CHEMICAL TECHNOLOGY AND ANALYSIS OF OILS, FATS, AND WAXES

By V. FAIRT

CONTENTS SECTION I GENERAL INTRODUCTION, SOURCES, AND CHEMISTRY 1 EDIBLE OILS & FATS: AN OVERVIEW 2 AN INSIGHT INTO THE CHEMISTRY OF EDIBLE OILS AND FATS BIOACTIVE CONSTITUENTS 3 ISOLATION AND CHARACTERIZATION TECHNIQUES OF BIOACTIVE COMPOUNDS OF EDIBLE OILS AND FATS SECTION II HEALTH BENEFITS AND RISKS OF BIOACTIVE COMPOUNDS OF EDIBLE OILS & FATS 4 MONOUNSATURATED AND POLYUNSATURATED FATTY ACIDS 5 SATURATED FATTY ACIDS 6 TRIGLYCERIDES 7 POLYPHENOLS AND FLAVONOIDS 8 PHOSPHOLIPIDS 9 PHYTOSTEROLS SECTION III ADULTERATION AND QUALITY CONTROL METHODS 10 VITAMINS AND INORGANIC COMPOUNDS 11 ADULTERATION IN EDIBLE OILS & FATS 12 GENERAL QUALITY CONTROL METHODS FOR EDIBLE OILS AND FATS 13 GC?FID IN ANALYSIS OF EDIBLE OILS AND FATS 14 GC?MS IN ANALYSIS OF EDIBLE OILS AND FATS 15 HPLC AND LC?MS IN ANALYSIS OF EDIBLE OILS AND FATS 16 FTIR?CHEMOMETRICS IN ANALYSIS OF EDIBLE OILS & FATS 17 PACKAGING AND LABELLING POLICIES FOR BIOACTIVE CONSTITUENTS FROM EDIBLE OILS AND FATS: A GLOBAL PERSPECTIVE 18 BIOACTIVE CONSTITUENTS OF EDIBLE OILS AND FATS: ONGOING TRENDS OF APPLICATION CUM CONSUMPTION AND COMMERCIAL POTENTIAL 19 HEALTHY LIVING WITH BIOACTIVE CONSTITUENTS OBTAINED FROM FATS AND OILS: THERAPEUTIC CONCERN