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Process-Induced Changes in Edible Oils

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Process-Induced Chemical Changes in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 434))

Abstract

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.

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Authors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NF, Canada, A1B 3X9

    P. K. J. P. D. Wanasundara & F. Shahidi

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  1. P. K. J. P. D. Wanasundara
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  2. F. Shahidi
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John, Newfoundland, Canada

    Fereidoon Shahidi

  2. Rutgers University, New Brunswick, New Jersey, USA

    Chi-Tang Ho

  3. Japan Women’s University, Tokyo, Japan

    Nguyen van Chuyen

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Wanasundara, P.K.J.P.D., Shahidi, F. (1998). Process-Induced Changes in Edible Oils. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_13

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