Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
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Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties, T.-W. Zhu, X. Zhang, M.-H. Zong; R. J. Linhardt. H. Wu, B. Li, Food Chemistry 306, 125563, 2020.
The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior. X-ray diffraction results showed that crystal transformation from β′- to β-form was more serious when stored at 25 °C. The more content of ECN 50-type TAGs in PS:RO-IBSF is helpful to reduce its crystal transformation from β′-to β-form compared to PS:SO-IBSF. On the other hand, storage at 4 °C was beneficial for both IBSFs to keep their crystal network integrity, and the PS:RO-IBSF maintained better quality under the same storage conditions.;
Food Chemistry 306, 125563; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Food Chemistry; https://harc.rpi.edu/;