Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados
ilustraciones, fotografías, gráficas, tablas
- Autores:
-
Higuera Pedraza, Santiago Fernando
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/81332
- Palabra clave:
- Palm-oil
Spices
Oils and fats, Edible
Aceite de palma
Especias
Aceites y grasas comestibles
Cristalización
Polimorfismo
Aceite de palma
Grasas
Fats
Fat crystallization
Bouillon
Polymorphism
Palm oil
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| dc.title.translated.eng.fl_str_mv |
Evaluation of the crystallization process of palm oil-derived fats as binding agents in bouillons |
| title |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| spellingShingle |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados Palm-oil Spices Oils and fats, Edible Aceite de palma Especias Aceites y grasas comestibles Cristalización Polimorfismo Aceite de palma Grasas Fats Fat crystallization Bouillon Polymorphism Palm oil |
| title_short |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| title_full |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| title_fullStr |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| title_full_unstemmed |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| title_sort |
Evaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensados |
| dc.creator.fl_str_mv |
Higuera Pedraza, Santiago Fernando |
| dc.contributor.advisor.spa.fl_str_mv |
Fuenmayor Bobadilla, Carlos Alberto Guitérrez Álvarez, Luis Felipe |
| dc.contributor.author.spa.fl_str_mv |
Higuera Pedraza, Santiago Fernando |
| dc.subject.lemb.eng.fl_str_mv |
Palm-oil Spices Oils and fats, Edible |
| topic |
Palm-oil Spices Oils and fats, Edible Aceite de palma Especias Aceites y grasas comestibles Cristalización Polimorfismo Aceite de palma Grasas Fats Fat crystallization Bouillon Polymorphism Palm oil |
| dc.subject.lemb.spa.fl_str_mv |
Aceite de palma Especias Aceites y grasas comestibles |
| dc.subject.proposal.spa.fl_str_mv |
Cristalización Polimorfismo Aceite de palma Grasas |
| dc.subject.proposal.eng.fl_str_mv |
Fats Fat crystallization Bouillon Polymorphism Palm oil |
| description |
ilustraciones, fotografías, gráficas, tablas |
| publishDate |
2021 |
| dc.date.issued.none.fl_str_mv |
2021-10-15 |
| dc.date.accessioned.none.fl_str_mv |
2022-03-23T19:18:17Z |
| dc.date.available.none.fl_str_mv |
2022-03-23T19:18:17Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
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Text |
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http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
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https://repositorio.unal.edu.co/handle/unal/81332 |
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Universidad Nacional de Colombia |
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Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/81332 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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spa |
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Afoakwa, Emmanuel Ohene, Alistair Paterson, Mark Fowler, and Joselio Vieira. 2008. “Effects of Tempering and Fat Crystallisation Behaviour on Microstructure, Mechanical Properties and Appearance in Dark Chocolate Systems.” Journal of Food Engineering 89 (2): 128–36. https://doi.org/10.1016/j.jfoodeng.2008.04.021. Alander, Jari, Ann- Charlotte Anderson, Catharina Bagge, Karin Bringsarve, Monika Hjorth, and Martin Johansson. 2007. “Handbook: Vegetable Oils and Fats.” Ariffin, A. 1994. Selected Readings on Palm Oil and Its Uses. Kuala Lumpur, Malaysia: Palm Oil Research Institute of Malaysia. Barbosa-Cánovas, Gustavo V, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan. 2005. Food Powders. Food Powders. Food Engineering Series. https://doi.org/10.1007/0-387-27613-0. Berger, K.G. 1975. “Uses of Palm Oil in the Food Industry.” Chemical Industry, 910. Boistelle, R. 1988. “Fundamentals of Nucleation and Crystal Growth.” In Crystallization and Polymorphism of Fats and Fatty Acids. New: Mar. Bongers, A. Gupta y P. 2011. “Bouillon Cube Process Design by Applying Product Druven Process Synthesis.” Chemical Engineering and Processing: Process Intensification, 9–15. Brunello, Nadia, Sara E McGauley, and Alejandro Marangoni. 2003. “Mechanical Properties of Cocoa Butter in Relation to Its Crystallization Behavior and Microstructure.” LWT - Food Science and Technology 36 (5): 525–32. https://doi.org/https://doi.org/10.1016/S0023-6438(03)00053-7. D’Souza, V., J. M. deMan, and L. deMan. 1990. “Short Spacings and Polymorphic Forms of Natural and Commercial Solid Fats: A Review.” Journal of the American Oil Chemists’ Society 67 (11): 835–43. https://doi.org/10.1007/BF02540502. Damodaran, Srinivasan, Kirk Parkin, and Owen R Fennema. 1996. Fennema’s Food Chemistry. 4th ed. Boca Raton, FL: CRC Press. Deman, J M. 1992. “X-Ray Diffraction Spectroscopy in the Study of Fat Polymorphism.” Food Research International. Vol. 25. Duns, M.L. 1985. “Palm Oil in Margarines and Shortenings.” JAOCS, Journal of the American Oil Chemists’ Society, no. 62: 409. Faergemand, M, and N Krog. 2003. “Using Emulsifiers to Improve Food Texture.” In Texture in Foods, Volume 1: Semi-Solid Foods. Boca Raton, FL: CRC Press. Fedepalma. 2019. “Sistema de Información Estadística Del Sector Palmero.” 2019. http://sispaweb.fedepalma.org/sispaweb/default.aspx. Formo, M.W. 1979. “Physical Properties of Fats and Fatty Acids.” In Bailey’s Industrial Oil and Fat Products, edited by D. ed Swern, 3rd ed. New York, NY: John Wiley & Sons. Garti, N., and J. Tano. 2001. “The Roles of Emulsifiers in Fat Crystallization.” In Crystallization Process in Fats and Lipids Systems, 211. New York, NY: Marcel Dekker, Inc. GmbH, ISTA Mielke. 2010. “Oil World Data Base 2010.” Germany. Graef, Veerle De, Koen Dewettinck, Dirk Verbeken, and Imogen Foubert. 2006. “Rheological Behavior of Crystallizing Palm Oil.” European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.200600102. Grotenhuis, E. Ten, G. A. Van Aken, K. F. Van Malssen, and H. Schenk. 1999. “Polymorphism of Milk Fat Studied by Differential Scanning Calorimetry and Real-Time X-Ray Powder Diffraction.” JAOCS, Journal of the American Oil Chemists’ Society 76 (9): 1031–39. https://doi.org/10.1007/s11746-999-0201-5. Hartel, R.W. 2001. Crystallization in Foods. Gaithersburg, MD.: Aspen Publishers, Inc. HB, Bah, Du X, Zheng H, Wang X, Diallo A, Bah H, and Soualiou S. 2018. “Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes.” Journal of Food Processing & Technology 09 (03). https://doi.org/10.4172/2157-7110.1000722. Himawan, C., V. M. Starov, and A. G.F. Stapley. 2006. “Thermodynamic and Kinetic Aspects of Fat Crystallization.” Advances in Colloid and Interface Science. https://doi.org/10.1016/j.cis.2006.06.016. IndexMundi. 2019. “Palm Oil Production by Country 2019.” 2019. https://www.indexmundi.com/agriculture/?commodity=palm-oil&graph=production. Kummerow, Fred A. 2009. “The Negative Effects of Hydrogenated Trans Fats and What to Do about Them.” Atherosclerosis 205 (2): 458–65. Lichtenstein, AH. 2014. “Dietary Trans Fatty Acids and Cardiovascular Disease Risk: Past and Present.” Current Atherosclerosis Reports 16: 433. Limbardo, Rebecca Putri, Herry Santoso, and Judy Retti Witono. 2017. “The Effect of Coconut Oil and Palm Oil as Substituted Oils to Cocoa Butter on Chocolate Bar Texture and Melting Point.” AIP Conference Proceedings 1840. https://doi.org/10.1063/1.4982281. Liu, Yuanfa, Zong Meng, Fuqing Zhang, Liang Shan, and Xingguo Wang. 2010. “Influence of Lipid Composition, Crystallization Behavior and Microstructure on Hardness of Palm Oil-Based Margarines.” European Food Research and Technology 230 (5): 759–67. https://doi.org/10.1007/s00217-010-1217-7. M. R. Ramli, W. L. Siew y K. Y. Cheah. 2009. “Properties of High-Oleic Palm Oils Derived by Fracional Crystallization.” Journal of Food Science 73 (3): 140–45. Marangoni, A., and s. Narine. 2002. Physical Properties of Lipids. New York, NY: Marcel Dekker, Inc. Marangoni, Alejandro G, and Leendert H Wesdorp. 2012. Structure and Properties of Fat Crystal Networks. 2nd ed. London: CRC Press. McClements, D.J. 2004. Food Emulsions: Principles, Practice and Techniques. 2nd ed. Boca Raton, FL: CRC Press. Méndez-Velasco, Carlos, and H. Douglas Goff. 2012. “Fat Structures as Affected by Unsaturated or Saturated Monoglyceride and Their Effect on Ice Cream Structure, Texture and Stability.” International Dairy Journal 24 (1): 33–39. https://doi.org/10.1016/j.idairyj.2011.11.009. Moelants, Katlijn R. N., Paul R. Smith, Tristan E. Lipkie, Adam J. Steinbach, Gerardo Leyva, Fenja C. H. Süverkrüp, and Joël R. Wallecan. 