Crystallization And Polymorphism Of Fats And Fatty Acids
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Crystallization And Polymorphism Of Fats And Fatty Acids
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Author : Nissim Garti
language : en
Publisher: CRC Press
Release Date : 1988-09-02
Crystallization And Polymorphism Of Fats And Fatty Acids written by Nissim Garti and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-09-02 with Science categories.
Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorph
Crystallization And Solidification Properties Of Lipids
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Author : Neil Widlak
language : en
Publisher: The American Oil Chemists Society
Release Date : 2001
Crystallization And Solidification Properties Of Lipids written by Neil Widlak and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Science categories.
Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Crystallization Of Lipids
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Author : Kiyotaka Sato
language : en
Publisher: John Wiley & Sons
Release Date : 2018-04-23
Crystallization Of Lipids written by Kiyotaka Sato and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-23 with Technology & Engineering categories.
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 authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
Crystallization Processes In Fats And Lipid Systems
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Author : Nissim Garti
language : en
Publisher: CRC Press
Release Date : 2001-07-20
Crystallization Processes In Fats And Lipid Systems written by Nissim Garti and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-07-20 with Science categories.
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The con
Sonocrystallization Of Fats
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Author : Silvana Martini
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-28
Sonocrystallization Of Fats written by Silvana Martini and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-28 with Technology & Engineering categories.
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry.
Crystallization Of Lipids
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Author : Kiyotaka Sato
language : en
Publisher: Wiley-Blackwell
Release Date : 2018-02-14
Crystallization Of Lipids written by Kiyotaka Sato and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-14 with Technology & Engineering categories.
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 authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
Structure And Properties Of Fat Crystal Networks
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Author : Alejandro G. Marangoni
language : en
Publisher: CRC Press
Release Date : 2012-09-25
Structure And Properties Of Fat Crystal Networks written by Alejandro G. Marangoni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-25 with Science categories.
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
Fat Crystal Networks
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Author : Alejandro G. Marangoni
language : en
Publisher: CRC Press
Release Date : 2004-12-27
Fat Crystal Networks written by Alejandro G. Marangoni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-12-27 with Science categories.
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
Crystallization And Polymorphism Of Fats And Fatty Acids
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Author : Nissim Garti
language : en
Publisher: CRC Press
Release Date : 1988-09-02
Crystallization And Polymorphism Of Fats And Fatty Acids written by Nissim Garti and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-09-02 with Science categories.
Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorph
Physico Chemical Aspects Of Food Processing
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Author : S.T. Beckett
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Physico Chemical Aspects Of Food Processing written by S.T. Beckett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.