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Degli olii / Gemello Gorini
Degli olii / Gemello Gorini
Autore Gorini, Gemello
Pubbl/distr/stampa Milano : Hoepli, 1884
Descrizione fisica 160 p. ; 16 cm
Disciplina 664.3
Collana Manuali Hoepli
Soggetto non controllato Olii alimentari
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001736200403321
Gorini, Gemello  
Milano : Hoepli, 1884
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Dell'oleificio : suo stato attuale in Italia, suoi difetti e mezzi come avviarli / Eustachio Mingioli
Dell'oleificio : suo stato attuale in Italia, suoi difetti e mezzi come avviarli / Eustachio Mingioli
Autore Mingioli, Eustachio
Pubbl/distr/stampa [S.l. : s.n., 19..]
Descrizione fisica 33 p. ; 19 cm
Disciplina 664.3
Soggetto non controllato Industrie olearie
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001789190403321
Mingioli, Eustachio  
[S.l. : s.n., 19..]
Materiale a stampa
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Distillazione secca delle sanse di oliva / Tiberio Mancini
Distillazione secca delle sanse di oliva / Tiberio Mancini
Autore Mancini, Tiberio
Pubbl/distr/stampa [S.l. : s.n.], 1909
Descrizione fisica p. 553-580 ; 27 cm
Disciplina 664.3
Soggetto non controllato Sanse
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001844030403321
Mancini, Tiberio  
[S.l. : s.n.], 1909
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Edible oil processing / edited by Wolf Hamm and Richard J. Hamilton
Edible oil processing / edited by Wolf Hamm and Richard J. Hamilton
Pubbl/distr/stampa Sheffield : Sheffield Academic Press, c2000
Descrizione fisica XIV, 281 p. : ill. ; 24 cm
Disciplina 664.3
Collana The chemistry and technology of oils and fats
Soggetto topico Olii vegetali - Analisi
ISBN 1-84127-038-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISA-990000695630203316
Sheffield : Sheffield Academic Press, c2000
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Edible oil processing from a patent perspective [[electronic resource] /] / Albert J. Dijkstra
Edible oil processing from a patent perspective [[electronic resource] /] / Albert J. Dijkstra
Autore Dijkstra Albert J
Pubbl/distr/stampa New York, : Springer, 2012
Descrizione fisica 1 online resource (283 p.)
Disciplina 664.3
Soggetto topico Oils and fats, Edible
Food industry and trade
ISBN 1-283-69707-6
1-4614-3351-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Preface -- 1. Introducing the World of Patents -- 2. Production of Oils and Fats from Single Cells and Animal Raw Materials -- 3. Production of Vegetable Oils from Fruits and Germs -- 4. Production of Vegetable Oils from Oilseeds and Beans -- 5. Degumming -- 6. Neutralization -- 7. Bleaching -- 8. Dewaxing -- 9. Vacuum Stripping -- 10. Hydrogenation -- 11. Interesterification -- 12. Fractionation.
Record Nr. UNINA-9910437807403321
Dijkstra Albert J  
New York, : Springer, 2012
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Essential Oils : Advances in Extractions and Biological Applications / / edited by Mozaniel Santana de Oliveira, Eloisa Helena de Aguiar Andrade, Miroslav Blumenberg
Essential Oils : Advances in Extractions and Biological Applications / / edited by Mozaniel Santana de Oliveira, Eloisa Helena de Aguiar Andrade, Miroslav Blumenberg
Pubbl/distr/stampa London : , : IntechOpen, , 2022
Descrizione fisica 1 online resource (228 pages) : illustrations
Disciplina 664.3
Soggetto topico Oils and fats - Biotechnology
ISBN 1-80355-754-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Essential Oils
Record Nr. UNINA-9910586640903321
London : , : IntechOpen, , 2022
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Fat mimetics for food applications / / edited by Miguel Ângelo Cerqueira, Lorenzo Pastrana
Fat mimetics for food applications / / edited by Miguel Ângelo Cerqueira, Lorenzo Pastrana
Pubbl/distr/stampa Chichester, England : , : John Wiley & Sons Ltd, , [2023]
