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Huile de palme --- palm oils --- Fractionnement --- Fractionation --- Corps gras --- fats --- Cristallisation --- Crystallization --- Température --- Temperature --- Viscosité --- Viscosity --- Calorimetry --- Rayon x --- X rays --- 665.353.4 --- 664.34 --- Palm oil --- Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- Theses --- 664.34 Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- 665.353.4 Palm oil --- Temperature.
ISBN: 0849323614 1405119047 1405148128 9781405148122 9781405119047 9780849323614 1280213264 9781280213267 9780367813123 0367813122 9781000719048 1000719049 9781000722956 1000722953 9781000715132 1000715132 Year: 2005 Publisher: Oxford Blackwell
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"This volume provides a broad overview of plant lipid research and its many applications, linking the various disciplines and providing an interesting and wide-ranging perspective on this fast-moving field. Extensive lists of references are provided, totalling well over two thousand non-redundant citations and offering a point of entry to the detailed literature." "This is a book for researchers and professionals in plant biochemistry, molecular biology, biotechnology and genetics, in both the academic and industrial sectors."--BOOK JACKET.
Plant lipids --- 577.115 --- 664.33 --- 664.34 --- 664.34 Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- 664.33 Edible vegetable fats. Margarine of vegetable origin --- Edible vegetable fats. Margarine of vegetable origin --- 577.115 Lipids. Lipoids. Fats. Fat-like substances --- Lipids. Lipoids. Fats. Fat-like substances --- Lipids --- Phytochemicals --- Plant Physiological Phenomena. --- Plant lipids. --- Plant physiology. --- Physiology.
Dissertation
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Sauce --- Sauces --- Contamination biologique --- Biological contamination --- Micro-organisme --- microorganisms --- Facteur de croissance --- Growth factors --- Modèle --- Models --- 579.67 --- 641.83 --- 664.34 --- 664.017 --- Food microbiology --- Salads. Compotes. Foods eaten raw, uncooked --- Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- Properties of preserved foods and foodstuffs. Food quality --- Theses --- Sciences and engineering --- biological sciences --- agriculture --- food science and technology --- biology --- microbiology --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 664.34 Edible vegetable oils. Vegetable-oil emulsions. Mayonnaise --- 641.83 Salads. Compotes. Foods eaten raw, uncooked --- 579.67 Food microbiology --- food science and technology. --- microbiology. --- Biological sciences --- Agriculture --- Food science and technology. --- Biology --- Microbiology.
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