References

The following four texts are general references for anyone wishing to dwelve into oils and fats. The first and third of these were instrumental in sections 3 and 4, and the last one in sections 1 and 2, whereas the second one was mostly inspirational.

• Belitz, H. - D.; Grosch, W.; "FOOD CHEMISTRY", Spinger Verlag, 1987.
• Coultate, T. P.; "FOOD, The Chemistry of Its Components", Royal Society of Chemistry Paperbacks, Second Edition, 1989.
• Fennema, Owen R.; "FOOD CHEMISTRY", Marcel Dekker, Inc., Second Edition, 1985.
• Hui, Y. H.; "BAILEY’S INDUSTRIAL OIL & FAT PRODUCTS", John Wiley & Sons, Inc., 1996.

The following are two selected recent references for readers wishing to pursue some matters in greater detail:

• W. Hamm, "Trends in edible oil fractionation", Trends in Food Science and Technology, April 1995, 6,121-6.
• E.F.Frankel, "Natural and biological antioxidants in foods and biological systems. Their mechanism of action, applications and implications", Lipid Technology, July 1995, 77-80.