Chemistry of Lipids Handbook
from C.H.I.P.S.
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Chemistry of Oils
and Fats
Sources, Composition, Properties, and Uses
edited by
Frank Gunstone
Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses addresses the following questions regarding lipids:
- What are these materials in molecular terms?
- Where do they come from?
- What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket?
- How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties?
- How important are the minor products present in the fats that we consume?
- Since oils and fats vary, how can we analyse them?
- What are their physical, chemical and nutritional properties?
- How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms?
- What are their major food and non-food uses?
Contents
- Oils and fats: sources and constituents
- Extraction, refining and processing
- Structure of fatty acids and lipids
- Chemical and biological synthesis of fatty acids and lipids
- Analytical procedures
- Physical properties
- Chemical properties related to unsaturated centres
- Chemical properties related to the carboxyl group
- Nutritional properties
- Non-edible uses of oils and fats
Index
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Chemistry of Oils and Fats
Sources, Composition, Properties, and Uses
edited by Frank Gunstone
2004 • 288 pages • $178.95 + shipping
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