الفهرس 
Composition of vegetable oils and fatsOnly 14 pages are availabe for public view
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Abstract
Vegetable oils are one of the major components of human diets, comprising as much as 25% of average caloric intake.
These oils becomes more susceptible to oxidation, resulting in several oxidation products, and many of them results in quality reduction, improving undesirable flavour compounds, generating many toxic effects such as cell injuries, cell membrane cytotoxity and coronary heart disease.
Microorganisms were important factors in oil deterioration (acid value and peroxide value), and the deteriorated degree is proportional to the number of microorganisms. The numbers of microorganisms, storage period and temperature of the oil all affect the lipolysis process of microorganisms and thus determine the deterioration degree of oil.
Nanotechnology is the industry and use of materials and structures at the nanometer scale (a nanometre is one millionth of a millimetre). It offers a wide range of chances for the development of innovative products and applications in food system.
Recent technological developments lead the way for the manufacture of nanoparticles to be added to food. These could be divided forms of existing ingredients, or completely novel chemical structures.
Nanotechnology is quickly moving from the laboratory into supermarket shelves and our kitchen tables and has the potential torevolutionize food systems. The worldwide commercial foods and food supplements consisting of added nanoparticles are becoming available.