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- Crystallization (10)
- Sunflower oil (9)
- Polarized light microscopy (6)
- Sucrose esters (5)
- Cooling rate (4)
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- High-melting milk fat fraction (4)
- Microstructure (4)
- Nucleation (4)
- Rheology (4)
- Solid fat content (4)
- Anhydrous milk fat (3)
- Differential scanning calorimetry (3)
- High intensity ultrasound (3)
- Induction times (3)
- Polymorphism (3)
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- Diet (2)
- Emulsifier (2)
- Emulsifiers (2)
- Emulsion (2)
- High-melting fraction of milk fat (2)
- Isothermal crystallization (2)
- Morphology (2)
- Nutrition education (2)
- P-NMR (2)
- Sensory evaluation (2)
- Shortening (2)
- Soybean oil (2)
- Sunflower oil waxes (2)
- Trehalose (2)
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Articles 1 - 30 of 53
Full-Text Articles in Nutrition
Data From: Unveiling The Physical Properties Predictive Of Oil Binding Capacity In An Interesterified Palm-Based Fat, Melissa Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
Data From: Unveiling The Physical Properties Predictive Of Oil Binding Capacity In An Interesterified Palm-Based Fat, Melissa Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
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This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high-intensity ultrasound (HIU; 20kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G', G", …
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (ΔT = 3 °C) and high supercooling (ΔT = 6 °C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T c = 31 °C; ΔT = 3 °C). HIU application in AMF and AMF + 0.05 % LML induced crystallization …
Physical Properties Of Pectin Aqueous Solutions Containing Sunflower Wax, Erica R. Baümler, Amalia A. Carelli, Silvana Martini
Physical Properties Of Pectin Aqueous Solutions Containing Sunflower Wax, Erica R. Baümler, Amalia A. Carelli, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The aim of this study is to investigate the physical properties of aqueous solutions of pectin (PA) containing sunflower wax (SFW), which are used as a basis for producing edible films. The stability and the rheological and microstructural characteristics of SFW/PA mixtures were evaluated. SFW/PA mixtures formed oil-in-water emulsions that were milky and opaque in appearance and were stable towards phase separation. Polarized micrographs revealed the presence of wax crystals, whose size decreased as pectin concentration increased. The rheological behavior of the aqueous solutions of pectin containing different amounts of SFW were best described by the generalized power law model …
Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc
Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
Snap-Ed nutrition education classes and food demonstrations allow for observation and modeling of correct food safety practices. Through the Utah State University’s Supplemental Nutrition Assistance Program-Education (SNAPEd), low-income participants completing four or more nutrition education lessons completed a retrospective post/pre behavior questionnaire. Results demonstrated increased intent to follow food safety practices by properly cooking, chilling, and separating food items, as well as properly cleaning food preparation surfaces.
Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc
Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson
Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson
Nutrition, Dietetics, and Food Sciences Faculty Publications
Benefits of consuming fruits and vegetables are documented, yet more than 75 percent of Americans do not eat the recommended servings advised by the current Dietary Guidelines for Americans and MyPlate. Through a self-reported post/pre behavior checklist, the Utah State University Supplemental Nutrition Assistance Program–Education (SNAP-Ed) demonstrated an increase in fruit and vegetable consumption in low-income individuals through consistent education incorporating four or more lessons over a period of five years.
Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc
Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Food $Ense Website, Heidi Leblanc, D. Christofferson, E. Milligan
Food $Ense Website, Heidi Leblanc, D. Christofferson, E. Milligan
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Fortification Of Cheese With Vitamin D3 Using Dairy Protein Emulsions As Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, D. J. Mcmahon
Fortification Of Cheese With Vitamin D3 Using Dairy Protein Emulsions As Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, D. J. Mcmahon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Vitamin D is an essential vitamin that is synthesized when the body is exposed to sunlight or after the consumption of fortified foods and supplements. The purpose of this research was to increase the retention of vitamin D3 in Cheddar cheese by incorporating it as part of an oil-in-water emulsion using a milk protein emulsifier to obtain a fortification level of 280 IU/serving. Four oil-in-water vitamin D emulsions were made using sodium caseinate, calcium caseinate, nonfat dry milk (NDM), or whey protein. These emulsions were used to fortify milk, and the retention of vitamin D3 in cheese curd in a …
Developing An Online Certification Program For Nutrition Education Assistants, D. Christofferson, N. Christensen, Heidi Leblanc, M. Bunch
Developing An Online Certification Program For Nutrition Education Assistants, D. Christofferson, N. Christensen, Heidi Leblanc, M. Bunch
Nutrition, Dietetics, and Food Sciences Faculty Publications
Objective: To develop an online certification program for nutrition education paraprofessionals to increase knowledge and confidence and to overcome training barriers of programming time and travel expenses. Design: An online interactive certification course based on Supplemental Nutrition Assistance Program-Education and Expanded Food and Nutrition Education Program core competencies was delivered to employees of both programs. Traditional vs online training was compared. Course content validity was determined through expert review by registered dietitians. Parameters studied included increase of nutrition knowledge and teaching technique/ability, educator satisfaction, and programming costs related to training. Setting: Utah State University Extension. Participants: Twenty-two Supplemental Nutrition Assistance …
Influence Of –Carrageenan, Pectin, And Gelatin On The Physicochemical Properties And Stability Of Milk Protein-Stabilized Emulsions, M. Tippetts, Silvana Martini
Influence Of –Carrageenan, Pectin, And Gelatin On The Physicochemical Properties And Stability Of Milk Protein-Stabilized Emulsions, M. Tippetts, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study evaluated the stability of bilayer emulsions as a function of secondary layer composition and pH. Primary emulsions were formulated with 5% soybean oil, 1% protein from nonfat dry milk (NDM) powder as emulsifier and ι-carrageenan (ι-carr), low-methoxyl pectin (LMp), high-methoxyl pectin (HMp), or gelatin as secondary layers. ζ-Potential values increased for each emulsion as the pH decreased, with ι-carr emulsions being consistently more negatively charged than primary emulsions and significantly more stable. ζ-Potential values were not always correlated to emulsion stability. Gelatin secondary emulsions at pH 3 and HMp secondary emulsions at pH 7 were unstable due to …
Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini
Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with “beef flavor” notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to …
Using High Intensity Ultrasound As A Tool To Change The Functional Properties Of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, Silvana Martini
Using High Intensity Ultrasound As A Tool To Change The Functional Properties Of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample …
Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This research evaluates the effect of sunflower oil wax (SFOw) addition on the crystallization behavior and functional properties of anhydrous milk fat (AMF). Induction times of nucleation, melting behavior, microstructure of crystals, and hardness were evaluated for samples of pure AMF and AMF with 0.1 and 0.25% SFOw. Results from this research show that the addition of waxes induced the onset of crystallization of AMF by inducing its nucleation, as evidenced by decreased induction times of nucleation and the formation of smaller crystals. Crystal growth after tempering was also promoted by waxes, and significantly harder lipid networks were obtained. Results …
Effects Of Three Emulsion Compositions On Taste Thresholds And Intensity Ratings Of Five Taste Compounds, J. E. Thurgood, Silvana Martini
Effects Of Three Emulsion Compositions On Taste Thresholds And Intensity Ratings Of Five Taste Compounds, J. E. Thurgood, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study assessed the effects of three emulsified systems on taste thresholds and the near-threshold taste intensities of the five tastes (sweet, sour, salty, bitter and umami). Emulsions were formulated with different lipid chemical compositions. Lipid addition in an emulsified form significantly increased thresholds for sour and bitter tastes produced by citric acid and quinine hydrochloride, respectively. No significant differences were found in the threshold levels in emulsions formulated with different lipids for the five tastes evaluated. In general, for the same tastant concentration, taste intensities for sour and bitter tastes were lower in emulsions compared with the aqueous solutions, …
Nutrition And Health Paraprofessional Certification, D. Christofferson, Heidi Leblanc, Nedra K. Christensen, M. Bunch
Nutrition And Health Paraprofessional Certification, D. Christofferson, Heidi Leblanc, Nedra K. Christensen, M. Bunch
Nutrition, Dietetics, and Food Sciences Faculty Publications
Online basic nutrition certification program based on national paraprofessional core competencies designed to increase paraprofessional knowledge, increase confidence, and overcome training barriers of programming time and travel expenses.
