Chapter 1. The Chemical Nature of Lipids

  1. Frank D. Gunstone Professor Emeritus Honorary Professor1,2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302424.ch1

Oils and Fats in the Food Industry: Food Industry Briefing Series

Oils and Fats in the Food Industry: Food Industry Briefing Series

How to Cite

Gunstone, F. D. (2008) The Chemical Nature of Lipids, in Oils and Fats in the Food Industry: Food Industry Briefing Series, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444302424.ch1

Author Information

  1. 1

    University of St Andrews, Dundee, UK

  2. 2

    Scottish Crop Research Institute, Dundee, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 18 JUN 2008

ISBN Information

Print ISBN: 9781405171212

Online ISBN: 9781444302424

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Keywords:

  • chemical nature of lipids;
  • fatty acids important in foods;
  • glycerol esters in oils and fats;
  • ester waxes, phospholipids, sterols, tocols, and hydrocarbons;
  • triacylglycerols;
  • phospholipids;
  • sterols and sterol esters;
  • tocols;
  • hydrocarbons

Summary

This chapter contains sections titled:

  • Fatty acids

  • Triacylglycerols

  • Ester waxes

  • Phospholipids

  • Sterols and sterol esters

  • Tocols

  • Hydrocarbons