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Structure-Function Analysis of Edible Fats Product Image

Structure-Function Analysis of Edible Fats

  • Published: April 2012
  • Region: World
  • 322 Pages
  • AOCS Press

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.

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

Editor: Alejandro G. Marangoni

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Hard Copy (Hard Back) The book will be shipped to you. The cover has a hard back.
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