Edible Oleogels

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  • Publisher : Elsevier
  • Release : 11 June 2018
  • ISBN : 9780128142714
  • Page : 470 pages
  • Rating : 4.5/5 from 103 voters

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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. Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests 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 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

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Edible Oleogels

Edible Oleogels
  • Author : Alejandro G. Marangoni,Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2018-06-11
  • ISBN : 9780128142714
GET THIS BOOKEdible Oleogels

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

Structured Edible Oil: Towards a New Generation of Fat Mimetics

Structured Edible Oil: Towards a New Generation of Fat Mimetics
  • Author : Miguel Cerqueira,Stephen Robert Euston,Luiz Henrique Fasolin
  • Publisher : Frontiers Media SA
  • Release Date : 2021-05-28
  • ISBN : 9782889668144
GET THIS BOOKStructured Edible Oil: Towards a New Generation of Fat Mimetics

Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.

Edible Oil Structuring

Edible Oil Structuring
  • Author : Ashok R Patel
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-09-15
  • ISBN : 9781788012225
GET THIS BOOKEdible Oil Structuring

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents

Edible Oil Structuring

Edible Oil Structuring
  • Author : Ashok R. Patel
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-09-28
  • ISBN : 9781782628293
GET THIS BOOKEdible Oil Structuring

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release Date : 2014-04-22
  • ISBN : 9781630670337
GET THIS BOOKTrans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • ISBN : 9780128140451
GET THIS BOOKEncyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Agricultural Research for Sustainable Food Systems in Sri Lanka

Agricultural Research for Sustainable Food Systems in Sri Lanka
  • Author : Ranjith Premalal De Silva,Gamini Pushpakumara,Pahan Prasada,Jeevika Weerahewa
  • Publisher : Springer Nature
  • Release Date : 2020-10-06
  • ISBN : 9789811536731
GET THIS BOOKAgricultural Research for Sustainable Food Systems in Sri Lanka

Food systems involve a range of activities concerning food production, processing, distribution, marketing and trade, preparation, consumption and disposal. They encompass the path of food from the farm to the dinner table, meeting the food and nutritional needs of a nation. When such systems do so without sacrificing the needs of future generations, they are referred to as “Sustainable Food Systems.” The natural and physical environment, infrastructure, institutions, society and culture, and policies and regulations within which they operate, as

Alternative Routes to Oil Structuring

Alternative Routes to Oil Structuring
  • Author : Ashok R. Patel
  • Publisher : Springer
  • Release Date : 2015-05-18
  • ISBN : 9783319191386
GET THIS BOOKAlternative Routes to Oil Structuring

This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with

Polymeric Gels

Polymeric Gels
  • Author : Kunal Pal,Indranil Banerjee
  • Publisher : Woodhead Publishing
  • Release Date : 2018-06-15
  • ISBN : 9780081021804
GET THIS BOOKPolymeric Gels

Polymeric Gels: Characterization, Properties and Biomedical Applications covers the fundamentals and applications of polymeric gels. Particular emphasis is given to their synthesis, properties and characteristics, with topics such as natural, synthetic, and smart polymeric gels, medical applications, and advancements in conductive and magnetic gels presented. The book covers the basics and applications of hydrogels, providing readers with a comprehensive guide on the types of polymeric gels used in the field of biomedical engineering. Provides guidance for decisions on the suitability

Food Engineering

Food Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal
  • Publisher : CRC Press
  • Release Date : 2016-11-18
  • ISBN : 9781315342023
GET THIS BOOKFood Engineering

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

Biopolymer-Based Formulations

Biopolymer-Based Formulations
  • Author : Kunal Pal,Indranil Banerjee,Preetam Sarkar,Doman Kim,Win-Peng Deng,Navneet Kumar Dubey,Kaustav Majumder
  • Publisher : Elsevier
  • Release Date : 2020-01-18
  • ISBN : 9780128168981
GET THIS BOOKBiopolymer-Based Formulations

Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science,

Development of Trans-free Lipid Systems and their Use in Food Products

Development of Trans-free Lipid Systems and their Use in Food Products
  • Author : Jorge F. Toro-Vazquez
  • Publisher : Royal Society of Chemistry
  • Release Date : 2022-02-14
  • ISBN : 9781839162206
GET THIS BOOKDevelopment of Trans-free Lipid Systems and their Use in Food Products

This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2018-03-16
  • ISBN : 9780128149911
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and

Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering
  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Release Date : 2018-10-17
  • ISBN : 9780128115572
GET THIS BOOKThermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse

Sustainable Green Chemical Processes and their Allied Applications

Sustainable Green Chemical Processes and their Allied Applications
  • Author : Inamuddin,Abdullah Asiri
  • Publisher : Springer Nature
  • Release Date : 2020-05-30
  • ISBN : 9783030422844
GET THIS BOOKSustainable Green Chemical Processes and their Allied Applications

Urbanization, industrialization, and unethical agricultural practices have considerably negative effects on the environment, flora, fauna, and the health and safety of humanity. Over the last decade, green chemistry research has focused on discovering and utilizing safer, more environmentally friendly processes to synthesize products like organic compounds, inorganic compounds, medicines, proteins, enzymes, and food supplements. These green processes exist in other interdisciplinary fields of science and technology, like chemistry, physics, biology, and biotechnology, Still the majority of processes in these fields