Edible Oleogels (ePub)
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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.
- Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals
- Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat
- Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles
- Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry
(FROM EDIBLE OLEOGELS)
Nissim Garti obtained his B.Sc., M.Sc., and Ph.D. from the Hebrew University of Jerusalem. He has been a full professor since 1990 and holds the Ratner Chair of Chemistry in the Department of Chemistry and Applied Chemistry. He also serves as a Board Member Elect and Director of the Hebrew University Governors Executive Board since
(FROM COCOA BUTTER)
Nissim Garti is Professor of Chemistry at The Hebrew University of Jerusalem. One of the founders of Adumim Chemicals Ltd., NutraLease Ltd.-a company focused on a nano-encapsulation technology for nutraceuticals, and LDS (Lyotropic Delivery Systems). He received B.Sc., M.Sc. and Ph.D. degrees from The Hebrew University of Jerusalem, Israel, in 1969, 1971 and 1974 respectively. Garti was awarded: Life Time Achievement of the Israeli Association for Food Research and Technology, Tel-Aviv, 2009; The Chung Scientific Award of the AOCS for Outstanding Scientific and Technology Achievements, Orlando, 2009; The Most Innovative Israeli Nanotechnology Award Winner of the CMNC Society, “Food Goes Nano- Liquid Nano Vehicles for Nutraceuticals solubilization and delivery, Chicago, USA, 2005; The Japanese Award for the Promotion of Senior Foreign Scientists, Hiroshima University, Hiroshima, Japan, 2003; The Best Invention and Innovation of The Hebrew University of Jerusalem 1997; The Most Innovative Food Ingredient Award in Europe (FIE), London, 1997; and The Japan Oil Chemical Society Forum Award for Outstanding Achievement, “Polymorphism in Fats, Nara, Japan, 1997. Professor Garti is the author of more than 400 publications and holds over 70 patents.
- 2018, 2. Auflage, 470 Seiten, Englisch
- Herausgegeben: Alejandro G. Marangoni, Nissim Garti
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0128142715
- ISBN-13: 9780128142714
- Erscheinungsdatum: 11.06.2018
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 131 MB
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