It takes the average reader 3 hours and 6 minutes to read Lipids in Foods by Frank D Gunstone
Assuming a reading speed of 250 words per minute. Learn more
Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
Lipids in Foods by Frank D Gunstone is 184 pages long, and a total of 46,736 words.
This makes it 62% the length of the average book. It also has 57% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 4 hours and 15 minutes to read Lipids in Foods aloud.
Lipids in Foods is suitable for students ages 10 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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