The functional properties of fats and oils - A richness of diversity
Keywords:Amphiphilic compounds, Fats, Functional properties, Oils
A part of the importance of fats and oils derives from the functional properties that they confer to the foods. This is a consequence of their chemical nature and structural features. Lipids are relatively insoluble in water because their large non-polar region. However, they also contain groups with some degree of polarity. The combination of these polar and non-polar groups and their variations is what gives the range of functional properties observed and what made them so valuable. This issue of Grasas y Aceites reviews some of the functional properties of fats and oils. The Editors hope that the studies included will provide an state of the art reference volume of present knowledge and applications in these areas.
Download data is not yet available.
How to Cite
Belton P. The functional properties of fats and oils - A richness of diversity. grasasaceites [Internet]. 2000Apr.30 [cited 2023Jun.6];51(1-2):1-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/402
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.