Registro:

Referencias:

• Awad, T.S., Ultrasonic studies of the crystallization behavior of two palm fats O/W emulsions and its modification (2004) Food Res. Int., 37, pp. 579-586
• Block, J.M., Herrera, M.L., (2014) In Trans Fats Replacement Solutions, pp. 313-336. , Kodali, D. R., Ed., AOCS Press: Urbana, IL
• Bootello, M.A., Garcés, R., Martínez-Force, E., Salas, J.J., Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil (2011) J. Am. Oil Chem. Soc., 88, pp. 1511-1519
• Bootello, M.A., Hartel, R.W., Garcés, R., Martínez-Force, E., Salas, J.J., Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation (2012) Food Chem., 134, pp. 1409-1417
• Bubeck, D.M., Fehr, R., Hammond, E.G., Inheritance of palmitic and stearic acid mutants of soybean. (1989) Crop. Sci., 29, pp. 652-665. , 1989
• Campbell, S.D., Goff, H.D., Rousseau, D., Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form (2002) Food Res. Int., 35, pp. 935-944
• Chong, C.L., Kamarudin, Z., Lesieur, P., Marangoni, A., Bourgaux, C., Ollivon, M., Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate (2007) European J. Lipid Sci. Technol., 109, pp. 410-421
• Cisneros, A., Mazzanti, G., Campos, R., Marangoni, A.G., Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat (2006) J. Agric. Food Chem., 54, pp. 6030-6033
• Crupkin, M., Zambelli, A., Detrimental impact of trans fats on human health: stearic acid-rich fats as possible substitutes (2008) Comprehensive Rev. Food Sci. Food Safety, 7, pp. 271-279
• de Jesus, V., (2014) In Trans Fats Replacement Solutions, pp. 61-69. , Kodali, D. R., Ed., AOCS Press: Urbana, IL
• de Man, L., de Man, J.M., Blackman, B., Physical and textural evaluation of some shortenings and margarines (1989) J. Am. Oil Chem. Soc., 66, pp. 128-132
• Di Rienzo, M.A., Lemke, S.L., Petersen, B.J., Smith, K.M., Effect of substitution of high stearic acid low linoleic acid soybean oil for hydrogenated soybean oil on fatty acid intake (2008) Lipids, 43, pp. 451-456
• Dubinsky, E., Garcés, R., High stearic/high oleic sunflower oil: a versatile fat for food applications (2011) Inform, 22, pp. 369-371
• Fernández-Moya, V., Martínez-Force, E., Garcés, R., Oils from improved high stearic acid sunflower seeds (2005) J. Agric. Food Chem., 53, pp. 5326-5330
• Hachiya, I., Koyano, T., Sato, K., Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidification. (1989) J. Am. Oil Chem. Soc., 66, pp. 1757-1762
• Hachiya, I., Koyano, T., Sato, K., Seeding effects on solidification behavior of cocoa butter and dark chocolate. II. Physical properties of dark chocolate. (1989) J. Am. Oil Chem. Soc., 66, pp. 1763-1770
• Higaki, K., Ueno, S., Koyano, T., Sato, K., Effect of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter (2001) J. Am. Oil Chem. Soc., 78, pp. 513-518
• Huck-Iriart, C., Candal, R.J., Herrera, M.L., Effect of addition of a palmitic sucrose ester on low trans fat blends crystallization in bulk and in oil-in-water emulsions (2009) Food Biophysics, 4, pp. 158-166
• Hunter, J.E., Zhang, J., Kriss-Etherton, P., Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systemic review (2010) Am. J. Clinical Nutrition, 91, pp. 46-63
• Ikoda, E., Ueno, S., Miyamoto, R., Sato, K., Phase behavior of a binary mixtureof 1,3- dipalmitoyl-2-oleoyl-sn-glycerol and 1,3-dioleoyl-2-palmitoyl-sn-glycerolin n-dodecane solution (2010) The J. Phys. Chem., 114, pp. 10961-10969
• Kalnin, D., Garnaud, G., Amenitsch, H., Ollivon, M., Monitoring fat crystallization in aerated food emulsions bycombined DSC and time-resolved synchrotron X-ray diffraction (2002) Food Res. Int., 35, pp. 927-934
• Kalnin, D., Schafer, O., Amenitsch, H., Ollivon, M., Fat crystallization in emulsion: influence of emulsifier concentration on triacylglycerol crystal growth and polymorphism (2004) Crystal Growth Design, 4, pp. 1283-1293
• Kris-Etherton, P.M., Griel, A.E., Psota, T.L., Gebauer, S.K., Zhang, J., Etherton, T.D., Dietary stearic acid and risk of cardiovascular disease: intake, sources, digestion, and absorption (2005) Lipids, 40, pp. 1193-1200
