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
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
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.
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.
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