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Record Nr. |
UNINA9910143296503321 |
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Titolo |
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2004 |
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ISBN |
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1-280-21303-5 |
9786610213030 |
0-470-79928-5 |
0-470-99574-2 |
1-4051-4799-7 |
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Descrizione fisica |
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1 online resource (266 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food additives |
Emulsions |
Dispersing agents |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds |
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of |
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lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings |
1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value |
2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties |
3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties |
3.3.4 Solubility |
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Sommario/riassunto |
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Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and phys |
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2. |
Record Nr. |
UNINA9910299762603321 |
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Titolo |
Research in Shape Modeling : Los Angeles, July 2013 / / edited by Kathryn Leonard, Sibel Tari |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
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ISBN |
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Edizione |
[1st ed. 2015.] |
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Descrizione fisica |
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1 online resource (161 p.) |
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Collana |
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Association for Women in Mathematics Series, , 2364-5741 ; ; 1 |
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Disciplina |
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003.3 |
004 |
004.0151 |
510 |
570.285 |
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Soggetti |
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Information visualization |
Computer science - Mathematics |
Biomathematics |
Mathematical models |
Data and Information Visualization |
Mathematical Applications in Computer Science |
Mathematical and Computational Biology |
Mathematical Modeling and Industrial Mathematics |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Automatic prior shape selection for image segmentation -- A scalable fluctuating distance field: an application to tumor shape analysis -- Part-aware distance fields for easy inbetweening in arbitrary dimensions -- A biomechanical model of cortical folding -- Quantification and visualization of variation in anatomical trees -- Skeleton-based recognition of shapes in images via longest path matching -- Revisiting skeletons from natural images.-Towards automated filtering or the medial axis using the scale axis transform -- Identifying perceptually salient features on 2D shapes. |
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Sommario/riassunto |
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Presenting the latest research from the growing field of mathematical |
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shape analysis, this volume is comprised of the collaborations of participants of the Women in Shape Modeling (WiSh) workshop, held at UCLA's Institute for Pure and Applied Mathematics in July 2013. Topics include: Simultaneous spectral and spatial analysis of shape Dimensionality reduction and visualization of data in tree-spaces, such as classes of anatomical trees like airways and blood vessels Geometric shape segmentation, exploring shape segmentation from a Gestalt perspective, using information from the Blum medial axis of edge fragments in an image Representing and editing self-similar details on 3D shapes, studying shape deformation and editing techniques Several chapters in the book directly address the problem of continuous measures of context-dependent nearness and right shape models. Medical and biological applications have been a major source of motivation in shape research, and key topics are examined here in detail. All together, the chapters in the book cover an entire spectrum in shape analysis starting from raw images and ending with shape-related decisions. |
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