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: BookSeries: 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: 664.3Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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General Lending | MTU Bishopstown Library Lending | 664.3 (Browse shelf(Opens below)) | 1 | Available | 00048718 |
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.