Document Detail


Process-induced changes in edible oils.
MedLine Citation:
PMID:  9598197     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
P K Wanasundara; F Shahidi
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  434     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  1998  
Date Detail:
Created Date:  1998-07-28     Completed Date:  1998-07-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  135-60     Citation Subset:  IM    
Affiliation:
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NF, Canada.
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MeSH Terms
Descriptor/Qualifier:
Alkalies
Antioxidants
Color
Cookery
Dietary Fats, Unsaturated / isolation & purification*
Esterification
Fats, Unsaturated / chemistry
Food Handling / methods*
Hot Temperature
Hydrogenation
Hydrolysis
Microwaves
Odors
Oxidation-Reduction
Chemical
Reg. No./Substance:
0/Alkalies; 0/Antioxidants; 0/Dietary Fats, Unsaturated; 0/Fats, Unsaturated

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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