Descrizione fisica 1 online resource (546 pages)
Disciplina 664.3
Soggetto topico Fat substitutes
ISBN 1-119-78004-7
1-119-78002-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Intro -- Fat Mimetics for Food Applications -- Contents -- Foreword -- List of Contributors -- Preface -- Acknowledgements -- Editors -- Section I Introduction to Fat Mimetics -- 1.1 Why Does the Food Industry Need Fat Mimetics? -- 1.1.1 The Role of Lipids in Foods and Human Nutrition -- 1.1.2 Current Status of Fats in the Food Industry -- 1.1.3 Food Trends and Fat Mimetics -- 1.2 Overview of the Structure-Property Relationship in Fat Mimetics -- 1.2.1 Introduction -- 1.2.2 Rheological Properties -- 1.2.3 Large Deformation Testing -- 1.2.4 Microstructure -- 1.2.5 Oil Binding Capacity -- 1.2.6 Conclusions and Next Steps -- Section II Materials and Methods Used for the Production of Fat Mimetics -- 2.1 Natural Wax-Based Oleogels for Food Application -- 2.1.1 Introduction -- 2.1.2 Mechanism of Oleogelation -- 2.1.3 Bibliography Meta-Analysis -- 2.1.4 Natural Waxes -- 2.1.4.1 Candelilla Wax -- 2.1.4.1.1 Chemical Composition of CW -- 2.1.4.1.2 Physico-Chemical Properties of CW -- 2.1.4.2 Rice Bran Wax -- 2.1.4.2.1 Chemical Composition of RBW -- 2.1.4.2.2 Physico-Chemical Properties of RBW -- 2.1.4.3 Beeswax -- 2.1.4.3.1 Chemical Composition of BW -- 2.1.4.3.2 Physico-Chemical Properties of BW -- 2.1.5 Applications of the Natural Wax-Based Oleogels -- 2.1.5.1 Candelilla Wax -- 2.1.5.2 Rice Bran Wax -- 2.1.5.3 Beeswax -- 2.1.6 Conclusion -- 2.2 Phytosterols and Other Sterols -- 2.2.1 Introduction -- 2.2.2 γ-Oryzanol-Sterols System -- 2.2.2.1 Crystallites and Oil Gelation -- 2.2.2.2 γ-Oryzanol-Sterols Mechanism -- 2.2.2.3 Hydrates -- 2.2.3 Other Combinations Including Sterols -- 2.2.4 Perspective on the Industrial Applicability -- 2.2.5 Conclusion -- 2.3 Lecithin -- 2.3.1 Introduction -- 2.3.2 Lecithin Chemistry -- 2.3.2.1 Types and Composition -- 2.3.2.2 Technological Manufacture of Lecithin -- 2.3.2.3 Strategies of Lecithin Modification.
2.3.2.3.1 Physical Modification -- 2.3.2.3.2 Enzymatic Modification -- 2.3.2.3.3 Chemical Modification -- 2.3.2.4 Lecithin Self-Assembly: Dependence of Solvent Medium -- 2.3.3 Exploring Techno-Functionalities of Lecithin -- 2.3.3.1 Conventional Fat: The Role of Lecithin as Crystallization Modifier in Lipid Systems -- 2.3.4 Application of Lecithin in Alternative Oil-Structuring Routes -- 2.3.4.1 Oleogels -- 2.3.4.2 Emulsion Strategies -- 2.3.5 Beyond Oil-Structuring Purposes: Role of Lecithin as an Emulsifier and in the Vehiculation of Bioactive Components -- 2.3.6 Food Applications -- 2.3.6.1 Margarines -- 2.3.6.2 Bakery Products -- 2.3.6.3 Chocolate -- 2.3.6.4 Dairy Products -- 2.3.7 Final Remarks and Perspectives -- 2.4 Mono‐ and Diglycerides -- 2.4.1 Introduction -- 2.4.2 Monoglycerides and Diglycerides -- 2.4.3 Fat Mimetics Based on Mono- and Diglycerides -- 2.4.3.1 Hydrogels -- 2.4.3.1.1 Effect of Compositional Factors -- 2.4.3.1.2 Effect of Processing Factors -- 2.4.3.2 Oleogels -- 2.4.3.2.1 Effect of Compositional Factors -- 2.4.3.2.2 Effect of Processing Factors -- 2.4.3.3 From Oleogels to Oleofoams -- 2.4.3.3.1 Effect of Compositional Factors -- 2.4.3.3.2 Effect of Processing Factors -- 2.4.3.4 Gelled Emulsions -- 2.4.3.4.1 Oil-in-Water Gelled Emulsions -- 2.4.3.4.2 Effect of Compositional Factors -- 2.4.3.4.3 Effect of Processing Factors -- 2.4.3.5 From O/W Gelled Emulsions to High Internal Phase Emulsions (HIPE) -- 2.4.3.6 Water-in-oil Gelled Emulsions -- 2.4.3.7 From W/O Gelled Emulsions to High Internal Phase Emulsions (HIPE) -- 2.4.4 Food Applications -- 2.4.5 Novel Functionalities of MG and DG Fat Mimetics -- 2.4.6 Conclusions -- 2.5 Oleogels Based on Fatty Acids and Fatty Alcohols -- 2.5.1 Introduction -- 2.5.2 Structure and Properties of Oleogel Based on Fatty Acids or Fatty Alcohols.
