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Full-Text Articles in Life Sciences
Physical Properties Of Low-Trans Shortenings As Affected By Emulsifiers And Storage Conditions, Silvana Martini, Maria L. Herrera
Physical Properties Of Low-Trans Shortenings As Affected By Emulsifiers And Storage Conditions, Silvana Martini, Maria L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The quality of shortenings, such as solid fat content (SFC) and texture, strongly depends on temperature fluctuations during storage and handling. The quality of a shortening might be affected not only by temperature fluctuations but also by its chemical composition and the presence of emulsifiers. The objective of this work was to investigate the effect of emulsifier addition and storage conditions on the texture, thermal behavior and SFC of low-trans shortenings formulated with palm oil, palm kernel oil, and vegetable oils such as sunflower and soybean oils. Several conclusions can be drawn from this study: (a) The crystallization behavior of …
The Water Vapor Permeability Of Polycrystalline Fat Barrier Films, Silvana Martini, D. A. Kim, M. Ollivon, A. G. Marangoni
The Water Vapor Permeability Of Polycrystalline Fat Barrier Films, Silvana Martini, D. A. Kim, M. Ollivon, A. G. Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
The water vapor permeability of fat barrier films has been associated with structural characteristics such as polymorphism, crystal size, and chemical composition, among others. However, no mechanistic models have been proposed to describe this relationship. In this study, we have determined the effects of processing conditions on the structure and physicochemical characteristics of four fats and their relationship to water vapor permeability. Results suggest that the solids' volume fraction and the domain size of the fat crystals seem to be the most important factors controlling water vapor migration. Moreover, materials with relatively large crystalline domains will yield malleable films with …
New Technologies To Determine Solid Fat Content On-Line, Silvana Martini, Maria Lidia Herrera, Alejandro Marangoni
New Technologies To Determine Solid Fat Content On-Line, Silvana Martini, Maria Lidia Herrera, Alejandro Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on-line measurements. The present work compares new technologies to determine SFC on-line. On-line ultrasonic spectroscopy and NMR-MOUSE (NMR mobile universal surface explorer) techniques were compared with off-line p-NMR measurements and there was a good correlation between the values obtained. Ultrasonic measurements accurately described the SFC variation, whereas NMR-MOUSE determinations need to …
In-Situ Monitoring Of Solid Fat Content By Means Of P-Nmr And Ultrasonics, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
In-Situ Monitoring Of Solid Fat Content By Means Of P-Nmr And Ultrasonics, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time …