Sonocrystallization of Fats

• Κύριος συγγραφέας: Martini, Silvana (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2013.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Lipids.; Food Science.; Lipidology.; Biochemical Engineering.

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 d...

Πίνακας περιεχομένων:

• 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 .