Source, Extraction And Constituents Of Fats And Oils
Federal University Of Agriculture
Abstract
(Extraction of fats and oils) Traditional and modern methods of extraction as well as refining were reviewed. Triglyceride phospholipids, sterol, pigments, fatty alcohols and tocopherol are some of the chemical constituent that defines the molecular and biochemical configuration of source oils and fats.
Topics & Concepts
Extraction (chemistry)Food scienceChromatographyChemistryAnalytical Chemistry and ChromatographyVarious Chemistry Research Topics