The Royal Society of Chemistry published Fatty Acids, the
latest supplement to McCance & Widdowson's The Composition of Foods,
in December 1998. The book, compiled by the Ministry of Agriculture,
Fisheries and Food, forms a major update to the official UK food tables.
It provides new, authoritative fat and fatty acid composition data
for an extensive range of foods consumed in the United Kingdom that
are significant sources of fat.
Fatty Acids presents data on up to 37 individual fatty acids
for over 520 foods, of which 130 are new to the UK food composition
tables. The composition data, detailed in easy-to-read tables and
expressed per 100 g of food, cover total fat, total saturates, total
cis and total trans mono- and polyunsaturates, 13 individual saturated
fatty acids, 14 individual monounsaturated fatty acids, and 10 individual
cis-polyunsaturated fatty acids.
Supplementary tables provide cholesterol and phytosterol content
for foods that are new to this supplement to The Composition of
With a comprehensive introduction, an appendix describing fatty acid
nomenclature, and a food index, Fatty Acids is an essential
reference source for professionals and researchers in food science
and nutrition, dietitians, students, and the food industry.
Fatty Acids, Supplement to McCance & Widdowson's The Composition
of Foods. ISBN: 0854048197; softcover; Approx. 200 pages; Price:
The book may be ordered from: Turpin Distribution Services Ltd,
Blackhorse Road, Letchworth SG6 1 HN, UK
Tel: +44 (0)1462 672555; Fax: +44 (0)1462 480947; E-mail: email@example.com.
For further details contact: Mike Corkill, The Royal Society of Chemistry,
Thomas Graham House, Science Park, Milton Road, Cambridge CB0 4WF
Tel: +44 1223 432381; Fax: +44 1223 423429; E-mail: firstname.lastname@example.org.
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