2.5.2.1 Definition and Properties of Fatty Alcohol -- 2.5.2.2 Definition and Properties of Fatty Acids -- 2.5.2.3 Fatty Alcohols as Oleogelators -- 2.5.2.4 Fatty Acids as Oleogelators -- 2.5.3 Mixture of Fatty Acids and Fatty Alcohol to Improve Oleogel Properties -- 2.5.3.1 Effect of R on the Crystal Structure -- 2.5.3.2 Effect of R on the Microstructure of the Oleogels -- 2.5.3.3 Effect of R on the Thermal Behavior and Solid Fat Content of Oleogels -- 2.5.3.4 Effect of R on Oleogel Properties: Mechanical Strength and Stability -- 2.5.4 Oil Foams Based on Fatty Acids and Fatty Alcohols -- 2.5.4.1 Definition of Oil Foams Stabilized by Crystalline Particles -- 2.5.4.2 Oil Foams Based on Fatty Acids and Fatty Alcohols -- 2.5.4.3 Controlling Oil Foam Properties by Tuning the Ratio between Fatty Alcohol and Fatty Acids -- 2.5.4.4 Application of Oil Foams to Develop Food Products -- 2.5.5 Conclusion and Perspectives -- 2.6 Proteins as Fat Replacers in the Food Industry -- 2.6.1 Introduction -- 2.6.2 Fat Mimetics -- 2.6.3 Protein-Based Fat Mimetics -- 2.6.3.1 Animal Protein-Based Fat Replacers -- 2.6.3.1.1 Casein -- 2.6.3.1.2 Whey Protein -- 2.6.3.1.3 Microparticulated Whey Protein -- 2.6.3.1.4 Simplesse & -- Dairy-Lo -- 2.6.3.1.5 Egg White Protein -- 2.6.3.1.6 Plasma Protein -- 2.6.3.1.7 Collagen Protein -- 2.6.3.1.8 Gelatin Protein -- 2.6.3.2 Plant Protein-Based Fat Replacers -- 2.6.3.2.1 Soy Protein -- 2.6.3.2.2 Corn Zein Protein -- 2.6.3.2.3 Wheat Gluten Protein -- 2.6.3.2.4 Pea Protein -- 2.6.3.2.5 Lupin Protein -- 2.6.4 Properties of Protein-Based Fat Mimetics -- 2.6.5 Factors Affecting the Acceptability of Protein-Based Fat Mimetics -- 2.6.5.1 Sensory Attributes -- 2.6.5.2 Nutritional Properties -- 2.6.5.3 Hygienic Aspects -- 2.6.5.4 Cost -- 2.6.5.5 Health Aspects -- 2.6.5.6 Marketing -- 2.6.5.7 Convenience -- 2.6.5.8 Heat Stability.
2.6.6 Applications of Protein-Based Fat Mimetics -- 2.6.6.1 Bakery Products -- 2.6.6.2 Chocolate and Confectionery Products -- 2.6.6.3 Dairy Products -- 2.6.6.4 Meat Products -- 2.6.6.5 Other Applications -- 2.6.7 Future of Protein-Based Fat Mimetics -- 2.7 Polysaccharide-Based Oleogels -- 2.7.1 Introduction -- 2.7.2 Direct Polymeric Structuring -- 2.7.2.1 Ethylcellulose -- 2.7.2.2 EC-Based Hybrid Oleogelation Systems -- 2.7.2.2.1 Monoacylglycerol -- 2.7.2.2.2 Stearyl Alcohol and Stearic Acid -- 2.7.2.2.3 Lauric Acid -- 2.7.2.2.4 Behenic Acid -- 2.7.2.2.5 Lecithin -- 2.7.2.2.6 EC/MAG Binary and Ternary Blends (Edible Shortenings) -- 2.7.2.3 EC-Based Oleogels in Food Applications and Nutrient Delivery -- 2.7.2.4 Chitin -- 2.7.3 Indirect Structuring -- 2.7.3.1 Emulsion-Templating -- 2.7.3.2 Aerogel-Templating -- 2.7.3.2.1 Foam-Templating -- 2.7.3.2.2 Supercritical CO2-Derived Templates -- 2.7.4 Conclusion -- Section III Methodologies for the Characterisation of Fat Mimetics -- 3.1 Rheology and Texture Analysis -- 3.1.1 Introduction -- 3.1.2 Rheology Principles -- 3.1.2.1 Large Deformation Tests -- 3.1.2.1.1 Rheological Behavior/Viscosity Measurements -- 3.1.2.1.2 Time-Dependence -- 3.1.2.2 Small Deformation Tests -- 3.1.2.2.1 Transient Tests -- 3.1.2.2.2 Oscillatory Tests -- 3.1.3 Texture Principles -- 3.1.3.1 Fundamental Tests -- 3.1.3.1.1 Uniaxial Compression -- 3.1.3.2 Empiric Tests -- 3.1.3.2.1 Puncture -- 3.1.3.2.2 Spreadability -- 3.2 Application of Small-Angle X-Ray Scattering and Small-Angle Neutron Scattering to Fat Mimetics -- 3.2.1 Introduction -- 3.2.2 Fundamentals of Small-Angle Scattering -- 3.2.2.1 SAS Instrumentation -- 3.2.2.2 SAS Experiment and Data Collection -- 3.2.2.3 Data Analysis and Interpretation -- 3.2.3 Recent Experimental SAS and USAS Examples to Oleogels -- 3.2.3.1 Oleic Acid-Sodium Oleate -- 3.2.3.2 Natural Waxes.
