Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Nydia E. Buitimea-Cantúa, María Guadalupe Salazar-García, Reyna Luz Vidal-Quintanar, Sergio O. Serna-Saldívar, Refugio Ortega-Ramirez, Génesis Vidal Buitimea-Cantúa

Research output: Contribution to journal › Article

Original languageAmerican English
JournalJournal of Food Quality
DOIs
StatePublished - 1 Jan 2017

Fingerprint

Safflower Oil
stearin
safflower oil
Oils and fats
blended foods
Fats
lipids
Fatty acids
Palmitic acid
Oleic acid
palmitic acid
Monounsaturated fatty acids
Fatty Acids
oleic acid
Omega-6 Fatty Acids
Palmitic Acids
Saturated fatty acids
Oleic Acids
Polyunsaturated fatty acids
Trans Fatty Acids

Cite this

Buitimea-Cantúa, Nydia E. ; Salazar-García, María Guadalupe ; Vidal-Quintanar, Reyna Luz ; Serna-Saldívar, Sergio O. ; Ortega-Ramirez, Refugio ; Buitimea-Cantúa, Génesis Vidal. / Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. In: Journal of Food Quality. 2017.
@article{304694ada0654a71ad7757e1ab030ae9,
title = "Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends",
author = "Buitimea-Cant{\'u}a, {Nydia E.} and Salazar-Garc{\'i}a, {Mar{\'i}a Guadalupe} and Vidal-Quintanar, {Reyna Luz} and Serna-Sald{\'i}var, {Sergio O.} and Refugio Ortega-Ramirez and Buitimea-Cant{\'u}a, {G{\'e}nesis Vidal}",
year = "2017",
month = "1",
day = "1",
doi = "10.1155/2017/1253976",
language = "American English",
journal = "Journal of Food Quality",
issn = "0146-9428",
publisher = "Hindawi Limited",

}

Buitimea-Cantúa, NE, Salazar-García, MG, Vidal-Quintanar, RL, Serna-Saldívar, SO, Ortega-Ramirez, R & Buitimea-Cantúa, GV 2017, 'Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends', Journal of Food Quality. https://doi.org/10.1155/2017/1253976

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. / Buitimea-Cantúa, Nydia E.; Salazar-García, María Guadalupe; Vidal-Quintanar, Reyna Luz; Serna-Saldívar, Sergio O.; Ortega-Ramirez, Refugio; Buitimea-Cantúa, Génesis Vidal.

In: Journal of Food Quality, 01.01.2017.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

AU - Buitimea-Cantúa, Nydia E.

AU - Salazar-García, María Guadalupe

AU - Vidal-Quintanar, Reyna Luz

AU - Serna-Saldívar, Sergio O.

AU - Ortega-Ramirez, Refugio

AU - Buitimea-Cantúa, Génesis Vidal

PY - 2017/1/1

Y1 - 2017/1/1

U2 - 10.1155/2017/1253976

DO - 10.1155/2017/1253976

M3 - Article

JO - Journal of Food Quality

JF - Journal of Food Quality

SN - 0146-9428

ER -

Buitimea-Cantúa NE, Salazar-García MG, Vidal-Quintanar RL, Serna-Saldívar SO, Ortega-Ramirez R, Buitimea-Cantúa GV. Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. Journal of Food Quality. 2017 Jan 1. https://doi.org/10.1155/2017/1253976

Access to Document