"Ultrasonic Technology Applied to Edible Fats and Emulsions" by Silvana Martini

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Ultrasonic Technology Applied to Edible Fats and Emulsions

Inform

Silvana Martini, Utah State University
Mike Piatko
Steven Bernet
Alejandro Marangoni

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Document Type

Article

Publication Date

7-1-2005

Disciplines

Life Sciences and
Nutrition

Abstract

Margarines, shortenings, emulsions and confections are examples of food products where precise control over solid fat content (SFC) and chemical composition are essential in order to make products of consistently high and uniform quality.

Citation Information

Martini, S., Piatko, M., Bernet, S. and Marangoni A. G. 2005. Ultrasonic Technology Applied to Edible Fats and Emulsions. Inform 16(7) 462-464.