Abstract
Lipids in food are subjected to many chemical reactions during processing and storage. While some of these reactions are desirable, others are undesirable; so, efforts are made to minimize the reactions and their effects. The laboratory deals with the characterization of fats and oils with respect to composition, structure, and reactivity.
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AOCS (2009) Official methods and recommended practices of the AOCS, 6th edn. American Oil Chemists’ Society, Champaign, IL
O’Keefe SF, Pike OA (2010) Fat characterization, Ch. 14. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York
ACKNOWLEDGMENT
This laboratory exercise was developed with input from Dr Arun Kilara with Arun Kilara Worldwide, Northbrook, IL.
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Qian, M.C., Pike, O.A. (2010). Fat Characterization. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_13
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DOI: https://doi.org/10.1007/978-1-4419-1463-7_13
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Publisher Name: Springer, Boston, MA
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Online ISBN: 978-1-4419-1463-7
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