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Crystallization of Lipids (Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals) by Sato, Kiyotaka is a scholarly article available to read on EtoBox.

What is Crystallization of Lipids (Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals) about?

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book's information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to

Author

Sato, Kiyotaka

Publisher

John Wiley & Sons, Ltd

Published

2018

Language

EN

ISBN

9781118593912