000			01874nam a2200229Ia 4500
003			00IHBT
005			20140908102145.0
008			130910s9999 xx 000 0 und d
020			_a0834213427
041			_hENG
082			_a572
100			_aGunstone, F. D. _98136
245			_aFatty Acid and Lipid Chemistry _cF.D. Gunstone
260			_aMaryland _bAspen Publication _c1996
300			_axl, 252p.
440			_aA Chapman and Hall Food Science Book _98137
500			_aThis book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.
650			_aChemical & Biochemical _97581
650			_aBiochemistry _98138
650			_aFood Science _95592
942			_cBOOK _2ddc
999			_c4148 _d4148
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4148 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4148