| Influence of the processing parameters on the physicochemical properties of puff pastry margarines |
| English |
| Lefebure, Emilie  [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >] |
| Ronkart, Sébastien [ > > ] |
| Brostaux, Yves [Université de Liège - ULg > Sciences agronomiques > Statistique, Inform. et Mathém. appliquée à la bioingénierie >] |
| Blecker, Christophe [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >] |
| Bera, François [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >] |
| Danthine, Sabine [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >] |
| 18-Sep-2011 |
| A0 |
| No |
| International |
| 9th Euro Fed Lipid Congress Oils, Fats and lipids for a healthy and sustainable world |
| du 18/09/2011 au 21/09/2011 |
| Euro Fed Lipid |
| Rotterdam |
| Pays-Bas |
| [en] Margarinespresentdifferentphysicalpropertieswithrespecttotheirpurposedapplication.Forexample,aspecialtypeoffatisrequiredforpreparationofpuffpastry.Puffpastrymargarines(PPMs)havetobeveryfirmandplastic.Therequiredphysicalpropertiesarethusobtainedbyprocessingsuitablyselectedblendsoffatsandoils.Thisstudyfocusesontheinfluenceofprocessingparametersonphysicochemicalpropertiesofpuffpastrymargarine.Forthispurpose,twoselectedfatblendswereconsidered(bothpalm-based):onewaslow-trans(0.5%)andtheotherwastrans-free. |
| Researchers |
| http://hdl.handle.net/2268/100591 |
