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Chemical and Enzymatic Interesterification for Food Lipid Production

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-dep...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Alves, Vanessa (VerfasserIn), Furtado, Guilherme de Figueiredo (VerfasserIn), Alves Macedo, Gabriela (VerfasserIn)
Körperschaft: SpringerLink (Online service)
Format: Elektronisch E-Book
Sprache:Englisch
Veröffentlicht: Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Ausgabe:1st ed. 2024.
Schriftenreihe:Chemistry of Foods,
Schlagworte:
Food > Analysis.
Chemistry.
Lipids.
Food science.
Chemistry, Technical.
Food Chemistry.
Lipidology.
Food Engineering.
Industrial Chemistry.
Food Science.
Online-Zugang:https://doi.org/10.1007/978-3-031-67405-1
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Inhaltsangabe:
  • 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.

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