Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter

Alejandro G. Marangoni; Saeed M. Ghazani; Sarah Gammage; Julie Van Rosendaal; Janet Music; Sylvain Charlebois

doi:10.1016/j.foodchem.2021.131991

Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter

Alejandro G. Marangoni, Saeed M. Ghazani, Sarah Gammage, Julie Van Rosendaal, Janet Music, Sylvain Charlebois

Medicine

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Original language	English
Article number	131991
Journal	Food Chemistry
Volume	377
DOIs	https://doi.org/10.1016/j.foodchem.2021.131991
Publication status	Published - May 30 2022

ASJC Scopus Subject Areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2021.131991

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title = "Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter",

author = "Marangoni, {Alejandro G.} and Ghazani, {Saeed M.} and Sarah Gammage and {Van Rosendaal}, Julie and Janet Music and Sylvain Charlebois",

note = "Funding Information: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Alejandro G. Marangoni reports financial support was provided by Natural Sciences and Engineering Research Council of Canada. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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doi = "10.1016/j.foodchem.2021.131991",

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T1 - Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter

AU - Marangoni, Alejandro G.

AU - Ghazani, Saeed M.

AU - Gammage, Sarah

AU - Van Rosendaal, Julie

AU - Music, Janet

AU - Charlebois, Sylvain

N1 - Funding Information: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Alejandro G. Marangoni reports financial support was provided by Natural Sciences and Engineering Research Council of Canada. Publisher Copyright: © 2021 Elsevier Ltd

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VL - 377

JO - Food Chemistry

JF - Food Chemistry

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Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter

ASJC Scopus Subject Areas

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