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...

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Main Author: Martini, Silvana
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY Springer New York 2013, 2013
Edition:1st ed. 2013
Series:SpringerBriefs in Food, Health, and Nutrition
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • 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