LEADER 01128cam0-22004091i-450 001 990000740180403321 005 20180716083123.0 035 $a000074018 035 $aFED01000074018 035 $a(Aleph)000074018FED01 035 $a000074018 100 $a20020821d1971----km-y0itay50------ba 101 1 $aita$cfre 102 $aIT 105 $aa---e---001yy 200 1 $aDizionario degli architetti$fBernard Oudin 210 $aMilano$cISEDI$d1971 215 $a278 p.$cill.$d29 cm 225 1 $aDizionari e manuali$v3 454 0$12001$aDictionnaire des architectes$936787 610 0 $aArchitetti$aBibliografia 676 $a016.72 700 1$aOudin,$bBernard$01525 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000740180403321 952 $aN CONS C 6$b10470$fFARBC 952 $aN CONS C 8.4$b8519$fFARBC 952 $a01 A II 1053$b3141$fDINST 952 $a13 SC IV A 13$b32781$fFINBC 952 $aRGT 1286$b4360$fDARPU 959 $aDARPU 959 $aFARBC 959 $aDINST 959 $aFINBC 996 $aDictionnaire des architectes$936787 997 $aUNINA LEADER 04131nam 22006975 450 001 9910879589503321 005 20240811124730.0 010 $a3-031-67405-7 024 7 $a10.1007/978-3-031-67405-1 035 $a(MiAaPQ)EBC31599009 035 $a(Au-PeEL)EBL31599009 035 $a(CKB)33987755700041 035 $a(DE-He213)978-3-031-67405-1 035 $a(EXLCZ)9933987755700041 100 $a20240811d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical and Enzymatic Interesterification for Food Lipid Production /$fby Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo 205 $a1st ed. 2024. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024. 215 $a1 online resource (64 pages) 225 1 $aChemistry of Foods,$x2199-7209 311 $a3-031-67404-9 320 $aIncludes bibliographical references. 327 $aChemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue. 330 $aThis book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification. 410 0$aChemistry of Foods,$x2199-7209 606 $aFood$xAnalysis 606 $aChemistry 606 $aLipids 606 $aFood science 606 $aChemistry, Technical 606 $aFood Chemistry 606 $aLipidology 606 $aFood Engineering 606 $aIndustrial Chemistry 606 $aFood Science 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aLipids. 615 0$aFood science. 615 0$aChemistry, Technical. 615 14$aFood Chemistry. 615 24$aLipidology. 615 24$aFood Engineering. 615 24$aIndustrial Chemistry. 615 24$aFood Science. 676 $a612.397 700 $aAlves$b Vanessa$01765206 702 $aFurtado$b Guilherme de Figueiredo 702 $aAlves Macedo$b Gabriela 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910879589503321 996 $aChemical and Enzymatic Interesterification for Food Lipid Production$94206642 997 $aUNINA