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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

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