Reference : Influence of the processing parameters on the physicochemical properties of puff past...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/100591
Influence of the processing parameters on the physicochemical properties of puff pastry margarines
English
Lefebure, Emilie mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Ronkart, Sébastien [ > > ]
Brostaux, Yves mailto [Université de Liège - ULg > Sciences agronomiques > Statistique, Inform. et Mathém. appliquée à la bioingénierie >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Bera, François mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Danthine, Sabine mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
18-Sep-2011
A0
No
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

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