Title:
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The “Handedness” of a Molecule Influences the Crystal Structure and Properties of Some Solid Fats |
Author:
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Lencki, R.W.; Craven, R.J.; Institute for Community Engaged Scholarship
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Abstract:
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Triacylglycerols (TAG), a common type of fat in foods, often exist in different forms when solid, which may taste or behave slightly differently. The 3D arrangement, or “handedness” of atoms in a molecule, can influence which solid form a TAG will take. TAG molecules should be described in terms of their handedness (chirality) in addition to their length and composition to improve predictions of the taste and texture of resulting food products. |
Description:
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This summary is a project of the Institute for Community Engaged
Scholarship (ICES) at the University of Guelph, with project partners:
the Business Development Office (BDO), SPARK Program at the
University of Guelph, and Knowledge Mobilization Unit at York
University. This project is part of the Pan-Canadian Research
Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research |
URI:
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http://hdl.handle.net/10214/4930
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Date:
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2012-12-17 |
Terms of Use:
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