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...

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Bibliographic Details
Other Authors: Marangoni, Alejandro G., 1965- (Editor)
Format: eBook
Language: English
Published: London : Elsevier Ltd. : Academic Press and AOCS Press, [2018]
Edition: Second edition.
Subjects:
Oils and fats, Edible > Analysis.
elektronické knihy
electronic books
ISBN: 9780128140420
0128140429
9780128140413
0128140410
Physical Description: 1 online resource

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Table of contents

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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 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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 Knovel (All titles) 
650 0 |a Oils and fats, Edible  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Marangoni, Alejandro G.,  |d 1965-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PBJgmK36mWWxP4dQBcDWxDq 
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://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSFAEFE02/structure-function-analysis?kpromoter=marc  |y Full text 

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