Structure-Function Analysis of Edible Fats

Häftad, Engelska, 2018

Del i serien Academic Press and AOCS Press

1 203 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-06-14
Mått:191 x 235 x 24 mm
Vikt:840 g
Format:Häftad
Språk:Engelska
Serie:Academic Press and AOCS Press
Antal sidor:418
Upplaga:2
Förlag:Elsevier Science
ISBN:9780128140413

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research articles and six books. He is the recipient of many awards including a 1999 Premier’s Research Excellence Award, the first Young Scientist Award from the AOCS (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002)—given to the top six Canadian scientists from all disciplines—and the T.L. Mounts Award from AOCS in 2004. Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada’s Plant Biology and Food Science Grant Selection Committee, member of NSERC’s E.W.R. Steacie Memorial Fellowship selection committee, Editor-in-Chief of Food Research International (Elsevier), an Associate Editor of the JAOCS (Springer), and an editorial board member of Food and Function (RSC), Food Digestion (Springer) and CyTA—The Journal of Food (Taylor and Francis). Dr. Marangoni has co-founded three high-technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the Year award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions. Dr. Marangoni has recently been appointed a Tier 1 Canada Research Chair in Food, Health, and Aging.

Innehållsförteckning

1. Characterization of the Nanostructure of Triacylglycerol Crystal Networks2. Nucleation and Crystallization Kinetics of Fats3. Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism4. Melting and Solidification of Fats5. Rheology and Mechanical Properties of Fats6. Nonlinear Rheology of Fats Using Large Amplitude Oscillatory Shear Tests7. Modeling Interactions in Edible Fats8. Oil Migration Through Fats-Quantification and Its Relationship to Structure9. Ultra-Small Angle X-ray Scattering: A Technique to Study Soft Materials10. Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems11. Methods Used in the Study of the Physical Properties of Fats