ITPN 24979
INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Unidad Ejecutora - UE
artículos
Título:
Dry fractionation of cupuassu fat: chemical composition and polymorphic behavior
Autor/es:
CANDAL, ROBERTO J.; BORRONI, VIRGINIA; MARIA LIDIA HERRERA
Revista:
INFORM - International News on Fats, Oils and Related Materials
Editorial:
AOCS
Referencias:
Año: 2021 vol. 32 p. 26 - 29
Resumen:
Dry fractionation of cupuassu fat: chemical composition and polymorphic behaviorVirginia Borroni, Roberto Jorge Candal, and Maria Lidia HerreraTropical fats have great potential for many food applications because they originate from plants, are semi-solid at ambient temperature, and contain high percentages of the triacylglycerol (TAG) SOS (S stearic acid and O (oleic acid), which is very important in confections and chocolate production (Rodriguez Negrette, et al., 2019).
