東華大學圖書館 |

Advances in oleogel development, characterization, and nutritional aspects

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in oleogel development, characterization, and nutritional aspects/ edited by Camila Palla, Fabio Valoppi.
other author:	Palla, Camila.
Published:	Cham :Springer International Publishing : : 2024.,
Description:	xiii, 691 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Tracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization - physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility, and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities.
Contained By:	Springer Nature eBook
Subject:	Oils and fats, Edible. -
Online resource:	https://doi.org/10.1007/978-3-031-46831-5
ISBN:	9783031468315

Advances in oleogel development, characterization, and nutritional aspects
Advances in oleogel development, characterization, and nutritional aspects[electronic resource] /edited by Camila Palla, Fabio Valoppi. - Cham :Springer International Publishing :2024. - xiii, 691 p. :ill. (some col.), digital ;24 cm.

Tracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization - physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility, and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities.

Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.

ISBN: 9783031468315

Standard No.: 10.1007/978-3-031-46831-5doiSubjects--Topical Terms:

851234
Oils and fats, Edible.

LC Class. No.: TP670

Dewey Class. No.: 665

Advances in oleogel development, characterization, and nutritional aspects
LDR:04631nmm a2200325 a 4500 001 2368396
003 DE-He213
005 20240208202820.0
006 m d
007 cr nn 008maaau
008 241127s2024 sz s 0 eng d
020 $a 9783031468315 $q (electronic bk.)
020 $a 9783031468308 $q (paper)
024 7 $a 10.1007/978-3-031-46831-5 $2 doi
035 $a 978-3-031-46831-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TP670
072 7 $a PNF $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a PND $2 thema
082 0 4 $a 665 $2 23
090 $a TP670 $b .A244 2024
245 0 0 $a Advances in oleogel development, characterization, and nutritional aspects $h [electronic resource] / $c edited by Camila Palla, Fabio Valoppi.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2024.
300 $a xiii, 691 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Tracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization - physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility, and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities.
520 $a Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field.
650 0 $a Oils and fats, Edible. $3 851234
650 0 $a Essential fatty acids in human nutrition. $3 788325
650 0 $a Lipids in human nutrition. $3 558981
650 1 4 $a Food Chemistry. $3 3531310
650 2 4 $a Food Science. $3 890841
700 1 $a Palla, Camila. $3 3712303
700 1 $a Valoppi, Fabio. $3 3712304
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-46831-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)