Abstract
Lipids, proteins, carbohydrates, and water are the major constituents of foods. Lipids impart nutritional and functional properties to foods. From a nutritional standpoint, lipids constitute a high source of energy (9 kcal/g) and are also an excellent source of essential fatty acids such as linoleic (an ω-6 fatty acid) and α-linolenic fatty acids (an ω-3 fatty acid).
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© 2013 Silvana Martini
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Martini, S. (2013). Introduction. In: Sonocrystallization of Fats. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7693-1_1
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DOI: https://doi.org/10.1007/978-1-4614-7693-1_1
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