Mostrar el registro sencillo del ítem
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
dc.subject
MEAT-BASED PRODUCTS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
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
Archivos asociados