INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Storage of commercial margarine at different temperatures
Autor/es:
SEGURA, J.A; HERRERA M.L.; AÑÓN MC
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 1990 vol. 67 p. 989 - 992
ISSN:
0003-021X
Resumen:
The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at lowtemperature and X-ray diffraction. The results obtained show that samples harden at 13~ and soften at 4~ The greater strength of samples was apparently associatedwith crystals of higher melting points. Recrystallization takes place during storage leading to more stable solid solutions with higher melting points
