{"product_id":"structure-function-analysis-of-edible-fats-paperback-9780128140413","title":"Structure-Function Analysis of Edible Fats (Paperback) 9780128140413","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eStructure-Function Analysis of Edible Fats\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eTeaches how to understand chemical profiles and apply the most appropriate oil for food product development using effective analytical methods\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlejandro G. Marangoni (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128140413\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 14 June 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e418 pages\u003cbr\u003e23.4 x 19 x 2.6 cm, 0.84 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eStructure-Function Analysis of Edible Fats, Second Edition \u003c\/i\u003esummarizes 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.\u003c\/p\u003e  \u003cp\u003eEdited 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). \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Characterization of the Nanostructure of Triacylglycerol Crystal Networks 2. Nucleation and Crystallization Kinetics of Fats 3. Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism 4. Melting and Solidification of Fats 5. Rheology and Mechanical Properties of Fats 6. Nonlinear Rheology of Fats Using Large Amplitude Oscillatory Shear Tests 7. Modeling Interactions in Edible Fats 8. Oil Migration Through Fats-Quantification and Its Relationship to Structure 9. Ultra-Small Angle X-ray Scattering: A Technique to Study Soft Materials 10. Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems 11. Methods Used in the Study of the Physical Properties of Fats\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46648988401944,"sku":"9780128140413","price":85.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128140413.jpg?v=1694095883","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/structure-function-analysis-of-edible-fats-paperback-9780128140413","provider":"Freshly Printed Books","version":"1.0","type":"link"}