油脂的同质多晶现象;油脂中常见乳化剂的乳化原理;油脂自动氧化的自由基反应历程的机理,酚类及类胡萝卜素的抗氧化机理;油脂加工的化学原理和方法;食品中脂肪含量的测定,脂肪过氧化值、酸价的测定。 4.1 Introduction 4.2 The Structure and Composition of Fat 4.3 The Physical Properties of Fat 4.4 The Chemical Properties of Fat 4.5 Quality Evaluation of Fat and Oil 4.6 Chemistry in Processing of Fat and Oil 4.7 Complex Lipids and Derivative Lipids 4.8 The Determination of Fats in Food