Structure-Function Analysis of Edible Fats, Second Edition, summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven general approach, presenting the principles and techniques in a way that can be applied to any lipidic material but then builds to the more focused food application realm. As the maturity of the field has increased since the first edition, there is 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. Edited by expert Alejandro Marangoni with contributions from leaders in the areas, the book features the latest developments, including chapters on Phase behavior of fat mixtures. Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy). This second edition will be a valuable reference for those in academic, research and industrial settings. Fully revised and updated with 30% new content including new chapters on Phase behavior of fat mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of FatsIncludes a new section on microscopyPresents the principles behind X-ray diffraction, crystallization theory, mechanics of fatsProvides theory for foundational understanding, examples for real-world insight, and tips for improving applied results INDICE: 1. Methods used in the study of the physical properties of fats 2.Nano and mesoscale structure of fats 3. Nucleation and Crystallization kinetics of fats 4. Powder X-ray diffraction of triglycerides TAG in the study of polymorphism 5. van der Waals' interactions in fat crystal networks 6. Ultra-small angle X-ray scattering of fats: techniques, simulations and potential 7. Phase behaviour and functionality of fats 8. Rheology and mechanical properties of fats 9. Oil migration in fats and oils
- ISBN: 978-0-12-814041-3
- Editorial: Academic Press and AOCS Press
- Encuadernacion: Rústica
- Páginas: 370
- Fecha Publicación: 27/06/2018
- Nº Volúmenes: 1
- Idioma: Inglés