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 contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.
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. . .extremely valuable. . .. . . .a good reference for specific areas in lipid crystallization as well as an in-depth overview of the crystallization of lipids.
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Inside This Book
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First Sentence:
The early stage of crystallization is the formation of three-dimensional (3D) nuclei in the mother phase (vapor, solution, melt); the second step is represented by the advancement of the faces bounding these nuclei. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
intact milk fat, short spacing spectra, milk fat fractions, fat bloom stability, stearoyl chains, melting milk fat fraction, various initial supersaturation, molecular compound crystals, oblique bonds, crystal graph, fat destabilization, long spacing values, long spacing spectra, melt mediation, two connected nets, multicomponent fats, destabilized fat, milk fat crystals, milk fat fractionation, emulsion crystallization, oleoyl chains, monoacid triacylglycerols, oleic acid chains, cosmetic pencils, catalytic impurities Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Marcel Dekker, Lipid Res, Food Sci, Acta Crvstallogr, Dairy Sci, Academic Press, Acta Cryst, Food Structure, Blackie Academic, Fat Sci, Milk Dairy, Royal Society of Chemistry, Kaneko Fig, Colloids Surf, Food Technol, University of Wisconsin, Elsevier Science, Ivory Coast, Monte Carlo, Society of Chemical Industry, Wageningen University, American Chemical Society, Che Man New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The early stage of crystallization is the formation of three-dimensional (3D) nuclei in the mother phase (vapor, solution, melt); the second step is represented by the advancement of the faces bounding these nuclei. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
intact milk fat, short spacing spectra, milk fat fractions, fat bloom stability, stearoyl chains, melting milk fat fraction, various initial supersaturation, molecular compound crystals, oblique bonds, crystal graph, fat destabilization, long spacing values, long spacing spectra, melt mediation, two connected nets, multicomponent fats, destabilized fat, milk fat crystals, milk fat fractionation, emulsion crystallization, oleoyl chains, monoacid triacylglycerols, oleic acid chains, cosmetic pencils, catalytic impurities Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Marcel Dekker, Lipid Res, Food Sci, Acta Crvstallogr, Dairy Sci, Academic Press, Acta Cryst, Food Structure, Blackie Academic, Fat Sci, Milk Dairy, Royal Society of Chemistry, Kaneko Fig, Colloids Surf, Food Technol, University of Wisconsin, Elsevier Science, Ivory Coast, Monte Carlo, Society of Chemical Industry, Wageningen University, American Chemical Society, Che Man New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 33
books:
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6
books
cite this book:
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- Crystallization and Polymorphism of Fats and Fatty Acids (Surfactant Science) by Nissim Garti on 8 pages
- Ice Cream by Robert T. Marshall on 6 pages
- Food Emulsions (Food Science and Technology) by Stig Friberg on 4 pages
- Food Structure and Behaviour (Food Science and Technology) by J. M.V. Blanshard on page 250, page 286, and page 327
- Fats in Food Products by D. P. Moran on page 425, and page 426
See all 33 books this book cites
- Physical Properties of Lipids by Alejandro G. Marangoni on page 381, and page 445
- Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra on page 649, and page 771
- Fats in Food Technology (Sheffield Food Technology) by Kanes K Rajah on page 27
- Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on page 250
- Crystallization in Foods (Food Engineering Series) by Richard W. Hartel on page 282
See all 6 books citing this book
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