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...

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Bibliographic Details
Other Authors: Marangoni, Alejandro G., 1965- (Editor), Garti, Nissim, 1945- (Editor)
Format: eBook
Language: English
Published: [Place of publication not identified] : Elsevier Ltd. : Academic Press and AOCS Press, 2018.
Edition: Second edition.
Subjects:
Oils and fats, Edible > Health aspects.
Essential fatty acids in human nutrition.
Lipids in human nutrition.
elektronické knihy
electronic books
ISBN: 9780128142714
0128142715
9780128142707
0128142707
Physical Description: 1 online resource

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Table of contents

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001 kn-on1040694135
003 OCoLC
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006 m o d
007 cr cn|||||||||
008 180618s2018 xx o 000 0 eng d
040 |a N$T  |b eng  |e rda  |e pn  |c N$T  |d N$T  |d EBLCP  |d OCLCF  |d NLE  |d INT  |d OPELS  |d MERER  |d OCLCQ  |d OTZ  |d OCLCQ  |d LVT  |d OCLCQ  |d D6H  |d SNK  |d STF  |d KNOVL  |d CEF  |d OCLCQ  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO  |d K6U  |d OCLCQ  |d SFB  |d OCLCQ  |d OCLCO  |d OCLCL 
020 |a 9780128142714  |q (electronic bk.) 
020 |a 0128142715  |q (electronic bk.) 
020 |a 9780128142707  |q (electronic bk.) 
020 |a 0128142707  |q (electronic bk.) 
035 |a (OCoLC)1040694135 
245 0 0 |a Edible oleogels :  |b structure and health implications /  |c editors, Alejandro Marangoni, Nissim Garti. 
250 |a Second edition. 
264 1 |a [Place of publication not identified] :  |b Elsevier Ltd. :  |b Academic Press and AOCS Press,  |c 2018. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |6 880-01  |a Front Cover; EDIBLE OLEOGELS; EDIBLE OLEOGELS: Structure and Health Implications; Copyright; CONTENTS; CONTRIBUTORS; PREFACE; REFERENCES; 1 -- Oleogels: An Introduction; INTRODUCTION; GELS: PRELIMINARIES; LOW-MOLECULAR-WEIGHT ORGANOGELATORS; N-ALKANES AND WAX ORGANOGELS; EDIBLE APPLICATIONS OF WAX OLEOGELS; FATTY ACIDS AND FATTY ALCOHOLS; HYDROXYLATED FATTY ACIDS: 12-HYDROXYSTEARIC ACID AND RICINELAIDIC ACID; MONOGLYCERIDE ORGANOGELS; PHYTOSTEROL ORGANOGELS; CERAMIDE ORGANOGELS; ORGANOGELS FROM SORBITAN ESTERS AND LECITHINS; POLYMERIC ORGANOGELATORS. 
505 8 |a 12-HYDROXYSTEARIC ACID CRYSTALLIZATIONCrystal Structure; Nucleation Behavior; Crystal Growth; CRYSTALLOGRAPHIC MISMATCHES AND TRANSIENT JUNCTION ZONES; OIL-BINDING CAPACITY; APPLICATIONS OF 12 HYDROXYSTEARIC ACID; REFERENCES; 5 -- Monoglycerides in Oils; INTRODUCTION; PHASE BEHAVIOR; Phase Diagram; Structure and Rheology; Monoglycerides With Mixed Fatty Acids; EFFECTS OF WATER; Phase Diagrams; Structure and Rheology; CONCLUSIONS; REFERENCES; FURTHER READING; 6 -- Wax Oleogels; INTRODUCTION; WAX OLEOGELS; WAX COMPOSITION; CRYSTAL MORPHOLOGY; CRITICAL GELLING CONCENTRATION (C∗) 
505 8 |a Oil-Binding CapacityMICROSTRUCTURE AND PHYSICAL PROPERTIES OF WAX OLEOGELS; The Cooling Rate Effect; The Shear Rate Effect; MECHANICAL PROPERTIES OF WAX OLEOGELS; EDIBLE APPLICATIONS OF WAX OLEOGELS; CONCLUSIONS; REFERENCES; 7 -- Shellac-Based Oleogels; INTRODUCTION; SHELLAC RESIN; PREPARATION AND CHARACTERIZATION OF OLEOGELS; PREPARATION AND CHARACTERIZATION OF OLEOGEL-BASED EMULSIONS; EDIBLE APPLICATIONS OF SHELLAC OLEOGELS; Fat Spreads; Chocolate Pastes; Shellac Oleogel-Based Emulsion as Shortening Alternative; CONCLUSION; REFERENCES. 
505 8 |a 8 -- Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA). 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Oils and fats, Edible  |x Health aspects. 
650 0 |a Essential fatty acids in human nutrition. 
650 0 |a Lipids in human nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Marangoni, Alejandro G.,  |d 1965-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PBJgmK36mWWxP4dQBcDWxDq 
700 1 |a Garti, Nissim,  |d 1945-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PBJtCy4xqPHwq78CK4mxRrq 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEOSHIE02/edible-oleogels-structure?kpromoter=marc  |y Full text 

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