Structure and Properties of Fat Crystal Networks
2nd Edition
Published on 25. September 2012
518 pages
978-1-4398-8764-6 (ISBN)
Description
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat
More details
Edition
2nd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professors in Food Science, Materials Science, and Physics; Research Scientists in the Food, Cosmetic, and Pharmaceutical Industry; Graduate students in Food Science and Technology.
Edition type
Revised edition
Illustrations
232 s/w Abbildungen, 72 s/w Tabellen
232 b/w images and 72 tables
File size
35,20 MB
ISBN-13
978-1-4398-8764-6 (9781439887646)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Alejandro G. Marangoni | Leendert H. Wesdorp
Structure and Properties of Fat Crystal Networks
Book
10/2023
2nd Edition
CRC Press
€84.36
Shipment within 10-20 days
Alejandro G. Marangoni | Leendert H. Wesdorp
Structure and Properties of Fat Crystal Networks
Book
09/2012
2nd Edition
CRC Press
€274.20
Shipment within 15-20 days
Persons
Alejandro G. Marangoni, Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, Canada. His work concentrates on the physical properties of foods, particularly fat crystallization and structure.
Content
Review of Crystallography. Nucleation, Crystal Growth, and Structural Implications. Intermolecular Forces in Triacylglycerol Particles and Oils. Rheology of Solids. Viscoelastic Behavior. Dynamic Methods. Microstructure and Nanostructure. Yield Stress and Elastic Modulus of a Fat Crystal Network. Liquid-Multiple Solid Phase Equilibria in Fats. Experimental Methodology.
