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Chemistry of Lipids Handbook
from C.H.I.P.S.

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

  1. Oils and fats: sources and constituents
  2. Extraction, refining and processing
  3. Structure of fatty acids and lipids
  4. Chemical and biological synthesis of fatty acids and lipids
  5. Analytical procedures
  6. Physical properties
  7. Chemical properties related to unsaturated centres
  8. Chemical properties related to the carboxyl group
  9. Nutritional properties
  10. 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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