Edible Oleogels:Structure and Health Implications

食用脂肪的结构 - 功能分析 第2版

食品科学技术基础学科

原   价:
2674.67
售   价:
2006.00
优惠
平台大促 低至8折优惠
发货周期:预计4-6周发货
作      者
出  版 社
出版时间
2018年06月01日
装      帧
平装
ISBN
9780128142707
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页      码
464
语      种
英文
版      次
2nd ed.
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图书简介
Edible Oleogels, Second Edition, presents 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 and identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume. 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. This book will be of interest to those in product development as well as those working to understand the role of trans and saturated fats in health and nutrition.
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