Differential scanning calorimetry by J L McNaughton; C T Mortimer

By J L McNaughton; C T Mortimer

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9–24, 136–149. Chichester: Ellis Horwood Ltd. (1989). Fouad, F. , van de Voort, F. , Marshall, W. , and Farrell, P. G. A critical evaluation of thermal fractionation of butter oil. Journal of the American Oil Chemists’ Society 67(12) (1990): 981–988. Frankel, E. N. Lipid oxidation. Progress in Lipid Research 19(1) (1980): 1–22. Frankel, E. N. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends in Food Science and Technology 4(7) (1993): 220–225.

Smith, P. , Cebula, D. , and Povey, M. J. W. The effect of lauric-based molecules on trilaurin crystallization. Journal of the American Oil Chemists’ Society 71(12) (1994): 1367–1372. Talbot, G. Fat eutectics and crystallization. In S. T. ), Physicochemical Aspects of Food Processing, pp. 142–166. London: Chapman and Hall (1995). Tan, C. P. Application of differential scanning calorimetric method for assessing and monitoring various physical and oxidative properties of vegetable oils. PhD Dissertation, University Putra Malaysia, Serdang, Malaysia (2001).

Journal of the American Oil Chemists’ Society 74(2) (1997): 69–76. Dimick, P. , Reddy, S. , and Ziegler, G. R. Chemical and thermal characteristics of milkfat fractions isolated by a melt crystallization. Journal of the American Oil Chemists’ Society 73(12) (1996): 1647–1652. , and de Man, J. M. Polymorphic behavior of high-melting glycerides from hydrogenated canola oil. Journal of the American Oil Chemists’ Society 68(12) (1991): 907–911. Dyszel, S. M. Characterization of macadamia nuts by differential scanning calorimetry for country of origin.

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