Lipids in Foods

Chemistry, Biochemistry and Technology

Frank D Gunstone, Frank A. Norris

• Publisher: Pergamon
• Year: 2013
• Print ISBN:
  9780080254999
• eBook ISBN:
  9781483148847
• Topic: Technology & Engineering
• Subtopic: Engineering General
• Index: Technology & Engineering

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.

Table of contents

• Front Cover
• Lipids in Foods Chemistry, Biochemistry and Technology
• Copyright Page
• Table of Contents
• Preface
• Chapter 1. The Structure of Fatty Acids and Lipids
• Chapter 2. The Separation and Isolation of Fatty Acids and Lipids
• Chapter 3. The Analysis of Fatty Acids and Lipids
• Chapter 4. The Biosynthesis and Metabolism of Fatty Acids and Lipids
• Chapter 5. Physical Properties
• Chapter 6. Catalytic Hydrogenation, Chemical Reduction and Biohydrogenation*
• Chapter 7. Oxidation*
• Chapter 8. Other Reactions of Double Bonds
• Chapter 9. Reactions of the Carboxyl Group
• Chapter 10. Synthesis
• Chapter 11. Recovery of Fats and Oils from Their Sources
• Chapter 12. Refining
• Chapter 13. Bleaching
• Chapter 14. Hydrogenation*
• Chapter 15. Deodorisation
• Chapter 16. Fractionation and Winterisation of Edible Fats and Oils
• Chapter 17. Interesterification*
• Chapter 18. Margarines and Shortenings
• Chapter 19. Flavour Stability and Antioxidants*
• Index