Fat Chemistry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Fat Chemistry PDF full book. Access full book title Fat Chemistry by Claire S. Allardyce. Download full books in PDF and EPUB format.
Author: Claire S. Allardyce
Publisher: Royal Society of Chemistry
ISBN: 1849733252
Category : Medical
Languages : en
Pages : 341
Get Book Here
Book Description
Written in an accessible style, this book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity.
Author: Claire S. Allardyce
Publisher: Royal Society of Chemistry
ISBN: 1849733252
Category : Medical
Languages : en
Pages : 341
Get Book Here
Book Description
Written in an accessible style, this book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity.
Author: Moghis U. Ahmad
Publisher: Elsevier
ISBN: 012809544X
Category : Science
Languages : en
Pages : 617
Get Book Here
Book Description
Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology
Author: Workman Publishing
Publisher: Workman Publishing Company
ISBN: 1523504250
Category : Young Adult Nonfiction
Languages : en
Pages : 519
Get Book Here
Book Description
Chemistry? No problem! This Big Fat Notebook covers everything you need to know during a year of high school chemistry class, breaking down one big bad subject into accessible units. Learn to study better and get better grades using mnemonic devices, definitions, diagrams, educational doodles, and quizzes to recap it all. Including: Atoms, elements, compounds and mixtures The periodic table Quantum theory Bonding The mole Chemical reactions and calculations Gas laws Solubility pH scale Titrations Le Chatelier's principle ...and much more!
Author: F.D. Gunstone
Publisher: Springer
ISBN: 146154131X
Category : Science
Languages : en
Pages : 263
Get Book Here
Book Description
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.
Author: Frank Gunstone
Publisher: John Wiley & Sons
ISBN: 1405150025
Category : Technology & Engineering
Languages : en
Pages : 304
Get Book Here
Book Description
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Author: Claire S Allardyce
Publisher: Royal Society of Chemistry
ISBN: 178262581X
Category : Science
Languages : en
Pages : 341
Get Book Here
Book Description
Currently, the health of over half the adult population in the UK suffers because of fat. The UK is not alone: obesity is a global problem, but the populations of some countries are heavier than others. This book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity, and how this material becomes accumulated to cause obesity with particular emphasis on the contribution of nutrition beyond calories. It visits the current hot topic of the genetic origins of obesity and progresses through to the relatively under publicised field of epigenetics, emphasising its importance to understanding the current epidemic. Coming in the wake of the establishment of international collaborations, the book aims to quantify the extent of the contribution of nutritional deficiencies to body weight gain. Yet even before these studies begin some important links have been identified and the molecular mechanisms by which they induce obesity have been mapped. This information reveals a serious problem for the next generation, but it is expected to provide the necessary information to tackle the obesity epidemic. Based on an extensive review of scientific literature, this topical book is written in a way that is accessible to the non-specialist. Suitable for the general public, the principal focus of the book is to advance the public understanding and awareness of science through the high interest subject of obesity. However, many universities recommend public understanding of science texts to students as a means of broadening general knowledge and as a means to emphasise to students the importance of communicating their research to the public. This book will be instrumental in developing this knowledge.
Author: M.M. Chakrabarty
Publisher: Allied Publishers
ISBN: 8177644955
Category : Science
Languages : en
Pages : 762
Get Book Here
Book Description
The purpose of the book is to provide its readers a comprehensive background and information about developments in the areas of fat science and fat technology. The book tries to provide information pertaining to both basic and technological aspects and to embrace new technology, like biotechnology, that the enormous commercial importance and potential in the 21st century. The book will help better understanding of extraction technology and would be useful to students & other readers involved in the area of refining.
Author: Jose Manuel Miranda Lopez
Publisher: Royal Society of Chemistry
ISBN: 1788018850
Category : Medical
Languages : en
Pages : 383
Get Book Here
Book Description
Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
Get Book Here
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: J. Devine
Publisher: Elsevier
ISBN: 1483149536
Category : Science
Languages : en
Pages : 191
Get Book Here
Book Description
The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
