A5031758486- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Thermodynamic properties of mixtures
- French Historical and Cultural Studies
- Hydrocarbon exploration and reservoir analysis
- High-pressure geophysics and materials
- Geological and Geochemical Analysis
- Crystallization and Solubility Studies
Toronto Metropolitan University
2024
The liquid–solid phase transition of triacylglycerols (TAGs), the main components edible fats and oils is central to production sensory properties many processed foods. While there has been extensive research on nucleation growth fats, remains a dearth knowledge regarding structural organization TAGs in liquid state. From molecular perspective, consist three alkyl chains esterified glycerol backbone. Several models based experiment simulation have helped unveil TAG molten However, more...
The unemployment rate in the United States has topped nine percent as I write this review (July 2009). And, although is a far cry from twenty-five figure of those out work 1933, today's dire economy makes Matt Perry's book timely. It one thing to talk about “invention” statistical category (Robert Salais et al., L'Invention du Chômage [1986]; Christian Topalov, Naissance Chômeur, 1880–1910 [1994]); it another study its social, economic, and political contours with regard workers rather than...