Alejandro G Marangoni, Leendert H Wesdorp

Structure and Properties of Fat Crystal Networks

• Gebundenes Buch

Produktbeschreibung

An excellent introduction to the field of fat technology for students and researchers, this second edition focuses on the characterization of physical properties of fats, including laboratory protocols and quantitative treatments used to quantify structure and function. This comprehensive text covers the complex analysis of fat structure and the underlying theory, and it links analysis data to macroscopic functionality. The text also contains a quantitative method for the characterization of polycrystalline colloidal oleogels and quantification of intercrystalline interaction forces, useful for engineering material properties for the food industry.

Produktdetails

• Verlag: CRC Press
• 2nd edition
• Seitenzahl: 518
• Erscheinungstermin: 25. September 2012
• Englisch
• Abmessung: 238mm x 161mm x 38mm
• Gewicht: 865g
• ISBN-13: 9781439887622
• ISBN-10: 1439887624
• Artikelnr.: 33806110

Autorenporträt

Alejandro G. Marangoni, Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, Canada. His work concentrates on the physical properties of foods, particularly fat crystallization and structure.

Inhaltsangabe

Review of Crystallography. Nucleation, Crystal Growth, and Structural
Implications. Intermolecular Forces in Triacylglycerol Particles and Oils.
Rheology of Solids. Viscoelastic Behavior. Dynamic Methods. Microstructure
and Nanostructure. Yield Stress and Elastic Modulus of a Fat Crystal
Network. Liquid-Multiple Solid Phase Equilibria in Fats. Experimental
Methodology.