Edible Oleogels: Structure and Health Implications
Editat de Alejandro G. Marangoni, Nissim Gartien Limba Engleză Paperback – 19 aug 2016
- Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat
- Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles
- Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
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Specificații
ISBN-13: 9780128102220
ISBN-10: 0128102225
Pagini: 352
Dimensiuni: 152 x 229 mm
Greutate: 0.47 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128102225
Pagini: 352
Dimensiuni: 152 x 229 mm
Greutate: 0.47 kg
Editura: ELSEVIER SCIENCE
Cuprins
1. An Overview of the Past, Present, and Future of Organogels
2. Novel Strategies for Nanostructuring Liquid Oils into Functional Fats
3. Edible Oil Organogels Based on Self-assembled‚ β-sitosterol and γ-oryzanol Tubules
4. Vegetable Oil-based Ricinelaidic Acid Organogels—Phase Behavior, Microstructure, and Rheology
5. Hydroxystearic Acid Oleogels
6. Candelilla Wax as an Organogelator for Vegetable Oils—An Alternative to Develop Trans-free Products for the Food Industry
7. Physical Properties of Organogels Made of Rice Bran Wax and Vegetable Oils
8. Monoglycerides in Oils
9. Physical Properties of β-fat Gel Made of Fully-hydrogenated Rapeseed Oil and Vegetable Oils
10. Ceramide Oleogels
11. Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications
12. Protein-templated Oil Gels and Powders
13. Ethylcellulose Oleogels
14. Clinical Study on 12-hydroxystearic Acid Organogel Ingestion
2. Novel Strategies for Nanostructuring Liquid Oils into Functional Fats
3. Edible Oil Organogels Based on Self-assembled‚ β-sitosterol and γ-oryzanol Tubules
4. Vegetable Oil-based Ricinelaidic Acid Organogels—Phase Behavior, Microstructure, and Rheology
5. Hydroxystearic Acid Oleogels
6. Candelilla Wax as an Organogelator for Vegetable Oils—An Alternative to Develop Trans-free Products for the Food Industry
7. Physical Properties of Organogels Made of Rice Bran Wax and Vegetable Oils
8. Monoglycerides in Oils
9. Physical Properties of β-fat Gel Made of Fully-hydrogenated Rapeseed Oil and Vegetable Oils
10. Ceramide Oleogels
11. Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications
12. Protein-templated Oil Gels and Powders
13. Ethylcellulose Oleogels
14. Clinical Study on 12-hydroxystearic Acid Organogel Ingestion