Crystallisation and physical properties of fats
Smith K.W., Crystallisation and physical properties of fats (Special Issue Editorial), European Journal of Lipid Science and Technology, 2009, 111(3), 217-218
As people become ever more health conscious and aware of what they eat, attention is directed towards reducing the fat content of food and switching to a healthier fat type. Consequently, much is published these days concerning the nutritional characteristics of lipids and novel plant sources of edible and functional oil. However, the physical properties of fats are also important, since the feasibility of producing suitable healthy alternative food products can rest on such characteristics.