3.2.3.3 β-sitosterol (and Other Phytosterols) with γ-oryzanol -- 3.2.3.4 Lecithin -- 3.2.3.5 Mono‐, Di- and Triglycerides -- 3.2.3.6 Carbohydrate and Proteins -- 3.2.4 Conclusions and Outlook -- 3.3 Sensory Evaluation of Fat Reduction in Foods -- 3.3.1 Introduction -- 3.3.2 Generalities on Fat Replacement and Sensory Evaluation -- 3.3.3 Effect of Fat Replacement in Food Products -- 3.3.3.1 Cereal and Baking Products -- 3.3.3.2 Meat Products -- 3.3.3.3 Dairy Products -- 3.3.4 Conclusion and Final Considerations -- 3.4 Gastrointestinal Fate of Lipid-Based Formulations as Fat Mimetics -- 3.4.1 Introduction -- 3.4.2 Lipid Digestion -- 3.4.2.1 In Vitro Models -- 3.4.2.2 Factors Affecting Lipid Digestion -- 3.4.3 Conclusion -- 3.5 Nutritional and Functional Properties of Fat Mimetics -- 3.5.1 Introduction -- 3.5.2 Emerging Fat Mimetics -- 3.5.2.1 Oleogels -- 3.5.2.2 Templated Oleogels -- 3.5.2.3 Emulsion Gels -- 3.5.2.4 Structured Emulsions -- 3.5.3 Multifunctionality of Fat Mimetics in Food Applications -- 3.5.3.1 Replacement of Saturated Fats -- 3.5.3.2 Reducing Energy Intake in Diets -- 3.5.3.3 In Vitro and In Vivo Digestion -- 3.5.3.4 Controlled Delivery Carriers and Release of Bioactive Molecules -- 3.4.3.5 Texture Design and Modification -- 3.5.3.5 Reduction in Lipid Oxidation -- 3.5.4 Conclusion and Outlook -- Section IV Food Applications -- 4.1 Processed Meat Products -- 4.1.1 Introduction -- 4.1.2 Definition and Classification -- 4.1.3 Type of Fat Mimetics -- 4.1.3.1 Carbohydrate-Based Fat Mimetics -- 4.1.3.1.1 Starch and Starch Derivatives-Based Fat Mimetics -- 4.1.3.1.2 Cellulose-Based Fat Mimetics -- 4.1.3.1.3 Dietary Fiber-Based Fat Mimetics -- 4.1.3.1.4 Gelling and Bulking Agent-Based Fat Mimetics -- 4.1.3.1.5 Gum-based Fat Mimetics -- 4.1.3.2 Protein-Based Fat Mimetics -- 4.1.3.3 Fat-Based Fat Mimetics -- 4.1.4 Conclusion.
4.2 Fat Mimetics in Dairy Products.
Record Nr. UNINA-9910830913903321
Chichester, England : , : John Wiley & Sons Ltd, , [2023]
Materiale a stampa
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Fats and oils : formulating and processing for applications / Richard D. O'Brien
Fats and oils : formulating and processing for applications / Richard D. O'Brien
Autore O'Brien, Richard D.
Edizione [3rd ed.]
Pubbl/distr/stampa Boca Raton, Fla. ; London : CRC Press, c2009
Descrizione fisica xix, 744 p. : ill. ; 24 cm
Disciplina 664.3
Soggetto non controllato Olii
Grassi
ISBN 9781420061666
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-990009390690403321
O'Brien, Richard D.  
