Polymorphic transformations of edible vegetable fats

A detailed study of the morphology of the polymorphic forms of edible vegetable oils using X-ray diffraction and polarized light microscopy is presented. An impoprtant problem in the study is the correlation between the melting/solidification behaviour and the crystal structure. The application of X...

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Published inUljarstvo (Serbia and Montenegro) Vol. 33; no. 3-4
Main Authors Jovanovic, D.(Institut za hemiju, tehnologiju i metalurgiju - IHTM, Beograd (Serbia and Montenegro). Centar za katalizu i hemijsko inzenjerstvo), Rosic, A, Markovic, B, Vukovic, Z, Krstic, J, Petrovic, S
Format Journal Article
LanguageSerbian
Subjects
Beurre végétal
Espectros copia de rayos x
Grasas vegetales
Microscopia
Microscopie
Microscopy
Plant fats
Spectroscopie aux rayons x
Triglicéridos
Triglycerides
Triglycéride
X ray spectroscopy
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Summary:A detailed study of the morphology of the polymorphic forms of edible vegetable oils using X-ray diffraction and polarized light microscopy is presented. An impoprtant problem in the study is the correlation between the melting/solidification behaviour and the crystal structure. The application of X-ray diffraction method allows to perform dynamic studies of structural changes during fast or slow thermal transition processes.
Bibliography:Q04
Matica Srpska Library, 1 Matica Srpska Street, 21000 Novi Sad, Serbia and Montenegro, E-mail: Zorka@bms.ns.ac.yu
ISSN:0351-9503