LEADER 00920nam a22002291i 4500 001 991004084369707536 005 20010703 008 20012s20000020it a | | |||ita| 035 $ab1379789x-39ule_inst 040 $aDip.to Beni Arti e Storia$bita 082 04$a709.4558$221 245 10$aItinerari chigiani /$ca cura di Alessandro Angelini (... et al.) 260 $aPistoia :$bMaschietto & Musolino,$cc2000 300 $a43 p. :$bill. ;$c24 cm 500 $aPubblicazione realizzata nell'ambito delle celebrazioni per papa Alessandro 7. Chigi, 20 aprile 2000-10 gennaio 2001 700 $aAngelini, Alessandro 907 $a.b1379789x$b28-01-14$c12-12-08 912 $a991004084369707536 945 $aLE019 A34 AR E 13$g1$i2019000049979$lle019$og$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i14903313$z12-12-08 996 $aItinerari chigiani$91224241 997 $aUNISALENTO 998 $ale019$b12-12-08$cm$da $e-$fita$git $h0$i0 LEADER 05431nam 22005655 450 001 9910835059303321 005 20240305174217.0 010 $a3-031-46831-7 024 7 $a10.1007/978-3-031-46831-5 035 $a(MiAaPQ)EBC31138082 035 $a(Au-PeEL)EBL31138082 035 $a(MiAaPQ)EBC31136609 035 $a(Au-PeEL)EBL31136609 035 $a(DE-He213)978-3-031-46831-5 035 $a(CKB)30327224200041 035 $a(EXLCZ)9930327224200041 100 $a20240208d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Oleogel Development, Characterization, and Nutritional Aspects /$fedited by Camila Palla, Fabio Valoppi 205 $a1st ed. 2024. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2024. 215 $a1 online resource (686 pages) 311 08$aPrint version: Palla, Camila Advances in Oleogel Development, Characterization, and Nutritional Aspects Cham : Springer International Publishing AG,c2024 9783031468308 320 $aIncludes bibliographical references and index. 327 $aTracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization ? physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility,and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities. 330 $aAdvances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field. . 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood science 606 $aFood Chemistry 606 $aFood Science 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aFood science. 615 14$aFood Chemistry. 615 24$aFood Science. 676 $a929.374 702 $aPalla$b Camila 702 $aValoppi$b Fabio 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910835059303321 996 $aAdvances in Oleogel Development, Characterization, and Nutritional Aspects$94260586 997 $aUNINA