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This paper will cover an in-depth study of chemical and physical properties of edible fats and oils and the roles of their functional properties in food systems. Major topics covered will be chemistry of triglycerides, auto and thermal oxidation, antioxidants, chemical reactions in deep-fat frying, principles and application of polymorphism, interesterification and hydrogenation, fractionation of fats and oils, current instrumental analyses of lipids and biotechnology of fats and oils.
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