MTU Cork Library Catalogue

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Lipids in foods : chemistry, biochemistry, and technology / Frank D. Gunstone and Frank A. Norris.

By: Gunstone, F. D.
Contributor(s): Norris, Frank A.
Material type: materialTypeLabelBookSeries: Pergamon international library of science, technology, engineering, and social studies: Publisher: Oxford [Oxfordshire]. New York : Pergamon Press, 1983Edition: 1st ed.ISBN: 0080254993 ; 0080254985 .Subject(s): Lipids | Food industry and tradeDDC classification: 664.3
Contents:
The structure of fatty acids and lipids -- The separation and isolation of fatty acids and lipids -- The analysis of fatty acids and lipids -- The biosynthesis and metabolism of fatty acids and lipids -- Physical properties -- Catalytic hydrogenation, chemical reduction and biohydrogenation -- Oxidation -- Other reactions of double bonds -- Reactions of the carboxyl group -- Synthesis -- Recovery of fats and oils from their sources -- Refining -- Bleaching -- Hydrogenation -- Deodorisation -- Fractionation and winterisation of edible fats and oils -- Interesterification -- Margarines and shortenings -- Flavour stability and antioxidants.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 664.3 (Browse shelf(Opens below)) 1 Available 00048718
Total holds: 0

Includes bibliographical references and index.

The structure of fatty acids and lipids -- The separation and isolation of fatty acids and lipids -- The analysis of fatty acids and lipids -- The biosynthesis and metabolism of fatty acids and lipids -- Physical properties -- Catalytic hydrogenation, chemical reduction and biohydrogenation -- Oxidation -- Other reactions of double bonds -- Reactions of the carboxyl group -- Synthesis -- Recovery of fats and oils from their sources -- Refining -- Bleaching -- Hydrogenation -- Deodorisation -- Fractionation and winterisation of edible fats and oils -- Interesterification -- Margarines and shortenings -- Flavour stability and antioxidants.

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