Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decreas...

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Detalles Bibliográficos
Autores principales: Sergeev, Andrey, Shilkina, Natalia, Motyakin, Mikhail, Barashkova, Irina, Zaborova, Victoria, Kanina, Ksenia, Dunchenko, Nina, Krasulya, Olga, Yusof, Nor Saadah M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Special Section: Ultrasound Food Processing
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449052/
https://www.ncbi.nlm.nih.gov/pubmed/34534797
http://dx.doi.org/10.1016/j.ultsonch.2021.105751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449052/
https://www.ncbi.nlm.nih.gov/pubmed/34534797
http://dx.doi.org/10.1016/j.ultsonch.2021.105751

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