Fat Chemistry
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Fat Chemistry
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Author : Claire S Allardyce
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-11-09
Fat Chemistry written by Claire S Allardyce and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-09 with Science categories.
Currently, the health of over half the adult population in the UK suffers because of fat. The UK is not alone: obesity is a global problem, but the populations of some countries are heavier than others. This book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity, and how this material becomes accumulated to cause obesity with particular emphasis on the contribution of nutrition beyond calories. It visits the current hot topic of the genetic origins of obesity and progresses through to the relatively under publicised field of epigenetics, emphasising its importance to understanding the current epidemic. Coming in the wake of the establishment of international collaborations, the book aims to quantify the extent of the contribution of nutritional deficiencies to body weight gain. Yet even before these studies begin some important links have been identified and the molecular mechanisms by which they induce obesity have been mapped. This information reveals a serious problem for the next generation, but it is expected to provide the necessary information to tackle the obesity epidemic. Based on an extensive review of scientific literature, this topical book is written in a way that is accessible to the non-specialist. Suitable for the general public, the principal focus of the book is to advance the public understanding and awareness of science through the high interest subject of obesity. However, many universities recommend public understanding of science texts to students as a means of broadening general knowledge and as a means to emphasise to students the importance of communicating their research to the public. This book will be instrumental in developing this knowledge.
Fatty Acid And Lipid Chemistry
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Author : F.D. Gunstone
language : en
Publisher: Springer
Release Date : 2012-12-06
Fatty Acid And Lipid Chemistry written by F.D. Gunstone and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
The Chemistry And Technology Of Edible Oils And Fats
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Author : J. Devine
language : en
Publisher: Elsevier
Release Date : 2016-06-23
The Chemistry And Technology Of Edible Oils And Fats written by J. Devine and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-23 with Science categories.
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 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
The Chemistry Of Oils And Fats
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Author : Frank Gunstone
language : en
Publisher: John Wiley & Sons
Release Date : 2009-02-12
The Chemistry Of Oils And Fats written by Frank Gunstone and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-12 with Technology & Engineering categories.
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Fatty Acids
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Author : Moghis U. Ahmad
language : en
Publisher: Elsevier
Release Date : 2017-07-21
Fatty Acids written by Moghis U. Ahmad and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-21 with Science categories.
Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology
Fats And Associated Compounds
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Author : Jose Manuel Miranda Lopez
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-12-17
Fats And Associated Compounds written by Jose Manuel Miranda Lopez and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-17 with Medical categories.
Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products
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Author : G. Hoffmann
language : en
Publisher: Academic Press
Release Date : 2013-10-22
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products written by G. Hoffmann and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
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 "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 technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.
Chemistry And Technology Of Oils Fats
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Author : M.M. Chakrabarty
language : en
Publisher: Allied Publishers
Release Date : 2003-11-09
Chemistry And Technology Of Oils Fats written by M.M. Chakrabarty and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-09 with Science categories.
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. The book will help better understanding of extraction technology and would be useful to students & other readers involved in the area of refining.
Recent Advances In Chemistry And Technology Of Fats And Oils
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Author : R. J. Hamilton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Recent Advances In Chemistry And Technology Of Fats And Oils written by R. J. Hamilton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques. Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
Fats And Oils
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Author : Richard John Hamilton
language : en
Publisher:
Release Date : 1980
Fats And Oils written by Richard John Hamilton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Science categories.