Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC)

This study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids,...

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Detalles Bibliográficos
Autor principal: Herrera, M.L
Otros Autores: Añón, M.C
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: 1991
Acceso en línea:Registro en Scopus
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Registro en la Biblioteca Digital
Aporte de:Registro referencial: Solicitar el recurso aquí
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100 1 |a Herrera, M.L. 
245 1 0 |a Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC) 
260 |c 1991 
270 1 0 |m Herrera, M.L.; Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Pcia de Buenos Aires, Argentina 
506 |2 openaire  |e Política editorial 
504 |a Kreulen, H.P., Fractionation and winterization of edible fats and oils (1976) Journal of the American Oil Chemists’ Society, 53, p. 393 
504 |a Deroanne, C., Symposium International de la Filtration, Bruxelles, 1976; Deroanne, C., (1977) J. of Therm. Anal., 11, p. 109 
504 |a Gibon, V., Blanpain, P., Durant, F., Deroanne, C., (1985) Belgian J. of Food Chem. and Biotechnol., 40, p. 119 
504 |a Herrera, M.L., Segura, J.A., Añón, M.C., (1991) J. Am. Oil Chem. Soc., 68, p. 793 
504 |a Segura, J.A., M.L. Herrera and M.C. Añón, J. Am. Oil Chem. Soc., submitted for publication 
520 3 |a This study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids, were considered. Samples of high crystallization temperatures were found to have components with high fusion points that were not present in fractions of lower crystallization temperatures. This means that more saturated triglycerides are present in solids as well as in fractions crystallizing at high temperatures (above 30°C). © 1990 The American Oil Chemists' Society.  |l eng 
593 |a Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Pcia de Buenos Aires, Argentina 
690 1 0 |a CRYSTALLIZATION 
690 1 0 |a DSC 
690 1 0 |a FRACTIONATION 
690 1 0 |a HYDROGENATED SUNFLOWERSEED OIL 
690 1 0 |a CALORIMETRIC ANALYSIS 
690 1 0 |a CRYSTALLINE FRACTIONATION 
690 1 0 |a DIFFERENTIAL SCANNING CALORIMETRY 
690 1 0 |a HYDROGENATED SUNFLOWERSEED OIL 
690 1 0 |a CALORIMETRY--APPLICATIONS 
690 1 0 |a CHEMICAL OPERATIONS--CRYSTALLIZATION 
690 1 0 |a DIFFERENTIAL THERMAL ANALYSIS 
690 1 0 |a FATTY ACIDS--SYNTHESIS 
690 1 0 |a VEGETABLE OILS 
700 1 |a Añón, M.C. 
773 0 |d 1991  |g v. 68  |h pp. 799-803  |k n. 11  |p J Am Oil Chem Soc  |x 0003021X  |t Journal of the American Oil Chemists Society 
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856 4 0 |u https://doi.org/10.1007/BF02660590  |y DOI 
856 4 0 |u https://hdl.handle.net/20.500.12110/paper_0003021X_v68_n11_p799_Herrera  |y Handle 
856 4 0 |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v68_n11_p799_Herrera  |y Registro en la Biblioteca Digital 
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