Edible oleogels: structure and health implications
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 oil-based materials without caus...
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| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Urbana, IL
AOCS Press
[2011]
|
| Subjects: | |
| Online Access: | FAW01 Volltext |
| Summary: | 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 oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | 1 online resource (v, 342 pages) illustrations |
| ISBN: | 9781630670030 1630670030 9780983079118 0983079110 |
Staff View
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| 520 | |a 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 oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease | ||
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| id | DE-604.BV044390609 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:51:39Z |
| institution | BVB |
| isbn | 9781630670030 1630670030 9780983079118 0983079110 |
| language | English |
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| physical | 1 online resource (v, 342 pages) illustrations |
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| publishDate | 2011 |
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| spelling | Edible oleogels structure and health implications editors, Alejandro Marangoni, Nissim Garti Urbana, IL AOCS Press [2011] © 2011 1 online resource (v, 342 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Dietary Fats Oils / chemistry Organic Chemicals / chemistry Medizin Oils and fats, Edible Health aspects Essential fatty acids in human nutrition Lipids in human nutrition Marangoni, Alejandro G. 1965- Sonstige oth Garti, Nissim 1945- Sonstige oth Erscheint auch als Druck-Ausgabe Edible oleogels 9780983079118 http://www.sciencedirect.com/science/book/9780983079118 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Edible oleogels structure and health implications Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Dietary Fats Oils / chemistry Organic Chemicals / chemistry Medizin Oils and fats, Edible Health aspects Essential fatty acids in human nutrition Lipids in human nutrition |
| title | Edible oleogels structure and health implications |
| title_auth | Edible oleogels structure and health implications |
| title_exact_search | Edible oleogels structure and health implications |
| title_full | Edible oleogels structure and health implications editors, Alejandro Marangoni, Nissim Garti |
| title_fullStr | Edible oleogels structure and health implications editors, Alejandro Marangoni, Nissim Garti |
| title_full_unstemmed | Edible oleogels structure and health implications editors, Alejandro Marangoni, Nissim Garti |
| title_short | Edible oleogels |
| title_sort | edible oleogels structure and health implications |
| title_sub | structure and health implications |
| topic | Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Dietary Fats Oils / chemistry Organic Chemicals / chemistry Medizin Oils and fats, Edible Health aspects Essential fatty acids in human nutrition Lipids in human nutrition |
| topic_facet | Essential fatty acids in human nutrition Lipids in human nutrition Oils and fats, Edible / Health aspects MEDICAL / Physiology SCIENCE / Life Sciences / Human Anatomy & Physiology Dietary Fats Oils / chemistry Organic Chemicals / chemistry Medizin Oils and fats, Edible Health aspects |
| url | http://www.sciencedirect.com/science/book/9780983079118 |
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