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Crystallization And Polymorphism Of Fats And Fatty Acids
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Book Synopsis Crystallization and Polymorphism of Fats and Fatty Acids by : Nissim Garti
Download or read book Crystallization and Polymorphism of Fats and Fatty Acids written by Nissim Garti and published by CRC Press. This book was released on 1988-09-02 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorph
Book Synopsis Crystallization and Solidification Properties of Lipids by : Neil Widlak
Download or read book Crystallization and Solidification Properties of Lipids written by Neil Widlak and published by The American Oil Chemists Society. This book was released on 2001 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
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 2018-04-23 with total page 540 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 Crystallization Processes in Fats and Lipid Systems by : Nissim Garti
Download or read book Crystallization Processes in Fats and Lipid Systems written by Nissim Garti and published by CRC Press. This book was released on 2001-07-20 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The con
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 Physico-Chemical Aspects of Food Processing by : S.T. Beckett
Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
Book Synopsis Crystallization of Lipids by : Kiyotaka Sato
Download or read book Crystallization of Lipids written by Kiyotaka Sato and published by Wiley-Blackwell. This book was released on 2018-02-14 with total page 544 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 Sonocrystallization of Fats by : Silvana Martini
Download or read book Sonocrystallization of Fats written by Silvana Martini and published by Springer Science & Business Media. This book was released on 2013-06-28 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses. This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry.
Book Synopsis Fat Crystallization in Emulsions by : Catherine Simoneau
Download or read book Fat Crystallization in Emulsions written by Catherine Simoneau and published by . This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Crystallization and Polymorphism of Fats and Fatty Acids by : Nissim Garti
Download or read book Crystallization and Polymorphism of Fats and Fatty Acids written by Nissim Garti and published by CRC Press. This book was released on 1988-09-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorph
Book Synopsis Cocoa Butter and Related Compounds by : Nissim Garti
Download or read book Cocoa Butter and Related Compounds written by Nissim Garti and published by Elsevier. This book was released on 2015-08-24 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. Brings together all that is known about cocoa butter into one book Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques Presents new understandings on the cause of crystallization and transitions of polymorphs
Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2002-04-17 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
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 Confectionery Fats Handbook by : R E Timms
Download or read book Confectionery Fats Handbook written by R E Timms and published by Oily Press. This book was released on 2003-03-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.
Book Synopsis Diet and Health by : National Research Council
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Book Synopsis Physical Properties of Lipids by : Alejandro G. Marangoni
Download or read book Physical Properties of Lipids written by Alejandro G. Marangoni and published by CRC Press. This book was released on 2002-03-04 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
