Structure function Analysis of Edible Fats

This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The approach taken here is a general one, where the principles and techniques presented can be applied to any lipidic material. With an increased maturity of a field, such as the physics of fats and oils, comes an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today.

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  • Author : Alejandro G. Marangoni
  • Publisher : Amer Oil Chemists Society
  • Pages : 314 pages
  • ISBN : 9780983079132
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKStructure function Analysis of Edible Fats

Structure-function Analysis of Edible Fats

Structure-function Analysis of Edible Fats
  • Author : Alejandro G. Marangoni
  • Publisher : Amer Oil Chemists Society
  • Release : 24 January 2022
GET THIS BOOKStructure-function Analysis of Edible Fats

This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The approach taken here is a general one, where the principles and techniques presented can be applied to any lipidic material. With an increased maturity of a field, such as the physics of fats and oils, comes an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this

Structure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats
  • Author : Alejandro G. Marangoni
  • Publisher : Elsevier
  • Release : 11 June 2018
GET THIS BOOKStructure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOKFood Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol

Edible Nanostructures

Edible Nanostructures
  • Author : Alejandro G Marangoni,David Pink
  • Publisher : Royal Society of Chemistry
  • Release : 23 October 2014
GET THIS BOOKEdible Nanostructures

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing

Kinetic Analysis of Food Systems

Kinetic Analysis of Food Systems
  • Author : Alejandro G. Marangoni
  • Publisher : Springer
  • Release : 15 February 2017
GET THIS BOOKKinetic Analysis of Food Systems

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can

Advanced Dairy Chemistry, Volume 2

Advanced Dairy Chemistry, Volume 2
  • Author : Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
  • Publisher : Springer Nature
  • Release : 08 December 2020
GET THIS BOOKAdvanced Dairy Chemistry, Volume 2

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of

Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers
  • Author : Nesli Sozer
  • Publisher : Springer
  • Release : 19 January 2016
GET THIS BOOKImaging Technologies and Data Processing for Food Engineers

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections

Crystallization of Lipids

Crystallization of Lipids
  • Author : Kiyotaka Sato
  • Publisher : John Wiley & Sons
  • Release : 24 January 2018
GET THIS BOOKCrystallization of Lipids

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The

Fat Crystal Networks

Fat Crystal Networks
  • Author : Alejandro G. Marangoni
  • Publisher : CRC Press
  • Release : 27 December 2004
GET THIS BOOKFat Crystal Networks

The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenge

Polymeric Gels

Polymeric Gels
  • Author : Kunal Pal,Indranil Banerjee
  • Publisher : Woodhead Publishing
  • Release : 15 June 2018
GET THIS BOOKPolymeric Gels

Polymeric Gels: Characterization, Properties and Biomedical Applications covers the fundamentals and applications of polymeric gels. Particular emphasis is given to their synthesis, properties and characteristics, with topics such as natural, synthetic, and smart polymeric gels, medical applications, and advancements in conductive and magnetic gels presented. The book covers the basics and applications of hydrogels, providing readers with a comprehensive guide on the types of polymeric gels used in the field of biomedical engineering. Provides guidance for decisions on the suitability

Nucleation and Crystal Growth

Nucleation and Crystal Growth
  • Author : Keshra Sangwal
  • Publisher : John Wiley & Sons
  • Release : 13 July 2018
GET THIS BOOKNucleation and Crystal Growth

A unique text presenting practical information on the topic of nucleation and crystal growth processes from metastable solutions and melts Nucleation and Crystal Growth is a groundbreaking text thatoffers an overview and description of the processes and phenomena associated with metastability of solutions and melts. The author—a noted expert in the field—puts the emphasis on low-temperature solutions that are typically involved in crystallization in a wide range of industries. The text begins with a review of the basic

Microstructure of Dairy Products

Microstructure of Dairy Products
  • Author : Mamdouh El-Bakry,Antoni Sanchez,Bhavbhuti M. Mehta
  • Publisher : John Wiley & Sons
  • Release : 13 July 2018
GET THIS BOOKMicrostructure of Dairy Products

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy

Molecular Gels

Molecular Gels
  • Author : Richard G Weiss
  • Publisher : Royal Society of Chemistry
  • Release : 06 August 2018
GET THIS BOOKMolecular Gels

Over the past decade, research on molecular gels has expanded and progressed rapidly. This timely book presents the latest developments and understanding of the topic, covering the different classes of gels (ionogels, metallogels, hydrogels and organogels) from their molecular level interactions and formation to their properties as materials and applications. The book starts with a general introduction to molecular gels including their definition and a comparison of the different types. Chapters then examine the physical chemistry of molecular gels, including

Edible Oil Structuring

Edible Oil Structuring
  • Author : Ashok R. Patel
  • Publisher : Royal Society of Chemistry
  • Release : 28 September 2017
GET THIS BOOKEdible Oil Structuring

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents

Differential Scanning Calorimetry

Differential Scanning Calorimetry
  • Author : Emma Chiavaro
  • Publisher : CRC Press
  • Release : 02 December 2014
GET THIS BOOKDifferential Scanning Calorimetry

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC