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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.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London [England] :
Royal Society of Chemistry,
2018.
Royal Society of Chemistry. |
| Colección: | Food Chemistry, Function and Analysis ;
Number 3 |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | KNOVEL_on1097097649 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
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| 007 | cr cnu|||||||| | ||
| 008 | 171103t20182018enk ob 001 0 eng d | ||
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| 019 | |a 1096480866 | ||
| 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 | ||
| 050 | 4 | |a TP670 |b .E353 2018 | |
| 082 | 0 | 4 | |a 664.3 |2 23 |
| 049 | |a UAMI | ||
| 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 Ã2018 | |
| 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. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed November 3, 2017). | |
| 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"" | |
| 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 ACADEMIC - Food Science | ||
| 590 | |a Knovel |b ACADEMIC - Chemistry & Chemical Engineering | ||
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 2 | |a Dietary Fats | |
| 650 | 6 | |a Huiles et graisses comestibles. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science. |2 bisacsh | |
| 650 | 7 | |a Oils and fats, Edible |2 fast | |
| 700 | 1 | |a Patel, Ashok R., |e editor. | |
| 776 | 0 | |z 1782628290 | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpEOSCMA01/toc |z Texto completo |
| 938 | |a YBP Library Services |b YANK |n 14876082 | ||
| 994 | |a 92 |b IZTAP | ||