Structure and Properties of Fat Crystal Networks

ISBN: 9781439887622 出版年：2012 页码：511 Marangoni, Alejandro G Wesdorp, Leendert H CRC Press

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat