000 03343nam a22004935i 4500
001 978-1-4614-7693-1
003 DE-He213
005 20140220082830.0
007 cr nn 008mamaa
008 130703s2013 xxu| s |||| 0|eng d
020 _a9781461476931
_9978-1-4614-7693-1
024 7 _a10.1007/978-1-4614-7693-1
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aMartini, Silvana.
_eauthor.
245 1 0 _aSonocrystallization of Fats
_h[electronic resource] /
_cby Silvana Martini.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aVI, 66 p. 11 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aSpringerBriefs in Food, Health, and Nutrition
505 0 _aIntroduction -- 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 .
520 _aSonocrystallization 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 done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses.   This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry.
650 0 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood science.
650 0 _aLipids.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aLipidology.
650 2 4 _aBiochemical Engineering.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461476924
830 0 _aSpringerBriefs in Food, Health, and Nutrition
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-7693-1
912 _aZDB-2-CMS
999 _c95965
_d95965