| 000 | 00794namuu22002658a 4500 | |
| 001 | 000045153041 | |
| 005 | 20050221110222 | |
| 007 | ta | |
| 008 | 010516s2001 nyua 001 0 eng d | |
| 010 | ▼a 2001032424 | |
| 020 | ▼a 0824705513 (acid-free paper) | |
| 035 | ▼a KRIC08071441 | |
| 040 | ▼a 211042 ▼c 211042 ▼d 211009 | |
| 082 | 0 0 | ▼a 547/.77 ▼2 22 |
| 090 | ▼a 547.77 ▼b C957 | |
| 245 | 0 0 | ▼a Crystallization processes in fats and lipid systems / ▼c edited by Nissim Garti, Kiyotaka Sato. |
| 260 | ▼a New York : ▼b Marcel Dekker , ▼c 2001. | |
| 263 | ▼a 0107 | |
| 300 | ▼a ix, 533 p. : ▼b ill ; ▼c 24 cm. | |
| 500 | ▼a Includes index. | |
| 650 | 0 | ▼a Fatty acids. |
| 650 | 0 | ▼a Oils and fats. |
| 700 | 1 | ▼a Garti, Nissim ▼d 1945- |
| 700 | 1 | ▼a Sato, Kiyotaka ▼d 1946- |
소장정보
| No. | 소장처 | 청구기호 | 등록번호 | 도서상태 | 반납예정일 | 예약 | 서비스 |
|---|---|---|---|---|---|---|---|
| No. 1 | 소장처 과학도서관/Sci-Info(2층서고)/ | 청구기호 547.77 C957 | 등록번호 121105328 (1회 대출) | 도서상태 대출가능 | 반납예정일 | 예약 | 서비스 |
컨텐츠정보
책소개
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.
정보제공 :
목차
Crystallization processes; polymorphism and phase transitions of fatty acids and acylglycerols; morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols; nucleation and growth in the solid-solid phase transitions of n-alkanes; molecular interactions and phase behaviour of polymorphic fats; the roles of emulsifiers in fat crystallization; crystallization of oil-in-water emulsions; fat crystal networks; lipid crystallization and its effect on the physical structure of ice cream; crystallization of palm oil and its fractions; advances in milk fat fractionation - technology and applications; crystallization properties of cocoa butter; influences of colloidal state on physical properties of solid fats; separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming; crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.
정보제공 :