Edible Oleogels: Structure and Health Implications by Alejandro G. Marangoni,Nissim Garti
By Alejandro G. Marangoni,Nissim Garti
- Presents a unique technique to do away with trans fat from our diets and stay away from over the top quantities of saturated fats by way of structuring oil to make it behave like crystalline fat.
- Reviews contemporary advances within the structuring of suitable for eating oils to shape new mesoscale and nanoscale constructions, together with nanofibers, mesophases, and functionalized crystals and crystalline particles.
- Identifies proof on the right way to improve trans fats loose, low saturate sensible shortenings for the foodstuff which can make an enormous effect at the health and wellbeing features of the meals we consume.
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