Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine
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| Titolo: |
Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine
|
| Pubblicazione: | Champaign, Ill., : AOCS Press, c2001 |
| Descrizione fisica: | 1 online resource (257 p.) |
| Disciplina: | 660/.284298 |
| Soggetto topico: | Lipids |
| Crystallization | |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
WidlakNeil
HartelRichard W. <1951->
NarineSuresh
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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 |
| 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 | |
| 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 | |
| Titolo autorizzato: | Crystallization and solidification properties of lipids |
| ISBN: | 1-61583-190-8 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910456209103321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |