Although fats and oils have an unhealthy connation to the public, they are necessary for human growth and health. In the past, edible oil quality was mainly defined by organoleptic parameters such as taste, odor, and color. Today, more emphasis is put on the retention of nutritional compounds. Conventional refining processes may reduce the nutritive value of edible oils. However, nutritionally beneficial compounds naturally present in the edible oils can be enriched by developing new refining te…

Health Benefits and Processing of Lipid-Based Nutritionals

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