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A differential scanning calorimetry study on the oxidation of C 12 -C 18 saturated fatty acids and their esters

By Litwinienko G.,Daniluk A.,Kasprzycka-Guttman T. in (1999)

Springer Publishing Company

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In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy

By Bolliger Stefan,Zeng Yuantong,Windhab Erich in (1999)

Springer Publishing Company

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Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction

By Malssen Kees,Langevelde Arjen,Peschar René,Schenk Henk in (1999)

Springer Publishing Company

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The effects of shear and temperature history on the crystallization of chocolate

By Stapley Andrew,Tewkesbury Heather,Fryer Peter in (1999)

Springer Publishing Company

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Reliability of the bromthymol blue method for color in virgin olive oils

By Moyano M.,Melgosa M.,Alba J.,Hita E.,Heredia F. in (1999)

Springer Publishing Company

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Determination of iodine value of palm oil by fourier transform infrared spectroscopy

By Che Man Y.,Setiowaty G.,Voort F. in (1999)

Springer Publishing Company

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Synthesis of monoglycerides by glycerolysis of rapeseed oil using immobilized lipase

By Elfman-Börjesson Inger,Härröd Magnus in (1999)

Springer Publishing Company

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Conversion of oleic acid to 10-ketostearic acid by Sphingobacterium sp. strain O22

By Kuo T.,Lanser A.,Kaneshiro T.,Hou C. in (1999)

Springer Publishing Company

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Enzymatic synthesis of steryl esters of polyunsaturated fatty acids

By Shimada Yuji,Hirota Yoshinori,Baba Takashi,Sugihara Akio,Moriyama Shigeru,Tominaga Yoshio,Terai Tadamasa in (1999)

Springer Publishing Company

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Concentration of phytosterols for analysis by supercritical fluid extraction

By Snyder Janet,King Jerry,Taylor Scott,Neese Angela in (1999)

Springer Publishing Company

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