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Klappentext The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. 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? This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature. Zusammenfassung A comprehensive source of reference on the chemistry underlying oils and fats. Chapters are included on analytical procedures! nutritional aspects! food uses and non--food uses of oils and fats. The author is one of the world's most experienced oils and fats chemists! and a prolific author. Inhaltsverzeichnis 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. Edible uses of oils and fats. 11. Non-edible uses of oils and fats. ReferencesIndex
