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.
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.
Food Science and Technology Abstracts, Vol 37 (2) 2005
The book is designed for students whose studies require an introduction to lipids; that us the oils, fats and products derived from them, found in living plants and animals, and to technologists working with these materials...This book would be a useful addition to the library of companies manufacturing foods or processing oils and fats from animal or plant sources and to educational institutions.
Food Australia, April 2005
"The book is well referenced and provides an excellent start for those wishing to explore the fascinating subject of lipid science.
Chemistry World, December 2004
"This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduates entering the food and oleochemical industries, post–graduate researchers and nutritionists. It offers a point of entry to the detailed literature.
Food Trade Review, October 2004
"Its small size (keeping it to less than 300 pages is an accomplishment in its own right) and lower cost compared with extensive handbooks make it additionally actractive and convenient. It is a valuable addition to any library dealing with lipid science."
Journal of the Science of Food and Agriculture 2005