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Ultrasound has been used for the last 50 y in different processing applications. Depending on the power and frequency of the sound waves, ultrasound techniques can be classified in different categories. Low-intensity ultrasound uses high frequencies in the range of 100 kHz to 10 MHz and is mostly used for therapeutic purpose (frequencies between 1 and 10 MHz) and to passively monitor the characteristics of materials (frequencies between 100 kHz and 10 MHz). High-intensity ultrasound (HIU), on the other hand, uses lower frequencies in the range of 20 to 100 kHz and it is commonly used for cleaning, disrupting, and …
Dvd Multimedia Nutrition Education Curriculum For Self-Study, J. Tawzer, Heidi Leblanc, Nedra K. Christensen, Janet Anderson, Jennie Murri
Dvd Multimedia Nutrition Education Curriculum For Self-Study, J. Tawzer, Heidi Leblanc, Nedra K. Christensen, Janet Anderson, Jennie Murri
Nutrition, Dietetics, and Food Sciences Faculty Publications
The State of Utah has one of the highest food insecurity rates in the nation. It is ranked in the top 4% in the nation of being food insecure and 34% of the state is considered low-income, defined as at or below 185% of poverty level (LeBlanc, Christofferson, & Christensen, 2008). These trends place Utah’s low-income population at increased risk of obesity and chronic disease. The Center of Hunger and Poverty reported a high rate of obesity among low-income individuals, with hunger, poverty, and obesity frequently occurring at the same time (USDA, 2009). With limited income, quantity is often more …
Fortification Of Reduced Fat Cheddar Cheese With N-3 Fatty Acids: Effect On Off-Flavor Generation, Silvana Martini, J. E. Thurgood, C. Brothersen, Robert E. Ward, D. J. Mcmahon
Fortification Of Reduced Fat Cheddar Cheese With N-3 Fatty Acids: Effect On Off-Flavor Generation, Silvana Martini, J. E. Thurgood, C. Brothersen, Robert E. Ward, D. J. Mcmahon
Nutrition, Dietetics, and Food Sciences Faculty Publications
The objective of this study was to fortify 50% reduced fat Cheddar cheese with n-3 fatty acids and evaluate whether this fortification generated specific off-flavors in the cheese. Docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acids were added to the cheese to obtain 3 final fortification levels [18, 35, and 71mg of DHA/EPA per serving size (28g) of cheese] representing 10, 20, and 40% of the suggested daily intake level for DHA/EPA. The presence of oxidized, rancid, and fishy flavors as a function of fortification level and cheese aging (6 mo) was evaluated using a sensory descriptive panel. No differences were …
Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Milk with an increased content of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA) was obtained by incorporating fish oil into the feed of cows. The 4 feed treatments used were a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM, or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil given at 0.41% of DM; 2) 0.41% inert calcium salts of 71% fish oil given at 0.83% of DM; or 3) 0.83% inert calcium salts of …
Effect Of Oil Content And Processing Conditions On The Thermal Behavior And Physicochemical Stability Of Oil-In-Water Emulsions, Megan Tippetts, Silvana Martini
Effect Of Oil Content And Processing Conditions On The Thermal Behavior And Physicochemical Stability Of Oil-In-Water Emulsions, Megan Tippetts, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenisation conditions and crystallisation temperatures (10, 5, 0, −5 and −10 °C). A mixture of anhydrous milk fat and soya bean oil was used as the lipid phase and whey protein isolate (2 wt%) as emulsifier. Crystallisation and melting behaviours were analysed using differential scanning calorimetry. Physicochemical stability was measured with a vertical scan macroscopic analyser. Emulsions with 20% oil were found to be less stable than those with 40% oil. For 20% o/w emulsions, the crystallisation was delayed and inhibited …
Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Nutrition, Dietetics, and Food Sciences Faculty Publications
Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The …
Effect Of Emulsifiers On Shortenings, Silvana Martini, Maria Lidia Herrera
Effect Of Emulsifiers On Shortenings, Silvana Martini, Maria Lidia Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The quality of a shortening depends on its physicochemical characteristics. These include amount of solids, texture and melting behavior, among others. The type of shortening, the processing and storage conditions strongly affect these characteristics. Different strategies can be used to formulate shortenings with low trans fatty acids content while maintaining their physicochemical characteristics. This article describes some of these strategies and aims to provide information about the different variables that need to be controlled to obtain a high quality shortening.
