Fat Crystal Networks
Marcel Dekker Inc (Verlag)
978-0-8247-4075-7 (ISBN)
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The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenges in industry. The book covers the physical chemistry of crystallization, emphasizing structure and mechanical properties as well as crystallization processes, and rheology of crystal networks in fats and lipid systems.
Featuring a digital library containing 8000 high-resolution images of crystallized fats including cocoa butter, milkfat, milkfat fractions, and palm oil, the book contains state-of-the-art advancements gleaned from the editor's personal research in the field as well as contributions from several highly regarded colleagues. Fat Crystal Networks illustrates a wide range of analytical methodologies including pioneering studies on the use of 3-dimensional microscopy and the microanalysis of fat crystal networks and an introduction to the use of fractal analysis in the natural sciences. It also highlights recent methods to alter fat functionality through blending and physical manipulation, in-depth research available on the phase behavior of triacylglycerols, and coverage of formulation problems currently affecting the food industry.
About the editor…
Alejandro G. Marangoni is a Professor and Canada Research Chair at the University of Guelph, Ontario, Canada. He is the author, coauthor, or editor of numerous professional publications, including Physical Properties of Lipids and Soft Materials.
Crystallography; A.G. Marangoni
Crystallization Kinetics; A.G. Marangoni
Lipid Phase Behavior; K. L. Humphrey and S.S. Narine
Rheology Fundamentals and Structural Theory of Elasticity; A.G Marangoni and S.S. Narine
Viscoelasticity; A.G Marangoni
Dynamic Methods; A.G. Marangoni
Microstructure; S.S. Narine and A.G Marangoni
The Yield Stress and Elastic Modulus of a Fat Crystal Network; A.G Marangoni
Experimental Methodology; R. Campos
Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals; T.S. Awad, M.A. Rogers and A.G Marangoni
Comparison Between Image Analyses Methods for the Determination of the Fractal Dimension of Fat Crystal Networks; T.S. Awad and A.G Marangoni
The Nature of Fractility in Fat Crystal Networks; A.G. Marangoni
Identifying Key Indicators of Mechanical Strength in Mixtures of Milk Fat Fractions and Cocoa Butter; A.G. Marangoni and S.S. Narine
The Functionality of Milk Fat Fractions in Confectionery and Plastic Fats; A.G. Marangoni
Liquid-Multiple Solid Phase Equilibria in Fats: Theory and Experiments; L.H. Wesdorp, J.A. van Meeteren, S. de Jong, R. Giessen, P. Overbosch, P.A.M. Grootscholten,
M. Struik, E. Royers, A. Don, T. de Loos, C. Peters,
and I. Gandasasmita
Imaging of a Model Plastic Fat System by 3-Dimensional Wide-Field Transmitted Polarized Light Microscopy and Image Deconvolution; J.W. Litwinenko
Index
| Erscheint lt. Verlag | 27.12.2004 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 1247 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8247-4075-0 / 0824740750 |
| ISBN-13 | 978-0-8247-4075-7 / 9780824740757 |
| Zustand | Neuware |
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