Polymorphism of edible fat crystals

被引：22

作者：

Hondoh, Hironori ^{[1
]}

Ueno, Satoru ^{[1
]}

机构：

[1] Hiroshima Univ, 1-4-4 Kagamiyama, Higashihiroshima, Japan

来源：

PROGRESS IN CRYSTAL GROWTH AND CHARACTERIZATION OF MATERIALS | 2016年 / 62卷 / 02期

关键词：

polymorphic transformation; edible fat; food sciences;

D O I：

10.1016/j.pcrysgrow.2016.04.021

中图分类号：

O7 [晶体学];

学科分类号：

0702 ; 070205 ; 0703 ; 080501 ;

摘要：

The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：398 / 399

页数：2