411
Pollard, T. D., Earnshaw, W. C., Lippincott-Schwartz, J., & Johnson, G. (2016). Cell biology
E-book. Amsterdam, Netherlands: Elsevier.
Ribeiro, A. P. B., Masuchi, M. H., Miyasaki, E. K., Domingues, M. A. F., Stroppa, V. L. Z., de
Oliveira, G. M., & Kieckbusch, T. G. (2015). Crystallization modifiers in lipid systems. Journal
of Food Science and Technology, 52(7), 3925–3946.
Sikorski, Z. E., & Kolakowska, A. (2010). Chemical and functional properties of food lipids. Boca
Raton, FL: CRC Press.
Torbica, A., Jambrec, D., Tomić, J., Pajin, B., Petrović, J., Kravić, S., & Lončarević, I. (2016).
Solid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition
of cocoa butter analogues. International Journal of Food Properties, 19(5), 1029–1043.
Vasic, J. (1965). Effect of temperature history on the solid fat content of milk fat. Journal of Dairy
Science, 48(10), 1277–1281.
Zaima, N., Goto-Inoue, N., Adachi, K., & Setou, M. (2011). Selective analysis of lipids by thinlayer chromatography blot matrix-assisted laser desorption/ionization imaging mass spectrometry. Journal of Oleo Science, 60(2), 93–98.
Lipids and Oils: An Overview
Pollard, T. D., Earnshaw, W. C., Lippincott-Schwartz, J., & Johnson, G. (2016). Cell biology
E-book. Amsterdam, Netherlands: Elsevier.
Ribeiro, A. P. B., Masuchi, M. H., Miyasaki, E. K., Domingues, M. A. F., Stroppa, V. L. Z., de
Oliveira, G. M., & Kieckbusch, T. G. (2015). Crystallization modifiers in lipid systems. Journal
of Food Science and Technology, 52(7), 3925–3946.
Sikorski, Z. E., & Kolakowska, A. (2010). Chemical and functional properties of food lipids. Boca
Raton, FL: CRC Press.
Torbica, A., Jambrec, D., Tomić, J., Pajin, B., Petrović, J., Kravić, S., & Lončarević, I. (2016).
Solid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition
of cocoa butter analogues. International Journal of Food Properties, 19(5), 1029–1043.
Vasic, J. (1965). Effect of temperature history on the solid fat content of milk fat. Journal of Dairy
Science, 48(10), 1277–1281.
Zaima, N., Goto-Inoue, N., Adachi, K., & Setou, M. (2011). Selective analysis of lipids by thinlayer chromatography blot matrix-assisted laser desorption/ionization imaging mass spectrometry. Journal of Oleo Science, 60(2), 93–98.
Lipids and Oils: An Overview