La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue

Autor: Karray Nadia, Lopez Christelle, Ollivon Michel, Attia Hamadi

Publikováno v: Oléagineux, Corps gras, Lipides, Vol 12, Iss 5-6, Pp 439-446 (2005)

In camel milk, fat, that represents about 3.6% of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipidprotein complexes. This review examines the present state

Externí odkaz: https://doaj.org/article/998d9166336d45d5b84b645e3fd90f1a

La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue

Autor: Karray, Nadia, Lopez, Christelle, Ollivon, Michel, Attia, Hamadi, Karray, Nadia, Lopez, Christelle, Ollivon, Michel, Attia, Hamadi

Publikováno v: OCL - Oilseeds and fats, Crops and Lipids; September 2005, Vol. 12 Issue: 5 p439-446, 8p

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Dromedary milk fat: thermal and structural properties 2. Influence of cooling rate

Autor: Karray, Nadia, Lopez, Christelle, Lesieur, Pierre, Ollivon, Michel

Publikováno v: Le Lait - Dairy Science and Technology; November 2005, Vol. 85 Issue: 6 p433-451, 19p

Anhydrous goat's milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate.

Autor: Amara-Dali WB; Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, Université Paris-sud, 5 rue J.B. Clément, 92296, Châtenay-Malabry, France., Lesieur P, Artzner F, Karray N, Attia H, Ollivon M

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2007 Jun 13; Vol. 55 (12), pp. 4741-51. Date of Electronic Publication: 2007 May 12.