| Description |
x, 589 pages : illustrations ; 24 cm |
| Contents |
Ch.1 Modeling crystallization kinetics of triacylglycerols -- Ch.2 Fat crystallization in O/W emultions controlled by hydrophobic emulsifier additives -- Ch.3 Structure and mechanical properties of fat crystal networks -- Ch.4 Static Crystallization behavior of cocoa butter and its relationship to network microstructure -- Ch.5 The effect of minor components on milkfat crystallization, microstructure, and rheological properties -- Ch.6 Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in lipid systems -- Ch.7 Texture of fats -- Ch.8 Deodorization -- Ch.9 Food emulsifiers: structure-reactivity relationships, design, and applications -- Ch.10 Deodorization -- Ch.11 Fractionation of fats -- Ch.12 Crystallization of hydrogenated sunflower oil -- Ch.13 The effects of interesterification on the physical properties of fats |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Lipids.
|
|
Food industry and trade.
|
| Author |
Marangoni, Alejandro G., 1965-
|
|
Narine, Suresh S., 1971-
|
| LC no. |
2002019329 |
| ISBN |
0824700058 acid-free paper |
|