2019. “Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil.” Journal of the American Oil Chemists’ Society 96 (8): 865–76. https://doi.org/10.1002/aocs.12253. Moran, D.P.J. 1994. “Fats in Spreadable Products.” In Fats in Food Products. London: Blackie Academic and Professional. Moretti DIego, Hurrell Richard, Cercamondi Colin (Institute of Food Nutrition and Health). 2018. “Bouillon Cubes.” In Food Fortification in a Globalized World, 159–65. Moziar, C., J.M. deMan, and L. deMan. 1989. “Effect of Tempering on the Physical Properties of Shortening.” Canadian Institute of Food Science and Technology Journal 22 (3): 238–42. https://doi.org/10.1016/s0315-5463(89)70389-8. Narine, S.S., B.S. Ghotra, and S.D. Dyal. 2002. “Lipid Shortenings: A Review.” Food Research International 35: 1015–48. Narine, Suresh S., and Alejandro G. Marangoni. 1999. “Relating Structure of Fat Crystal Networks to Mechanical Properties: A Review.” Food Research International 32 (4): 227–48. https://doi.org/10.1016/S0963-9969(99)00078-2. Nielsen. 2019. “Consumo de Caldos En Colombia 2019.” Nokhodchi, Ali, Maryam Maghsoodi, Davood Hassan-Zadeh, and Mohammad Barzegar-Jalali. 2007. “Preparation of Agglomerated Crystals for Improving Flowability and Compactibility of Poorly Flowable and Compactible Drugs and Excipients.” Powder Technology 175 (2): 73–81. https://doi.org/10.1016/j.powtec.2007.01.030. O’Brien, Richard D. 2004. “Raw Materials.” In Fats and Oils: Formulating and Processing for Applications, edited by CRC Press, 2nd ed., 1–55. Boca Raton, FL. Oliveira, Glazieli Marangoni de, Ana Paula Badan Ribeiro, Adenilson Oliveira dos Santos, Lisandro Pavie Cardoso, and Theo Guenter Kieckbusch. 2015. “Hard Fats as Additives in Palm Oil and Its Relationships to Crystallization Process and Polymorphism.” LWT - Food Science and Technology 63 (2): 1163–70. https://doi.org/10.1016/j.lwt.2015.04.036. Omar, Zaliha, Norizzah Abd Rashid, Siti Hazirah Mohamad Fauzi, Zaizuhana Shahrim, and Alejandro G. Marangoni. 2015. “Fractal Dimension in Palm Oil Crystal Networks during Storage by Image Analysis and Rheological Measurements.” LWT - Food Science and Technology 64 (1): 483–89. https://doi.org/10.1016/j.lwt.2015.04.059. Organización Mundial de la Salud. 1993. “Constituyentes No Glicéridos de Las Grasas.” In Grasas y Aceites En La Nutrición Humana, edited by FAO/OMS. Roma: FAO/OMS. Organización Panamericana de la Salud. 1997. “Composición de Las Grasas Alimentarias.” In Grasas y Aceites En La Nutrición Humana, edited by FAO/OMS. Roma. Organización Panamericana de la Salud. 2016. Modelo de Perfil de Nutrientes de La Organización Panamericana de La Salud. Washington DC. www.paho.org/permissions. Raitio, Riikka, Vibeke Orlien, and Leif H. Skibsted. 2012. “Effects of Palm Oil Quality and Packaging on the Storage Stability of Dry Vegetable Bouillon Paste.” Food Chemistry. https://doi.org/10.1016/j.foodchem.2011.11.112. Saadi, Sami, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Mat Sahri Miskandar, Huey Chern Boo, and Sabo Mohammed Abdulkarim. 2012. “Application of Differential Scanning Calorimetry (DSC), HPLC and PNMR for Interpretation Primary Crystallisation Caused by Combined Low and High Melting TAGs.” Food Chemistry 132 (1): 603–12. https://doi.org/10.1016/j.foodchem.2011.10.095. Sandoval, Angelica, Eduardo Rodriguez, and Alejandro Fernandez. 2005. “Application of Analysis by Differential Scanning Calorimetry (DSC) for the Characterization of the Modifications of the Starch.” Revista de La Facultad de MINAS (DYNA) 72: 45–53. Smith, Kevin W., Krish Bhaggan, Geoff Talbot, and Kees F. Van Malssen. 2011. “Crystallization of Fats: Influence of Minor Components and Additives.” JAOCS, Journal of the American Oil Chemists’ Society 88 (8): 1085–1101. https://doi.org/10.1007/s11746-011-1819-7. Soh, Aik Chin. 2012. “Breeding and Genetics of the Oil Palm.” In Palm Oil: Production, Processing, Characterizacion, and Uses, edited by Oi-Ming Lai, Chin-Ping Tan, and Casimir C. Akoh, 31–59. Urbana, IL: AOCS Press. “Standard Test Method for Melting And Crystallization Temperatures By Thermal Analysis 1.” n.d. https://doi.org/10.1520/E0794-06R18. Stapley, Andrew G.F., Heather Tewkesbury, and Peter J. Fryer. 1999. “Effects of Shear and Temperature History on the Crystallization of Chocolate.” JAOCS, Journal of the American Oil Chemists’ Society 76 (6): 677–85. https://doi.org/10.1007/s11746-999-0159-3. Tan, C. P., and Y. B. Che Man. 2002. “Differential Scanning Calorimetric Analysis of Palm Oil, Palm Oil Based Products and Coconut Oil: Effects of Scanning Rate Variation.” Food Chemistry 76 (1): 89–102. https://doi.org/10.1016/S0308-8146(01)00241-2. Tang, T.S., and F.C. HoOh. 1994. “Characteristics and Properties of Malaysian Palm-Kernel-Based Speciality Fats.” In Proceedings of the World Conference on Lauric Oils: Sources, Processing and Applications, edited by T.H. Applewhite, 84–97. Champaign, IL: AOCS Press. Teunou, E., J. J. Fitzpatrick, and E. C. Synnott. 1999. “Characterization of Food Powder Flowability.” Journal of Food Engineering 39 (1): 31–37. https://doi.org/10.1016/S0260-8774(98)00140-X. Texture Technologies Corp. and Stable Micro Systems, Ltd. 2019. “Overview of Texture Profile Analysis.” 2019. https://texturetechnologies.com/resources/texture-profile-analysis#settings-and-standards. Timms, R. E. 1995. “Crystallisation of Fats.” Developments in Oils and Fats, 204–23. https://doi.org/10.1007/978-1-4615-2183-9_8. Walstra, P. 1987. “Fat Crystallization.” In Food Structure and Behaviour. London: Academic Press. Walstra, P. 2003. Physical Chemistry of Foods. New York, NY: Marcel Dekker, Inc. West, Ryan, and Dérick Rousseau. 2016. “Crystallization and Rheology of Palm Oil in the Presence of Sugar.” Food Research International 85 (July): 224–34. https://doi.org/10.1016/j.foodres.2016.05.010. |
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xvii, 93 páginas |
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Universidad Nacional de Colombia |
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Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos |
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Instituto de Ciencia y Tecnología de Alimentos (ICTA) |
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Facultad de Ciencias Agrarias |
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Atribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Fuenmayor Bobadilla, Carlos Alberto744ac643a2abaf4839cf342a0bc879a2600Guitérrez Álvarez, Luis Felipe84919393ea4baeac098b691ca4abe6c0Higuera Pedraza, Santiago Fernando58fc2584976540efc107979ddea7fe0f2022-03-23T19:18:17Z2022-03-23T19:18:17Z2021-10-15https://repositorio.unal.edu.co/handle/unal/81332Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, gráficas, tablasSe evaluó el proceso de cristalización de dos grasas derivadas del aceite de palma con diferentes puntos de fusión, durante el proceso de maduración, a -15°C, 4°C y 20°C por 12 horas, de una formulación de sazonador en polvo prensado, así como su efecto en las propiedades fisicoquímicas de humedad, factor de flujo y textura, y facilidad de uso por parte de consumidores. El proceso de cristalización fue estudiado por medio de las técnicas de calorimetría diferencial de barrido (DSC) y difracción de rayos X (XRD). La humedad fue medida por medio de una balanza infrarrojo y el factor de flujo mediante el instrumento Powder Flow Tester (PFT). Las propiedades de textura fueron evaluadas utilizando un analizador de textura y a través de un panel de desmenuzabilidad con 30 consumidores. Se logró evidenciar que la temperatura de maduración afecta el factor de flujo (ffc) de los sazonadores formados manteniendo su clasificación como polvos cohesivos (2<ffc<4) mientras que eliminando la grasa el sazonador pasa a ser altamente cohesivo (ffc>2) a las temperaturas de 4°C y 20°C de maduración. Por otro lado, la humedad de las muestras no se vio significativamente afectada (p>0.05) por la temperatura de maduración, pero si resultó ser significativamente mayor (p<0.05) en comparación con la muestra sin grasa para las tres temperaturas de maduración. Se lograron identificar principalmente cristales tipo β´ en las grasas, y cambios en su morfología durante la interacción con el sazonador. Comparativamente, se obtuvieron tabletas de menor dureza y más fáciles de desmenuzar con la grasa de menor punto de fusión a la menor temperatura de maduración (-15°C). Si bien este comportamiento se verificó en las tabletas elaboradas a escala piloto, en el proceso a escala industrial la diferencia en la facilidad de