rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Edible oleogels
    sub title: structure and health implications
  name:
    name part: Marangoni, Alejandro G.
    name part: 1965-
    role:
      role term: editor.
  name:
    name part: Garti, Nissim
    name part: 1945-
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: xx
    date issued: 2018
    edition: Second edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. 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.
  table of contents: Front Cover; EDIBLE OLEOGELS; EDIBLE OLEOGELS: Structure and Health Implications; Copyright; CONTENTS; CONTRIBUTORS; PREFACE; REFERENCES; 1 -- Oleogels: An Introduction; INTRODUCTION; GELS: PRELIMINARIES; LOW-MOLECULAR-WEIGHT ORGANOGELATORS; N-ALKANES AND WAX ORGANOGELS; EDIBLE APPLICATIONS OF WAX OLEOGELS; FATTY ACIDS AND FATTY ALCOHOLS; HYDROXYLATED FATTY ACIDS: 12-HYDROXYSTEARIC ACID AND RICINELAIDIC ACID; MONOGLYCERIDE ORGANOGELS; PHYTOSTEROL ORGANOGELS; CERAMIDE ORGANOGELS; ORGANOGELS FROM SORBITAN ESTERS AND LECITHINS; POLYMERIC ORGANOGELATORS.
  table of contents: 12-HYDROXYSTEARIC ACID CRYSTALLIZATIONCrystal Structure; Nucleation Behavior; Crystal Growth; CRYSTALLOGRAPHIC MISMATCHES AND TRANSIENT JUNCTION ZONES; OIL-BINDING CAPACITY; APPLICATIONS OF 12 HYDROXYSTEARIC ACID; REFERENCES; 5 -- Monoglycerides in Oils; INTRODUCTION; PHASE BEHAVIOR; Phase Diagram; Structure and Rheology; Monoglycerides With Mixed Fatty Acids; EFFECTS OF WATER; Phase Diagrams; Structure and Rheology; CONCLUSIONS; REFERENCES; FURTHER READING; 6 -- Wax Oleogels; INTRODUCTION; WAX OLEOGELS; WAX COMPOSITION; CRYSTAL MORPHOLOGY; CRITICAL GELLING CONCENTRATION (C∗)
  table of contents: Oil-Binding CapacityMICROSTRUCTURE AND PHYSICAL PROPERTIES OF WAX OLEOGELS; The Cooling Rate Effect; The Shear Rate Effect; MECHANICAL PROPERTIES OF WAX OLEOGELS; EDIBLE APPLICATIONS OF WAX OLEOGELS; CONCLUSIONS; REFERENCES; 7 -- Shellac-Based Oleogels; INTRODUCTION; SHELLAC RESIN; PREPARATION AND CHARACTERIZATION OF OLEOGELS; PREPARATION AND CHARACTERIZATION OF OLEOGEL-BASED EMULSIONS; EDIBLE APPLICATIONS OF SHELLAC OLEOGELS; Fat Spreads; Chocolate Pastes; Shellac Oleogel-Based Emulsion as Shortening Alternative; CONCLUSION; REFERENCES.
  table of contents: 8 -- Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA).
  note: editors, Alejandro Marangoni, Nissim Garti.
  note: Includes bibliographical references and index.
  subject:
    topic: Oils and fats, Edible
    topic: Health aspects
  subject:
    topic: Essential fatty acids in human nutrition
  subject:
    topic: Lipids in human nutrition
  subject:
    topic: Dietary Fats
  subject:
    topic: Organic Chemicals
    topic: chemistry
  subject:
    topic: Oils
    topic: chemistry
  subject:
    topic: Acides gras essentiels dans l'alimentation humaine
  subject:
    topic: Lipides dans l'alimentation humaine
  subject:
    topic: Huiles et graisses comestibles
  subject:
    topic: MEDICAL
    topic: Physiology
  subject:
    topic: SCIENCE
    topic: Life Sciences
    topic: Human Anatomy & Physiology
  subject:
    topic: Essential fatty acids in human nutrition
  subject:
    topic: Lipids in human nutrition
  subject:
    topic: Oils and fats, Edible
    topic: Health aspects
  classification: QP752.E84
  classification: 612.3/97
  classification: 2018 G-605
  classification: QU 86
  identifier: 9780128142714
  identifier: 0128142715
  identifier: 9780128142707
  identifier: 0128142707
  identifier: 9780128142714 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 180618
    record change date: 20260327153424.6
    record identifier: in00005763348
    language of cataloging:
      language term: eng