+++FIN1, Спасибо! Int.l Jou of Food Sci. & Tec./ Cur. Op. in Food Sci./ Jour. of the Amer./ Jou of Food Sci/ Eur. Jour

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Добрый день. Помогите, пожалуйста, найти статьи (5 штук):
1)International Journal of Food Science & Technology
Developing a soft margarine with modified fatty acid profile having low trans fatty acids
T. Punvichai, T. Wachiratreeyakul, A. Chanasriphum, S. Kritsanapuntu, C. Chotimarkorn and P. Detarun, Int. J. Food Sci. Technol., 2023, 58, 5896–5903.

DOI:

http://dx.doi.org/10.1111/ijfs.16692

2) Current Opinion in Food Science
Plant-based milk substitutes as emerging probiotic carriers
D. M. Rasika, J. K. Vidanarachchi, R. S. Rocha, C. F. Balthazar, A. G. Cruz, A. S. Sant’Ana, C. S. Ranadheera, A. S. Sant’Ana, C. S. Ranadheera, A. S. Sant’Ana and C. S. Ranadheera, Curr. Opin. Food Sci., 2021, 38, 8–20.

DOI:

http://dx.doi.org/10.1016/j.cofs.2020.10.025

3) Journal of the American Oil Chemists' Society
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products
T. L. T. da Silva and S. Martini, J. Am. Oil Chem. Soc., , DOI:10.1002/aocs.12747.

DOI:

http://dx.doi.org/10.1002/aocs.12747

4) Journal of Food Science
Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey
N. Guenaoui, S. Ouchemoukh, N. Amessis-Ouchemoukh, A. Otmani, R. Ayad, D. Sadou, A. Pușcaș and V. Mureșan, J. Food Sci., , DOI:10.1111/1750-3841.16823.

DOI:

http://dx.doi.org/10.1111/1750-3841.16823

5) European Journal of Lipid Science and Technology
Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying
A. Padovan, S. Moret, R. Bortolomeazzi, E. Moret, C. Conchione, L. S. Conte and L. Brühl, Eur. J. Lipid Sci. Technol., 2020, 122, 1900296.

DOI:

http://dx.doi.org/10.1002/ejlt.201900296

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