Edible oil structuring : concepts, methods, and application
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
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| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
London [England] :
Royal Society of Chemistry,
2018.
Royal Society of Chemistry. |
| Series: | Food Chemistry, Function and Analysis ;
Number 3 |
| Subjects: | |
| ISBN: | 1788012224 9781788012225 1788010183 9781788010184 9781523121441 1523121440 |
| Physical Description: | 1 online resource (355 pages) |
Cover
Table of contents
| LEADER | 04853cam a2200493Mi 4500 | ||
|---|---|---|---|
| 001 | kn-on1097097649 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 171103t20182018enk ob 001 0 eng d | ||
| 040 | |a AU@ |b eng |e rda |c AU@ |d OCLCO |d OCLCF |d OCLCQ |d COO |d KNOVL |d OCLCO |d OCLCQ |d YDX |d OCLCQ |d OCLCO |d OCLCL |d SXB | ||
| 020 | |a 1788012224 | ||
| 020 | |a 9781788012225 | ||
| 020 | |a 1788010183 | ||
| 020 | |a 9781788010184 | ||
| 020 | |a 9781523121441 | ||
| 020 | |a 1523121440 | ||
| 035 | |a (OCoLC)1097097649 |z (OCoLC)1096480866 | ||
| 100 | 1 | |a Patel, Ashok R. | |
| 245 | 1 | 0 | |a Edible oil structuring : |b concepts, methods, and application / |c edited by Ashok R. Patel. |
| 264 | 1 | |a London [England] : |b Royal Society of Chemistry, |c 2018. | |
| 264 | 1 | |b Royal Society of Chemistry. | |
| 264 | 4 | |c ©2018 | |
| 300 | |a 1 online resource (355 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food Chemistry, Function and Analysis ; |v Number 3 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a ""Cover""; ""Edible Oil Structuring: Concepts, Methods and Applications""; ""Foreword""; ""Preface""; ""Contents""; ""Section I -- Introduction""; ""Chapter 1 -- Oil Structuring: Concepts, Overview and Future Perspectives""; ""1.1 Introduction""; ""1.2 Oleogelation: Concepts""; ""1.2.1 Oleogelation from a Colloidal Gel Perspective""; ""1.2.1.1 Oleogelators and Monocomponent Gels""; ""1.2.1.2 Oleogelators and Multi-component Gels""; ""1.2.1.3 Oleogelators and Polymer Gels""; ""1.3 Oleogelation: Overview""; ""1.4 Oleogelation: Future Perspectives""; ""1.5 Conclusions""; ""References"" | |
| 505 | 8 | |a ""Section II -- Structuring Units""""Chapter 2 -- Biobased Molecular Structuring Agents""; ""2.1 Introduction""; ""2.2 Vegetable Oil Structuring: Chemical Methods""; ""2.2.1 Hydrogenation""; ""2.2.2 Interesterification""; ""2.2.3 Fractionation and Fat Blending""; ""2.3 Vegetable Oil Structuring: Biobased Methods""; ""2.3.1 Molecular Gelators or Low Molecular Weight Gelators (LMWGs)""; ""2.3.1.1 Oleogelators with Self-assembly Mechanism""; ""2.3.1.2 Oleogelators with Crystal Particles System""; ""2.3.2 Polymeric Gelators (Cellulose Derivatives)"" | |
| 505 | 8 | |a ""2.4 Multifunctional Molecular Gelators as Next-generation Oil Structuring Agents: Design, Synthesis and Self-assembly""""2.5 Conclusions""; ""Acknowledgements""; ""References""; ""Chapter 3 -- Biomimicry: An Approach for Oil Structuring""; ""3.1 Introduction""; ""3.2 The Stratum Corneum""; ""3.3 Ceramides""; ""3.3.1 Health Aspects of Ceramides""; ""3.3.2 Ceramide Oleogels""; ""3.4 Mimicking the Stratum Corneum Lipid Domains""; ""3.5 Conclusions""; ""Acknowledgement""; ""References""; ""Section III -- Structuring Units: Crystalline Particles and Self-assembled Structures"" | |
| 505 | 8 | |a ""Chapter 4 -- New Insights into Wax Crystal Networks in Oleogels""""4.1 Introduction""; ""4.2 Natural Waxes""; ""4.3 The Gelation of Oil by Waxes""; ""4.4 Wax Crystal Network Microstructure""; ""4.5 Types of Natural Wax Gelators""; ""4.5.1 Rice Bran Wax (RBX)""; ""4.5.2 Sunflower Wax (SFX)""; ""4.5.3 Candelilla Wax (CLX)""; ""4.5.4 Carnauba Wax (CRX)""; ""4.5.5 Other Natural Wax Gelators""; ""4.6 Oil Binding Capacity of Wax Crystal Networks""; ""4.7 Rheological Profiling of Wax Crystal Networks""; ""4.8 The Effect of Cooling Rate on the Properties of Wax Crystal Networks"" | |
| 505 | 8 | |a ""4.9 The Effect of Shear on the Properties of Wax Crystal Networks""""4.10 Conclusions""; ""References""; ""Chapter 5 -- Structuring Edible Oil Phases with Fatty Acids and Alcohols""; ""5.1 Introduction""; ""5.2 Fatty Acids (FA)""; ""5.3 Fatty Alcohols""; ""5.4 Fatty Acids + Fatty Alcohols""; ""5.5 Potential Applications""; ""5.6 Conclusions""; ""References""; ""Chapter 6 -- Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid""; ""6.1 Introduction""; ""6.2 Molecular Structure and Mechanism for Self-assembly of HSA"" | |
| 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 Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Oils and fats, Edible. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Patel, Ashok R., |e editor. | |
| 776 | 0 | |z 1782628290 | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEOSCMA01/edible-oil-structuring?kpromoter=marc |y Full text |
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