Structure and Properties of Fat Crystal Networks.pdf

Structure and Properties of Fat Crystal Networks

Alejandro G. Marangoni

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

Carbohydrate composition of ripe pineapple (cv. … ABSTRACT. Brazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars.In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization.

9781439887646 ISBN
Englisch SPRACHE
Structure and Properties of Fat Crystal Networks.pdf


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Sofia Voigt

Grassi vegetali - Wikipedia I grassi vegetali sono prodotti composti prevalentemente da miscele omogenee o eterogenee di lipidi, derivati dai vegetali.A temperatura ambiente i grassi vegetali possono essere solidi, semisolidi o liquidi in natura. Per adattarli a specifici utilizzi dopo l'estrazione i grassi vegetali possono venir raffinati, frazionati, induriti.Di particolare interesse commerciale sono i grassi …

Matteo Müller

An explanation for this apparent anomaly lies in the micro- or nano-scale structure of butter and other oils and fats. Marangoni has made major advances in this new field in the last decade. Marangoni suggested that fat crystal networks are "fractal" in nature, possessing a dimension which is neither 2-D nor 3-D, but somewhere in between. He

Noel Schulze

Structure and Properties of Fat Crystal Networks … 25.09.2012 · Structure and Properties of Fat Crystal Networks. DOI link for Structure and Properties of Fat Crystal Networks. Structure and Properties of Fat Crystal Networks book

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Jessica Kohmann

Sintering of fat crystal networks in oils 1995 (English) In: Food Macromolecules and Colloids / [ed] Dickinsson, E. & Lorient, D., Royal Society of Chemistry, 1995, p. 418-425 Chapter in book (Refereed) Abstract [en] 1.1 Semisolid Fats Foods like margarine, butter and chocolate consist of semisolid fat, in a continuous phase, which determines the product properties such as consistency and stability.