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Crystallization Processes in Fats and Lipid Systems

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic;

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Crystallization of Lipids

Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals;

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Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry;

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Structure and Properties of Fat Crystal Networks

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we;

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Lipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers;

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The Molecular Nutrition of Fats

discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated;

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Strategies For Two-dimensional Crystallization Of Proteins Using Lipid Monolayers

Strategies for Two-Dimensional Crystallization of Proteins Using Lipid Monolayers presents an overview of different methods that lead to;

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Latest in Crystal Growth

industry and many others, relies heavily on crystallization processes. The purpose of this book is to present crucial selected topics, applied to;

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Crystallization in Multiphase Polymer Systems

of semicrystalline polymers in the modern polymer industry. The study of the crystallization processes, crystalline morphologies and other phase;

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Advances in Lipid Methodology

those of the previous editor, William W. Christie: 'To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and;

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Lipid Synthesis and Manufacture

This volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids;

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Calorimetry in Food Processing

applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein;

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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industriesDiscusses lipid;

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Lipid-Based Nanocarriers for Drug Delivery and Diagnosis

Lipid-Based Nanocarriers for Drug Delivery and Diagnosis explores the present state of widely used lipid-based nanoparticulate delivery;

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Crystallization Processes

crystallization of nano and amorphous materials. The content of this book has been compiled by some highly respected experts in the field and pertains to;

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Structure-Function Analysis of Edible Fats

X-ray diffraction, crystallization theory, and the mechanics of fats Provides theory for foundational understanding, examples for;

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Crystallization of Organic Compounds

uses plenty of case studies and examples of crystallization processes, ranging from development through manufacturing scale-up. The book not;

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Lipid Rafts

of cells is not homogeneous but instead contains domains selectively enriched in particular lipids and proteins. Although it is still not;

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SelfAssembled Supramolecular Architectures

, and other transport phenomena. It will stress the importance of these mesostructures to crystallization and polymorphism of drugs, fats, and;

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Crystallization Handbook

of crystallography. It includes topics on applications, techniques and mineral formation, dedicated to the practical application of crystallization processes;

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Handbook of Polymer Crystallization

composites orientation induced crystallization, crystallization in nanocomposites, and crystallization in complex thermal processing conditions.;

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Fats and Oils Handbook (Nahrungsfette und le)

predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally;

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Health Consequences of Microbial Interactions with Hydrocarbons, Oils, and Lipids

This book is a compilation of the most relevant molecular mechanisms and cellular processes that are involved in the infection processes;

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Lipid Nanoparticles

Lipid Nanoparticles: Advances in Research and Applications provides a review of the main types of lipid-based drug nanoparticles such as;

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Handbook of Industrial Crystallization

design, control of crystallization processes, and process analytical technology. Richly illustrated with 150 new diagrams and photographs, and;

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Chemical, Biological, and Functional Aspects of Food Lipids

presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to;

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