Crystallization of Lipids (eBook)
John Wiley & Sons (Verlag)
978-1-118-59391-2 (ISBN)
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals
Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization.
The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book's information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide:
- Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques
- Offers a thorough review of the information, techniques and applications of lipid crystals
- Includes contributions from noted experts in the field of lipid crystals
- Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology
Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
About the Editor
KIYOTAKA SATO is Professor Emeritus, Hiroshima University, Japan.
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
About the Editor KIYOTAKA SATO is Professor Emeritus, Hiroshima University, Japan.
| Erscheint lt. Verlag | 25.1.2018 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Conformation of hydrocarbon chains • Cosmetics and Pharmaceuticals • crystal growth • crystallization • Crystallization of Lipids • Crystal molecular structures • emulsifier • Emulsion • Fats • Food chemistry • Food Processing, Production & Manufacture • Food Science & Technology • Formation processes of lipid crystals • Framework for Engineering Calculation • functionality of lipid crystals • Fundamentals and Applications in Food • Governing Principles for Phase Boundaries • Herstellung u. Verarbeitung von Lebensmitteln • Kiyotaka Sato • Kristallisation • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lipide • Lipids • Molecular interactions and mixing phase behavior of lipid crystals • Monoacylglycerols and diacylglycerols • nucleation • Oils & Fats • Öle u. Fette • organogel • Phase Behavior of Co-Crystallizing Components • Physical states and functionality of lipid products • Polymorphic behavior • Polymorphism • Polymorphism of lipid crystals • properties of lipid crystals • saturated fatty acids • Structures of lipid crystals • Thermal behavior of polymorphic transformations • Thermodynamic Considerations • Trans-fat alternative and saturated-fat reduction technology • triacylglycerol • unsaturated fatty acids |
| ISBN-10 | 1-118-59391-X / 111859391X |
| ISBN-13 | 978-1-118-59391-2 / 9781118593912 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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