desmenuzar para los consumidores no fue significativa, subrayando la importancia de validar estos procesos en condiciones reales de producción. Estos resultados son de interés para la industria de caldos, puesto que establece las condiciones adecuadas para la etapa de maduración, crucial en la obtención de productos de alta calidad para los consumidores, y permite seguir avanzando en la investigación de matrices reales y sus componentes. (Texto tomado de la fuente).Crystallization process of two fats derived from palm oil with difference in their melting point during the maturation, at -15°C, 4°C and 20°C for 12 hours, of a standard bouillon formulation as its effect on the physical and chemical properties as relative humidity, flow factor, texture and consumer use easiness were evaluated. Crystal formation was studied by differential scanning calorimetry (DSC) and x ray diffraction (XRD) techniques. Relative humidity was measured by a halogen moisture analyzer and flow factor by the Powder Flow Tester. Texture properties were evaluated using a texture analyzer and with a 30 consumer crumbliness sensory evaluation. Results showed that maturation temperature affects the flow factor (ffc) of the bouillons maintaining its classification as cohesive powders (2<ffc<4) while eliminating any fat from the formula turns the classification into a highly cohesive powder (ffc<2) at 4°C and 20”C maturation temperatures. On the other hand, samples humidity was not significantly affected (p>0.05) by maturation temperature but it was significantly higher (p<0.05) compared with the free fat sample for the three maturation temperatures evaluated. β´ crystals in the fat samples and changes in their morphology due to interaction with bouillon components were identified. In contrast, softer and easier to crumble bouillon cubes formed were obtained with the least melting point fat at the coldest maturation temperature (-15°C). Although this behavior could be verified with the cubes formed pilot scale, in the industrial process the crumbliness evaluated by consumers was not significantly different between samples highlighting the importance of validating this process at real production conditions. These results are of interest for the bouillon industry while it establishes adequate conditions for the maturation stage, highly important for obtaining superior quality products and allows for advancing in the investigation of real foods and their components.MaestríaMagíster en Ciencia y Tecnología de AlimentosDiseño y desarrollo de productos alimenticiosxvii, 93 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede BogotáEvaluación de la cristalización de grasas derivadas de aceite de palma como agentes aglutinantes en sazonadores en polvo prensadosEvaluation of the crystallization process of palm oil-derived fats as binding agents in bouillonsTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAfoakwa, Emmanuel Ohene, Alistair Paterson, Mark Fowler, and Joselio Vieira. 2008. “Effects of Tempering and Fat Crystallisation Behaviour on Microstructure, Mechanical Properties and Appearance in Dark Chocolate Systems.” Journal of Food Engineering 89 (2): 128–36. https://doi.org/10.1016/j.jfoodeng.2008.04.021.Alander, Jari, Ann- Charlotte Anderson, Catharina Bagge, Karin Bringsarve, Monika Hjorth, and Martin Johansson. 2007. “Handbook: Vegetable Oils and Fats.”Ariffin, A. 1994. 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New York, NY: Marcel Dekker, Inc.West, Ryan, and Dérick Rousseau. 2016. “Crystallization and Rheology of Palm Oil in the Presence of Sugar.” Food Research International 85 (July): 224–34. https://doi.org/10.1016/j.foodres.2016.05.010.Palm-oilSpicesOils and fats, EdibleAceite de palmaEspeciasAceites y grasas comestiblesCristalizaciónPolimorfismoAceite de palmaGrasasFatsFat crystallizationBouillonPolymorphismPalm oilInvestigadoresORIGINAL1032468200.2021.pdf1032468200.2021.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf1144355https://repositorio.unal.edu.co/bitstream/unal/81332/3/1032468200.2021.pdf900650b913bc16185e3c5735137b5446MD53LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81332/4/license.txt8153f7789df02f0a4c9e079953658ab2MD54THUMBNAIL1032468200.2021.pdf.jpg1032468200.2021.pdf.jpgGenerated 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