Physical properties of lipids
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Alejandro G Marangoni; Suresh Narine
- ناشر : New York : Marcel Dekker
- چاپ و سال / کشور: 2002
- شابک / ISBN : 9780824700058
Description
Preface Contributors Part 1. Crystallization 1. Modeling Crystallization Kinetics of Triacylglycerols Philippe Rousset 2. Fat Crystallization in O/W Emulsions Controlled by Hydrophobic Emulsifier Additives Tarek Samir Awad and Kiyotaka Sato Part 2. Structure–Rheology–Texture Relationships in Fats 3. Structure and Mechanical Properties of Fat Crystal Networks Suresh S. Narine and Alejandro G. Marangoni 4. Static Crystallization Behavior of Cocoa Butter and Its Relationship to Network Microstructure Sara E. McGauley and Alejandro G. Marangoni 5. The Effect of Minor Components on Milkfat Crystallization, Microstructure, and Rheological Properties Amanda J. Wright and Alejandro G. Marangoni 6. Steady-State Fluorescence Polarization Spectroscopy as a Tool to Determine Microviscosity and Structural Order in Lipid Systems Alejandro G. Marangoni Copyright 2002 by Marcel Dekker. All Rights Reserved. 7. Texture of Fats John M. deMan and Leny deMan Part 3. Emulsifiers 8. Fat Crystal Behavior in Food Emulsions De´rick Rousseau 9. Food Emulsifiers: Structure–Reactivity Relationships, Design, and Applications Nissim Garti Part 4. Processing 10. Deodorization W. Alan Brench 11. Fractionation of Fats David Illingworth 12. Crystallization of Hydrogenated Sunflower Oil Marı´a Lidia Herrera 13. The Effects of Interesterification on the Physical Properties of Fats De´rick Rousseau and Alejandro G. Marangoni Copyright 2002
