CiNii 図書 - The chemistry of oils and fats : sources, composition, properties and uses

Defining lipids from several general and detailed perspectives, Chemistry of Oils and Fats: Sources, Composition, Properties and Uses discusses their major food and non-food uses and explains how the consumption of these fats affect health and well-being in both quantitative and qualitative terms. The book describes these materials in molecular terms and explores how nature produces these molecules and how we can act on nature to modify the materials to increase their beneficial properties. It also traces how lipids are processed, from the harvesting of crops to the appearance of the oils and fats in different products in the supermarket. The author discusses the importance of minor products present in the fats that we consume. This book examines the chemical and biological syntheses as well as the physical, chemical, and nutritional properties of lipids. It also describes analytical techniques used and demonstrates the independent and comparative analysis of various types of oils and fats. Chemistry of Oils and Fats: Sources, Composition, Properties and Uses provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers, and nutritionists.

Oils and fats: sources and constituents Introduction Specifications Major oils and fats Minor vegetable oils Animal Fats Major and Minor Components Oils and Fats in the Market Place Extraction, refining and processing Extraction Refining Processing Structure of fatty acids and lipids Introduction Fatty-acid Nomenclature Fatty Acids - Main Structural Features Saturated Acids Monoene Acids Methylene-interrupted Polyene Acids Other Unsaturated Acids Branched Chain and Cyclic Acids Oxygenated Acids Halogenated Fatty Acids Introduction to Lipid Structure Acylglycerols Wax Esters Glycosyldiacylglycerols Phospholipids Ether Lipids Sphingolipids Chemical and Biological Synthesis of Fatty Acids and Lipids Fatty Acid Synthesis Acylglycerol Synthesis Phospolipid Synthesis Shingolipid Synthesis Fatty-acid Biosynthesis Lipid Biosynthesis Isolation Procedures Analytical Procedures Introduction Classical Analytical Procedures Present-day analytical Techniques Lipid Analysis Physical Properties Polymorphism, Crystal Structure and Melting Point Spectroscopic Properties Other Physical Properties Chemical Properties Related to Unsaturated Centers Hydrogenation Oxidation Through Reaction with Oxygen Biological Oxidation Other Oxidation Reactions Halogenation Stereomutation Metathesis Double Bond Migration and Cyclization Dimerization Neighboring Group Participation Friedel-Crafts Acylation and Related Reactions Chemical Properties Related to the Carboxyl Group Introduction Hydrolysis Esterification Acid Chlorides, Acid Anhdrides, and Ketene Dimers Peroxy Acids and Esters Long-Chain Alcohols Acetals/ketals and Orthoesters Nitrogen-containing Compounds Sulfonation and other Reactions at the Alpha position Barton Reaction Nutritional properties Dietary Fat - Sources and Composition Digestion, Absorption, and Transport Essential Fatty Acids Recommendations of Dietary Intake Cholesterol and Phytosterols Conjugated Linoleic Acid Role of Fats in Health and Disease Functional Foods Edible Uses of Oils and Fats Spreads: Butter and Ghee Spreads: Margarine and Vanspati Baking fats, doughs, and shortenings Frying Oils and Fats Salad Oils, Mayonnaise and dSalad Cream and French Dressings Chocolate and Confectionery Fats Ice Cream Incorporation of Vegetable Oils into Dairy Products Edible Coatings and Spray Processing Emulsifying Agents Non-edible uses of oils and fats Introduction Basic Oleochemicals Surfactants Personal Care Products Lubricants Biodiesel Glycerol Dibasic Acids Dimers, Isostearic Acid, Estolides, Guerbet Alcohols, and Acids Oleochemicals from Castor Oil Surface Coatings and Inks Epoxides, Hydroxy Acids, Polyurethanes Index * All chapters contain Bibliography and References

巻冊次: ISBN 9781405116268

内容説明

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket? How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties? How important are the minor products present in the fats that we consume? Since oils and fats vary, how can we analyse them? What are their physical, chemical and nutritional properties? How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms? What are their major food and non-food uses? 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.

1. Oils and fats: sources and constituents. 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. ReferencesIndex

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The chemistry of oils and fats : sources, composition, properties and uses

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