References

allen J c and Hamilton R J (1994), Rancidity in Foods, 3rd edition, Glasgow, Blackie

Academic & Professional. bockisch m (1993), Nahrungsfette und Öle, Handbuch der Lebensmitteltechnologie,

Stuttgart, Ulmer Verlag. bot a and pelan e (2000), 'Food emulsions inside and outside the mouth', Food

Ingredients and Analysis International, 22 (6), 53-58. bot a, flöter e, lammers j g and pelan e (2003), 'Controlling the texture of spreads', in McKenna B M (Ed.), Texture in Foods, volume 1: Semi-solid Foods, Cambridge, Woodhead Publishing, pp. 350-372. chan h w-s (1987), Autoxidation of Unsaturated Lipids, London, Academic Press. de bruijne d w and bot a (1999), 'Fabricated fat-based foods', in Rosenthal A J (Ed.), Food Texture: Measurement and Perception, Gaithersburg, Aspen, pp. 185-227.

de bruijne d w, hendrickx h c a m, alderliesten l and de looff j (1993), 'Mouthfeel of foods', in Dickinson E and Walstra P (Eds), Food Colloids and Polymers: Stability and Mechanical Properties, Cambridge, Royal Society of Chemistry, pp. 204-213.

Food and Drug Adminstration (2003), Food Labeling: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, and Health Claims, Federal Register - 68 FR 41433 July 11, 2003.

garti n and sato k (1988), Crystallization and Polymorphism of Fats and Fatty Acids,

New York, Marcel Dekker. haighton a j (1965), 'Worksoftening of margarine and shortening', Journal of

American Oil Chemists' Society, 42, 27-30. Johansson d and bergenstahl b (1995a), 'Sintering of fat crystal networks in oil during post-crystallisation processes', Journal of the American Oil Chemists' Society, 72, 911-920.

Johansson d and bergenstahl b (1995b), 'Wetting of fat crystals by triglyceride oil and water II. Adhesion to the oil/water interface', Journal of the American Oil Chemists' Society, 72, 933-938. Johansson d, bergenstahl b and lundgren e (1995a), 'Wetting of fat crystals by triglyceride oil and water I. The effect of additives', Journal of the American Oil Chemists' Society, 72, 921-931. Johansson d, bergenstahl b and lundgren e (1995b), 'Water-in-triglyceride emulsions. Effect of fat crystals on stability', Journal of the American Oil Chemists' Society, 72, 939-950.

kloek w (1998), Mechanical properties of fats in relation to their crystallization,

PhD Thesis, University of Wageningen, The Netherlands. martini s, awad t and marangoni a g (2006), 'Structure and properties of fat crystal networks', in Gunstone F (Ed.), Modifying Lipids for Use in Food, Chapter 8, Cambridge, Woodhead Publishing Limited, pp. 142-169. ostwald w (1897), 'Studien uber die Bildung und Umwandlung Fester Korper',

Zeitschrift der Physikalischen Chemie, 22, 289-293. pickering s u (1907), 'Emulsions', Journal of the Chemical Society, 91, 2001-2021. rousseau d, zilnik l, khan r and hodge s m (2003), 'Dispersed phase destabilisation in table spreads', Journal of the American Oil Chemists' Society, 80, 957-961.

rozendaal a and macrae a r (1997), 'Interesterification of oils and fats', in Gunstone F D and Padley F B (Eds), Lipid Technologies and Applications, New York, Marcel Dekker, pp. 223-263. sato k (1999), 'Solidification and phase transformation behaviour of food fats - a review', Fett/Lipid, 101, 467-474. sato k (2001), 'Crystallization behaviour of fats and lipids - a review', Chemical

Engineering Science, 56, 2255-2265. stender s and dyerberg j (2003), The Influence of Trans Fatty Acids on Health, 4th edition, Danish Nutritional Council. verrips c t and zaalberg j (1980), 'The intrinsic stability of water-in-oil emulsions. 1. Theory', European Journal of Applied Microbiology and Biotechnology, 10, 187-196.

verrips c t, smid d and kerkhof a (1980), 'The intrinsic stability of water-in-oil emulsions. 2. Experimental', European Journal of Applied Microbiology and Biotechnology, 10, 73-85. watanabe a, tashima i, matsuzaki n, kurashige j and sato k (1992), 'On the formation of granular crystals in fat blends containing palm oil', Journal of the American Oil Chemists' Society, 69, 1077-1080. wesdorp l h (1990), Liquid-multiple solid phase equilibria in fats, theory and experiments, PhD Thesis, TU Delft, The Netherlands. willett w c, stampfer m j, manson j e, colditz g a, speizer f e, rosner b a, sampson l a and hennekens c h (1993), 'Intake of TFA and risk of coronary heart disease among women', Lancet, 341 (8845), 581-585.

Weight Loss Enigma

Weight Loss Enigma

Finally Revealed The Revolutionary & Miraculous Weight Loss Secrets! Discover How to Command Those Unwanted Pounds To Take A Hike, So That You Can Get Into Shape & Lose Weight Easily Just Like You Dream Of In Just A Matter Of Weeks! You're About to Discover The Insider's Fat Burning Diet Tips to Easily Shed Off Those Extra Pounds And Obtain a Lovable Shape In No Time Flat!

Get My Free Ebook


Post a comment