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The “Handedness” of a Molecule Influences the Crystal Structure and Properties of Some Solid Fats

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dc.contributor.author Lencki, R.W.
dc.contributor.author Craven, R.J.
dc.contributor.author Institute for Community Engaged Scholarship
dc.date.accessioned 2012-12-17T20:53:21Z
dc.date.available 2012-12-17T20:53:21Z
dc.date.issued 2012-12-17
dc.identifier.uri http://hdl.handle.net/10214/4930
dc.description 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 en_US
dc.description.abstract 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. en_US
dc.description.sponsorship Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/ partnership/KTT_and_IP.shtml en_US
dc.language.iso en en_US
dc.subject fat en_US
dc.subject triacylglycerol en_US
dc.subject triglyceride en_US
dc.subject food design en_US
dc.subject crystal structure en_US
dc.title The “Handedness” of a Molecule Influences the Crystal Structure and Properties of Some Solid Fats en_US
dc.type Article en_US
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