Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a...

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Detalles Bibliográficos
Autores principales: Declerck, Arnout, Nelis, Veronique, Danthine, Sabine, Dewettinck, Koen, Van der Meeren, Paul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999663/
https://www.ncbi.nlm.nih.gov/pubmed/33801453
http://dx.doi.org/10.3390/foods10030520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999663/
https://www.ncbi.nlm.nih.gov/pubmed/33801453
http://dx.doi.org/10.3390/foods10030520

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