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020 _a9783031674051
_9978-3-031-67405-1
024 7 _a10.1007/978-3-031-67405-1
_2doi
050 4 _aTX541-549
072 7 _aPNF
_2bicssc
072 7 _aTEC012010
_2bisacsh
072 7 _aPND
_2thema
100 1 _aAlves, Vanessa.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_982203
245 1 0 _aChemical and Enzymatic Interesterification for Food Lipid Production
_h[electronic resource] /
_cby Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aVI, 59 p. 8 illus., 7 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aChemistry of Foods,
_x2199-7209
505 0 _aChemical 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 _aThis 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 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 0 _aLipids.
_967824
650 0 _aFood science.
_965012
650 0 _aChemistry, Technical.
_969610
650 1 4 _aFood Chemistry.
_970754
650 2 4 _aLipidology.
_967827
650 2 4 _aFood Engineering.
_969616
650 2 4 _aIndustrial Chemistry.
_969611
650 2 4 _aFood Science.
_965012
700 1 _aFurtado, Guilherme de Figueiredo.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_982204
700 1 _aAlves Macedo, Gabriela.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_982205
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031674044
776 0 8 _iPrinted edition:
_z9783031674068
830 0 _aChemistry of Foods,
_x2199-7209
_982206
856 4 0 _uhttps://doi.org/10.1007/978-3-031-67405-1
912 _aZDB-2-CMS
912 _aZDB-2-SXC
999 _c62395
_d62395