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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| Format: | eBook |
| Language: | English |
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New York, NY
Springer New York
2013, 2013
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| Edition: | 1st ed. 2013 |
| Series: | SpringerBriefs in Food, Health, and Nutrition
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| 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