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PubMed · 9598197

Process-induced changes in edible oils.

P K Wanasundara·F Shahidi
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Abstract

Lipids are one of the main dietary components that serve several functions in foods and nutrition. They could be endogenous or deliberately included in food. The basic molecules of lipids undergo different chemical reactions during refining, processing and storage. Some of these chemical reactions enhance the usage and functionality of food lipids. This chapter discusses the chemical changes of lipids during various processing operations. Specific changes in the minor constituents of lipids are also included.

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AlkaliesAntioxidantsColorCookingDietary Fats, UnsaturatedEsterificationFats, UnsaturatedFood HandlingHot TemperatureHydrogenationHydrolysisMicrowavesOdorantsOxidation-ReductionJournal ArticleReview

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P K Wanasundara, F Shahidi. 1998. Process-induced changes in edible oils.. https://doi.org/10.1007/978-1-4899-1925-0_13

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