This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.

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."

This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications and a good set of references. Since lipids have many uses the appeal of the book will extend from the food industry to the pharmaceutical industry. R. Hamilton Formby June 1997 Acknowledgement I would wish to acknowledge the considerable help and encouragement from my wife Shiela. Abbreviations The following are the abbreviations used within this book and do not necessarily represent convention or internationally accepted abbreviations. AAPH 2,2'-azobis (2-aminopropane )dihydrochloride Ac acetyl AchE acetylcholinesterase analog digital converter ADC AI artificial intelligence ALD aldehyde AMPL acetone mobile polar lipids atomic mass unit amu 2,2' -azo bis-2,4-dimethy lvaleronitrile AMVN ANN artificial neural network AOCS American Oil Chemists' Society APCI atmospheric pressure chemical ionization APE N-acyl-phosphatidylethanolamine API atmospheric pressure ionization ARA arachidonic acid ASG acyl-sitosterylglyceride ASMS American Society for Mass Spectrometry ATP adenosine triphosphate BE backward elimination CAD collisionally activated dissociation 3 CBC cerebroside 1 sulphate CBO Certified Brands of Origin (applied to Italian virgin olive oils) CCD charge-coupled device CE capillary electrophoresis CFAM cyclic fatty acid monomer CI chemical ionization CID collision-induced dissociation CL cardiolipin Cn: m Hydrocarbon with n carbon atoms and m double bonds CR continuum regression d. c.

This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications and a good set of references. Since lipids have many uses the appeal of the book will extend from the food industry to the pharmaceutical industry. R. Hamilton Formby June 1997 Acknowledgement I would wish to acknowledge the considerable help and encouragement from my wife Shiela. Abbreviations The following are the abbreviations used within this book and do not necessarily represent convention or internationally accepted abbreviations. AAPH 2,2'-azobis (2-aminopropane )dihydrochloride Ac acetyl AchE acetylcholinesterase analog digital converter ADC AI artificial intelligence ALD aldehyde AMPL acetone mobile polar lipids atomic mass unit amu 2,2' -azo bis-2,4-dimethy lvaleronitrile AMVN ANN artificial neural network AOCS American Oil Chemists' Society APCI atmospheric pressure chemical ionization APE N-acyl-phosphatidylethanolamine API atmospheric pressure ionization ARA arachidonic acid ASG acyl-sitosterylglyceride ASMS American Society for Mass Spectrometry ATP adenosine triphosphate BE backward elimination CAD collisionally activated dissociation 3 CBC cerebroside 1 sulphate CBO Certified Brands of Origin (applied to Italian virgin olive oils) CCD charge-coupled device CE capillary electrophoresis CFAM cyclic fatty acid monomer CI chemical ionization CID collision-induced dissociation CL cardiolipin Cn: m Hydrocarbon with n carbon atoms and m double bonds CR continuum regression d. c.

This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.

Follow Brandon, Brielle, & Bennett as they take you for the ride of your life With the Society's clutches deep within Bennett, he will stop at nothing to get revenge against Brandon & Brielle. Learn more about the Society itself as its secrets are exposed. Discover for yourself, the Hudson's aren't the only ones with power. Do they have what it takes to take the Society down? Find out in the 3rd installment to this intriguing story

In this sequel to Self Convictions, let the Hudson family tell you their story as it continues. The twins, Brielle and Bennett, grow and their powers emerge. When Sarah & Brandon eliminated the chapter in Texas, they opened a floodgate. Sensing the development of their gifts, the Society will stop at nothing to get their hands on them. New rivals surface, using their powers against Sarah & Brandon in order to get the twins for themselves. Will the Hudson's be able to handle a couple whose wrath is well beyond what they could've ever imagined? Join them as they share with you in this continuing story of the Self series.

Self Convictions, an internal struggle between good and evil. Brandon begins his life like any other child but has no idea what's to come. As his powers of telekinesis begin to develop, he doesn't understand where they came from or how to control them. His inability to control his gifts leads him to a place of mystery and unraveling he never would've fathomed. Discover with him who the Voice is that's been making him do things against his will from early childhood. When Brandon thinks things can't get any worse, they do. With so many questions unanswered, he sets out to discover the origins of his being meeting the love of his life along the way. Together they break the code of secrecy and destroy what was meant to control their lives. Share his life with him as Brandon tells you his story in the first installment of the Self series.

This is the second volume in a series which presents the state of the art in chosen sectors of oil and fat chemistry, including its relevance to the food and pharmaceutical industries. The text in this book aims to provide an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that have attracted special attention.