By R O Adlof
The Advances in Lipid method sequence was once introduced and edited via William W. Christie. Now, after a holiday of six years and with one other famous lipid analyst because the editor, the 5th quantity includes topical reports via foreign specialists on points of lipid methodology. Chapters clarify the method of constructing common equipment for examining fat, oils and lipids, then move directly to learn them, profile fatty acids in metabolic problems and supply an international standpoint and functions in lipid know-how.
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Food Chemistry, 10, 239–265. Boistelle, R (1998) Fundamentals of nucleation and crystal growth. In: Crystallization and Polymorphism of Fats and Fatty Acids (N Garti and K Sato, eds), Marcel Dekker, Inc. 189–226. Booksh, KS and Kowalski, BR (1994) Theory of analytical chemistry. Analytical Chemistry, 66, 782A–791A Brake, NC and Fennema, OR (1999) Glass transition values of muscle tissue. Journal of Food Science, 64, 10–15. Breeding, CJ and Marshall, RT (1995) Crystallization of butter oil and separation by filtercentrifugation.
DSC is already an established technique for the characterization of the physical properties of many materials. g. melting, crystallization, and oxidation phenomena). The wide variety of different applications investigated by DSC during this period reflects the diversity and complexity of oils and fats materials, as well as the versatility of the technique. DSC can be a powerful instrumental technique for analysing edible oil systems, but has tended not to be well understood and used in the field of oils and fats.
Furthermore, Sessa (1996) also devised mathematical indices based on heats of crystallization enthalpies as well as heats of fusion enthalpies to define the level of saturation in transesterified wax ester blends and used them to select the optimum level of saturation needed for obtaining a cocoa butter equivalent. Recently, Haryati et al. (1997b) quantified iodine value (IV) in palm oil products. 99. On the other hand, the author’s latest results indicated that the energy of cooling curve is sufficient to predict the IV of palm oil products (Haryati, 1999).