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Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream

机译：乳制品表征的光谱方法的潜力。 II。中红外研究奶油三酰基甘油的熔化温度和乳膏中固体脂肪含量的研究

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International audience

机译：国际观众

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E. Dufour; A. Riaublanc;
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年度 1997
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正文语种 eng
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1. Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat [J] . L. Hyvoenen, M. Linna, H. Tuorila, Journal of dairy science . 2003,第4期

机译：含有不同类型和含量脂肪的冰淇淋融化和释放风味的感觉
2. The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream [J] . Daniele C. Zulim Botega, Alejandro G. Marangoni, Alexandra K. Smith, Journal of Food Science . 2013,第7a8a9期

机译：米糠蜡油凝胶替代冰淇淋中固体脂肪并增加不饱和脂肪含量的潜在应用
3. Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature [J] . Christelle Lopez, Valerie Briard-Bion, Claudie Bourgaux, Food research international . 2013,第2期

机译：人体脂肪小球中的固体三酰基甘油：在低温下储存母乳时形成的熔点高于婴儿体内温度的β晶体
4. Low-temperature FTIR spectroscopic studies of lanthanum sulfate in the far-infrared region [C] . M.Arora, National Physical Lab., New Delhi, International conference on millimeter and submillimeter waves and applications . 1994

机译：红外光谱的低温FTIR光谱研究
5. Water-solid interactions: Case studies relating to the effect of anticaking agents, relative humidity, temperature, moisture content, and pH on the chemical and physical stability of deliquescent ingredients. [D] . Lipasek, Rebecca A. 2012

机译：水与固体的相互作用：有关抗结块剂，相对湿度，温度，水分含量和pH值对潮解性成分的化学和物理稳定性的影响的案例研究。
6. Comparison of the Potential Abilities of Three Spectroscopy Methods: Near-Infrared Mid-Infrared and Molecular Fluorescence to Predict Carotenoid Vitamin and Fatty Acid Contents in Cow Milk [O] . Julien Soulat, Donato Andueza, Benoît Graulet, 2020

机译：比较三种光谱法（近红外中红外和分子荧光）的潜在能力以预测牛奶中的类胡萝卜素维生素和脂肪酸含量
7. Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks [O] . Dufour, E, Riaublanc, A 1997

机译：用光谱学方法表征乳制品的潜力。 I.生，加热和均质牛奶的正面荧光研究
8. Apparatus for the Infrared Spectroscopic Study of Solids at High Pressures (12 Kbars) and Low Temperatures (4.2 exp 0 K and 2 exp 0 K) [R] . Jean-Louis, M., Vu, H. 1972

机译：高压（12 Kbar）和低温（4.2 exp 0 K和2 exp 0 K）下固体的红外光谱研究装置

Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream

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