Results 61 to 70 of about 496 (177)

Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets

Discover Food
Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods ...
Pinar Ankaraligil, Buket Aydeniz-Guneser
doaj   +1 more source

Insect lipids as novel food ingredients: Linking molecular structure and quality attributes to food applications and industrial translation

Food Chemistry: X
Processing of edible insects generates compositionally diverse lipid fractions, but food-ingredient development is constrained by variable quality and limited understanding of how molecular structure determines product performance.
Yuanyuan Huang, David D. Kitts, Mokhtar Dabbour, Xiumin Chen, Benjamin Kumah Mintah, Chunhua Dai, Ronghai He   +6 more
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Dataset for the article entitled Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach

Oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of thermoreversible oleogels may play an important role in the
Ruiz Domínguez, Manuela, López González, Yolanda, Aguilar García, José Manuel, Guerrero Conejo, Antonio Francisco   +3 more
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Alternative routes to oil structuring

, 2015
This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative ...
Patel, Ashok
core   +1 more source

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study [PDF]

, 2019
The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of ...
Gálvez Ruiz, María José, Vicente Álvarez-Manzaneda, Juan De, Palla, Camila Andrea, Palla, Camila, Carrin, Maria Elena, de Vicente, Juan   +5 more
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Oleogel: definition, possible applications and further developments Webinar, 20th October 2021

, 2022
Oleogelation is defined as the process able to convert a liquid oil into an anhydrous, viscoelastic self-standing material called oleogel [1]. In recent years, this topic has attracted an increasing interest and the research in this area is progressively
Calligaris, Sonia, Ciuffarin, Francesco, Nicoli, Maria Cristina   +2 more
core   +1 more source

Supercritical CO2-extracted oil from tray-dried and freeze-dried bee brood: Physicochemical properties and oleogelation potential

Applied Food Research
Oil yields from tray-dried and freeze-dried bee brood extracted using supercritical CO2 did not show statistically significant differences at each extraction temperature.
Rattana Muangrat, Yongyut Chalermchat, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Rewat Phongphisutthinant, Supakit Chaipoot, Pairote Wiriyacharee   +6 more
doaj   +1 more source

Microstructure development in semi-liquid shortenings upon storage

, 2022
Saturated fats are widely used as an ingredient in food to obtain the desired organoleptic properties (mouthfeel, texture and aroma release). Although this type of fat is wanted in many applications, its intake needs to be reduced due to the negative ...
Rimaux, Tom, Dewettinck, Koen, De Witte, Fien, Van Bockstaele, Filip, Dewinter, Wim, Verwaeren, Jan, Rondou, Kato   +6 more
core  

Biopolymer-based oleogels: Gelling agents, preparation strategies, and food applications

eXPRESS Polymer Letters
An excessive intake of high-fat foods may pose a threat to human health. Oleogelation provides a promising strategy to reduce trans and saturated fatty acids in solid fats.
Tiantian Han, Jingen Li, Chang Li
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Physicochemical characterisation of hydroxypropyl methylcellulose and xanthan gum emulsion template oleogels with different vegetable oils

Food Chemistry Advances
The reformulation of processed foods to eliminate industrial trans fats and reduce saturated fat content has created an urgent need for alternative lipid structuring technologies that preserve functionality without compromising health or sustainability ...
Xiaoyu Yu, Laura Mascarraque, Wenyang Jia, Sean Hogan, Anastasios Koidis   +4 more
doaj   +1 more source