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Physical Properties of Lipids [Hardcover]

Alejandro G. Marangoni (Editor), Suresh S. Narine (Editor)

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Book Description

Publication Date: March 4, 2002 | ISBN-10: 0824700058 | ISBN-13: 978-0824700058 | Edition: 1

This title provides in-depth coverage of the physical properties of fats and oils. It includes surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } This title provides in-depth coverage of the physical properties of fats and oils. It includes surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

Product Details

Hardcover: 592 pages
Publisher: CRC Press; 1 edition (March 4, 2002)
Language: English
ISBN-10: 0824700058
ISBN-13: 978-0824700058
Product Dimensions: 9.3 x 6 x 1.3 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Amazon Best Sellers Rank: #3,206,051 in Books (See Top 100 in Books)

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Front Cover | Table of Contents | First Pages | Index | Surprise Me!

Inside This Book (learn more)

First Sentence:
Prediction of crystallization with computer modeling may have many applications for the food industry. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
heavy white paraffin oil, crystallized cocoa butter, following interesterification, cocoa butter crystallized, polarized light microscopic images, tristearin crystals, light microscopic photomicrographs, sucrose oligoesters, fat crystal networks, interesterified butterfat, milkfat triacylglycerols, large microstructures, chemical interesterification, crystal network structure, crystallization onset temperature, droplet coverage, interesterified blends, static crystallization, peak melting temperatures, palm midfraction, puff pastry fat, sporadic nuclei, fat crystals, fat crystallization, limiting fluorescence anisotropy

Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Colloids Surf, Colloid Interface Sci, Food Sci, Marangoni Figure, Food Hydrocolloids, Chem Phys, Dairy Sci, Food Microstruct, Ain Oil Chem Soc, Roy Soc Chem, Academic Press, Fat Sci Technol, Garti Figure, Phys Rev, Fractionnement Tirtiaux, Biochim Biophys Acta, Agric Food Chem, Plenum Press, American Oil, Elsevier Appl Sci, Phys Chem, Colloid Polym Sci, Food Struct

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Front Cover | Table of Contents | First Pages | Index | Surprise Me!

Citations (learn more)

This book cites 74 books:

Crystallization and Polymorphism of Fats and Fatty Acids (Surfactant Science) by Nissim Garti on 8 pages
Food Emulsions (Food Science and Technology) by Stig Friberg on 8 pages
FOOD EMULSIONS AND FOAMS (Special Publications) by E. DICKINSON on 6 pages
Advances in Food Emulsions and Foams by Eric Dickinson on page 379, page 382, and page 383
Bailey's Industrial Oil and Fat Products: Volume 2, Fourth Edition by Daniel Swern on page 62, page 409, and page 556

See all 74 books this book cites

3 books cite this book:

Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on page 371
Emulsifiers in Food Technology by Robert J. Whitehurst on page 129
Soft Materials: Structure and Dynamics by John R. Dutcher on page 298

Books on Related Topics (learn more)

Food Lipids by Casimir C. Akoh

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Fats in Food Technology by Kanes K Rajah

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Encyclopedic Handbook of Emulsion Technology by Johan Sjoblom

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Food Emulsions by Stig Friberg

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