Fatty Acid and Lipid Chemistry

1. Front Matter

   Pages i-xi

   PDF

2. Fatty acids — Nomenclature, structure, isolation and structure determination, biosynthesis and chemical synthesis

   • F. D. Gunstone

   Pages 1-34

3. Lipids — Nomenclature, structure, biosynthesis, and chemical synthesis

   • F. D. Gunstone

   Pages 35-60

4. The major sources of oils, fats, and other lipids

   • F. D. Gunstone

   Pages 61-86

5. Processing: Extraction, refining, fractionation, hydrogenation and interesterification

   • F. D. Gunstone

   Pages 87-99

6. Analytical procedures

   • F. D. Gunstone

   Pages 100-128

7. Physical properties

   • F. D. Gunstone

   Pages 129-156

8. Reactions associated with double bonds

   • F. D. Gunstone

   Pages 157-204

9. Reactions of the carboxyl group

   • F. D. Gunstone

   Pages 205-222

10. Dietary fats and nutrition

    • F. D. Gunstone

    Pages 223-228

11. Practical applications of oils and fats

    • F. D. Gunstone

    Pages 229-243

12. Back Matter

    Pages 244-252

    PDF

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.

• biochemistry
• chemistry
• food
• food industry
• processing

• Lipid Chemistry Unit School of Chemistry, University of St Andrews, Fife, UK

  F. D. Gunstone

Policies and ethics