Sonocrystallization of Fats
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...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Médium: | Livre numérique |
| Jazyk: | Anglais |
| Vydáno: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Vydání: | 1st ed. 2013. |
| Edice: | SpringerBriefs in Food, Health, and Nutrition
|
| On-line přístup: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Poznámka: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Sonocrystallization of Fats, Texte imprimé, 9781461476924 • Sonocrystallization of Fats, Texte imprimé, 9781461476948 |
Obsah:
- 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