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Comparative study of isomalt and sucrose by means of continuous indirect calorimetry

✍ Scribed by D. Thiébaud; E. Jacot; H. Schmitz; M. Spengler; J.P. Felber

Book ID: 118948833
Publisher: Elsevier Science
Year: 1984
Tongue: English
Weight: 573 KB
Volume: 33
Category: Article
ISSN: 1532-8600
DOI: 10.1016/0026-0495(84)90106-9

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## Abstract Samples of olive oil and reesterified oil as well as their triglyceride fractions are studied comparatively by differential scanning calorimetry. The DSC curves are interpreted in terms of their triglyceride composition. Differentiation of the oils is better achieved when the cooling cu