LEADER 03058nam  2200565 a 450 
001 9910780706403321
005 20230607223608.0
010   $a1-61583-190-8
035   $a(CKB)2500000000000208
035   $a(EBL)3001988
035   $a(SSID)ssj0000403893
035   $a(PQKBManifestationID)12112023
035   $a(PQKBTitleCode)TC0000403893
035   $a(PQKBWorkID)10436300
035   $a(PQKB)10097218
035   $a(MiAaPQ)EBC3001988
035   $a(Au-PeEL)EBL3001988
035   $a(CaPaEBR)ebr10500197
035   $a(OCoLC)501000161
035   $a(EXLCZ)992500000000000208
100   $a20010328d2001      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aCrystallization and solidification properties of lipids$b[electronic resource] /$feditors, Neil Widlak, Richard Hartel, Suresh Narine
210   $aChampaign, Ill. $cAOCS Press$dc2001
215   $a1 online resource (257 p.)
300   $aDescription based upon print version of record.
311   $a1-893997-21-9 
320   $aIncludes bibliographical references and index.
327   $aPreface ; Contents ; 1 Molecular Aspects in Fat Polymorphism ; 2 Molecular Modeling Applications in Lipid Crystallization ; 3 Simultaneous Examination of Structural and Thermal Behaviors of Fats ; 4 Effects of Tempering on Physical Properties of Shortenings ; 5 Triacylglyceride Crystallization in Vegetable Oils ; 6 Differential Scanning Calorimetry as a Means of Prediciting Chocolate Fat-Blooming ; 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee
327   $a8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter 9 Crystallization of Palm Oil Products ; 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies ; 11 Ultrasonic Characterization of Lipid Crystallization ; 12 Solid Fat Index vs. Solid Fat Content ; 13 Elasticity of Fractal Aggregate Networks ; 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils ; 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters
327   $a16 Relating Bulk-fat Properties to Emulsified Systems 17 Crystallization in Emulsion ; 18 Emulsion Partial Coalescence and Structure Formation in Dairy Systems ; 19 Solidification Processes in Chocolate Confectionery Manufacture ; 20 Polymorphism and Texture of Fats ; Index
606   $aLipids$vCongresses
606   $aCrystallization$vCongresses
615  0$aLipids
615  0$aCrystallization
676   $a660/.284298
701   $aWidlak$b Neil$01563605
701   $aHartel$b Richard W.$f1951-$021482
701   $aNarine$b Suresh$01563606
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910780706403321
996   $aCrystallization and solidification properties of lipids$93832130
997   $aUNINA