society.

4. Fat-based centres and fillings

5. Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil;Bootello;Journal of the American Oil Chemists' Society,2011

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