Chemistry of Oils and Fats - Couverture rigide

Gunstone, Frank

Couverture rigide

ISBN 10 : 1405116269 ISBN 13 : 9781405116268

Editeur : Wiley-Blackwell, 2004

Synopsis

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.

A propos du livre

Revue de presse

This books provides a broad source of reference on oils andfats chemistry. It is aimed at graduates entering the foods andoleochemical industries, postgraduate researchers, andnutritionists.
Food Science and Technology Abstracts, Vol 37 (2) 2005

The book is designed for students whose studies requirean introduction to lipids; that us the oils, fats and productsderived from them, found in living plants and animals, and totechnologists working with these materials...This book would be auseful addition to the library of companies manufacturing foods orprocessing oils and fats from animal or plant sources and toeducational institutions.
Food Australia, April 2005

"The book is well referenced and provides an excellent start forthose wishing to explore the fascinating subject of lipidscience.
Chemistry World, December 2004

"This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduates entering the food and oleochemicalindustries, post–graduate researchers and nutritionists. It offersa point of entry to the detailed literature.
Food Trade Review, October 2004

"Its small size (keeping it to less than 300 pages is anaccomplishment in its own right) and lower cost compared withextensive handbooks make it additionally actractive and convenient.It is a valuable addition to any library dealing with lipidscience."

Journal of the Science of Food and Agriculture 2005

Quatrième de couverture

The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well–being in both quantitativeand qualitative terms? What are their major food and non–fooduses?

This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2004
• Langue: anglais
• ISBN 10: 1405116269
• ISBN 13: 9781405116268
• Reliure: Relié
• Nombre de pages: 304
• Coordonnées du fabricant: Wiley VCH Verlag GmbH; info@wiley-vch.de; ; Boschstraße 12; Weinheim; Baden-Württemberg; 69469; Allemagne