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Application of fats in some food products
| Content Provider | Semantic Scholar |
|---|---|
| Author | RĂos, Raquel Pessanha, Meibel Durigan Ferreira Almeida, Poliana Fernandes De Viana, Clara Leonel Lannes, Suzana C. Da S. |
| Copyright Year | 2014 |
| Abstract | Usually lipids are defined as a heterogeneous group of biological compounds almost insoluble in water but soluble in fats, hydrocarbon type and other fat solvents. Fats and oils are example of lipids and are composed largely of triglycerides with great importance in food systems, and they are formed by esters of a molecule of glycerol and three fatty acid molecules (Rosenthal, 1998; Rao, 2003; Stolyhmo, 2007; McClements & Decker, 2010; Nichols et al., 2011). |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.scielo.br/pdf/cta/v34n1/01.pdf |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | AOC2 gene Fatty Acids Fatty acid glycerol esters File Allocation Table Genetic Heterogeneity Glycerin Hydrocarbons Lipids Nichols plot Platelet Glycoprotein 4, human Triglycerides Word lists by frequency |
| Content Type | Text |
| Resource Type | Article |