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Structure-function analysis of edibl...

Marangoni, Alejandro G., (1965-)

Structure-function analysis of edible fats

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Structure-function analysis of edible fatsedited by Alejandro G. Marangoni.
其他作者:	Marangoni, Alejandro G.,
出版者:	London :Elsevier Ltd. :2018.
面頁冊數:	1 online resource.
標題:	Oils and fats, EdibleAnalysis.
電子資源:	https://www.sciencedirect.com/science/book/9780128140413
ISBN:	9780128140420 (electronic bk.)

Structure-function analysis of edible fats
Structure-function analysis of edible fats[electronic resource] /edited by Alejandro G. Marangoni. - Second edition. - London :Elsevier Ltd. :2018. - 1 online resource.

Includes bibliographical references and index.

Front Cover; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; Copyright; CONTENTS; CONTRIBUTORS; INTRODUCTION; REFERENCES; 1 -- Characterization of the Nanostructure of Triacylglycerol Crystal Networks; INTRODUCTION; NANOSTRUCTURE CHARACTERIZATION BY X-RAY POWDER DIFFRACTION; Experimental Procedure; Sample Preparation; Data Analysis; NANOSTRUCTURE CHARACTERIZATION BY CRYO-TRANSMISSION ELECTRON MICROSCOPY; Experimental Procedure; Sample Preparation; Data Analysis; REFERENCES; FURTHER READING; 2 -- Nucleation and Crystallization Kinetics of Fats.

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).

ISBN: 9780128140420 (electronic bk.)Subjects--Topical Terms:

872248
Oils and fats, Edible
--Analysis.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP671

Dewey Class. No.: 547/.77046

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245 0 0 $a Structure-function analysis of edible fats $h [electronic resource] / $c edited by Alejandro G. Marangoni.
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260 $a London : $b Elsevier Ltd. : $b Academic Press and AOCS Press, $c 2018.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Front Cover; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; Copyright; CONTENTS; CONTRIBUTORS; INTRODUCTION; REFERENCES; 1 -- Characterization of the Nanostructure of Triacylglycerol Crystal Networks; INTRODUCTION; NANOSTRUCTURE CHARACTERIZATION BY X-RAY POWDER DIFFRACTION; Experimental Procedure; Sample Preparation; Data Analysis; NANOSTRUCTURE CHARACTERIZATION BY CRYO-TRANSMISSION ELECTRON MICROSCOPY; Experimental Procedure; Sample Preparation; Data Analysis; REFERENCES; FURTHER READING; 2 -- Nucleation and Crystallization Kinetics of Fats.
520 $a 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).
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