Structure and Health Implications
Buch, Englisch, 470 Seiten, Format (B × H): 235 mm x 193 mm, Gewicht: 978 g
ISBN: 978-0-12-814270-7
Verlag: Elsevier Science Publishing Co Inc
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.
Zielgruppe
<p>Food chemists and those working to find alternatives to transfats in food products</p>
Fachgebiete
Weitere Infos & Material
1. Oleogels: An Introduction 2. Edible Oil Oleogels Based on Self-assembled b-Sitosterol þ g-Oryzanol Tubules 3. Vegetable Oil-Based Ricinelaidic Acid Organogels; Phase Behavior, Microstructure, and Rheology 4. 12-Hydroxystearic Acid Oleogels 5. Monoglycerides in Oils 6. Wax Oleogels 7. Shellac-Based Oleogels 8. Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA) 9. Stearyl Alcohol Oleogels 10. Ceramide Oleogels 11. Oleogels Based on Nonlamellar Lyotropic Liquid Crystalline Structures for Food Applications 12. Protein Oleogels: Network Formation of Proteins in Hydrophobic Conditions 13. Protein-Templated Oil Gels and Powders 14. Ethylcellulose Oleogels 15. Edible Applications of Ethylcellulose Oleogels 16. Clinical Study on 12-Hydroxystearic Acid Organogel Ingestion 17. The Role of Ethylcellulose Oleogel in Human Health and Its Potential Applications 18. Molecular Oleogels: Green Approach in Structuring Vegetable Oils