Edible oleogels: structure and health implications
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 and how to develop trans fat fr...
Gespeichert in:
| Weitere Verfasser: | , |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Kidlington, Oxford, United States
Academic Press
[2018]
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-188 URL des Erstveröffentlichers |
| Zusammenfassung: | 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 and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. 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. 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. Hence, this book provides a valuable resource on new advancements |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9780128142714 0128142715 |
| DOI: | 10.1016/C2017-0-00541-4 |
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| 520 | |a 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 and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. 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. 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. Hence, this book provides a valuable resource on new advancements | ||
| 650 | 7 | |a MEDICAL / Physiology |2 bisacsh | |
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| spelling | Edible oleogels structure and health implications edited by Alejandro Marangoni, Nissim Garti Second edition London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Kidlington, Oxford, United States Academic Press [2018] © 2018 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier 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 and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. 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. 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. Hence, this book provides a valuable resource on new advancements MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast Oils and fats, Edible Health aspects Essential fatty acids in human nutrition Lipids in human nutrition Marangoni, Alejandro G. 1965- (DE-588)1069680192 edt Garti, Nissim 1945- (DE-588)1048466728 edt Erscheint auch als Druck-Ausgabe 978-0-12-814270-7 Erscheint auch als Druck-Ausgabe 0-12-814270-7 https://doi.org/10.1016/C2017-0-00541-4 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Edible oleogels structure and health implications MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast 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 edited by Alejandro Marangoni, Nissim Garti |
| title_fullStr | Edible oleogels structure and health implications edited by Alejandro Marangoni, Nissim Garti |
| title_full_unstemmed | Edible oleogels structure and health implications edited by Alejandro Marangoni, Nissim Garti |
| title_short | Edible oleogels |
| title_sort | edible oleogels structure and health implications |
| title_sub | structure and health implications |
| topic | MEDICAL / Physiology bisacsh SCIENCE / Life Sciences / Human Anatomy & Physiology bisacsh Essential fatty acids in human nutrition fast Lipids in human nutrition fast Oils and fats, Edible / Health aspects fast Oils and fats, Edible Health aspects Essential fatty acids in human nutrition Lipids in human nutrition |
| topic_facet | MEDICAL / Physiology SCIENCE / Life Sciences / Human Anatomy & Physiology Essential fatty acids in human nutrition Lipids in human nutrition Oils and fats, Edible / Health aspects Oils and fats, Edible Health aspects |
| url | https://doi.org/10.1016/C2017-0-00541-4 |
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