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dc.contributor.author
Dominguez, Martina  
dc.contributor.author
Carrin, Maria Elena  
dc.contributor.other
Palla, Camila Andrea  
dc.contributor.other
Valoppi, Fabio  
dc.date.available
2024-04-30T13:01:25Z  
dc.date.issued
2024  
dc.identifier.citation
Dominguez, Martina; Carrin, Maria Elena; Edible Applications; Springer; 2024; 605-653  
dc.identifier.isbn
978-3-031-46831-5  
dc.identifier.uri
http://hdl.handle.net/11336/234273  
dc.description.abstract
Consumers are becoming more conscious of the lifestyle-health relationship and, therefore, are moving toward a healthier diet. Nowadays, the decision to select food products is strongly linked to their nutritional characteristics, but without neglecting their sensory attributes and cost. Increased awareness of the diseases associated with excessive consumption of saturated and trans fats is driving scientific and technological advances in the development, innovation, and/or reformulation of foods based on fat-mimicking structures such as oleogels and derived products. However, reducing saturated fat content requires the evaluation of the complete formulation-processing-consumption system, to avoid negatively altering product textural, sensory, and stability characteristics, as well as consumer acceptability and other nutritional aspects. Up until today, oleogel-based systems have been proposed for a variety of food applications—spreads, bakery, meat, and dairy products, among others—primarily aimed at reducing saturated fat content and increasing the amount of healthy components, including unsaturated fatty acids, provided through the use of various vegetable oils. In addition, other relevant food applications with technological purposes are being extensively researched. This chapter provides an overview of the most relevant aspects and current findings in technological and nutritional applications of oleogel-based systems, while attempting to identify upcoming challenges and tendencies.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
SPREADS  
dc.subject
BAKERY PRODUCTS  
dc.subject
CONFECTIONERIES  
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MEAT-BASED PRODUCTS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Edible Applications  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2024-04-23T13:32:30Z  
dc.journal.pagination
605-653  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Dominguez, Martina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina  
dc.description.fil
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/978-3-031-46831-5_26  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-3-031-46831-5_26  
dc.conicet.paginas
691  
dc.source.titulo
Advances in Oleogel Development, Characterization, and Nutritional aspects