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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/690654082 Title: Fat supramolecular structure in fat-filled dairy powders : influence of composition and process on structure mechanisms and quality of powders Author: Marie-Laure Vignolles; Romain Jeantet; Agrocampus Ouest Publisher: [S.l.] : [s.n.], 2009. OCLC:690654082

  
  

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Fat supramolecular structure in fat-filled dairy powders : influence of composition and process on structure mechanisms and quality of powders

Author:	Marie-Laure Vignolles; Romain Jeantet; Agrocampus Ouest
Publisher:	[S.l.] : [s.n.], 2009.
Dissertation:	Thèse de doctorat : Physico-chimie et qualité des bioproduits : Rennes, Agrocampus Ouest : 2009.
Edition/Format:	Thesis/dissertation : Thesis/dissertation : English
Summary:	Les poudres laitières enrichies en matière grasse (MG) suscitent un intérêt croissant d'un point de vue économique et scientifique. Elle représentent une large gamme de produits, qui donnent lieu à de nombreues applications alimentaires parmi lesquelles les laits infantiles, les ingrédients laitiers, l'alimentation animale et les arômes encapsulés. La structure supramoléculaire de la MG dans les poudres enrichies en MG est souvent très complexe et mal connue. Elle confère à la MG des propriétés fonctionnelles de la matrice environnante. Malgré son intérêt, cette thématique n'a que peu été étudiée. De plus, le contrôle des propriétés physico-chimiques des poudres reste empirique dans le domaine industriel. Ainsi, il apparaissait primordial d'étudier les questions scientifiques en lien avec la structure supramoléculaire de la MG dans les poudres laitières, tant pour les communautés académiques qu'industrielles. Fat-filleddairy powders have acquired a growing interest from both an economical and a scientific point of view. They include a large variety of products for numerous food applications such as infant formulae, dairy ingredients, cattle feeding, and ecapsulated flavors. Fat supramolecular structure in fat-filled dairy powders can be very complex and is often poorly understood. It gives specific physicochemical properties to fat, which in turn gives specific functional properties to the surrounding matrix. Despite its interest, there was no exhaustive academic study of the topic at the beginning of this Ph. D. program. Furthermore, controlling the physicochemical propoerties of these powders was still rather empirical in the industry. Hence, investigating the scientific issues related to fat supramolecular structure in fat-filled dairy powders appearead to be of primary importance for both the academic and industrial communities worldwide. The aims of this Ph. D. research program were to investigate fat supramolecular structure and properties in fat-filled dairy powders in order (1) to determine adapted chemical compositions and process parameters to orientate fat supramolecular structure in fat-filled dairy powders, (2) to reach a better understanding of the mechanisms of the formation and evolution of fat supramolecular structure and fat physicochemical properties, and finally (3) to control powder physicochemical properties. The strategy was original as the study considered powders manufactured at the laboratory in controlled and industrial-like conditions and as specific methods for lipids were adapted to fat-filled dairy powders.  Read more...
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Subjects	Lait en poudre. Aliments -- Analyse sensorielle.
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