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Edible oleogels : structure and health implications /
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. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without caus...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, IL :
AOCS Press,
[2011]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 140210s2011 ilua ob 001 0 eng d | ||
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| 019 | |a 868957423 | ||
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| 020 | |a 1630670030 |q (electronic bk.) | ||
| 020 | |a 9780983079118 |q (electronic bk.) | ||
| 020 | |a 0983079110 |q (electronic bk.) | ||
| 020 | |a 9781630670092 | ||
| 020 | |a 163067009X | ||
| 035 | |a (OCoLC)870273334 |z (OCoLC)868957423 | ||
| 050 | 4 | |a QP752.E84 |b E35 2011eb | |
| 060 | 4 | |a 2011 J-861 | |
| 060 | 4 | |a QU 86 | |
| 070 | |a QP752.E84 |b E35 2011 | ||
| 072 | 7 | |a MED |x 075000 |2 bisacsh | |
| 072 | 7 | |a SCI |x 036000 |2 bisacsh | |
| 082 | 0 | 4 | |a 612.3/97 |2 22 |
| 245 | 0 | 0 | |a Edible oleogels : |b structure and health implications / |c editors, Alejandro Marangoni, Nissim Garti. |
| 264 | 1 | |a Urbana, IL : |b AOCS Press, |c [2011] | |
| 264 | 4 | |c �2011 | |
| 300 | |a 1 online resource (v, 342 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. In this fashion, 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. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease | ||
| 505 | 0 | |a ""Contents""; ""1""; ""2""; ""3""; ""4""; ""5""; ""6""; ""7""; ""8""; ""9""; ""10""; ""11""; ""12""; ""13""; ""14""; ""Contributors""; ""Index"" | |
| 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. | |
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 2 | |a Dietary Fats |0 (DNLM)D004041 | |
| 650 | 2 | |a Oils |x chemistry |0 (DNLM)D009821Q000737 | |
| 650 | 2 | |a Organic Chemicals |x chemistry |0 (DNLM)D009930Q000737 | |
| 650 | 6 | |a Acides gras essentiels dans l'alimentation humaine. |0 (CaQQLa)201-0007924 | |
| 650 | 6 | |a Lipides dans l'alimentation humaine. |0 (CaQQLa)201-0164241 | |
| 650 | 6 | |a Huiles et graisses comestibles. |0 (CaQQLa)201-0002961 | |
| 650 | 7 | |a MEDICAL |x Physiology. |2 bisacsh | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Human Anatomy & Physiology. |2 bisacsh | |
| 650 | 7 | |a Oils and fats, Edible |2 fast |0 (OCoLC)fst01045014 | |
| 650 | 7 | |a Essential fatty acids in human nutrition |2 fast |0 (OCoLC)fst00915470 | |
| 650 | 7 | |a Lipids in human nutrition |2 fast |0 (OCoLC)fst00999388 | |
| 650 | 7 | |a Oils and fats, Edible |x Health aspects |2 fast |0 (OCoLC)fst01045019 | |
| 700 | 1 | |a Marangoni, Alejandro G., |d 1965- | |
| 700 | 1 | |a Garti, Nissim, |d 1945- | |
| 776 | 0 | 8 | |i Print version: |t Edible oleogels |z 9780983079118 |w (DLC) 2010052396 |w (OCoLC)697802022 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780983079118 |z Texto completo |