food lipids
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Food Lipids and Thermogenesis in Relation to Obesity

2020 ◽  
pp. 113-128
Author(s):  
Fabio Armellini ◽  
Mauro Zamboni ◽  
Tiziana Todesco ◽  
Ottavio Bosello
Keyword(s):  
Food Lipids

Non-food lipids

Plant Lipids ◽  
2020 ◽  
pp. 103-122
Author(s):  
Sevim Z. Erhan ◽  
Atanu Adhvaryu
Keyword(s):  
Food Lipids

Effects of Processing on Food Lipids

2019 ◽  
pp. 403-428
Author(s):  
L. A. Witting ◽  
P. S. Dimick
Keyword(s):  
Food Lipids

Epoxide Value—A Novel Marker for the Quality Assessment of Food Lipids

2018 ◽  
Vol 66 (20) ◽  
pp. 5039-5040 ◽  
Author(s):  
Verena Grüneis ◽  
Marc Pignitter
Keyword(s):  
Quality Assessment ◽  
Food Lipids

Prediction of Liquid Specific Heat Capacity of Food Lipids

2018 ◽  
Vol 83 (4) ◽  
pp. 992-997 ◽  
Author(s):  
Xiaoyi Zhu ◽  
David M. Phinney ◽  
Sravanti Paluri ◽  
Dennis R. Heldman
Keyword(s):  
Heat Capacity ◽  
Specific Heat ◽  
Specific Heat Capacity ◽  
Food Lipids

Designer and Functional Food Lipids in Dietary Regimes: Current Trends and Future Prospects

2018 ◽  
pp. 283-316
Author(s):  
Ram Chandra Reddy Jala ◽  
C. Ganesh Kumar
Keyword(s):  
Functional Food ◽  
Future Prospects ◽  
Current Trends ◽  
Food Lipids

scholarly journals Analytical study of the model of capsule formation of the system “Food lipids – calcium alginate”

2017 ◽  
Vol 6 (11 (90)) ◽  
pp. 35-40
Author(s):  
Olga Neklesa ◽  
Yevgeniia Yarantseva ◽  
Yevgen Pyvovarov ◽  
Olga Grinchenko
Keyword(s):  
Calcium Alginate ◽  
Analytical Study ◽  
Capsule Formation ◽  
Food Lipids

12 Chemical Interesterification of Food Lipids

Food Lipids ◽  
2017 ◽  
pp. 349-380 ◽  
Author(s):  
Dérick Rousseau ◽  
Saeed M. Ghazani ◽  
Alejandro G. Marangoni
Keyword(s):  
Chemical Interesterification ◽  
Food Lipids
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