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What are Fats?
Fats in Food
Determination of the Amounts and Types of Fats
5 other sections not shown
adipose tissue amounts animals arachidonic acid average bile body butter cancer carbohydrate catalysed cells chain fatty acids Chapman and Hall Chapter chemical chylomicrons concentrations consumption cow's milk dairy density lipoproteins desaturase dietary fat diets containing digestion double bonds EFA deficiency effects energy value enzyme essential fatty acids esters extraction fat content fat diet fat intake fat-soluble vitamins fatty acid composition feeding food fats function glycerol hormones human milk hydrogenated hydrophobic important increase influence linoleic acid lipase Lipid Biochemistry liver long chain low density lipoproteins low fat M. I. Gurr mainly margarine medium chain membrane metabolism milk fat mixture molecules monounsaturated normal nutrient nutrition obesity occur oleic oxidation peroxide phospholipids plant polyunsaturated fatty acids proportion prostaglandins protein requirements result retinol role ruminants saturated fatty acids Section seed oil serum solvent specific sterols storage fats substances synthesis Table trans fatty acids triacylglycerols unsaturated