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Advances in oleogel development, characterization, and nutritional aspects is the result of a collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book. Oleogels have been primarily investigated as ingredients to reduce saturated fats and eliminate trans fats in food products. The versatility of these lipid materials has expanded their potential applications beyond their initial scope, generating a growing interest in both academic and industrial communities. This interest has driven the development of the oleogel field exponentially, resulting in a growing body of scientific literature and patents. This book covers a wide spectrum of topics, ranging from the basic understanding of these lipid-based materials to their practical application in real food products, highlighting the latest breakthroughs in the field. It comprises in-depth descriptions of both canonical and most advanced and recent techniques for the physical, chemical, digestive and physiological characterization of oleogels, as well as some regulatory and industrial considerations relevant to their production. This multifaceted approach brings new tools, standpoints, and perspectives for understanding and applying oleogels, empowering current and new generations of scientists, students, and professionals who are approaching this topic for the first time, or who already have some experience, to become experts in this field. .

Food --- Chemistry. --- Food science. --- Food Chemistry. --- Food Science. --- Analysis. --- Essential fatty acids in human nutrition.

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Brain --- Dietary Fats --- Lipids --- Brain --- Essential fatty acids in human nutrition --- Fatty acids in human nutrition --- Infants --- Infants --- Cerveau --- Acides gras essentiels dans l'alimentation humaine --- Nourrissons --- Nourrissons --- growth & development. --- metabolism. --- physiology. --- Growth --- Development --- Nutrition --- Croissance --- Développement --- Alimentation

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Corps gras --- fats --- Colloïde --- Colloids --- Agent de texture --- Stabilizers --- Gélification --- Jellification --- Santé publique --- public health --- Aliment santé pour homme --- Health foods --- Propriété rhéologique --- Rheological properties --- Oils and fats, Edible --- Essential fatty acids in human nutrition. --- Lipids in human nutrition. --- Health aspects. --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Chemistry of Food Components --- Chemistry of Food Components.

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Omega-3 fatty acids --- Essential fatty acids in human nutrition. --- Essential fatty acid deficiency --- Medicine, Preventive. --- Disease prevention --- Diseases --- Prevention of disease --- Preventive medicine --- Pathology --- Preventive health services --- Preventive medicine physicians --- Public health --- Vitamin F deficiency --- Avitaminosis --- Vitamin F in human nutrition --- Nutrition --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Therapeutic use. --- Prevention. --- Prevention

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A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s in our diet, why commercial processing has removed them from the food we eat, and what the tremendous consequences have been for our health. In many Western countries, epidemics of inflammatory diseases and metabolic disorders have been traced to omega-3 deficiencies. The Queen of Fats provides information for every consumer who wants to reduce the risk of heart disease, cancer, arthritis, and obesity and to improve brain function and overall health. This important and compelling investigation into the discovery, science, and politics of omega-3s will transform our thinking about what we should be eating.* Includes steps you can take to add omega-3s to your diet* Shows why eating fish is not the only way, or even the best way, to increase omega-3s.* Provides a new way to understand the complex advice about the role and importance of fats in the body* Explains how and why the food industry has created a deadly imbalance of fats in our foods* Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock

Omega-3 fatty acids --- Essential fatty acids in human nutrition. --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Vitamin F in human nutrition --- Nutrition --- Research --- History. --- Health aspects. --- Acides gras oméga-3. --- africa. --- america. --- arthritis. --- brain function. --- california. --- cancer. --- commercial food processing. --- diet and nutrition. --- eating fats. --- fats. --- fatty acids. --- food and culture. --- food industry. --- food nutrition. --- food science. --- greenland. --- health and wellness. --- health nuts. --- health. --- healthy fats. --- heart disease. --- inflammatory diseases. --- israel. --- metabolic disorders. --- metabolism. --- nonfiction. --- nutrients. --- obesity. --- omega 3 fats. --- omega 3s. --- popular science. --- vital nutrients. --- western diets. --- western nutrition. --- Acides gras oméga-3.