Книга "Химия масел и жиров. Источники, состав, свойства и применение" посвящена липидам, которые являются важной частью жизни для всех нас. Каковы эти вещества в молекулярном отношении? Откуда они берутся? Что происходит с ними между сбором урожая и появлением масел и жиров в различных продуктах в супермаркете? Как природа производит эти молекулы, и можно ли воздействовать на природу, чтобы изменить материалы и увеличить их полезные свойства? Как важны в минорных продуктах, содержащихся в жирах, которые мы потребляем? Поскольку масла и жиры различаются, как мы можем анализировать их? Каковы их физические, химические и пищевые свойства? Как жиры, которые мы потребляем, влияют на наше здоровье и благополучие в количественном и качественном отношении? Каковы их основные пищевые и непищевые применения? Эта книга предоставляет широкий источник справочной информации по химии масел и жиров для выпускников, постдоков, исследователей и диетологов, работающих в пищевой и олеохимической промышленности. Она предлагает точку входа в подробную литературу.
This book covers the chemistry of oils and fats, the sources where they come from, their composition, properties, and uses in food, pharmaceuticals, cosmetics, and other fields. The book first introduces the macronutrient lipids and explains their importance in humans' daily lives. Then, it goes into detail about where these components come from and what happens to them from harvesting plant material to their appearance in supermarket products. Next, the author discusses how nature creates these molecules, how we can work with nature to alter lipids to enhance their health benefits, and the influence of minor constituents found in our fat consumption. This book also analyzes the physical, chemical, and nutritional characteristics of oils and fat products, their interaction with human health, nutritional qualities, and various uses, both as food and for nonfood instances. A wealth of information on the chemistry behind oils and fats is included for graduate students seeking entry into the food or oleochemical industry and researchers wishing to expand their knowledge in this area. This work serves as a useful point of reference for nutritionists and other professionals working in the field.
This book examines the chemistry of lipids: oils and fats. It covers not only oilseeds but also algae, bacteria, fungi, animals, plants and micro-organisms. The development and application of techniques is also discussed.
Электронная Книга «The Chemistry of Oils and Fats. Sources, Composition, Properties and Uses» написана автором Frank Gunstone в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781405150026
Описание книги от Frank Gunstone
The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket? How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties? How important are the minor products present in the fats that we consume? Since oils and fats vary, how can we analyse them? What are their physical, chemical and nutritional properties? How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms? What are their major food and non-food uses? This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature.
