Food lipid chemistry

\r\n Lipids are referred as naturally occurring derivatives of fatty acids. Fats and oils consist mostly of triacylglycerols. They are also the source of energy for plants or animals. Polar lipids, such as phospholipids, glycolipids and lipoproteins, have important biological functions. Lipids, being hydrophobic, are usually belongs to natural fats and oils by non-lipidic hydrophobic substances, such as sterols, lipophilic vitamins, hydrocarbons, terpenes, liposoluble phenolic derivatives, and chlorophyll and carotenoid pigments


  • Glycerol
  • Polyunsaturated
  • Unsaturated
  • Lipid characteristics
  • Lipid classes
  • Nutritional uses of lipids
  • Lipid metabolism
  • phospholipids
  • lipoproteins

Related Conference of Food lipid chemistry

Food lipid chemistry Conference Speakers