By Neil Widlak, Richard Hartel, Suresh Narine
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Additional resources for Crystallization and Solidification Properties of Lipids
However, the buttery flavor of milk fat is still desirable. In this study, shortenings based on blends of PO and milk fat were produced to take advantage of the versatility and functionality of PO and the desirable buttery flavor of milk fat. The effects of tempering on the physical properties of these shortenings during storage were investigated. Materials and Methods Refined, bleached, and deodorized PO was obtained from a local refinery, and AMF was obtained from New Zealand Dairy Board, Wellington.
Keller, and M. Ollivon, Dynamic Crystallization of Dark Chocolate : Influence of Temperature and Lipid Additives, J. Food. Sci. 63: 73-79 ( 1998). Examination of Structuralflhermal Behaviors of Fats 41 6. S. Lutton, Polymorphism of Cocoa Butter, J. Am. Oil Chem. SOC. 43: 491496 (1966). 7. , H. Chaveron, and M. Ollivon, Mechanism of Fat Bloom Development on Chocolate, in Shelf-Life Studies of Foods and Beverages; Chemical, Biological, Physical, and Nutritional Aspects, edited by G . , 1993, pp. 353-389.
And S. Lifson, Refinement of Protein Conformations Using a Macromolecular Energy Minimization Procedure, J. Mol. Biol. 46: 269 (1969). 28. P. A. T. Vetterling, Numerical Recipes, the Art of Scient$c Computing, Cambridge University Press, New York, New York, 1986, 1-994. 29. M. Reeves, Comput. J. 7: 149 (1964). 30. , A Fully Automatic Program for Finding the Unit Cell from Powder Data, J. Appl. Cryst. 2: 89 (1969). 31. , L. Eriksson, and M. Westdahl, TREOR, a Semi-Exhaustive Trial and Error Powder Indexing Program for All Symmetries, Ibid.