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Biographie et livres d'Alejandro G. Marangoni

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Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research articles and six books. He is the recipient of many awards including a 1999 Premier’s Research Excellence Award, the first Young Scientist Award from the AOCS (2000), a Canada Research Chair (2001, renewed in 2006), two
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Téléchargez le livre : Structure-Function Analysis of Edible Fats
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Structure-Function Analysis of Edible Fats

Alejandro G. Marangoni

Academic Press And Aocs Press

2018-06-11

epub sans DRM

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach,...

114,99 €

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Télécharger le livre : Edible Oleogels
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Edible Oleogels

Nissim Garti , Alejandro G. Marangoni

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat...

Parution : 2018-06-11
Format(s) : epub sans DRM
Éditeur : Academic Press And Aocs Press
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184,63 €
Télécharger le livre : Kinetic Analysis of Food Systems
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Kinetic Analysis of Food Systems

Alejandro G. Marangoni

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and...

Parution : 2017-02-15
Format(s) : PDF, ePub
Éditeur : Springer
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52,74 €
Télécharger le livre : Edible Oleogels
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Edible Oleogels

Nissim Garti , Alejandro G. Marangoni

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats.In this fashion, many food products requiring a specific texture and rheology can be made with these novel...

Parution : 2015-08-24
Format(s) : PDF, epub sans DRM
Éditeur : Academic Press And Aocs Press
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131,88 €
Télécharger le livre : Enzyme Kinetics
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Enzyme Kinetics

Alejandro G. Marangoni

Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, and non-specialists for evaluating enzyme kinetics using common software packages to perform easy enzymatic analyses.

Parution : 2003-04-23
Format(s) : PDF
Éditeur : Wiley-Interscience
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185,63 €

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