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The Chemistry of oils and Fats: Sources, Composition, Properties and Uses Frank D. Gunstone Blackwell Publishing-CRC Press 2004 ISBN 1405116269 £95.00 Keywords Chemistry, Oils, Fats Review DOI 10.1108/00070700510606936
This is an interesting textbook with well-balanced topics by Professor Frank Gunstone, a very well known scientist in this field. The contents, 11 chapters, cover most aspects of fats and oils regarding their sources, extraction and processing, the chemistry, analytical procedures, physical, chemical and nutritional properties and their edible and non-edible uses.
Chapter 1, covers the sources and constituents of all the well known vegetable/plant fats and oils such as soybean, sunflower, olive and tall (pine) oils, to the minor vegetable oils such as avocado, hemp, hazelnut and tung oil (China wood oil which dries faster than linseed...