Recent Advances in Chemistry and Technology of Fats and OilsR. J. Hamilton Springer Science & Business Media, 2012 M12 6 - 188 páginas 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. |
Contenido
PRODUCT DEFECTS | |
2Fatty Acid Sequence in Triglycerides and Related Compounds | |
Industrial Aspects of Lipid Oxidation | |
The Analysis of Lipids with Special Reference to Milk | |
3FATTY ACIDS AND RELATED ALIPHATIC COMPOUNDS | |
6CONCLUSIONS | |
Wheat Grain Lipids and their Role in the Breadmaking | |
Otras ediciones - Ver todas
Recent Advances in Chemistry and Technology of Fats and Oils R. J. Hamilton Sin vista previa disponible - 2012 |
Recent Advances in Chemistry and Technology of Fats and Oils Richard John Hamilton,A. Bhati Sin vista previa disponible - 1987 |
Términos y frases comunes
1,2diacylglycerol 1,3diglyceride 2position acyl groups acyloin aleurone analysis analysisof andthe anhydrous aqueous autoclave Biochem blend canbe carbon catalyst chemical Chemistry chloroformmethanol Chromatogr chromatography components compounds crystal modification diacyldigalactosylglycerol diglyceride kinase double bond dough eluted endosperm enzymes esters ether extracted FATTY ACID COMPOSITION fatty acid sequence fatty acids fattyacids Fette Seifen fraction fromthe germ glycerol glycolipids Grignard reaction hasbeen heat HPLC hydrogen hydrolysis interesterification interface inthe isomers lipid composition lipid oxidation Lipid Res liquid liquidcrystalline Liverpool Liverpool Polytechnic loaf volume margarine melting methods methyl milk milling mixture molecular molecules nonpolar ofthe OIL CONTENT onthe ORRISON palm pancreatic lipase phase diagrams phosphatides phosphatidylcholines phospholipase phosphorylation polar lipids polymorphism polyunsaturated procedure proteins reversedphase saturated separated sodium solid solvent starch stereospecific structure suchas sunflower TABLE techniques temperature thelipid thesn tissues tothe triacylglycerols triglyceride Unilever unsaturated wheat grain withthe Xray diffraction