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Overview of Food Chemistry Read chapter Read first chapter

2015 | OriginalPaper | Chapter

13. Chemical Composition of Fat and Oil Products

Authors : Jill K. Winkler-Moser, Bhavbhuti M. Mehta

Published in: Handbook of Food Chemistry

Publisher: Springer Berlin Heidelberg

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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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previous chapter Chemical Composition of Eggs and Egg Products
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Metadata
Title
Chemical Composition of Fat and Oil Products
Authors
Jill K. Winkler-Moser
Bhavbhuti M. Mehta
Copyright Year
2015
Publisher
Springer Berlin Heidelberg
Book
Handbook of Food Chemistry

Print ISBN: 978-3-642-36604-8

Electronic ISBN: 978-3-642-36605-5

Copyright Year: 2015

DOI
https://doi.org/10.1007/978-3-642-36605-5_32