Structure-Function Analysis of Edible Fats (Paperback, 2nd edition)

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).

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	June 2018
First published:	2018
Editors:	Alejandro G. Marangoni
Dimensions:	235 x 191 x 24mm (L x W x T)
Format:	Paperback
Pages:	418
Edition:	2nd edition
ISBN-13:	978-0-12-814041-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-814041-0
Barcode:	9780128140413

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