Thursday, September 15, 2016

Open access: Structured Lipids for Food and Nutraceutical Applications

The AOCS Lipid Library now includes the free article, "Structured Lipids for Food and Nutraceutical Applications," authored by Molly J. Sproston, Ebenezer A. Ifeduba, and Casimir C. Akoh, from the Food Science Department at the University of Georgia. This educationally-focused article describes what structured lipids are; how they are produced; and their nutritional and functional benefits. It also includes several figures in addition to a chart that provides an overview of various structured lipids.     

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