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- W2802331637 endingPage "369" @default.
- W2802331637 startingPage "357" @default.
- W2802331637 abstract "The synthesis of novel lipids with improved technological, functional and/or pharmaceutical properties, the Structured Lipids (SLs), is one of the increasing trends in the food industry. This review focuses on the most important types of SLs with industrial applications, namely: (i) human milk fat substitutes; (ii) dietetic and low-calorie triacylglycerols (TAGs); (iii) cocoa butter equivalents; (iv) TAGs rich in omega-3 polyunsaturated fatty acids, conjugated linoleic acid, gamma-linolenic acid or in other interesting fatty acids; (v) structurally modified phospholipids; (vi) trans-free plastic fats and also (vii) partial acylglycerols (monoacylglycerols and diacylglycerols). The biocatalysts used, reactions, media composition, bioreactors as well as recognized health benefits of each type of SL are also addressed." @default.
- W2802331637 created "2018-05-17" @default.
- W2802331637 creator A5026510001 @default.
- W2802331637 creator A5061340794 @default.
- W2802331637 creator A5064607323 @default.
- W2802331637 creator A5080390277 @default.
- W2802331637 date "2019-01-01" @default.
- W2802331637 modified "2023-10-16" @default.
- W2802331637 title "Structured Lipids for Foods" @default.
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- W2802331637 doi "https://doi.org/10.1016/b978-0-08-100596-5.21766-6" @default.