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Structure and Properties of Fat Crystal Networks
US $137.83
ApproximatelyS$ 178.99
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About this item
Seller assumes all responsibility for this listing.
eBay item number:146967056201
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- subject_code
- TDCT
- gpsr_safety_attestation
- true
- subject
- Food and beverage technology
- target_audience
- General/trade
- is_adult_product
- false
- edition_number
- 2
- binding
- paperback
- MPN
- N/A
- batteries_required
- false
- manufacturer
- CRC Press
- Brand
- N/A
- number_of_items
- 1
- pages
- 518
- publication_date
- 2023-10-02T00:00:01Z
- unspsc_code
- 55101500
- batteries_included
- false
- ISBN
- 9781032652207
About this product
Product Identifiers
Publisher
Taylor & Francis Group
ISBN-10
1032652209
ISBN-13
9781032652207
eBay Product ID (ePID)
15067064493
Product Key Features
Edition
2
Book Title
Structure and Properties of Fat Crystal Networks
Number of Pages
518 Pages
Language
English
Topic
Food Science, Chemistry / Organic, Chemistry / Industrial & Technical, Chemistry / General
Publication Year
2023
Illustrator
Yes
Genre
Technology & Engineering, Science
Format
Trade Paperback
Dimensions
Item Weight
16 Oz
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Dewey Edition
23
Dewey Decimal
548
Table Of Content
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.
Synopsis
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, Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems. Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.
LC Classification Number
TP453.L56M37 2023
Item description from the seller
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- s***s (349)- Feedback left by buyer.Past 6 monthsVerified purchaseFantastic transaction. Item exactly as described. Very well packed. Very fast shipping.
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- eBay automated Feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues