The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses
February 2009, Wiley-Blackwell
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.
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.
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.
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
Food Australia, April 2005
"The book is well referenced and provides an excellent start for
those wishing to explore the fascinating subject of lipid
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
Journal of the Science of Food and Agriculture 2005