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[null,"1.","Record Nr.",null,"UNINA9910456209103321"]
[null,null,"Titolo",null,"Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine"]
[null,null,"Pubbl/distr/stampa",null,"Champaign, Ill., : AOCS Press, c2001"]
[null,null,"ISBN",null,"1-61583-190-8"]
[null,null,"Descrizione fisica",null,"1 online resource (257 p.)"]
[null,null,"Disciplina",null,"660/.284298"]
[null,null,"Soggetti",null,"Lipids"]
[{"$nulls":4},"Crystallization"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Preface ; 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"]
[{"$nulls":4},"8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter 9 Crystallization of Palm Oil Products ; 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies ; 11 Ultrasonic Characterization of Lipid Crystallization ; 12 Solid Fat Index vs. Solid Fat Content ; 13 Elasticity of Fractal Aggregate Networks ; 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils ; 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters"]
[{"$nulls":4},"16 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"]