LEADER 04131nam  22006975  450 
001 9910879589503321
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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