Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

Principato Laura; Giorgia Spigno

Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

Principato Laura
, Giorgia Spigno

Risultato della ricerca: Contributo in libro › Contributo a conferenza

Abstract

Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.

Lingua originale	Inglese
Titolo della pubblicazione ospite	Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Editore	Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho
Pagine	126-127
Numero di pagine	2
ISBN (stampa)	978-989-20-9533-2
Stato di pubblicazione	Pubblicato - 2019

Keywords

fiber
oleogel

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Laura, P., & Spigno, G. (2019). Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil. In Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (pagg. 126-127). Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho.

Laura, Principato ; Spigno, Giorgia. / Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil. Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems". Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, 2019. pagg. 126-127

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title = "Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil",

abstract = "Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10\% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5\% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.",

keywords = "fiber, oleogel, fiber, oleogel",

author = "Principato Laura and Giorgia Spigno",

year = "2019",

language = "English",

isbn = "978-989-20-9533-2",

pages = "126--127",

booktitle = "Book of Abstracts of the 8th International Symposium on {"}Delivery of Functionality in Complex Food Systems{"}",

publisher = "Universidade do Minho, Departamento de Engenharia Biol{\'o}gica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho",

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Laura, P & Spigno, G 2019, Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil. in Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems". Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, pagg. 126-127.

Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil. / Laura, Principato; Spigno, Giorgia.
Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems". Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, 2019. pag. 126-127.

Risultato della ricerca: Contributo in libro › Contributo a conferenza

TY - GEN

T1 - Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

AU - Laura, Principato

AU - Spigno, Giorgia

PY - 2019

Y1 - 2019

N2 - Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.

AB - Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.

KW - fiber

KW - oleogel

KW - fiber

KW - oleogel

UR - https://publicatt.unicatt.it/handle/10807/144024

M3 - Conference contribution

SN - 978-989-20-9533-2

SP - 126

EP - 127

BT - Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"

PB - Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho

ER -

Laura P, Spigno G. Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil. In Book of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems". Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho. 2019. pag. 126-127

Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

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Keywords

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