Lipids in Foods. Chemistry, Biochemistry and Technology

Content: 
Pergamon publications of related interest, Page ii
Front Matter, Page iii
Copyright, Page iv
Preface, Page v
CHAPTER 1 - The Structure of Fatty Acids and Lipids, Pages 1-14
CHAPTER 2 - The Separation and Isolation of Fatty Acids and Lipids, Pages 15-18
CHAPTER 3 - The Analysis of Fatty Acids and Lipids, Pages 19-28
CHAPTER 4 - The Biosynthesis and Metabolism of Fatty Acids and Lipids, Pages 29-42
CHAPTER 5 - Physical Properties, Pages 43-51
CHAPTER 6 - Catalytic Hydrogenation, Chemical Reduction and Biohydrogenation, Pages 52-57
CHAPTER 7 - Oxidation, Pages 58-69
CHAPTER 8 - Other Reactions of Double Bonds, Pages 70-75
CHAPTER 9 - Reactions of the Carboxyl Group, Pages 76-81
CHAPTER 10 - Synthesis, Pages 82-94
CHAPTER 11 - Recovery of Fats and Oils from Their Sources, Pages 95-107
CHAPTER 12 - Refining, Pages 108-116
CHAPTER 13 - Bleaching, Pages 117-122
CHAPTER 14 - Hydrogenation, Pages 123-129
CHAPTER 15 - Deodorisation, Pages 130-138
CHAPTER 16 - Fractionation and Winterisation of Edible Fats and Oils, Pages 139-143
CHAPTER 17 - Interesterification, Pages 144-146
CHAPTER 18 - Margarines and Shortenings, Pages 147-155
CHAPTER 19 - Flavour Stability and Antioxidants, Pages 156-165
Index, Pages 166-170