Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 8, 2018, Pages 1330-1341

  Pehlivanoğlu, Halime ^a   Demirci, Mehmet ^a   Toker, Omer Said ^b   Konar, Nevzat ^c   Karasu, Salih ^b   Sagdic, Osman ^b  

^a ISTANBUL SABAHATTIN ZAIM UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c SIIRT UNIVERSITY   (Turkey)

Author keywords

applications; food; Oleogel; production; saturated fatty acid

Indexed keywords

APPLICATIONS; BAKERY PRODUCTS; FOOD PRODUCTS; NUTRITION; OILS AND FATS; PRODUCTION; SATURATED FATTY ACIDS;

CONSUMER AWARENESS; DERIVED PRODUCTS; FRACTIONATION PROCESS; INTERESTERIFICATION; OLEOGEL; PRODUCTION METHODS; QUALITY CHARACTERISTIC; TRANS FATTY ACID;

FATTY ACIDS;

FATTY ACID; FOOD ADDITIVE; OLEOGELS; ORGANIC COMPOUND;

CHEMISTRY; FAT INTAKE; FOOD HANDLING; HUMAN;

DIETARY FATS; FATTY ACIDS; FOOD ADDITIVES; FOOD TECHNOLOGY; HUMANS; ORGANIC CHEMICALS;

EID: 85025134837     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1256866     Document Type: Article

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