Titlebook: Recent Advances in Edible Fats and Oils Technology; Processing, Health I Yee-­Ying Lee,Teck-Kim Tang,Oi-Ming Lai Book 2022 Springer Nature

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Blending, Hydrogenation , Fractionation and Interesterification Processing,ck, but their concentration has been lowered with the progressive efforts in search of new catalysts, support materials, and technique innovation. Fractionation, a fully reversible process, has been utilized to separate lipid into fractions with greater application value, enrich oil with targeted tr

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Oleogel: Production and Application, of edible oils, and (4) delivery of bioactive compounds. Owing to its wide range of applications and versatility in the food industry, oleogel is foreseen as an important technological advancement to produce affordable healthy food products.

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Characterization of Nanoemulsions : The Way Forward,ture of the developed nanoemulsion. Thus, in this chapter, analyses based on microscopy techniques, in vitro simulated gastrointestinal models and in vitro cellular models are presented. Under microscopy techniques, the difference between two primary techniques, scanning electron microscopy and tran

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Adulteration in Oils and Fats Industry, In a number of cases, DSC thermal analysis approach has been proven to be more useful and convenient since no sample pre-treatment is required. Spectroscopic techniques such as FTIR, NIR, and FT-Raman seemed to be very useful analytical tools for detection of adulterations in general since they are

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Book 2022recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which

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twicklung operieren entsprechend mit Kriterien, die zwar noch nicht zu Allgemeinplätzen geworden sind, wohl aber das Assoziationsvermögen der Beteiligten anregen, z.B. durch Begriffe wie den der Effizienz, der Effektivität, der Produktivität, der Rentabilität, des Produktes oder des Kunden der Sozia

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