Chemical and Enzymatic Interesterification for Food Lipid Production (Record no. 62395)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04374nam a22006135i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-3-031-67405-1 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251030112849.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240811s2024 sz | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783031674051 |
| -- | 978-3-031-67405-1 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-3-031-67405-1 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX541-549 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | PNF |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012010 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | PND |
| Source | thema |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Alves, Vanessa. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 9 (RLIN) | 82203 |
| 245 10 - TITLE STATEMENT | |
| Title | Chemical and Enzymatic Interesterification for Food Lipid Production |
| Medium | [electronic resource] / |
| Statement of responsibility, etc. | by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2024. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Cham : |
| Name of producer, publisher, distributor, manufacturer | Springer Nature Switzerland : |
| -- | Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2024. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | VI, 59 p. 8 illus., 7 illus. in color. |
| Other physical details | online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Chemistry of Foods, |
| International Standard Serial Number | 2199-7209 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| General subdivision | Analysis. |
| 9 (RLIN) | 70753 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 67824 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69610 |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 70754 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 67827 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69616 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 69611 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Furtado, Guilherme de Figueiredo. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 9 (RLIN) | 82204 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Alves Macedo, Gabriela. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 9 (RLIN) | 82205 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031674044 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031674068 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Chemistry of Foods, |
| International Standard Serial Number | 2199-7209 |
| 9 (RLIN) | 82206 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-3-031-67405-1">https://doi.org/10.1007/978-3-031-67405-1</a> |
| 912 ## - | |
| -- | ZDB-2-CMS |
| 912 ## - | |
| -- | ZDB-2-SXC |
No items available.