Wiley
Wiley.com
Print this page Share
E-book

The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses

ISBN: 978-1-4051-5002-6
304 pages
February 2009, Wiley-Blackwell
The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses (1405150025) cover image
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.

See More
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

See More
A comprehensive source of reference on the chemistry underlying oils and fats.

Chapters are included on analytical procedures, nutritional aspects, food uses and non-food uses of oils and fats.

The author is one of the world’s most experienced oils and fats chemists, and a prolific author.

The volume provides a point of entry to the detailed literature.

See More
“This books provides a broad source of reference on oils and fats chemistry. It is aimed at graduates entering the foods and oleochemical industries, postgraduate researchers, and nutritionists.”
Food Science and Technology Abstracts, Vol 37 (2) 2005

“The book is designed for students whose studies require an introduction to lipids; that us the oils, fats and products derived from them, found in living plants and animals, and to technologists working with these materials...This book would be a useful addition to the library of companies manufacturing foods or processing oils and fats from animal or plant sources and to educational institutions.”
Food Australia, April 2005

"The book is well referenced and provides an excellent start for those wishing to explore the fascinating subject of lipid science.”
Chemistry World, December 2004

"This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduates entering the food and oleochemical industries, post-graduate researchers and nutritionists. It offers a point of entry to the detailed literature.”
Food Trade Review, October 2004

"Its small size (keeping it to less than 300 pages is an accomplishment in its own right) and lower cost compared with extensive handbooks make it additionally actractive and convenient. It is a valuable addition to any library dealing with lipid science."

Journal of the Science of Food and Agriculture 2005

See More
Back to Top