Edible Oil Structuring : Concepts, Methods and Applications
Language: English
Published by RSC Publishing Sep 2017, 2017
Series: Book 2 of 23 - Food Chemistry, Function and Analysis
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 252.79
Quantity: 1 available
Add to basketItem description from seller
Neuware - The application of lipid science and technology to real food system has become increasingly interesting for industrial scientists. Providing a comprehensive and concise overview of the field of edible oil structuring, this book uniquely emphasises the latest developments from the last five years. Specifically, new insights into the gelation behaviour of several categories of building blocks will be presented along with some potential food applications. The book will conclude with a discussion on the unresolved challenges and future perspectives related to this emerging area. Appealing to those with an industrial need and a curiosity for fundamental research, this book enables the reader to get a comprehensive understanding of the recent developments in this field.
Seller Inventory # 9781782628293
- Title
- Edible Oil Structuring : Concepts, Methods and Applications
- Author
- Ashok R Patel
- Publisher
- RSC Publishing Sep 2017
- Publication year
- 2017
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1782628290
- ISBN 13
- 9781782628293
- Item weight
- 590 grams
- Dimensions
- 234x163x23 mm
- Series
- Book 2 of 23: Food Chemistry, Function and Analysis
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Ashok Patel is an Associate Professor in Biotechnology and Food Engineering at Guangdong Technion Israel Institute of Technology in Shantou, China where he is currently setting-up a state-of-the-art Food Innovation Lab. He prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors including industry (Unilever R and D Vlaardingen, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). His past and current research is focused on using food-grade ingredients to create novel structured systems including oleogels, foams, colloidal particles and complex emulsions to solve formulation issues in food product development. He has published more than 50 ‘first-authored’ publications in the area of applied colloid science including original research papers, reviews, book chapters and patents. For his research in applied colloid science, he has received prestigious and highly competitive individual funding from the European Commission and other Young Scientist Awards and nominations. In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist.
"About the title" may belong to another edition of this title.
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