Development of Trans-free Lipid Systems and their Use in Food Products
portes grátis
Development of Trans-free Lipid Systems and their Use in Food Products
Toro-Vazquez, Jorge F
Royal Society of Chemistry
02/2022
380
Dura
Inglês
9781839162206
15 a 20 dias
724
Descrição não disponível.
Concentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats;
Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams;
Use of High-intensity Ultrasound to Structure Edible Fats;
Pulse and Oilseed Protein-based Oil Structuring for Baking Application;
Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems;
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator;
On the Applicability of the Oryzanol-Sitosterol Structuring System;
Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures;
Functionality of Natural Waxes in Hybrid Fat Crystal Networks;
Glycerolysis-structured Lipid Systems;
Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats;
Sensory Properties and Aromatics Profile of Edible Oleogels;
Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams;
Use of High-intensity Ultrasound to Structure Edible Fats;
Pulse and Oilseed Protein-based Oil Structuring for Baking Application;
Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems;
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator;
On the Applicability of the Oryzanol-Sitosterol Structuring System;
Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures;
Functionality of Natural Waxes in Hybrid Fat Crystal Networks;
Glycerolysis-structured Lipid Systems;
Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats;
Sensory Properties and Aromatics Profile of Edible Oleogels;
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Alejandro; Birch; Bockstaele; Bonwick; Calderon; Catherine; D; Development; Emin; F; Fernando; Filip; Food; Francesca; free; G; Gary; Ghosh; Graham; Herrera; Jaime; Jorge; Leal; Lidia; Lipid; Lupi; Marangoni; Maria; Martinez; Martini; Perez; Products; Romana; S; Scharfe; Silvana; Supratim; Systems; Toro; Trans; van; Vazquez; Williamson; Yilmaz
Concentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats;
Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams;
Use of High-intensity Ultrasound to Structure Edible Fats;
Pulse and Oilseed Protein-based Oil Structuring for Baking Application;
Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems;
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator;
On the Applicability of the Oryzanol-Sitosterol Structuring System;
Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures;
Functionality of Natural Waxes in Hybrid Fat Crystal Networks;
Glycerolysis-structured Lipid Systems;
Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats;
Sensory Properties and Aromatics Profile of Edible Oleogels;
Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams;
Use of High-intensity Ultrasound to Structure Edible Fats;
Pulse and Oilseed Protein-based Oil Structuring for Baking Application;
Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems;
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator;
On the Applicability of the Oryzanol-Sitosterol Structuring System;
Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures;
Functionality of Natural Waxes in Hybrid Fat Crystal Networks;
Glycerolysis-structured Lipid Systems;
Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats;
Sensory Properties and Aromatics Profile of Edible Oleogels;
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Alejandro; Birch; Bockstaele; Bonwick; Calderon; Catherine; D; Development; Emin; F; Fernando; Filip; Food; Francesca; free; G; Gary; Ghosh; Graham; Herrera; Jaime; Jorge; Leal; Lidia; Lipid; Lupi; Marangoni; Maria; Martinez; Martini; Perez; Products; Romana; S; Scharfe; Silvana; Supratim; Systems; Toro; Trans; van; Vazquez; Williamson; Yilmaz
