1. Structure, properties, classification and analysis of lipids

2. Sources and composition of oils and fats

3. Processing of raw materials:

4. Deterioration of oils, fats and emulsions 4.1 Physical, chemical, biochemical and biological degradation of fats and oils 4.2 Physical, chemical, biochemical and biological degradation of emulsions 4.3 Protection of lipids against deterioration 4.4 Synthetic Phenolic Antioxidants

References