Alternative routes to oil structuring (Record no. 9053)

MARC details
000 -LEADER
fixed length control field 02468nam a22001817a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230707b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783319191379 - pbk
100 ## - MAIN ENTRY--AUTHOR
Author Patel, Ashok R.
245 ## - TITLE STATEMENT
Title Alternative routes to oil structuring
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication Cham:
Name of publisher Springer,
Date of publication @2015
300 ## - COLLATION
Pagination x, 70p.; illus.;
Other physical details includes references
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Series Title Springer Briefs in food, health, and nutrition
520 ## - SUMMARY, ETC.
Summary, etc This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a? hot topic? in the bio-scientific community. Oleo gelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles
650 ## - TRACINGS
Main Subject 1. Oils and fats, Edible--Health aspects
650 ## - TRACINGS
Main Subject 2. Gelation
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Main Subject 3. Lipids in human nutrition
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Item type Books
Holdings
Source of classification or shelving scheme Not for loan Permanent location Current location Shelving location Date acquired Accession No. Full call number Barcode. Copy number Koha item type
Library of Congress Classification   Kwara State University Library Kwara State University Library Main Library 2023-07-07 018952 - 01 TP670 .P38 2015 018952 - 01 01 Books
Library of Congress Classification   Kwara State University Library Kwara State University Library Main Library 2023-07-07 018952 - 02 TP670 .P38 2015 018952 - 02 02 Books