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Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

Critical Reviews in Food Science and Nutrition

Oct 1, 2011

Bingcan ChenEric A Decker

Abstract

Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water...read more

Mentioned in this Paper

Monoglycerides
Dioxygen
Food Sciences
Diglycerides
Lipid Peroxidation
Oils
Phospholipids
Oxidation-Reduction
Emulsions
Auxina E
Paper Details
References
  • References44
  • Citations21
123

Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

Critical Reviews in Food Science and Nutrition

Oct 1, 2011

Bingcan ChenEric A Decker

PMID: 21955091

DOI: 10.1080/10408398.2011.606379

Abstract

Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water...read more

Mentioned in this Paper

Monoglycerides
Dioxygen
Food Sciences
Diglycerides
Lipid Peroxidation
Oils
Phospholipids
Oxidation-Reduction
Emulsions
Auxina E

Related Papers

Paper Details
References
  • References44
  • Citations21
123
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