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1. The Lipid Handbook with CD-ROM, Third Edition

   By Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra

   Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and...

   Published March 12th 2007 by CRC Press
2. Modifying Lipids for Use in Food

   Edited by Frank D. Gunstone

   Series: Woodhead Press

   Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of...

   Published December 4th 2006 by CRC Press
3. The Chemistry of Oils and Fats

   Sources, Composition, Properties, and Uses

   By Frank D. Gunstone

   Defining lipids from several general and detailed perspectives, Chemistry of Oils and Fats: Sources, Composition, Properties and Uses discusses their major food and non-food uses and explains how the consumption of these fats affect health and well-being in both quantitative and qualitative terms....

   Published July 13th 2004 by Blackwell
4. Rapeseed and Canola Oil

   Production, Processing, Properties, and Uses

   Edited by Frank D. Gunstone

   Rapeseed and Canola Oil: Production, Processing, Properties, and Uses provides comprehensive coverage of rapeseed oil and its close relation, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and...

   Published April 19th 2004 by Blackwell
5. Vegetable Oils in Food Technology

   Composition, Properties, and Uses

   By Frank D. Gunstone

   Series: Sheffield Chemistry and Technology of Oils and Fats

   Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of...

   Published October 17th 2002 by Blackwell
6. Oleochemical Manufacture and Applications

   Edited by Frank D. Gunstone, Richard J Hamilton

   Series: Sheffield Chemistry and Technology of Oils and Fats

   Oleochemical Manufacture and Applications presents an overview of oleochemicals at the research and professional levels, with an emphasis on industrial production and applications. Approximately half of the chapters consider general matters, while the other half deal with applications. Authors are...

   Published November 8th 2001 by Blackwell
7. Structured and Modified Lipids

   By Frank D. Gunstone

   This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections...

   Published April 26th 2001 by CRC Press
8. Lipid Synthesis and Manufacture

   Edited by Frank D. Gunstone

   Series: Sheffield Chemistry and Technology of Oils and Fats

   Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists; nutritionists; cosmetics scientists; and...

   Published December 17th 1998 by Blackwell
9. Lipid Technologies and Applications

   Edited by Frank D. Gunstone, Fred B. Padley

   "Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."...

   Published May 12th 1997 by CRC Press