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The Bureau of Chemistry and Soils was created July 1, 1927 for the purpose of correlating all the research work formerly carried on by the Bureau of Chemistry, Bureau of Soils, Fixed Nitrogen Research Laboratory, and the Division of Soil Fertility and Soil Bacteriology of the Bureau of Plan Industry.
The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. Includes the chemistry and properties of olive oils Contains details on the healthful properties of olive oil minor components Extensive informaton on the analysis and authentication of olive oils Features an overview on the economics of olive oil in the world market