Books by Frank (Professor Emeritus Gunstone

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.

A comprehensive source of reference on the chemistry underlying oils and fats. Chapters are included on analytical procedures, nutritional aspects, food uses and non--food uses of oils and fats. The author is one of the world's most experienced oils and fats chemists, and a prolific author.