Skip to main content

About
- Support the Virtual Meeting
Live Presentation Archive
My Schedule
Login required
Sessions & Presentations
Posters
Exhibitors & Sponsors
Product Showcase
Contact Us
Terms and Privacy

Virtual 2020 AOCS Annual Meeting & Expo Main banner

About
- Support the Virtual Meeting
Live Presentation Archive
My Schedule
Login required
Sessions & Presentations
Posters
Exhibitors & Sponsors
Product Showcase
Contact Us
Terms and Privacy

Icon Legend

This session is not in your schedule.

This session is in your schedule. Click again to remove it.

188 Views

ViewAttendees 12

Favorite
3 Liked
Facebook
Tweet
Print

VIRTUAL 2020 AOCS Annual Meeting & Expo

Edible Applications Technology

Session: Implication of Lipid Structuring and Fat Crystallization in Food Application

Introduction: Implication of Lipid Structuring and Fat Crystallization in Food Application

Tuesday, June 30, 2020

11:40 AM – 11:45 AM CDT

On Demand

Co-Chair(s)

NA

Nuria C. Acevedo

Iowa State University
ED

Elena Dibildox Alvarado

RESEARSH PROFESSOR
Universidad Autónoma de San Luis Potosí
SAN LUIS POTOSI, San Luis Potosi, Mexico

Application of fat crystallization can be seen in all segments of the food industry. This session discusses the implication and utilization of fat crystallization in food applications for textural and organoleptic attributes, including role of fat selection, role of food ingredients and effect of food processing on product structuring for confectionery, bakery, margarines, ice cream, and so forth.

Designed by CadmiumCD |Technical Support |Give Feedback
© Copyright 2021 CadmiumCD. All Rights Reserved.