  Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarinesLefebure, Emilie  ; ; Brostaux, Yves et alin LWT - Food Science and Technology (2013), 51(1), 225-232 Detailed reference viewed: 27 (16 ULg) Influence of the processing parameters on the physicochemical properties of puff pastry margarinesLefebure, Emilie ; ; Brostaux, Yves et alPoster (2011, September 18) Margarinespresentdifferentphysicalpropertieswithrespecttotheirpurposedapplication.Forexample,aspecialtypeoffatisrequiredforpreparationofpuffpastry.Puffpastrymargarines(PPMs)havetobeveryfirmandplastic ... [more ▼] Margarinespresentdifferentphysicalpropertieswithrespecttotheirpurposedapplication.Forexample,aspecialtypeoffatisrequiredforpreparationofpuffpastry.Puffpastrymargarines(PPMs)havetobeveryfirmandplastic.Therequiredphysicalpropertiesarethusobtainedbyprocessingsuitablyselectedblendsoffatsandoils.Thisstudyfocusesontheinfluenceofprocessingparametersonphysicochemicalpropertiesofpuffpastrymargarine.Forthispurpose,twoselectedfatblendswereconsidered(bothpalm-based):onewaslow-trans(0.5%)andtheotherwastrans-free. [less ▲] Detailed reference viewed: 29 (12 ULg)Influence of palm oil enzymatic interesterificationon physicochemical properties of ternary fat blends involving anhydrous milk fatLefebure, Emilie ; ; Danthine, Sabine Poster (2011, September) Detailed reference viewed: 17 (6 ULg)Enzymatic Interesterificationof Palm oil and Fractions: A Calorimetric StudyDanthine, Sabine ; ; Lefebure, Emilie et alPoster (2011, September) Detailed reference viewed: 12 (5 ULg)L’huile de palme et ses alternatives : aspects technologiquesDanthine, Sabine ; Lefebure, Emilie Conference (2011, February 02) Detailed reference viewed: 22 (8 ULg)Compositional factors affecting the cold stability of palm liquid fractions : a statistical approachDanthine, Sabine ; Lefebure, Emilie ; et alPoster (2010, November) Detailed reference viewed: 18 (3 ULg) |
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