Téléchargez le livre : Future Fat Alternatives

Future Fat Alternatives

Concepts, Structuring and Food Applications

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Éditeur :

Academic Press


Paru le : 2025-11-28



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Description
Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-properties relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogs and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed.This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering. - Discusses different methods and techniques to make healthier fat alternatives - Describes new generations of fat alternatives, such as, oleogels, emulsion gels and foamed gels - Introduces new combinations of stabilizer materials suitable for sustainable, plant based systems - Highlights prospects and challenges of cell-cultured fats in food applications
Pages
500 pages
Collection
n.c
Parution
2025-11-28
Marque
Academic Press
EAN papier
9780443290718
EAN EPUB SANS DRM
9780443290732
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
197,27 €

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