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Vegetable Oils in Food Technology: Composition, Properties, and Uses
Preface to the First Edition. Preface to the Second Edition. Contributors. List of Abbreviations. 1 Production and Trade of Vegetable Oils ( Frank D. Gunstone ). 1.1 Extraction, refining andExpand
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Fatty Acid and Lipid Chemistry
Fatty Acids. Nomenclature, Structure, Isolation and Structure-Determination, Biosynthesis and Chemical Synthesis. Lipids: Nomenclature, Structure, Biosynthesis and Chemical Synthesis. The MajorExpand
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The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses
1. Oils and fats: sources and constituents. 2. Extraction, refining and processing. 3. Structure of fatty acids and lipids. 4. Chemical and biological synthesis of fatty acids and lipids. 5.Expand
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The Lipid handbook
Fatty acid structure. Lipid structure. Occurrence and characteristics of oils and fats. Separation and isolation procedures. Processing of fats and oils. Analytical methods. Synthesis. PhysicalExpand
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Rapeseed and Canola Oil: Production, Processing, Properties and Uses
1. Rapeseeds and rapeseed oil -- agronomy, production, and trade. Elaine J. Booth, Scottish Agricultural College, Aberdeenshire, UK and Frank D. Gunstone, University of St Andrews and Scottish CropExpand
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The Lipid Handbook with CD-ROM
Fatty Acid and Lipid Structure Fatty acid structure Lipid structure Occurrence and Characterization of Oils and Fats Introduction Major oils from plant sources Minor oils from plant sources MilkExpand
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Vegetable oils in food technology
Production and trade of vegetable oils Soybean oil Palm oil Canola/rapeseed oil Sunflower oil The lauric (coconut and palmkernel) oils Cottonseed oil Groundnut (peanut) oil Olive oil Corn oil Sesame,Expand
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Oils and Fats in the Food Industry
Chapter 1. The Chemical Nature of Lipids. 1.1 Fatty acids. 1.2 Triacylglycerols. 1.3 Ester waxes. 1.4 Phospholipids. 1.5 Sterols and sterol esters. 1.6 Tocols. 1.7 Hydrocarbons. Chapter 2. The MajorExpand
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