Crystallization Processes in Fats and Lipid Systems
CRC Press (Verlag)
978-0-367-39709-8 (ISBN)
Nissim Garti, Kiyotaka Sato
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.
Erscheinungsdatum | 30.09.2019 |
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Verlagsort | London |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 884 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-367-39709-9 / 0367397099 |
ISBN-13 | 978-0-367-39709-8 / 9780367397098 |
Zustand | Neuware |
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