| Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions. | |
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MedLine Citation:
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PMID: 21955091 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation. |
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Authors:
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Bingcan Chen; David Julian McClements; Eric Andrew Decker |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Critical reviews in food science and nutrition Volume: 51 ISSN: 1549-7852 ISO Abbreviation: Crit Rev Food Sci Nutr Publication Date: 2011 Dec |
Date Detail:
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Created Date: 2011-09-29 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8914818 Medline TA: Crit Rev Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 901-16 Citation Subset: IM |
Affiliation:
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a Department of Food Science , University of Massachusetts , Amherst , MA , USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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