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Structure-Function Analysis of Edible 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Elsevier Ltd. : Academic Press and AOCS Press,
[2018]
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Structure-Function Analysis of Edible Fats / |c edited by Alejandro G. Marangoni. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a London : |b Elsevier Ltd. : |b Academic Press and AOCS Press, |c [2018] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed June 20, 2018). | |
| 505 | 0 | |6 880-01 |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. | |
| 505 | 8 | |a DRIVING FORCE FOR PHASE TRANSITION3D NUCLEATION OF CRYSTALS; Nucleation Barrier; Nucleation Rate; 3D Heterogeneous Nucleation; NUCLEATION AND TRANSFORMATION OF METASTABLE PHASES; OVERALL CRYSTALLIZATION; Theoretical Interpretation of Isothermal Crystallization Kinetics; Kolmogorov-Johnson-Mehl-Avrami Theory; Some Comments on Different Equations of the Kolmogorov-Johnson-Mehl-Avrami Theory; Model of Mazzanti, Marangoni, and Idziak; Gompertz's Model; Model of Foubert, Dewettinck, Jansen, and Vanrolleghem; Comparison of Different Models of Isothermal Crystallization Kinetics. | |
| 505 | 8 | |a NONISOTHERMAL CRYSTALLIZATIONSolubility and Supersolubility of Solutions; Theoretical Interpretations of Metastable Zone Width; Nývlt's Approach; Self-Consistent Nývlt-Like Equation of Metastable Zone Width (Sangwal, 2009b); Approach Based on Classical Theory of 3D Nucleation (Sangwal, 2009a); Approach Based on Progressive 3D Nucleation; Approach Based on Instantaneous 3D Nucleation; Experimental Results on Metastable Zone Width of Solute-Solvent Systems; Dependence of Dimensionless Supercooling umax on Cooling Rate R; The Nucleation Order m; Role of Saturation Temperature T0. | |
| 505 | 8 | |a Nonisothermal Crystallization KineticsINDUCTION PERIOD FOR NUCLEATION; Theoretical Background; Typical Examples of Experimental Data; ACKNOWLEDGMENT; REFERENCES; 3 -- Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism; INTRODUCTION; CRYSTAL STRUCTURE; Crystal Lattice; Crystallographic Planes; X-RAY DIFFRACTION; Geometrical Origin of Scattering; Single-Crystal X-ray Diffraction; Powder X-ray Diffraction; Calculation of D-Spacings and the Reciprocal Lattice; Quantitative Description of X-ray Diffraction; The Quick Summary; Sample Calculation. | |
| 504 | |a Includes bibliographical references and index. | ||
| 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). | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Oils and fats, Edible |x Analysis. | |
| 650 | 6 | |a Huiles et graisses comestibles |x Analyse. | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Organic. |2 bisacsh | |
| 650 | 7 | |a Oils and fats, Edible |x Analysis. |2 fast |0 (OCoLC)fst01045015 | |
| 700 | 1 | |a Marangoni, Alejandro G., |d 1965- |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Marangoni, Alejandro G. |t Structure-function analysis of edible fats. |b Second edition. |d Urbana, Illinois : AOCS Press, 2018 |h viii, 314 pages |z 9780128140413 |w (DLC) 2018948548 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpSFAEFE02/toc |z Texto completo |
| 880 | 8 | |6 505-01/(S |a Corrections to Calculated X-ray IntensitiesTYPICAL TRIGLYCERIDE STRUCTURES; The Subcell; The Three Polymorphic Forms (α, β′, and β); SOME OPINIONS; REFERENCES; 4 -- Melting and Solidification of Fats; PURE TRIACYLGLYCEROL SYSTEMS; Data; "Continuous" Empirical Models; "Discrete" Empirical Models; Group Contribution Methods; Machine Learning; BINARY TRIACYLGLYCEROL SYSTEMS; CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; 5 -- Rheology and Mechanical Properties of Fats; IMPORTANCE OF RHEOLOGY TO FAT SYSTEMS; FAT AS A PERFECT ELASTOPLASTIC MATERIAL; Elasticity; Elastic Modulus; Poisson's Ratio. | |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL5430782 | ||
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