Alejandro G. Marangoni, Leendert H. Wesdorp

Structure and Properties of Fat Crystal Networks (eBook, PDF)

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 518
• Erscheinungstermin: 25. September 2012
• Englisch
• ISBN-13: 9781439887646
• Artikelnr.: 40066837

Autorenporträt

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.

Inhaltsangabe

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.