04374nam a22006135i 4500 978-3-031-67405-1 DE-He213 20251030112849.0 cr nn 008mamaa 240811s2024 sz | s |||| 0|eng d 9783031674051 978-3-031-67405-1 10.1007/978-3-031-67405-1 doi TX541-549 PNF bicssc TEC012010 bisacsh PND thema Alves, Vanessa. author. aut http://id.loc.gov/vocabulary/relators/aut 82203 Chemical and Enzymatic Interesterification for Food Lipid Production [electronic resource] / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. VI, 59 p. 8 illus., 7 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Chemistry of Foods, 2199-7209 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. 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. Food Analysis. 70753 Chemistry. Lipids. 67824 Food science. 65012 Chemistry, Technical. 69610 Food Chemistry. 70754 Lipidology. 67827 Food Engineering. 69616 Industrial Chemistry. 69611 Food Science. 65012 Furtado, Guilherme de Figueiredo. author. aut http://id.loc.gov/vocabulary/relators/aut 82204 Alves Macedo, Gabriela. author. aut http://id.loc.gov/vocabulary/relators/aut 82205 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031674044 Printed edition: 9783031674068 Chemistry of Foods, 2199-7209 82206 https://doi.org/10.1007/978-3-031-67405-1 ZDB-2-CMS ZDB-2-SXC 62395 62395