SYNCHROTRON ADVANCES AT THE FRONTIERS OF FOOD PHYSICS: STUDIES OF EDIBLE FATS SUCH AS CHOCOLATE UNDER SHEAR

G. Mazzanti; S.E. Guthrie; A.G. Marangoni; S.H.J. Idziak

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SYNCHROTRON ADVANCES AT THE FRONTIERS OF FOOD PHYSICS: STUDIES OF EDIBLE FATS SUCH AS CHOCOLATE UNDER SHEAR

机译：同步加速器在食品物理学的前沿：剪切作用下可食用脂肪的研究

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Ghocolate and other lipid food materials can form different crystalline structures (polymorphs) depending on the temperature and shear profiles used during their manufacturing. These structures determine the quality of the products. Until recently, only very empirical knowledge existed on the effects of shear. The use of synchrotron x-ray diffraction has allowed for pioneering advances in our understanding of the mechanisms of struc-hire formation during the crystallizing of edible multicomponent lipid systems under shear.

机译：取决于其制造过程中使用的温度和剪切曲线，乙醇酸和其他脂质食品材料可以形成不同的晶体结构（多晶型物）。这些结构决定了产品的质量。直到最近，关于剪切作用的经验还很有限。同步加速器X射线衍射的使用使我们对可食多组分脂质系统在剪切作用下结晶过程中结构-结构形成机理的理解有了开创性的进展。

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《Physics in Canada》 |2006年第5期|共8页
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G. Mazzanti; S.E. Guthrie; A.G. Marangoni; S.H.J. Idziak;
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1. SYNCHROTRON ADVANCES AT THE FRONTIERS OF FOOD PHYSICS: STUDIES OF EDIBLE FATS SUCH AS CHOCOLATE UNDER SHEAR [J] . G. Mazzanti, S.E. Guthrie, A.G. Marangoni, Physics in Canada . 2006,第5期

机译：同步加速器在食品物理学的前沿：剪切作用下可食用脂肪的研究
2. Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating [J] . Bruehl Ludger, Weisshaar Ruediger, Matthaeus Bertrand European Journal of Lipid Science and Technology . 2016,第3期

机译：二手油炸油脂，食用油和巧克力中的环氧脂肪酸及其在加热过程中在油中的形成
3. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins [J] . Daniel Ananey-Obiri, Lovie Matthews, Malak H. Azahrani, Trends in Food Science & Technology . 2018,第期

机译：蛋白质的可食用涂料在肌肉食物蛋白质强调深脂肪油炸食品中脂肪摄取涂层的应用
4. The Risk Assessment Model of the Trans-Fatty Acids of Edible Oils and Processed Foods in China [C] . Xie Yanli, Yan Ruidong, Yuan Shasha, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：中国食用油和加工食品中反式脂肪酸的风险评估模型
5. Continuous laminar shear crystallizer to nanostructure edible fats. [D] . Maleky, Fatemeh. 2007

机译：连续层流剪切结晶器可合成食用油脂的纳米结构。
6. Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands [O] . Andrijana Horvat, Vincenzo Fogliano, Pieternel A. Luning 2020

机译：修改低音扩散模型研究采用自由基新食品 - 荷兰食用昆虫的情况
7. Study of trans Fatty Acid Content in Commercial Foods in Japan. VI. Chocolate and Chocolate Confectionery. [O] . Hisashi MATSUZAKI, Minoru AOYAMA, Akira BABA, 2001

机译：日本商业食品中反式脂肪酸含量的研究。 VI。巧克力和巧克力糖果。

SYNCHROTRON ADVANCES AT THE FRONTIERS OF FOOD PHYSICS: STUDIES OF EDIBLE FATS SUCH AS CHOCOLATE UNDER SHEAR

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