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Structure-function analysis of edible fats

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Structure-function analysis of edible fats/ edited by Alejandro G. Marangoni.
other author:	Marangoni, Alejandro G.,
Published:	London :Elsevier Ltd. : : 2018.,
Description:	1 online resource.
Subject:	Oils and fats, Edible - Analysis. -
Online resource:	https://www.sciencedirect.com/science/book/9780128140413
ISBN:	9780128140420 (electronic bk.)

Structure-function analysis of edible fats
Structure-function analysis of edible fats[electronic resource] /edited by Alejandro G. Marangoni. - Second edition. - London :Elsevier Ltd. :2018. - 1 online resource.

Includes bibliographical references and index.

Front Cover; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; Copyright; CONTENTS; CONTRIBUTORS; INTRODUCTION; REFERENCES; 1 -- Characterization of the Nanostructure of Triacylglycerol Crystal Networks; INTRODUCTION; NANOSTRUCTURE CHARACTERIZATION BY X-RAY POWDER DIFFRACTION; Experimental Procedure; Sample Preparation; Data Analysis; NANOSTRUCTURE CHARACTERIZATION BY CRYO-TRANSMISSION ELECTRON MICROSCOPY; Experimental Procedure; Sample Preparation; Data Analysis; REFERENCES; FURTHER READING; 2 -- Nucleation and Crystallization Kinetics of Fats.

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy).

ISBN: 9780128140420 (electronic bk.)Subjects--Topical Terms:

1292627
Oils and fats, Edible
--Analysis.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP671

Dewey Class. No.: 547/.77046

Structure-function analysis of edible fats
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245 0 0 $a Structure-function analysis of edible fats $h [electronic resource] / $c edited by Alejandro G. Marangoni.
250 $a Second edition.
260 $a London : $b Elsevier Ltd. : $b Academic Press and AOCS Press, $c 2018.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Front Cover; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; STRUCTURE-FUNCTION ANALYSIS OF EDIBLE FATS; Copyright; CONTENTS; CONTRIBUTORS; INTRODUCTION; REFERENCES; 1 -- Characterization of the Nanostructure of Triacylglycerol Crystal Networks; INTRODUCTION; NANOSTRUCTURE CHARACTERIZATION BY X-RAY POWDER DIFFRACTION; Experimental Procedure; Sample Preparation; Data Analysis; NANOSTRUCTURE CHARACTERIZATION BY CRYO-TRANSMISSION ELECTRON MICROSCOPY; Experimental Procedure; Sample Preparation; Data Analysis; REFERENCES; FURTHER READING; 2 -- Nucleation and Crystallization Kinetics of Fats.
520 $a Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy).
588 0 $a Online resource; title from PDF title page (EBSCO, viewed June 20, 2018).
650 0 $a Oils and fats, Edible $x Analysis. $3 1292627
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Marangoni, Alejandro G., $d 1965- $3 556566
856 4 0 $u https://www.sciencedirect.com/science/book/9780128140413