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 Fats
- Includes a new section on microscopy
- Presents the principles behind X-ray diffraction, crystallization theory, mechanics of fats
- Provides theory for foundational understanding, examples for real-world insight, and tips for improving applied results
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
Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research articles and six books. He is the recipient of many awards including a 1999 Premier's Research Excellence Award, the first Young Scientist Award from the AOCS (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002)-given to the top six Canadian scientists from all disciplines-and the T.L. Mounts Award from AOCS in 2004. Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada's Plant Biology and Food Science Grant Selection Committee, member of NSERC's E.W.R. Steacie Memorial Fellowship selection committee, Editor-in-Chief of Food Research International (Elsevier), an Associate Editor of the JAOCS (Springer), and an editorial board member of Food and Function (RSC), Food Digestion (Springer) and CyTA-The Journal of Food (Taylor and Francis). Dr. Marangoni has co-founded three high-technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation "Innovator of the Year award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions. Dr. Marangoni has recently been appointed a Tier 1 Canada Research Chair in Food, Health, and Aging.