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    Lipids in Foods: Chemistry, Biochemistry and Technology
    Lipids in Foods: Chemistry, Biochemistry and Technology
    Lipids in Foods: Chemistry, Biochemistry and Technology
    Ebook153 pages3 hours

    Lipids in Foods: Chemistry, Biochemistry and Technology

    By Frank D Gunstone and Frank A. Norris

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    About this ebook

    Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
    LanguageEnglish
    PublisherElsevier Science
    Release dateOct 22, 2013
    ISBN9781483148847
    Lipids in Foods: Chemistry, Biochemistry and Technology

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