Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/8520
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lončarević, Ivana | en_US |
dc.contributor.author | Pajin, Biljana | en_US |
dc.contributor.author | Omorjan, Radovan | en_US |
dc.contributor.author | Torbica, Aleksandra | en_US |
dc.contributor.author | Zarić, Danica | en_US |
dc.contributor.author | Petrović, Jovana | en_US |
dc.contributor.author | Švarc-Gajić, Jaroslava | en_US |
dc.date.accessioned | 2019-09-30T09:09:16Z | - |
dc.date.available | 2019-09-30T09:09:16Z | - |
dc.date.issued | 2013-12-01 | - |
dc.identifier.issn | 00224901 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/8520 | - |
dc.description.abstract | Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. © 2013 Wiley Periodicals, Inc. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Wiley Online Library | en_US |
dc.relation.ispartof | Journal of Texture Studies | en_US |
dc.title | The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1111/jtxs.12033 | - |
dc.identifier.scopus | 2-s2.0-84888430071 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84888430071 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 458 | en_US |
dc.relation.firstpage | 450 | en_US |
dc.relation.issue | 6 | en_US |
dc.relation.volume | 44 | en_US |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.orcid | 0000-0001-5028-8514 | - |
crisitem.author.orcid | 0000-0002-4552-7880 | - |
crisitem.author.orcid | 0000-0002-9627-1598 | - |
crisitem.author.orcid | 0000-0003-3983-6801 | - |
crisitem.author.orcid | 0000-0002-1559-4492 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
SCOPUSTM
Citations
18
checked on May 10, 2024
Page view(s)
33
Last Week
8
8
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.