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Food Lipids: Chemistry, Nutrition, And Biotechnology
Food Science And Technology
Preface To The Second Edition
Preface To The First Edition
II. LIPID CLASSIFICATIONS
A. Standard IUPAC Nomenclature of Fatty Acids
B. Common (Trivial) Nomenclature of Fatty Acids
C. Shorthand (w) Nomenclature of Fatty Acids
7. Hydroxy and Epoxy Fatty Acids
C. Sterols and Sterol Esters
F. Ether(phospho)glycerides (Plasmalogens)
D. Membrane Lipid – Protein Interactions
E. Membrane Deterioration and Associated Quality Losses in Food
V. EMULSIFYING PROPERTIES OF PHOSPHOLIPIDS
4. Surface Activity and Droplet Stabilization
2. Hydrophile Ò Lipophile Balance
3. Molecular Geometry and Phase Inversion Temperature
V. EMULSION FORMATION
A. Physical Principles of Emulsion Formation
3. High Pressure Value Homogenizers
7. Energy Efficiency of Homogenization
D. Factors That Determine Droplet Size
VI. EMULSION STABILITY
A. Droplet – Droplet Interactions
1. van der Waals Interactions
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