Home eBooks Download › crystallization and solidification properties of lipids

Crystallization And Solidification Properties Of Lipids

Download Crystallization And Solidification Properties Of Lipids PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Crystallization And Solidification Properties Of Lipids book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page

Crystallization And Solidification Properties Of Lipids

DOWNLOAD
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

DOWNLOAD
Author : Kiyotaka Sato
language : en
Publisher: John Wiley & Sons
Release Date : 2018-01-25

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 2018-01-25 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.

Handbook Of Functional Lipids

DOWNLOAD
Author : Casimir C. Akoh
language : en
Publisher: CRC Press
Release Date : 2005-07-18

Handbook Of Functional Lipids written by Casimir C. Akoh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-18 with Technology & Engineering categories.

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b

Physical Properties Of Lipids

DOWNLOAD
Author : Alejandro G. Marangoni
language : en
Publisher: CRC Press
Release Date : 2002-03-04

Physical Properties Of Lipids 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 2002-03-04 with Science categories.

Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

Advanced Dairy Chemistry Volume 2 Lipids

DOWNLOAD
Author : Patrick F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-04-25

Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox 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 2007-04-25 with Technology & Engineering categories.

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. 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, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Crystallization Of Lipids

DOWNLOAD
Author : Kiyotaka Sato
language : en
Publisher: John Wiley & Sons
Release Date : 2018-04-23

The Nature Of Biological Systems As Revealed By Thermal Methods

DOWNLOAD
Author : Dénes Lörinczy
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-02-21

The Nature Of Biological Systems As Revealed By Thermal Methods written by Dénes Lörinczy 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 2006-02-21 with Science categories.

Af ter a kind mo ti va tion by Judit Si mon (Ed i tor-in-Chief of the Jour nal of Ther mal Anal y s is and Cal o ri m e t r y, Kluwe r Ac a dem ic Pub lis her) and ne go ti a tions with po- si ble con tri bu tors - lasting for m ore than one year - it was de cided to write a book about the ap pli ca tion of ther mal meth ods in bi ol ogy. Its aim was to be a guide how to per form ex per i ments and what kind of in for mation m ight be gained by them. We tried to col lect in for mation tha t could be achieved only dur ing a long per sonal pra- tice. In this way sci en tists from bi ol ogy and med i cine, e. g., who are not so skilled in phys ics and math e mat ics may re al ize very soon the beauty and power of this tool at one hand. On the other hand, those sci en tists with better back ground in nat u ral sc- ences can be more sensitive to find out exciting biological problems.

Modifying Lipids For Use In Food

DOWNLOAD
Author : F. D. Gunstone
language : en
Publisher: Woodhead Publishing
Release Date : 2006-09-28

Modifying Lipids For Use In Food written by F. D. Gunstone and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-28 with Technology & Engineering categories.

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids

Cocoa Butter And Related Compounds

DOWNLOAD
Author : Nissim Garti
language : en
Publisher: Elsevier
Release Date : 2015-08-24

Cocoa Butter And Related Compounds written by Nissim Garti and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-24 with Science categories.

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. - Brings together all that is known about cocoa butter into one book - Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles - Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques - Presents new understandings on the cause of crystallization and transitions of polymorphs

Healthful Lipids

DOWNLOAD
Author : Casimir C. Akoh
language : en
Publisher: CRC Press
Release Date : 2019-05-08

Healthful Lipids written by Casimir C. Akoh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-08 with Medical categories.

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl

Crystallization And Solidification Properties Of Lipids

Recent Posts