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The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses, ISBN-13: 978-0849323737
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"The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses" is a comprehensive reference that explores the scientific principles governing the chemistry of oils and fats. The book delves into the sources of various oils and fats, their chemical composition, and the physical and functional properties that influence their applications in food and industrial sectors. It also covers the processes of extraction, refining, and modification, providing insights into how these substances can be effectively utilized for nutritional, cosmetic, and technical purposes. Overall, it serves as a vital resource for chemists, food scientists, and professionals involved in industries where oils and fats play a crucial role.
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Title: The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses
Author(s): Frank D. Gunstone, Fred B. Padley
Publisher: CRC Press
Publication Year: 1997
ISBN-13: 978-0849323737
Description: This book provides a comprehensive overview of the chemistry of oils and fats, covering their sources, composition, properties, and various applications in food and industry. It is aimed at both researchers and professionals in the field of chemistry and food science.
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This book provides a comprehensive understanding of the chemistry of oils and fats, detailing their sources, composition, properties, and various applications. It serves as an essential resource for researchers, industry professionals, and students, offering in-depth insights into the molecular structure and behavior of lipids. By exploring the latest advancements and methodologies in lipid chemistry, the book highlights the significance of oils and fats in food science, nutrition, and industrial processes. Its thorough analysis not only enhances theoretical knowledge but also fosters practical applications, making it a valuable addition to the literature on fats and oils.
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