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Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals
Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals
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Excellent- More about Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals
Crystallization of Lipids is a comprehensive resource that provides the latest information, techniques, and applications of lipid crystals. It covers polymorphic structures, molecular interactions, nucleation and crystal growth, and crystal network formation. The book highlights trans-fat alternative and saturated-fat reduction technology, which are the most significant challenges in the edible-application technology of lipids. It offers practical information for research and development technologists and academics, focusing on the main functional materials employed in the food, cosmetic, and pharmaceutical industries.
Format: Hardback
Length: 520 pages
Publication date: 30 March 2018
Publisher: John Wiley & Sons Inc
Crystallization of Lipids is a comprehensive and authoritative reference that provides the most up-to-date information, knowledge, approaches, and applications related to lipid crystals. This comprehensive text, written by noted experts in the field, covers a wide range of topics, including polymorphic structures, molecular interactions, nucleation and crystal growth, and crystal network formation. Lipid crystals, which are essential functional materials used in the food, cosmetic, and pharmaceutical industries, are extensively discussed in the text.
The authors emphasize the importance of trans-fat alternative and saturated-fat reduction technology in lipid crystallization, recognizing these as the most significant challenges in the edible-application technology of lipids. They argue that lipid crystallization offers a key solution to these challenges.
The text focuses on the crystallization processes of lipids under various external influences, such as thermal fluctuation, ultrasound irradiation, shear, emulsification, and additives. It is designed to be practical and applicable to realistic applications of lipids in the food, cosmetic, and pharmaceutical industries.
The book provides a thorough review of the information, techniques, and applications of lipid crystals. It includes contributions from noted experts in the field, presenting cutting-edge research tools and techniques for analyzing lipid crystallization. The text is written for research and development technologists as well as academics, covering topics such as trans-fat alternative and saturated-fat reduction technology.
In conclusion, Crystallization of Lipids is an essential resource for anyone interested in lipid crystals and their applications. It offers a comprehensive and up-to-date guide to the latest research, techniques, and applications in this field, written by noted experts in the industry. The text is practical and applicable to realistic applications, making it a valuable tool for researchers, development technologists, and academics alike.
Weight: 1048g
Dimension: 177 x 251 x 30 (mm)
ISBN-13: 9781118593929
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