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The crystallization and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals, and oleochemicals. A basic understanding of lipid crystallization and solidification is fundamental to understanding and optimizing products or systems containing lipids. This book, which contains papers from the American Oil Chemists' Society conference on crystallization and solidification properties of lipids held in 2000, will help in this basic understanding.
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| Released: 05/01/2001; 246 pages | |||||||||||||
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Phase Behavior and Polymorphism
1. Molecular Aspects in Fat Polymorphism
2. Molecular Modeling Applications in Lipid Crystallization
3. Simultaneous Examination of Structural and Thermal Behaviors of Fatsby Coupled X-ray Diffraction and Differential Scanning Calorimetry Techniques:Application to Cocoa Butter Polymorphism
4. Effects of Tempering on Physical Properties of Shortenings Based on BinaryBlends of Palm Oil and Anhydrous Milk Fat During Storage
Lipid Crystallization Kinetics
5. Triacylglyceride Crystallization in Vegetable Oils: Application of Models,Measurements, and Limitations
6. Differential Scanning Calorimetry as a Means of Predicting ChocolateFat-Blooming
7. Effect of Sucrose Polyesters and Sucrose PolyesterBLecithinson Crystallization Rate of Vegetable Ghee
8. Experimental Study and Computer Modeling of the Dynamic and Static Crystallizationof Cocoa Butter
9. Crystallization of Palm Oil Products
10. Comparison of Experimental Techniques Used in Lipid CrystallizationStudies
Microstructure and Rheology
11. Ultrasonic Characterization of Lipid Crystallization
12. Solid Fat Index vs. Solid Fat Content: A Comparison of Dilatometry andPulsed Nuclear Magnetic Resonance for Solids in Hydrogenated Soybean Oil
13. Elasticity of Fractal Aggregate Networks: Mechanical Arguments
14. Development and Use of a Novel Technique to Measure Exchange BetweenLipid Crystals and Oils
Crystallization in Emulsions
15. Application of Crystallization Technique for the Lipase-Catalyzed Solid-PhaseSynthesis of Sugar Fatty Acid Monoesters
16. Relating Bulk-Fat Properties to Emulsified Systems: Characterizationof Emulsion Destabilization by Crystallizing Fats
17. Crystallization in Emulsion: Application to Thermal and Structural Behaviorof Milk Fat
Applications
18. Emulsion Partial Coalescence and Structure Formation in Dairy Systems
19. Solidification Processes in Chocolate Confectionary Manufacture
20. Polymorphism and Texture of Fats
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