Structure And Properties Of Fat Crystal Networks
Download Structure And Properties Of Fat Crystal Networks full books in PDF, epub, and Kindle. Read online free Structure And Properties Of Fat Crystal Networks ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 511 |
| Release | : 2012-09-25 |
| Genre | : Science |
| ISBN | : 1439887640 |
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat
| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 872 |
| Release | : 2004-12-27 |
| Genre | : Science |
| ISBN | : 142003054X |
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 challenge
| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 521 |
| Release | : 2012-09-25 |
| Genre | : Science |
| ISBN | : 1439887624 |
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems. Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.
| Author | : Kiyotaka Sato |
| Publisher | : John Wiley & Sons |
| Total Pages | : 540 |
| Release | : 2018-04-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1118593928 |
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
| Author | : Kanes K. Rajah |
| Publisher | : John Wiley & Sons |
| Total Pages | : 355 |
| Release | : 2014-02-07 |
| Genre | : Technology & Engineering |
| ISBN | : 1118788761 |
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 565 |
| Release | : 2002-03-04 |
| Genre | : Science |
| ISBN | : 0203909178 |
Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
| Author | : Paul L. H. McSweeney |
| Publisher | : Springer Nature |
| Total Pages | : 497 |
| Release | : 2020-12-08 |
| Genre | : Technology & Engineering |
| ISBN | : 3030486869 |
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
| Author | : Mamdouh El-Bakry |
| Publisher | : John Wiley & Sons |
| Total Pages | : 424 |
| Release | : 2018-07-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1118964217 |
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
| Author | : Yitzhak Mastai |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 374 |
| Release | : 2015-05-06 |
| Genre | : Science |
| ISBN | : 9535121251 |
In nearly all process industries, crystallization is used at some stage as a method of production, purification or recovery of solid materials. In recent years, a number of new applications have also come to rely on crystallization processes such as the crystallization of nano and amorphous materials. The articles in this book have been contributed by some of the most respected researchers in this area and cover the frontier areas of research and developments in crystallization processes. Divided into three sections, this book provides the latest research developments in many aspects of crystallization including the crystallization of biological macromolecules and pharmaceutical compounds, the crystallization of nanomaterials and the crystallization of amorphous and glassy materials. This book is of interest to both fundamental research and practicing scientists and will prove invaluable to all chemical engineers and industrial chemists in process industries, as well as crystallization workers and students in industry and academia.
| Author | : Alejandro G. Marangoni |
| Publisher | : Elsevier |
| Total Pages | : 350 |
| Release | : 2015-08-24 |
| Genre | : Technology & Engineering |
| ISBN | : 163067009X |
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
