Limited Offer
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
Protocols and Methods in Edible Oil
- 1st Edition - January 1, 2029
- Editors: Alejandro G. Marangoni, Ashok R. Patel
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 5 4 9 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 6 3 5 - 2
Protocols and Methods in Edible Oil is a collection of technical information, troubleshooting approaches and clever tricks used by labs to optimize protocols and methods related t… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteProtocols and Methods in Edible Oil is a collection of technical information, troubleshooting approaches and clever tricks used by labs to optimize protocols and methods related to edible oil structuring. Each chapter follows an objective structure, with an abstract that outlines the protocol and method customization, an introduction on the importance of the protocol and method, methods which can be easily reproduced (material details, figures and tables included), simple scheme (flow chart) to show different steps involved, and a short list of references. The book, which is unique to the field – serves as an outlet for detailed and ‘to-the-point’ information.
Written by researchers involved in bench scale experimental work with support from the group leaders as lead authors, this book is ideal for industrial scientists, academic researchers (Post graduates, PhD and Post docs), consultants, start-ups, policy makers and nutritionists.
- Provides details of protocols and methods for different type of structured oil systems that have been studied over the last 10-12 years
- Brings comprehensive information in terms of material details, suppliers, equipment, method optimization and troubleshooting (along with fine adjustment that are traditionally not included in the materials and methods section of research papers)
- Includes all methods related to the selection of materials, preparation of structured oil, characterization, and use in food systems
- Presents schematic representation and step-wise descriptions to make it easy for non-experts to follow the protocols
Industrial scientists, Consultants, Start-ups, Policy makers, Nutritionists Academic researchers (Post graduates, PhD and Post docs) Industry sectors: Edible fats and oils, Food & Beverages; Nutraceuticals, Confectionary, Food Ingredients, Cosmetics Job roles: Senior Scientists, Research Managers, Research associates & assistances, Paid interns Subject specialism: Organogelation, Food structuring, Fat reduction, Product reformulation Academic fields: Food Colloids, Oleochemistry, Science and Technology of Fats & Oils, Food processing Job roles: Senior Researchers (Group leaders, Head of the Lab, Post docs), Intermediates & Junior Researchers (Research Fellows, PhD students, Thesis students, trainees) Subject specialism: Organogelation, Food structuring, Fat reduction
Section 1: Preparation of Oleogels
1. Ethylcellulose oleogels
2. Ceramide oleogels
3. Protein oleogels
4. Shellac oleogels
5. Wax oleogels
6. Colloid templated oleogels
7. Sterol-based oleogels
8. Fatty acid-Fatty alcohol oleogels
9. Phospholipids & monoglyceride oleogels
10. Molecular oleogels
11. Emulsion-based oleogels
Section 2: Characterization and Processing of Oleogels
12. Use of ultrasound on oleogels
13. De-oiling for microstructure characterization
14. Microstructure and formation kinetics of oleogels
15. Rheological profiling of oleogels
Section 3: Applications of Oleogels
16. Diverse applications of ethylcellulose oleogels
17. Diverse applications of shellac oleogels
18. Diverse applications of sterol based oleogels
19. Diverse applications of foam templated oleogels
20. Diverse applications of wax oleogels
- No. of pages: 160
- Language: English
- Edition: 1
- Published: January 1, 2029
- Imprint: Academic Press
- Paperback ISBN: 9780128235492
- eBook ISBN: 9780128236352
AM
Alejandro G. Marangoni
Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research articles and six books. He is the recipient of many awards including a 1999 Premier’s Research Excellence Award, the first Young Scientist Award from the AOCS (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002)—given to the top six Canadian scientists from all disciplines—and the T.L. Mounts Award from AOCS in 2004. Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada’s Plant Biology and Food Science Grant Selection Committee, member of NSERC’s E.W.R. Steacie Memorial Fellowship selection committee, Editor-in-Chief of Food Research International (Elsevier), an Associate Editor of the JAOCS (Springer), and an editorial board member of Food and Function (RSC), Food Digestion (Springer) and CyTA—The Journal of Food (Taylor and Francis). Dr. Marangoni has co-founded three high-technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the Year” award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions. Dr. Marangoni has recently been appointed a Tier 1 Canada Research Chair in Food, Health, and Aging.
Affiliations and expertise
Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, CanadaAP
Ashok R. Patel
As an internationally mobile researcher, Dr. Patel has been active in the field of food colloids within different sectors including industry (Unilever R&D Vlaardingen, Netherlands), Universities (Ghent University, Belgium and Guangdong Technion, China) and research organization (International Iberian Nanotechnology Laboratory, Portugal). Dr. Patel is a recognized expert in the field of oil structuring with years of research and publishing experience.
Affiliations and expertise
Ghent University, Belgium and Guangdong Technion, China