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Structure-Function Analysis of Edible Fats
Editor:Alejandro G. Marangoni ISBN:978-0-9830791-3-2
Format: Hardback Books Product Code:267
Topics:Food Science & Technology,Health - Nutrition - Biochemistry,Processing,Methods - Analyses Books
Structure-Function Analysis of Edible Fats
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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.
Released: 04/16/2012; 322 pages
Pricing:
List Price:$175.00
Member Price:$125.00
Table of Contents
  • Characterization of the Nano-Structure of Triacylglycerol Crystal Networks
  • Nucleation and Crystallization Kinetics of Fats
  • Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism
  • Phase Behavior of Fats
  • Rheology and Mechanical Properties of Fats
  • Intercrystalline Interactions
  • Oil Migration Through Fats - Quantification and Its Relationship to Structure
  • Methods Used in the Study of the Physical Properties of Fats
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