Lipids and Food Quality

Izabela Sinkiewicz

doi:10.1201/9781003265955

Lipids and Food Quality

Abstract

This chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes in food lipids during storage and processing. The next part provides a broad outline of the effect of fats on food quality. The role of lipids in the formation of rheological properties of food and their contribution to food discoloration are described and also presented as precursors of aroma compounds. The chapter further describes the chemical and biochemical reactions of lipids including hydrolysis, esterification, hydrogenation, and oxidation. Frying fats including frying media, deep frying, and nutritional and health aspects are also discussed. The chapter concludes by presenting the formation and stability of lipid emulsions. The chapter provides useful knowledge about fats and lipids for food technologists and consumers.

Citations

1

CrossRef
0

Web of Science
0

Scopus

Author (1)

Izabela Sinkiewicz dr inż.

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Keywords

LIPIDS,LIPID OXIDATION

Details

Category:: Monographic publication
Type:: rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
Language:: English
Publication year:: 2023
Bibliographic description:: Sinkiewicz I.: Lipids and Food Quality// Chemical and Functional Properties of Food Components/ : , , s.225-263
DOI:: Digital Object Identifier (open in new tab) 10.1201/9781003265955
Verified by:: Gdańsk University of Technology