Oxidative stability of structured lipids

The current popularity on structured lipids (SLs) is well known because they are presented as improved lipids from the technological or nutritional point of view. Regardless of the demonstrated health or therapeutic properties of a novel SL, it is important to consider that whether such lipid shows...

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Bibliographic Details
Published in:	European food research & technology Vol. 231; no. 5; pp. 635 - 653
Main Authors:	Martin, Diana, Reglero, Guillermo, Señoráns, Francisco J
Format:	Journal Article
Language:	English
Published:	Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01-09-2010 Springer-Verlag Springer Springer Nature B.V
Subjects:	Agriculture Analytical Chemistry Antioxidants Biological and medical sciences Biotechnology Calories Chemistry Chemistry and Materials Science Fat industries Fatty acids Food industries Food products Food Science Forestry Fundamental and applied biological sciences. Psychology Lipids Metabolism Nutrition Oils & fats Oxidation oxidative stability Review Article structured lipids Studies Europe Antioxidants Oxidative stability Structured lipids Structured lipid Stability Quality Antioxidant
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