Structure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats, Second Edition summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven general approach, presenting the principles and techniques in a way that can be applied to any lipidic material but then builds to the more focused food application realm. As the maturity of the field has increased since the first edition, there is 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.

Edited by expert Alejandro Marangoni with contributions from leaders in the areas, the book features the latest developments, including chapters on Phase behavior of fat mixtures

Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy)

This second edition will be a valuable reference for those in academic, research and industrial settings.

Fully revised and updated with 30% new content including new chapters on Phase behavior of fat mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of FatsIncludes a new section on microscopyPresents the principles behind X-ray diffraction, crystallization theory, mechanics of fatsProvides theory for foundational understanding, examples for real-world insight, and tips for improving applied results

1. Characterization of the Nanostructure of Triacylglycerol Crystal Networks 2. Nucleation and Crystallization Kinetics of Fats 3. Powder X-ray Diffraction of Triglycerides in the Study of Polymorphism 4. Melting and Solidification of Fats 5. Rheology and Mechanical Properties of Fats 6. Nonlinear Rheology of Fats Using Large Amplitude Oscillatory Shear Tests 7. Modeling Interactions in Edible Fats 8. Oil Migration Through Fats-Quantification and Its Relationship to Structure 9. Ultra-Small Angle X-ray Scattering: A Technique to Study Soft Materials 10. Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems 11. Methods Used in the Study of the Physical Properties of Fats