Crystallization processes in fats and lipid systems [electronic resource] / edited by Nissim Garti, Kiyotaka Sato.
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Full Text (via Taylor & Francis) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Marcel Dekker,
©2001.
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Table of Contents:
- Fundamental Aspects of Equilibrium and Crystallization Kinetics / Dino Aquilano, Giulio Sgualdino
- Polymorphism and Phase Transitions of Fatty Acids and Acylglycerols / Fumitoshi Kaneko
- Morphological Connected Net-Roughening Transition Theory: Application to [beta]-2 Crystals of Triacylglycerols / P. Bennema, F.F.A. Hollander, S.X.M. Boerrigter, R.F.P. Grimbergen, J. van de Streek, H. Meekes
- Nucleation and Growth in the Solid-Solid Phase Transitions of n-Alkanes / Koji Nozaki, Masamichi Hikosaka
- Molecular Interactions and Phase Behavior of Polymorphic Fats / Kiyotaka Sato, Satoru Ueno
- The Roles of Emulsifiers in Fat Crystallization / Nissim Garti, Junko Yano
- Crystallization of Oil-in-Water Emulsions / Malcolm J.W. Povey
- Fat Crystal Networks / Pieter Walstra, William Kloek, Ton van Vliet
- Lipid Crystallization and Its Effect on the Physical Structure of Ice Cream / R. Adleman, R.W. Hartel
- Crystallization of Palm Oil and Its Fractions / Kevin W. Smith
- Advances in Milk Fat Fractionation: Technology and Applications / R.W. Hartel, K.E. Kaylegian
- Crystallization Properties of Cocoa Butter / Kiyotaka Sato, Tetsuo Koyano
- Influences of Colloidal State on Physical Properties of Solid Fats / Heike Bunjes, Kirsten Westesen
- Separation and Crystallization of Oleaginous Constituents in Cosmetics: Sweating and Blooming / Hajime Matsuda, Michihiro Yamaguchi, Hidetoshi Arima
- Crystallization Properties and Lyotropic Phase Behavior of Food Emulsifiers: Relation to Technical Applications / Niels Krog.