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Crystallization Processes in Fats and Lipid Systems, Hardcover by Garti, Niss...

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Book Title
Crystallization Processes in Fats and Lipid Systems
ISBN
9780824705510
Publication Year
2001
Type
Textbook
Format
Hardcover
Language
English
Publication Name
Crystallization Processes in Fats and Lipid Systems
Item Height
1.2in
Author
Kiyotaka Sato
Item Length
9.1in
Publisher
CRC Press LLC
Item Width
6.4in
Item Weight
30.5 Oz
Number of Pages
552 Pages

關於產品

Product Information

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 contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.

Product Identifiers

Publisher
CRC Press LLC
ISBN-10
0824705513
ISBN-13
9780824705510
eBay Product ID (ePID)
1951134

Product Key Features

Author
Kiyotaka Sato
Publication Name
Crystallization Processes in Fats and Lipid Systems
Format
Hardcover
Language
English
Publication Year
2001
Type
Textbook
Number of Pages
552 Pages

Dimensions

Item Length
9.1in
Item Height
1.2in
Item Width
6.4in
Item Weight
30.5 Oz

Additional Product Features

Lc Classification Number
Qd305.A2c977 2001
Table of Content
Crystallization processes; polymorphism and phase transitions of fatty acids and acylglycerols; morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols; nucleation and growth in the solid-solid phase transitions of n-alkanes; molecular interactions and phase behaviour of polymorphic fats; the roles of emulsifiers in fat crystallization; crystallization of oil-in-water emulsions; fat crystal networks; lipid crystallization and its effect on the physical structure of ice cream; crystallization of palm oil and its fractions; advances in milk fat fractionation - technology and applications; crystallization properties of cocoa butter; influences of colloidal state on physical properties of solid fats; separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming; crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.
Copyright Date
2001
Topic
Food Science, Endocrinology & Metabolism, Chemistry / Industrial & Technical, Chemistry / General
Lccn
2001-032424
Dewey Decimal
547.77
Intended Audience
Scholarly & Professional
Dewey Edition
21
Illustrated
Yes
Genre
Technology & Engineering, Science, Medical

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