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Modeling The Fractal Nature Of Fat Crystal Networks
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Book Synopsis Modeling the Fractal Nature of Fat Crystal Networks by : University of Guelph. Department of Food Science
Download or read book Modeling the Fractal Nature of Fat Crystal Networks written by University of Guelph. Department of Food Science and published by . This book was released on 2007 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fat Crystal Networks by : Alejandro G. Marangoni
Download or read book Fat Crystal Networks written by Alejandro G. Marangoni and published by CRC Press. This book was released on 2004-12-27 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Structure and Properties of Fat Crystal Networks by : Alejandro G. Marangoni
Download or read book Structure and Properties of Fat Crystal Networks written by Alejandro G. Marangoni and published by CRC Press. This book was released on 2012-09-25 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Structure-Function Analysis of Edible Fats by : Alejandro G. Marangoni
Download or read book Structure-Function Analysis of Edible Fats written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2018-06-11 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy). Fully revised and updated with 30% new content, including new chapters on Phase Behavior of Fat Mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of Fats Includes a new section on microscopy Presents the principles behind X-ray diffraction, crystallization theory, and the mechanics of fats Provides theory for foundational understanding, examples for real-world insight, and tips for improving applied results
Book Synopsis Understanding and Controlling the Microstructure of Complex Foods by : D. Julian McClements
Download or read book Understanding and Controlling the Microstructure of Complex Foods written by D. Julian McClements and published by Elsevier. This book was released on 2007-08-30 with total page 793 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Book Synopsis Food Colloids and Polymers by : E. Dickinson
Download or read book Food Colloids and Polymers written by E. Dickinson and published by Elsevier. This book was released on 1993-03-01 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
Book Synopsis Handbook of Functional Lipids by : Casimir C. Akoh
Download or read book Handbook of Functional Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2005-07-18 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b
Book Synopsis Advanced Dairy Chemistry, Volume 2 by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Advances in Food and Nutrition Research by : Steve Taylor
Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Elsevier. This book was released on 2002-02-22 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat.
Book Synopsis Advanced Topics in Crystallization by : Yitzhak Mastai
Download or read book Advanced Topics in Crystallization written by Yitzhak Mastai and published by BoD – Books on Demand. This book was released on 2015-05-06 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Crystallization of Lipids by : Kiyotaka Sato
Download or read book Crystallization of Lipids written by Kiyotaka Sato and published by John Wiley & Sons. This book was released on 2018-01-25 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Physical Properties of Fats, Oils, and Emulsifiers by : Neil Widlak
Download or read book Physical Properties of Fats, Oils, and Emulsifiers written by Neil Widlak and published by The American Oil Chemists Society. This book was released on 1999 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
Download or read book Physical Review written by and published by . This book was released on 1999-02 with total page 1250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishes papers that report results of research in statistical physics, plasmas, fluids, and related interdisciplinary topics. There are sections on (1) methods of statistical physics, (2) classical fluids, (3) liquid crystals, (4) diffusion-limited aggregation, and dendritic growth, (5) biological physics, (6) plasma physics, (7) physics of beams, (8) classical physics, including nonlinear media, and (9) computational physics.
Book Synopsis Microstructure of Dairy Products by : Mamdouh El-Bakry
Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food Materials Science by : José Miguel Aguilera
Download or read book Food Materials Science written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-10-24 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Book Synopsis Dairy Fat Products and Functionality by : Tuyen Truong
Download or read book Dairy Fat Products and Functionality written by Tuyen Truong and published by Springer Nature. This book was released on 2020-05-29 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
Book Synopsis Advanced Dairy Chemistry Volume 2: Lipids by : Patrick F. Fox
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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, Third 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. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. 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.
