Fatty acid and lipid chemistry
著者
書誌事項
Fatty acid and lipid chemistry
（A Chapman & Hall food science book）
Aspen Publishers, 1999
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注記
Originally published: New York : Chapman & Hall, 1996
Includes bibliographies and index
内容説明・目次
内容説明
This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.
目次
Fatty Acids. Nomenclature, Structure, Isolation and Structure-Determination, Biosynthesis and Chemical Synthesis. Lipids: Nomenclature, Structure, Biosynthesis and Chemical Synthesis. The Major Sources of Oils, Fats and Other Lipids. Processing: Extraction, Refining, Fractionation, Hydrogenation, Interesterfication Analytical Procedures. Physical Properties. Reactions Associated with Double Bonds. Reactions of the Carboxyl Group. Dietary Fats and Nutrition. Practical Applications of Oils and Fats
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