Edible Oleogels

• Author : Alejandro G. Marangoni,Nissim Garti
• Publisher : Elsevier
• Release : 11 June 2018

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

• Author : Miguel Cerqueira,Stephen Robert Euston,Luiz Henrique Fasolin
• Publisher : Frontiers Media SA
• Release : 28 May 2021

Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.

• Author : Dharma R. Kodali
• Publisher : Elsevier
• Release : 22 April 2014

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with

• Author : Anonim
• Publisher : Elsevier
• Release : 22 November 2018

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

• Author : Ranjith Premalal De Silva,Gamini Pushpakumara,Pahan Prasada,Jeevika Weerahewa
• Publisher : Springer Nature
• Release : 06 October 2020

Food systems involve a range of activities concerning food production, processing, distribution, marketing and trade, preparation, consumption and disposal. They encompass the path of food from the farm to the dinner table, meeting the food and nutritional needs of a nation. When such systems do so without sacrificing the needs of future generations, they are referred to as “Sustainable Food Systems.” The natural and physical environment, infrastructure, institutions, society and culture, and policies and regulations within which they operate, as

• Author : Ashok R. Patel
• Publisher : Springer
• Release : 18 May 2015

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

• Author : Kunal Pal,Indranil Banerjee
• Publisher : Woodhead Publishing
• Release : 15 June 2018

Polymeric Gels: Characterization, Properties and Biomedical Applications covers the fundamentals and applications of polymeric gels. Particular emphasis is given to their synthesis, properties and characteristics, with topics such as natural, synthetic, and smart polymeric gels, medical applications, and advancements in conductive and magnetic gels presented. The book covers the basics and applications of hydrogels, providing readers with a comprehensive guide on the types of polymeric gels used in the field of biomedical engineering. Provides guidance for decisions on the suitability

• Author : Murlidhar Meghwal,Megh R. Goyal
• Publisher : CRC Press
• Release : 18 November 2016

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

• Author : Kunal Pal,Indranil Banerjee,Preetam Sarkar,Doman Kim,Win-Peng Deng,Navneet Kumar Dubey,Kaustav Majumder
• Publisher : Elsevier
• Release : 18 January 2020

Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science,

• Author : Jorge F. Toro-Vazquez
• Publisher : Royal Society of Chemistry
• Release : 14 February 2022

This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.

• Author : Anonim
• Publisher : Academic Press
• Release : 16 March 2018

Advances in Food and Nutrition Research, Volume 84 provides updated knowledge on nutrients in foods and how to avoid their deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Readers will find up-to-date information on food science, including raw materials, production, processing, distribution and consumption, with an emphasis on nutritional benefits and

• Author : Inamuddin,Abdullah Asiri
• Publisher : Springer Nature
• Release : 30 May 2020

Urbanization, industrialization, and unethical agricultural practices have considerably negative effects on the environment, flora, fauna, and the health and safety of humanity. Over the last decade, green chemistry research has focused on discovering and utilizing safer, more environmentally friendly processes to synthesize products like organic compounds, inorganic compounds, medicines, proteins, enzymes, and food supplements. These green processes exist in other interdisciplinary fields of science and technology, like chemistry, physics, biology, and biotechnology, Still the majority of processes in these fields

• Author : Camila Gambini Pereira
• Publisher : Academic Press
• Release : 17 October 2018

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse

• Author : António Vicente,Cristina Silva,Chelo Gonzalez
• Publisher : Springer Nature
• Release : 01 January 2022

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods:

• Author : Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum
• Publisher : IGI Global
• Release : 30 November 2017

The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine,