Fat mimetics for food applications / edited by Miguel Ângelo Cerqueira, Lorenzo Pastrana.
| Other author | Cerqueira, Miguel Ângelo Parente Ribeiro. |
| Other author | Pastrana, Lorenzo. |
| Format | Electronic |
| Publication Info | Hoboken, NJ : Wiley, 2023. |
| Description | pages cm |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Contents | Why does the food industry need fat mimetics? -- Overview of the structure-properties relationship in fat mimetics -- Natural wax-based oleogels for food application -- Phytosterol and other sterols -- Lecithin -- Mono- and diglycerides -- Fatty alcohols and fatty acids -- Proteins -- Carbohydrates and polysaccharides -- Rheology and texture analysis -- Application of small-angle X-ray scattering and small-angle neutron scattering to fat mimetics -- Sensorial analysis -- Gastrointestinal fate of lipid-based formulations as fat mimetics -- Nutritional and functional properties of fat mimetics -- Processed meat products -- Fat mimetics in dairy products -- Margarine and fat spreads -- Baked products -- Molecular gels -barriers, advances, and opportunities -- Research and development towards the commercialization of fat mimetics. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2023005897 |
| ISBN | 9781119780014 (hardback) |
| ISBN | (adobe pdf) |
| ISBN | (epub) |
| ISBN | (ebook) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |