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Book Chapter

Chemical Composition of Fat and Oil Products

  • Winkler-Moser J
  • Mehta B
Springer Berlin Heidelberg, (2015), 1-31
DOI: 10.1007/978-3-642-41609-5_32-1
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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.

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APA

Winkler-Moser, J. K., & Mehta, B. M. (2015). Chemical Composition of Fat and Oil Products. In Handbook of Food Chemistry (pp. 1–31). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_32-1

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