|
Showing 1 - 10 of
10 matches in All Departments
This text provides a comprehensive and thorough overview of kinetic
modelling in food systems, which will allow researchers to further
their knowledge on the chemistry and practical use of modelling
techniques. The main emphasis is on performing kinetic analyses and
creating models, employing a hands-on approach focused on putting
the content discussed to direct use. The book lays out the
requisite basic information and data surrounding kinetic modelling,
presents examples of applications to different problems and
provides exercises that can be solved utilizing the data provided.
Kinetic Analysis of Food Systems pursues a practical approach to
kinetic analysis, providing helpful exercises involving chlorophyll
degradation in processed vegetables, metabolic oscillations and
sugar accumulation in cold-stored potatoes, transesterification of
oils to manufacture biodiesel, aggregation of whey proteins to make
protein gels and crystallization of fat stabilizers used in nut
butters, among others. The book lays out the basics of kinetic
modelling and develops several new models for the study of these
complex systems. Taken together with the accompanying exercises,
they offer a full portrait of kinetic analysis, from its basic
scientific groundwork to its application.
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.
This text provides a comprehensive and thorough overview of kinetic
modelling in food systems, which will allow researchers to further
their knowledge on the chemistry and practical use of modelling
techniques. The main emphasis is on performing kinetic analyses and
creating models, employing a hands-on approach focused on putting
the content discussed to direct use. The book lays out the
requisite basic information and data surrounding kinetic modelling,
presents examples of applications to different problems and
provides exercises that can be solved utilizing the data provided.
Kinetic Analysis of Food Systems pursues a practical approach to
kinetic analysis, providing helpful exercises involving chlorophyll
degradation in processed vegetables, metabolic oscillations and
sugar accumulation in cold-stored potatoes, transesterification of
oils to manufacture biodiesel, aggregation of whey proteins to make
protein gels and crystallization of fat stabilizers used in nut
butters, among others. The book lays out the basics of kinetic
modelling and develops several new models for the study of these
complex systems. Taken together with the accompanying exercises,
they offer a full portrait of kinetic analysis, from its basic
scientific groundwork to its application.
In an effort to provide alternatives to trans and saturated fats,
scientists have been busy modifying the physical properties of oils
to resemble those of fats. In this fashion, many food products
requiring a specific texture and rheology can be made with these
novel oil-based materials without causing significant changes to
final product quality. The major approach to form these materials
is to incorporate specific molecules (polymers, amphiphiles, waxes)
into the oil components that will alter the physical properties of
the oil so that its fluidity will decrease and the rheological
properties will be similar to those of fats. These new oilbased
materials are referred to as oil gels, or "oleogels," and this
emerging technology is the focus of many scientific investigations
geared toward helping decrease the incidence of obesity and
cardiovascular disease.
Edible Oleogels, Structure and Health Implications, Second Edition
presents a novel strategy on how to eliminate trans fats from our
diets. Topics covered include how to avoid excessive amounts of
saturated fat by structuring oil to make it behave like crystalline
fat and how to develop trans fat free, low saturate, functional
shortenings for the food industry. The major approach to form these
materials is covered, helping manufacturers incorporate specific
molecules (polymers, amphiphiles, waxes) into oil components. As
such, this an ideal resource for those in product development and
anyone interested in understanding the role of trans and saturated
fats in health and nutrition. In an effort to provide alternatives
to trans and saturated fats, scientists have been busy modifying
the physical properties of oils to resemble those of fats. Many
food products requiring a specific texture and rheology can be made
with these novel oil-based materials without causing significant
changes to final product quality. Hence, this book provides a
valuable resource on new advancements.
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).
Food Scientists have been teaching the subject in the same way for
the past fifty years. This book therefore aims to modernise the
coverage of the subject, bringing it in line with the recent and
extensive developments in Materials Science; in particular, the
field of supramolecular chemistry of food components has been
generally overlooked in textbooks. Edible Nanostructures will
summarise developments in the areas of protein aggregation and
gelation, starch crystallography, emulsions, and fat crystal
network nanostructure and microstructure, addressing their
functionalities in food. Each chapter offers both the qualitative
view and a basic quantitative treatment of the area, including
basic models used to describe structure and its relationship to
functionality, if they exist. This is the first book on
nanostructures in foods, and is suitable as a textbook for
undergraduate students in Chemistry, Physics and Food Science.
Fats and oils are multi-component systems. To understand their
functionality, combinations of physical and chemical analyses of
the fat and oil have to be conducted. The rationale for the study
of such systems is based on the potential for two methods of
interesterification to produce different positional distributions
of fatty acids which, in turn, create fats with different
functionality. This study is timely in that interesterified fully
hydrogenated fats and oleic acid rich blends are being considered
as alternatives to hydrogenation to create partially solid fats
with particular physical properties and improved nutritional
characteristics. Knowledge of the physical and chemical
characteristics of these mixtures could help the food industry in
making informed choices with respect to their selection of trans
fatty acid (TFA) replacement fats.
Representing the wide breadth academic disciplines involved in this
ever-expanding area of research, this reference provides a
comprehensive overview of current scientific and technological
advancements in soft materials analysis and application.
Documenting new and emerging challenges in this burgeoning field,
Soft Materials is a unique and outstanding reference for the
industrial scientist or materials engineer.
Supplies more than 1000 references, tables, and equations for an
excellent introduction to the study of soft material physics and
utilization.
|
You may like...
Ab Wheel
R209
R149
Discovery Miles 1 490
|