This book summarizes current modern approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The approach taken here is a general one, where the principles and techniques presented can be applied to any lipidic material. With an increased
Structure function of edible fats
β Scribed by Alejandro G Marangoni
- Publisher
- AOCS Press
- Year
- 2012
- Category
- Library
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Content: Nutritious and delicious molecules -- Food materials and structures -- Journey to the center of our food -- From farm to cells and back -- A pinch of mathematics -- Nutritional and culinary thermodynamics -- Between brain and cell -- Culinary technologies and food structures -- The pleasure
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecule
xii, 159 pages, 4 unnumbered leaves of plates : 23 cm
Overview: Balls! Dips! Spreads! Cooking with cannabis is a lot more than just grinding up some buds and sprinkling it into your brownie mix. There are certain rules that one must follow...or take the risk of not only ruining a recipe, but totally wasting your pot. Disclaimer: These recipes contain m