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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Recent Advances in Chemistry and Technology of Fats and Oils (Paperback, Softcover reprint of the original 1st ed. 1987)
Loot Price: R1,492
Discovery Miles 14 920
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Recent Advances in Chemistry and Technology of Fats and Oils (Paperback, Softcover reprint of the original 1st ed. 1987)
Expected to ship within 10 - 15 working days
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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."
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