[PDF.60jd] Structure and Properties of Fat Crystal Networks, Second Edition

Structure and Properties of Fat Crystal Networks, Second Edition

[PDF.co81] Structure and Properties of Fat Crystal Networks, Second Edition

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 | #5152696 in Books |  2012-09-25 | Original language:English | PDF # 1 |  9.21 x1.13 x6.14l,1.90 | File type: PDF | 518 pages

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||About the Author||Alejandro G. Marangoni, Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, Canada. His work concentrates on the physical properties of foods, particularly fat crystallization and str

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? ...

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