Development of trans-free lipid systems and their use in food products [E-Book] / editor: Jorge F. Toro-Vazquez
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confect...
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Full text |
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Personal Name(s): | Toro-Vazquez, Jorge F., editor |
Imprint: |
Cambridge :
Royal Society of Chemistry,
2022
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Physical Description: |
1 online resource (362 pages) |
Note: |
englisch |
ISBN: |
9781839166532 |
DOI: |
10.1039/9781839166532 |
Series Title: |
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Food chemistry, function and analysis ;
31 |
Subject (LOC): |
- Concentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats
- Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams
- Use of High-intensity Ultrasound to Structure Edible Fats
- Pulse and Oilseed Protein-based Oil Structuring for Baking Application
- Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems
- Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
- On the Applicability of the Oryzanol–Sitosterol Structuring System
- Structuring Vegetable Oils with Monoglycerides and Monoglyceride–Lecithin or Monoglyceride–Ethylcellulose Mixtures
- Functionality of Natural Waxes in Hybrid Fat Crystal Networks
- Glycerolysis-structured Lipid Systems
- Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
- Sensory Properties and Aromatics Profile of Edible Oleogels