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The Chemistry of Oils and Fats Sources, Composition, Properties, and Uses by Frank D. Gunstone

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Published by Blackwell .
Written in English

Subjects:

  • Food & beverage technology,
  • Technology & Industrial Arts,
  • Technology,
  • Science/Mathematics,
  • Food Science,
  • Technology / Food Industry & Science,
  • Oils and fats, Edible,
  • larpcal,
  • âOleos e gorduras vegetais comestâiveis

Book details:

The Physical Object
FormatHardcover
Number of Pages288
ID Numbers
Open LibraryOL8259657M
ISBN 100849323738
ISBN 109780849323737

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The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant.   The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses - Ebook written by Frank Gunstone. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read The Chemistry of Oils and Fats: Sources, Composition, Properties and : Frank Gunstone.   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. The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses Frank D. Gunstone Defining lipids from several general and detailed perspectives, Chemistry of Oils and Fats: Sources, Composition, Properties and Uses discusses their major food and non-food uses and explains how the consumption of these fats affect health and well.

  The purpose of the book is to provide its readers a comprehensive background and information about developments in the areas of fat science and fat technology. The book tries to provide information pertaining to both basic and technological aspects and to embrace new technology, like biotechnology, that the enormous commercial importance and potential in the 21st century. “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) “The book is designed for students whose studies require an introduction to lipids; that us the oils, fats and. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The Chemistry and Technology of Edible Oils and Fats and their High Fat Products | G. Hoffmann and Steve L Taylor (Auth.) | download | B–OK. Download books for free. Find books.

  Chemistry World, December "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 : Frank Gunstone. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" Key Features. Presents details on the composition, chemistry, and processes of the major fats and oils used today; Includes hundreds of illustrations and tables, making the concepts easier to read and grasp. Chemistry and Technology of Oils & Fats Author: M.M. Chakrabarty Publisher: Allied Publishers Published Date: 09 November Total Pages: Categories: ISBN UNLIMITED BOOKS, ALL IN ONE PLACE. FREE TO TRY FOR 30 DAYS. SUBSCRIBE TO READ OR DOWNLOAD EBOOK FOR FREE. START YOUR FREE MONTH NOW!   The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March , The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the Book Edition: 1.