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The need to eliminate trans-fatty acids from foods’ formulation resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical characteristics of lipid networks depend on the microstructure and crystallization behavior of the system. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization …
Strong Navajo Marriages, Linda Skogrand, Mary Lou Mueller, Rachel Arrington, Heidi Leblanc, Davina Spotted Elk, Irine Dazyie, Reva Rosenband
Strong Navajo Marriages, Linda Skogrand, Mary Lou Mueller, Rachel Arrington, Heidi Leblanc, Davina Spotted Elk, Irine Dazyie, Reva Rosenband
Nutrition, Dietetics, and Food Sciences Faculty Publications
The purpose of this qualitative study, conducted in two Navajo Nation chapters, was to learn what makes Navajo marriages strong because no research has been done on this topic. Twenty-one Navajo couples (42 individuals) who felt they had strong marriages volunteered to participate in the study. Couples identifi ed the following marital strengths: (1) maintain communication, (2) nurture your relationship, (3) learn about marriage, (4) be prepared for marriage, and (5) have a strong foundation.
Control Of Listeria Monocytogenes In Ready-To-Eat Meats Containing Sodium Levulinate, Sodium Lactate, Or A Combination Of Sodium Lactate And Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, Jeff Broadbent
Control Of Listeria Monocytogenes In Ready-To-Eat Meats Containing Sodium Levulinate, Sodium Lactate, Or A Combination Of Sodium Lactate And Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, Jeff Broadbent
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study investigated the use of sodium levulinate to prevent outgrowth of Listeria monocytogenes in refrigerated ready-to-eat (RTE) meat products. Turkey breast roll and bologna were formulated to contain 1%, 2%, or 3% (w/w) sodium levulinate, 2% sodium lactate, a 2% combination of sodium lactate and sodium diacetate (1.875% sodium lactate and 0.125% sodium diacetate), or no antimicrobial (control). Samples of the RTE products were sliced, inoculated with 102 to 103 CFU/cm2 of a 5-strain cocktail of L. monocytogenes, vacuum packaged, and stored at refrigeration temperature for 0 to 12 wk. Counts reached 108 CFU/cm2 on control turkey roll product …
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 …
Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts
Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts
Nutrition, Dietetics, and Food Sciences Faculty Publications
The objective of this research was to systematically study the effect of processing conditions on the crystallization behavior and destabilization mechanisms of oil-in-water emulsions. The effect of crystallization temperature (T c) and homogenization conditions on both thermal behavior and destabilization mechanisms were analyzed. Results show that the crystallization of lipids present in the emulsions was inhibited when compared with bulk lipids as evidenced by a lower onset and peak temperature (T on and Tp, respectively) in differential scanning calorimetry crystallization exotherms. The smaller the droplet size in the emulsion, the more significant the inhibition (lower T on and T p). …
50 Nuances De Grey En Streaming - Regarder Film Complet!!!, Serg/Gorduj Gordienko
50 Nuances De Grey En Streaming - Regarder Film Complet!!!, Serg/Gorduj Gordienko
Serg/Gorduj Gordienko
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Polymorphism And Growth Behavior Of Low-Trans Fatty Acids Blends Formulated With And Without Emulsifiers, Marina Cerdeira, Silvana Martini, Roberto J. Candal, Maria L. Herrera
Polymorphism And Growth Behavior Of Low-Trans Fatty Acids Blends Formulated With And Without Emulsifiers, Marina Cerdeira, Silvana Martini, Roberto J. Candal, Maria L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed 1H NMR spectroscopy, X-ray diffraction, and polarized light microscopy. The effect of SE on the solid content maximum (S max) or crystallization rate was observed only at low supercooling (values of ΔT below 15°C). The Avrami k n decreased as n values increased, indicating that SE inhibited growth and impeded nucleation. Addition of SFO modified the polymorphic behavior of milk fat, most likely owing …