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2002

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Full-Text Articles in Life Sciences

Effect Of Sucrose Esters On Isothermal Crystallization And Rheological Behaviors Of Blends Of High-Melting Milk Fat Fraction And Sunflower Oil, M. C. Puppo, Silvana Martini, R. W. Hartel, M. L. Herrera Nov 2002

Effect Of Sucrose Esters On Isothermal Crystallization And Rheological Behaviors Of Blends Of High-Melting Milk Fat Fraction And Sunflower Oil, M. C. Puppo, Silvana Martini, R. W. Hartel, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a …

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Effect Of Sucrose Esters And Sunflower Oil Addition On Microstructure Of A High-Melting Milk Fat Fractions, Silvana Martini, M. C. Puppo, R. W. Hartel, M. L. Herrera Nov 2002

Effect Of Sucrose Esters And Sunflower Oil Addition On Microstructure Of A High-Melting Milk Fat Fractions, Silvana Martini, M. C. Puppo, R. W. Hartel, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of …

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Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel Nov 2002

Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of processing conditions on the crystallization of blends of a high-melting milk fat fraction and sunflower oil was investigated. Two cooling rates were selected for all studies: 0.1°C/min (slow rate) and 5.5°C/min (fast rate). Blends were crystallized in two conditions: (i) with agitation in an 80-mL crystallizer (dynamic), and (ii) on a microscope slide without agitation (static). The selected crystallization temperatures were 25, 30, and 35°C for both cooling rates. Photographs of the development of crystals with time were taken in both static and dynamic conditions, and the crystal size distribution was determined at the moment that the …

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Practical Considerations In Nucleation Studies, Silvana Martini, M. L. Herrera Apr 2002

Practical Considerations In Nucleation Studies, Silvana Martini, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

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X-Ray Diffraction And Crystal Size, Silvana Martini, M. L. Herrera Mar 2002

X-Ray Diffraction And Crystal Size, Silvana Martini, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

X-ray diffraction technique is one of the best methods to study polymorphism of fats systems. The only information authors usually report is the interplanar distances calculated from the angles at which diffraction lines appear; these clearly determine the polymorphic form. However, in many other fields using crystallography, X-ray patterns are also used to determine crystal size from the broadening of the diffraction line at half the line of maximum intensity. To investigate the meaning of the diffraction line width in fat systems and the relationship with other techniques widely used to determine crystal size, we crystallized a blend of 30–70% …

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Agmaps Land Manager Cd-Rom For The Frankland-Gordon Area, Tim D. Overheu, Angela Stuart-Street, Ron Master Jan 2002

Agmaps Land Manager Cd-Rom For The Frankland-Gordon Area, Tim D. Overheu, Angela Stuart-Street, Ron Master

Agmaps

This CD-ROM contains land resource maps and land management information relevant to the Frankland-Gordon area (Catchment Appraisal). It was produced by the Department of Agriculture. Also included on the CD is technical information which may now be out of date.

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Agmaps Land Profiler Cd-Rom For The Peel Region. Shires Of Boddington, Kwinana, Mandurah, Murray, Rockingham And Serpentine-Jarrahdale, Dennis Van Gool, Peter J. Tille, Ian Kininmonth, Philip M. Goulding Jan 2002

Agmaps Land Profiler Cd-Rom For The Peel Region. Shires Of Boddington, Kwinana, Mandurah, Murray, Rockingham And Serpentine-Jarrahdale, Dennis Van Gool, Peter J. Tille, Ian Kininmonth, Philip M. Goulding

Agmaps

This CD-ROM contains land resource maps and land management information for the Peel region. Shires of Boddington, Kwinana, Mandurah, Murray, Rockingham and Serpentine-Jarrahdale. It was produced by the Department of Agriculture Western Australia. Also included on the CD is technical information which may now be out of date.

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