DUBLIN--(BUSINESS WIRE)--Dublin - Research and Markets has announced the addition of AOCS Press's book "Structure-Function Analysis of Edible Fats" to their offering.
This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The approach taken here is a general one, where the principles and techniques presented can be applied to any lipidic material.
With an increased maturity of a field, such as the physics of fats and oils, comes an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today.
Key Topics Covered:
Characterization of the Nano-Structure of Triacylglycerol Crystal Networks
Nucleation and Crystallization Kinetics of Fats
Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism
Phase Behavior of Fats
Rheology and Mechanical Properties of Fats
Intercrystalline Interactions
Oil Migration Through Fats - Quantification and Its Relationship to Structure
Methods Used in the Study of the Physical Properties of Fats
Editor:
Alejandro G. Marangoni
For more information visit http://www.researchandmarkets.com/research/gmgctx/structurefunction
Source: AOCS Press