LEADER 03170nam 2200493 a 450 001 9910437803803321 005 20200520144314.0 010 $a1-4614-7693-3 024 7 $a10.1007/978-1-4614-7693-1 035 $a(OCoLC)852840109 035 $a(MiFhGG)GVRL6XVK 035 $a(CKB)2670000000400650 035 $a(MiAaPQ)EBC1317671 035 $a(EXLCZ)992670000000400650 100 $a20130429d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aSonocrystallization of fats /$fSilvana Martini 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (vi, 66 pages) $cillustrations 225 0$aSpringerBriefs in food, health, and nutrition 300 $aDescription based upon print version of record. 311 $a1-4614-7692-5 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- An overview of ultrasound -- Ultrasound process parameters -- Common uses of power ultrasound in the food industry -- Mechanisms involved in sonocrystallization -- Sonocrystallization of fats -- Future trends . 330 $aSonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses.   This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry. 410 0$aSpringerBriefs in food, health, and nutrition. 606 $aFatty acids 606 $aOils and fats 615 0$aFatty acids. 615 0$aOils and fats. 676 $a664.3 700 $aMartini$b Silvana$01059108 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437803803321 996 $aSonocrystallization of Fats$92504175 997 $aUNINA