Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams-Reference-Cited by-同舟云学术

Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams

Published:2021 Issue:10 Volume:70 Page:1495-1507
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Szymańska Iwona¹^ORCID,Żbikowska Anna¹,Kowalska Malgorzata²,Golec Krzysztof³

Affiliation:

1. Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)

2. Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities

3. Department of Physicochemistry and Material Technology, Kazimierz Pulaski University of Technologies and Humanities

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/70/10/70_ess21126/_pdf

Reference51 articles.

1. 1) Żbikowska, A.; Kupiec, M.; Marciniak-Łukasiak, K.; Kowalska, M. Oleogels – perspectives on applying them to food. Food. Science. Technology. Quality 24, 5-13 (2017). doi 10.15193/zntj/2017/112/193

2. 2) Puşcaş, A.; Mureşan, V.; Socaciu, C.; Muste, S. Oleogels in food: A review of current and potential applications. Foods 9, 70 (2020). 3390/foods9010070

3. 3) WHO (World Health Organization). Draft Guidelines: Saturated Fatty Acid and Trans-Fatty Acid Intake for Adults and Children. WHO, Geneva (2018).

4. 4) Health Canada. Canada’s Dietary Guidelines for Health Professionals and Policy Makers. Health Canada, Ottawa (2019).

5. 5) EFSA (European Food Safety Authority). Dietary reference values for nutrients: Summary report. EFSA Supporting publication 2017:e15121. https://doi.org/10.2903/sp.efsa.2017.e15121

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