• List, G.R., Reeves, R., (2005) In Trans Fats Alternatives, pp. 71-86. , Kodali, D. R., List, G. R., Eds., AOCS Press: Champaign, IL
• Liu, L., (2014) In Trans Fats Replacement Solutions, pp. 139-151. , Kodali, D. R., Ed., AOCS Press: Urbana, IL
• Loisel, C., Keller, G., Lecq, G., Bourgaux, C., Ollivon, M., Phase transitions and polymorphism of cocoa butter (1998) J. Am. Oil Chem. Soc., 75, pp. 425-439
• Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behaviour of milk fat. 1. Unstable species of anhydrous milk fat. (2001) Journal of Dairy Science, 84, pp. 756-766
• Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M., Thermal and structural behavior of milk fat: 2. Crystalline forms obtained by slow cooling of cream. (2001) Journal of Colloid and Interface Science, 240, pp. 150-161
• Lopez, C., Bourgaux, C., Lesieur, P., Ollivon, M., Crystalline structures formed in cream and anhydrous milk fat at 4°C (2002) Lait, 82, pp. 317-335
• MacMillan, S.D., Roberts, K.J., In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions (2002) Crystal Growth Design, 2, pp. 221-226
• MacMillan, S.D., Roberts, K.J., In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions (2002) Crystal Growth Design, 2, pp. 221-226
• Marangoni, A.G., McGauley, S.E., Relationship between crystallization behavior and structure in cocoa butter (2003) Crystal Growth & Design, 3, pp. 95-108
• Martini, S., Rincón Cardona, J.A., Ye, Y., Tan, C.Y., Candal, R.J., Herrera, M.L., Crystallization behavior of high-oleic high-stearic sunflower oil stearins under dynamic and static conditions (2013) J. Am. Oil Chem. Soc., 90, pp. 1773-1786
• Mazzanti, G., Guthrie, S.E., Sirota, E.B., Marangoni, A.G., Idziak, S.H.J., Effect of minor components and temperature profiles on polymorphism in milk fat (2004) Crystal Growth Design, 4, pp. 1303-1309
• Minato, A., Ueno, S., Yano, J., Smith, K., Seto, H., Ameniya, Y., Thermal and structural properties of sn-1,3-dipalmitoyl-2-oleoylglycerol and sn-1,3-dioleoyl-2-palmitoylglycerol binary mixtures examined with synchrotron radiation X-ray diffraction (1997) J. Am. Oil Chem. Soc., 74, pp. 1213-1220
• Osorio, J., Fernández-Martinez, J., Mancha, M., Garcés, R., Mutant sunflowers with high concentration of saturated fatty acids in the oil (1995) Crop Sci, 35, pp. 739-742
• Rincón-Cardona, J.A., Martini, S., Candal, R.J., Herrera, M.L., Polymorphic behaviorduring isothermal crystallization of high stearic high oleic sunflower oil stearins (2013) Food Res. Int., 51, pp. 86-97
• Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J., Herrera, M.L., In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety (2014) Food Res. Int., 64, pp. 9-17
• Sakamoto, M., Maruo, K., Kuriyama, J., Kouno, M., Ueno, S., Sato, K., Effects of adding polyglycerolbehenic acid esters on the crystallization of palm oil (2003) J. Oleo Sci., 52, pp. 639-645
• Salas, J.J., Bootello, M.A., Martínez-Force, E., Garcés, R., Production of stearate-rich butters by solvent fractionation of high stearic-high oleic sunflower oil (2011) Food Chem., 124, pp. 450-458
• Sato, K., Ueno, S., In Bailey's Industrial Oil and Fat Products, 2005. , Shahidi, F., Ed., John Wiley & Sons, Inc.: London
• Schrimpf-Moss, J., Wilkening, V., (2005) In Trans Fats Alternatives, pp. 26-33. , Kodali, D. R., List, G. R., Eds., AOCS Press: Champaign, IL
• Shimamura, K., Ueno, S., Miyamoto, Y., Sato, K., Effects of Polyglycerine Fatty Acid Esters Having Different Fatty Acid Moieties on Crystallization of Palm Stearin (2013) Crystal Growth Design, 13, pp. 4746-4754
• Sonwai, S., Mackley, M.R., The effect of shear on the crystallization of cocoa butter (2006) J. Am. Oil Chem. Soc., 83, pp. 583-596
• Valenzuela, A., Delplanque, B., Tavella, M., Stearic acid: a possible substitute for trans fatty acids from industrial origin (2011) Grasas y aceites, 62, pp. 131-138
• Wesdorp, L.H., Melnikov, S.M., Gaudier, E.A., (2014) In Trans Fats Replacement Solutions, pp. 287-312. , Kodali, D. R., Ed., AOCS Press: Urbana, IL

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------