title: Process-induced changes in edible oils.
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.
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland, St. John's, NF, Canada.
authors.forename: P K
authors.initials: PK
authors.lastname: Wanasundara
authors.forename: F
authors.initials: F
authors.lastname: Shahidi
mesh_terms: D000468:Alkalies; D000975:Antioxidants; D003116:Color; D003296:Cooking; D004042:Dietary Fats, Unsaturated / Q000302:isolation & purification*; D004951:Esterification; D005224:Fats, Unsaturated / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006865:Hydrogenation; D006868:Hydrolysis; D008872:Microwaves; D009812:Odorants; D010084:Oxidation-Reduction
chemical_list: D000468:Alkalies; D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D005224:Fats, Unsaturated