Overview

This text is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and of fatty acids. Much of the readership will be employed in the food industry since 80% of the world production of oils and fats is eaten by humans and another 6% goes into animal feed. They will need to understand the materials they handle; their origin, their chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry, modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials.

Full Product Details

Author:   F.D. Gunstone
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   1996 ed.
Dimensions:   Width: 15.50cm , Height: 1.70cm , Length: 23.50cm
Weight:   1.220kg
ISBN:  

9780751402537

ISBN 10:   0751402532
Pages:   252
Publication Date:   31 March 1996
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Fatty acids — Nomenclature, structure, isolation and structure-determination, biosynthesis, and chemical synthesis.- 1.1 Fatty acid nomenclature.- 1.2 Fatty acids — main structural features.- 1.3 Saturated acids.- 1.4 Monoene acids.- 1.5 Methylene-interrupted polyene acids.- 1.6 Conjugated polyene acids.- 1.7 Other polyene acids.- 1.8 Acetylenic and allenic acids.- 1.9 Acids with trans-olefinic unsaturation.- 1.10 Branched-chain acids.- 1.11 Cyclic acids.- 1.12 Oxygenated acids.- 1.13 Other acids.- 1.14 Fatty acids — isolation and identification.- 1.15 Fatty acid biosynthesis.- 1.16 Fatty acids — chemical synthesis.- Lipids — Nomenclature, structure, biosynthesis, and chemical synthesis.- 2.1 Introduction.- 2.2 Acylglycerols.- 2.3 Glycosyldiacylglycerols.- 2.4 Phosphoglycerides.- 2.5 Ether lipids.- 2.6 Acyl derivatives of other alcohols.- 2.7 Sphingolipids.- 2.8 Lipid biosynthesis.- 2.9 Chemical synthesis of acylglycerols and phospholipids.- The major sources of oils, fats, and other lipids.- 3.1 Fats and oils in the marketplace.- 3.2 The major vegetable oils and fats.- 3.3 Fats of animal origin.- 3.4 Fatty acid composition.- 3.5 Triacylglycerol composition.- 3.6 Interchangeability of oils and fats.- 3.7 New oilseed crops.- 3.8 Phospholipids: sources and composition.- 3.9 Minor components.- 3.10 Waxes.- Processing: Extraction, refining, fractionation, hydrogénation, interesterification.- 4.1 Extraction.- 4.2 Refining.- 4.3 Hydrogenation.- 4.4 Fractionation.- 4.5 Interesterification.- Analytical procedures.- 5.1 Standard procedures.- 5.2 Lipid analysis.- Physical properties.- 6.1 Polymorphism, crystal structure, and melting point.- 6.2 Ultraviolet spectroscopy.- 6.3 Infrared spectroscopy.- 6.4 Electron spin resonance (ESR) spectroscopy.- 6.5 1HNMRspectroscopy.- 6.6 13CNMR spectroscopy.- 6.7 Mass spectrometry.- Reactions associated with double bonds.- 7.1 Catalytic hydrogenation, chemical reduction, biohydrogenation.- 7.2 Autoxidation and photo-oxygenation.- 7.3 Antioxidants.- 7.4 Biological oxidation.- 7.5 Other oxidation reactions.- 7.6 Halogenation.- 7.7 Oxymercuration.- 7.8 Stereomutation.- 7.9 Metathesis.- 7.10 Double bond migration and cyclization.- 7.11 Dimerization.- 7.12 Other double bond reactions.- Reactions of the carboxy 1 group.- 8.1 Introduction.- 8.2 Hydrolysis.- 8.3 Esterification.- 8.4 Acid chlorides, anhydrides, and ketene dimers.- 8.5 Peroxy acids and esters.- 8.6 Alcohols.- 8.7 Nitrogen-containing compounds.- 8.8 Other reactions of the carboxyl group.- Dietary fats and nutrition.- 9.1 Storage and structural fats.- 9.2 Digestion, absorption, and transport.- 9.3 The role of fats in health and disease.- Practical applications of oils and fats.- 10.1 Introduction.- 10.2 Butter.- 10.3 Margarine.- 10.4 Other food uses.- 10.5 Food-grade surfactants and emulsifiers.- 10.6 Non-food uses of fatty acids and their derivatives.

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