Lipid Modification Strategies in the Production of Nutritionally Functional Fats and Oils

Author： Willis Wendy M.   Lencki Robert W.   Marangoni Alejandro G.  

Publisher： Taylor & Francis Ltd

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.38, Iss.8, 1998-12, pp. : 639-674

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Lipase Mediated Upgradation of Dietary Fats and Oils

By Gupta Rani  

Critical Reviews in Food Science and Nutrition, Vol. 43, Iss. 6, 2003-10 ,pp. : 635-644

Taylor & Francis Ltd

Access to resources Recommend Favorite

Oils and Fats Manual, Vols 1 and 2

By Padley F.B.  

Trends in Food Science and Technology, Vol. 8, Iss. 11, 1997-11 ,pp. : 385-386

Elsevier

Access to resources Recommend Favorite

Chromatographic and Spectroscopic Methods in the Analysis of Triacylglycerol Species and Regiospecific Isomers of Oils and Fats

By Andrikopoulos Nikolaos K.  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 5, 2002-09 ,pp. : 473-505

Taylor & Francis Ltd

Access to resources Recommend Favorite

Role of Physical Structures in Bulk Oils on Lipid Oxidation

By Chaiyasit Wilailuk   Elias Ryan   McClements D. Julian   Decker Eric  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 3, 2007-03 ,pp. : 299-317

Taylor & Francis Ltd

Access to resources Recommend Favorite

Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method

By      

Food Additives & Contaminants: Part A, Vol. 31, Iss. 8, 2014-08 ,pp. : 1385-1392

Taylor & Francis Ltd

Access to resources Recommend Favorite