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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #315487
Title: Chemical composition of fat and oil products

Author
item Moser, Jill
item MEHTA, BHAVBHUTI - Anand Agricultural University

Submitted to: Springer Verlag
Publication Type: Book / Chapter
Publication Acceptance Date: 4/23/2015
Publication Date: 5/23/2015
Citation: Winkler-Moser, J.K., Mehta, B.M. 2015. Chemical composition of fat and oil products. In: Cheung, P.C.K., Mehta, B.M., editors. Handbook of Food Chemistry. Heidelberg, Germany: Springer Berlin Heidelberg. p. 1-31.

Interpretive Summary:

Technical Abstract: Fats and oils are an important dietary component, and contribute to the nutritional and sensory quality of foods. This chapter focuses on the chemical composition of fats and oils, and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the most economically and commercially important fats and oils that are widely used as or in food products.