Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/45055

TitleDevelopment of beeswax oleogels and the influence of gelator concentration and oil type on their final properties
Author(s)Martins, Artur J.
Cerqueira, Miguel Ângelo Parente Ribeiro
Fasolin, Luiz H.
Pinheiro, Ana Cristina
Cunha, Rosiane
Vicente, A. A.
Issue date17-Jul-2016
CitationMartins, Artur J.; Cerqueira, Miguel A.; Fasolin, Luiz H.; Pinheiro, Ana Cristina; Cunha, Rosiane; Vicente, António A., Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties. 2016 IFT Annual Meeting. Chicago, USA, July 16-19, 2016.
Abstract(s)[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer. The use of food‐grade materials that guarantee gel‐like behaviour and address consumer needs is currently essential in food industry. Structuring edible oils (i.e. oleogels) can be the response for such challenge, offering a healthier alternative (e.g. replacing saturated and trans fats) with tailored functionalities (e.g. different melting behaviour). This work focused on how different types of oil phase – medium chain triglycerides (MCT) and long chain triglycerides (LCT) – influence the gelation process of beeswax and the properties of the organogels produced thereof. [...]
TypeAbstract
URIhttp://hdl.handle.net/1822/45055
Publisher versionhttp://www.iftevent.org/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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