Sonocrystallization of fats:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY
Springer
2013
|
| Series: | SpringerBriefs in food, health, and nutrition
|
| Subjects: | |
| Online Access: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Physical Description: | 1 Online-Ressource |
| ISBN: | 9781461476924 9781461476931 |
| DOI: | 10.1007/978-1-4614-7693-1 |
Staff View
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| 650 | 4 | |a Lipidology | |
| 650 | 4 | |a Oils and fats, Edible | |
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Record in the Search Index
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| adam_text | SONOCRYSTALLIZATION OF FATS
/ MARTINI, SILVANA
: 2013
TABLE OF CONTENTS / INHALTSVERZEICHNIS
INTRODUCTION
AN OVERVIEW OF ULTRASOUND
ULTRASOUND PROCESS PARAMETERS
COMMON USES OF POWER ULTRASOUND IN THE FOOD INDUSTRY
MECHANISMS INVOLVED IN SONOCRYSTALLIZATION
SONOCRYSTALLIZATION OF FATS
FUTURE TRENDS
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
SONOCRYSTALLIZATION OF FATS
/ MARTINI, SILVANA
: 2013
ABSTRACT / INHALTSTEXT
SONOCRYSTALLIZATION OF FATS WILL SUMMARIZE THE LATEST RESEARCH EFFORTS
AND DISCOVERIES IN THE RELATIVELY NEW AREA OF SONOCRYSTALLIZATION OF
EDIBLE LIPIDS. ULTRASOUND HAS BEEN USED EXTENSIVELY IN THE PAST TO
INDUCE THE CRYSTALLIZATION OF MOLECULES. UNTIL RECENTLY, HOWEVER, VERY
LITTLE WORK HAS BEEN DONE USING POWER ULTRASOUND TO INDUCE THE
CRYSTALLIZATION OF EDIBLE LIPIDS AND UNDERSTAND HOW THE PHENOMENA
APPLIES IN THESE SYSTEMS. POWER ULTRASOUND IS USED IN FATS TO INDUCE
THEIR CRYSTALLIZATION AND TO GENERATE SMALL CRYSTALS, WHICH ULTIMATELY
RESULT IN A HARDER MATERIAL. SINCE THE ELIMINATION OF TRANS-FATS FROM
FOOD PRODUCTS, NOVEL PROCESSING TECHNOLOGIES HAVE BEEN SOUGHT TO IMPROVE
THE FUNCTIONAL PROPERTIES OF LOW SATURATED, NO-TRANS LIPIDS. POWER
ULTRASOUND CAN BE USED AS A NEW PROCESSING CONDITION TO MODIFY THE
CRYSTALLIZATION OF FATS AND TAILOR THEIR FUNCTIONAL PROPERTIES TO
SPECIFIC FOOD USES. THIS SPRINGER BRIEF WILL DESCRIBE RECENT RESEARCH
PERFORMED IN THE AREA OF SONOCRYSTALLIZATION OF FATS AND THE POSSIBLE
APPLICATION IN THE FOOD INDUSTRY. AN OVERVIEW OF ULTRASOUND THEORIES
WILL BE PRESENTED AT THE BEGINNING OF THE BOOK FOLLOWED BY A BRIEF
DESCRIPTION OF THE USES OF POWER ULTRASOUND IN THE FOOD INDUSTRY.
DESCRIPTION OF RECENT RESEARCH IN THE AREA OF FAT SONOCRYSTALLIZATION
AND DETAILED INFORMATION REGARDING THE EXPERIMENTAL CONDITIONS USED,
SUCH AS TYPE OF EQUIPMENT AND ULTRASOUND SETTINGS, WILL BE PRESENTED.
THE BOOK WILL END WITH A DESCRIPTION OF THE FUTURE TRENDS IN
SONOCRYSTALLIZATION OF FATS IN THE FOOD INDUSTRY
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| author | Martini, Silvana |
| author_facet | Martini, Silvana |
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| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
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| dewey-search | 641.3 664 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4614-7693-1 |
| format | Electronic eBook |
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| isbn | 9781461476924 9781461476931 |
| language | English |
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| spelling | Martini, Silvana Verfasser aut Sonocrystallization of fats Silvana Martini New York, NY Springer 2013 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in food, health, and nutrition Chemistry Biochemical engineering Food science Lipids Lipidology Oils and fats, Edible Sonochemistry Chemie https://doi.org/10.1007/978-1-4614-7693-1 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026174010&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026174010&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Martini, Silvana Sonocrystallization of fats Chemistry Biochemical engineering Food science Lipids Lipidology Oils and fats, Edible Sonochemistry Chemie |
| title | Sonocrystallization of fats |
| title_auth | Sonocrystallization of fats |
| title_exact_search | Sonocrystallization of fats |
| title_full | Sonocrystallization of fats Silvana Martini |
| title_fullStr | Sonocrystallization of fats Silvana Martini |
| title_full_unstemmed | Sonocrystallization of fats Silvana Martini |
| title_short | Sonocrystallization of fats |
| title_sort | sonocrystallization of fats |
| topic | Chemistry Biochemical engineering Food science Lipids Lipidology Oils and fats, Edible Sonochemistry Chemie |
| topic_facet | Chemistry Biochemical engineering Food science Lipids Lipidology Oils and fats, Edible Sonochemistry Chemie |
| url | https://doi.org/10.1007/978-1-4614-7693-1 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026174010&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026174010&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
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