Boca Raton, Fla. ; London : CRC Press, c2009
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Fats and oils / Clyde E. Stauffer
Fats and oils / Clyde E. Stauffer
Autore Stauffer, Clyde E
Pubbl/distr/stampa St. Paul : Eagan, c1996
Descrizione fisica VI, 149 p. : ill. ; 26 cm
Disciplina 664.3
Collana Eagan Press handbook series
Soggetto topico Grassi
Oli vegetali
ISBN 0913250902
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISALENTO-991000298779707536
Stauffer, Clyde E  
St. Paul : Eagan, c1996
Materiale a stampa
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Fruit Oils: Chemistry and Functionality [[electronic resource] /] / edited by Mohamed Fawzy Ramadan
Fruit Oils: Chemistry and Functionality [[electronic resource] /] / edited by Mohamed Fawzy Ramadan
Edizione [1st ed. 2019.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019
Descrizione fisica 1 online resource (910 pages)
Disciplina 664.3
Soggetto topico Food—Biotechnology
Biochemistry
Organic chemistry
Food Science
Biochemistry, general
Organic Chemistry
ISBN 3-030-12473-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Part 1: General aspects -- chap1-Chemistry and functionality of fruit oils-An introduction -- Chap 02-Grading, labeling and standardization of edible oils -- Chap 03-Fruit oils in Kosovo: chemistry and functionality -- Chap04-Olive oil properties from technological aspects to dietary and health claims -- Part 2: Oils from fruit nuts -- Chap 05-Virgin walnut (Juglans regia L.) oil -- Chap 06-Almond (Prunus dulcis) oil -- Chap 07-Virgin pistachio (Pistachia vera L.) oil -- Chap 08-Chestnut (Castanea sativa) oil -- Chap 09-Coconut (Cocos nucifera) oil -- Chap 10-Hazelnut (Corylus avellana) oil -- Chap 11- Tiger nut (Cyperus esculentus L.) oil -- Part 3:Fats from fruit seeds and pulp -- Chap 12-Rambutan (Nephelium lappaceum) fats -- Chap13 -- Chyuri butter (Diploknema butyracea) seed fat -- Chap 14-Madhuca longifolia butter -- Part 4: Oils from fruit seeds and pulp -- Chap 15: Chia (Salvia hispanica) oil -- Chap 16-Argan [Argania spinosa (L.) Skeels] oil: extraction, composition and uses -- Chap 17- Avocado (Persea americana Mill.) oil -- Chap 18- Gac (Momordica cochinchinensis (Lour) Spreng.) oil -- Chap 19-Goldenberry (Physalis peruviana) oil -- Chap 20-Olive (Olea europea L.) oil -- Chap 21-Vaccinium genus berry waxes and oils -- Chap 22-Crambe abyssinica Hochst. Oil -- Chap 23- Kenaf (Hibiscus cannabinus L.) seed oil -- Chap 24-Apple (Malus pumila) seed oil -- Chap 25- Apricot (Prunus armeniaca L.) oil -- Chap 26- Citrus oils -- Chap 27- Guava (Psidium guajava) oil -- Chap 28- Mango (Mangifera indica L.) Seed Oil -- Chap 29- Passion fruit (Passiflora spp.) seed oil -- Chap 30- Bael (Aegle Marmelos) Oil -- Chap 31- Papaya (Carica papaya L.) Seed Oil -- Chap 32-Mongongo/Manketti (Schinziophyton rautanenii) oil -- Chap 33- Bauhinia purpurea seed oil -- Chap 34- Pongamia pinnata seed oil -- Chap 35-Cranberry seed oil -- chap 36-Dragon (Hylocereus megalanthus) seed oil -- Chap 37- Pomegranate (Punica granatum) seed oil -- Chap 38-Sandalwood (Santalum album) oil -- Chap 39 -- Watermelon (Citrullus lanatus) oil -- Chap 40 -- Semecarpus anacardium oil -- Chap 41-Pumpkin seed (Cucurbita pepo L.) Oil -- Chap 42-Palm (Elaeis guineensis Jacq.) Oil -- Chap 43- Rosehip (Rosa canina L.) oil -- Chap 44- Date (Phoenix dactylifera L.) seed oil -- Chap 45-Celastrus paniculatus oil -- Chap 46- Black seed (Nigella sativa) oil -- Chap 47-Pear (Pyrus communis) seed oil -- Chap 48- Amla (Emblica officinalis L.) Oil.
Record Nr. UNINA-9910337929303321
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019
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