Table of Contents

Fatty acids — Nomenclature, structure, isolation and structure-determination, biosynthesis, and chemical synthesis.- 1.1 Fatty acid nomenclature.- 1.2 Fatty acids — main structural features.- 1.3 Saturated acids.- 1.4 Monoene acids.- 1.5 Methylene-interrupted polyene acids.- 1.6 Conjugated polyene acids.- 1.7 Other polyene acids.- 1.8 Acetylenic and allenic acids.- 1.9 Acids with trans-olefinic unsaturation.- 1.10 Branched-chain acids.- 1.11 Cyclic acids.- 1.12 Oxygenated acids.- 1.13 Other acids.- 1.14 Fatty acids — isolation and identification.- 1.15 Fatty acid biosynthesis.- 1.16 Fatty acids — chemical synthesis.- Lipids — Nomenclature, structure, biosynthesis, and chemical synthesis.- 2.1 Introduction.- 2.2 Acylglycerols.- 2.3 Glycosyldiacylglycerols.- 2.4 Phosphoglycerides.- 2.5 Ether lipids.- 2.6 Acyl derivatives of other alcohols.- 2.7 Sphingolipids.- 2.8 Lipid biosynthesis.- 2.9 Chemical synthesis of acylglycerols and phospholipids.- The major sources of oils, fats, and other lipids.- 3.1 Fats and oils in the marketplace.- 3.2 The major vegetable oils and fats.- 3.3 Fats of animal origin.- 3.4 Fatty acid composition.- 3.5 Triacylglycerol composition.- 3.6 Interchangeability of oils and fats.- 3.7 New oilseed crops.- 3.8 Phospholipids: sources and composition.- 3.9 Minor components.- 3.10 Waxes.- Processing: Extraction, refining, fractionation, hydrogénation, interesterification.- 4.1 Extraction.- 4.2 Refining.- 4.3 Hydrogenation.- 4.4 Fractionation.- 4.5 Interesterification.- Analytical procedures.- 5.1 Standard procedures.- 5.2 Lipid analysis.- Physical properties.- 6.1 Polymorphism, crystal structure, and melting point.- 6.2 Ultraviolet spectroscopy.- 6.3 Infrared spectroscopy.- 6.4 Electron spin resonance (ESR) spectroscopy.- 6.5 1HNMRspectroscopy.- 6.6 13CNMR spectroscopy.- 6.7 Mass spectrometry.- Reactions associated with double bonds.- 7.1 Catalytic hydrogenation, chemical reduction, biohydrogenation.- 7.2 Autoxidation and photo-oxygenation.- 7.3 Antioxidants.- 7.4 Biological oxidation.- 7.5 Other oxidation reactions.- 7.6 Halogenation.- 7.7 Oxymercuration.- 7.8 Stereomutation.- 7.9 Metathesis.- 7.10 Double bond migration and cyclization.- 7.11 Dimerization.- 7.12 Other double bond reactions.- Reactions of the carboxy 1 group.- 8.1 Introduction.- 8.2 Hydrolysis.- 8.3 Esterification.- 8.4 Acid chlorides, anhydrides, and ketene dimers.- 8.5 Peroxy acids and esters.- 8.6 Alcohols.- 8.7 Nitrogen-containing compounds.- 8.8 Other reactions of the carboxyl group.- Dietary fats and nutrition.- 9.1 Storage and structural fats.- 9.2 Digestion, absorption, and transport.- 9.3 The role of fats in health and disease.- Practical applications of oils and fats.- 10.1 Introduction.- 10.2 Butter.- 10.3 Margarine.- 10.4 Other food uses.- 10.5 Food-grade surfactants and emulsifiers.- 10.6 Non-food uses of fatty acids and their derivatives.

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