Lipid Chemistry
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Fatty Acid And Lipid Chemistry
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Author : F.D. Gunstone
language : en
Publisher: Springer
Release Date : 2012-12-06
Fatty Acid And Lipid Chemistry written by F.D. Gunstone and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
Lipid Chemistry
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Author : Neelam Khetarpaul
language : en
Publisher: Daya Books
Release Date : 2008
Lipid Chemistry written by Neelam Khetarpaul and has been published by Daya Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Lipids categories.
Today study regarding chemistry and nutrition of lipids has become an interesting and challenging subject. The present book covers important aspects of classification and structures of lipids and their role in human health and disease. This book has been divided into 18 chapters which mainly cover role of cholesterol and polyunsaturated fatty acids in human health, immune system and dietary lipids, fat replacers/substitutes, analysis of lipids, crystallization of facts, chemical composition of vegetable oils, use of microorganisms for the production of lipids etc. This book is not only directed primarily for the students of Food Chemistry, Food Science and Nutritionists but can also be a ready reference for research scholars and those engaged in food research , product development and lipid biotechnology Contents Chapter 1: Introduction; Chapter 2: Classfication of Lipids; Chapter 3: Composition of Fatty Acids; Chapter 4: Polyunsaturated Fatty Acids; Chapter 5: Sterols and Waxes; Chapter 6: Chemical Composition of Vegetable Oils; Chapter 7: Extraction, Cleaning and Storage of Oils and Fats; Chapter 8: Phenolic and Enzymatic Antioxidants; Chapter 9: Triacylglycerol Acylhydrolases; Chapter 10: Precise Analysis of Lipids; Chapter 11: Crystallization of Fats; Chapter 12: Emulsion and Emulsifiers; Chapter 13: Cholesterol and Human Health; Chapter 14: Immune System and Dietary Fat; Chapter 15: Use of Microorganisms for the Production of Lipids; Chapter 16: Trends in Production and Demand of Fats and Oils; Chapter 17: Fat Replacers and Fat Substitutes; Chapter 18: Nutraceuticals
Topics In Lipid Chemistry
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Author : F. D. Gunstone
language : en
Publisher:
Release Date : 1970
Topics In Lipid Chemistry written by F. D. Gunstone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Lipids categories.
Fundamentals Of Lipid Chemistry
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Author : Robert Main Burton
language : en
Publisher:
Release Date : 1974
Fundamentals Of Lipid Chemistry written by Robert Main Burton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Lipids categories.
Lipid Biochemistry
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Author : J.L. Harwood
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Lipid Biochemistry written by J.L. Harwood and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Science categories.
Lipids can usually be extracted easily from tissues by making use of their hydrophobic characteristics. However, such extractions yield a complex mixture of different lipid classes which have to be purified further for quantitative analysis. Moreover, the crude lipid extract will be contami nated by other hydrophobic molecules, e.g. by intrinsic membrane proteins. Of the various types of separation processes, thin layer and column chromatography are most useful for intact lipids. High performance liquid chromatography (HPLC) is also rapidly becoming more popular, especially for the fractionation of molecular species of a given lipid class. The most powerful tool for quantitation of the majority of lipids is gas liquid chromatography (GLC). The method is very sensitive and, if adapted with capillary columns, can provide information with regard to such subtle features as the position or configuration of substitutions along acyl chains. By coupling GLC or HPLC to a radioactivity detector, then the techniques are also very useful for metabolic measurements. Although research laboratories use generally sophisticated analytical methods such as GLC to analyse and quantify lipid samples, chemical derivatie:ations are often used in hospitals. For these methods, the lipid samples are derivatized to yield a product which can be measured simply and accurately-usually by colour. Thus, total triacylglycerol, cholesterol or phospholipid-phosphorus can be quantitated conveniently without bothering with the extra information of molecular species, etc. which might be determined by more thorough analyses. REFERENCES Christie, w.w. (1982) Lipid Analysis, 2nd edn, Pergamon Press, Oxford.
Supercritical Fluid Technology In Oil And Lipid Chemistry
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Author : Jerry W. King
language : en
Publisher: The American Oil Chemists Society
Release Date : 1996
Supercritical Fluid Technology In Oil And Lipid Chemistry written by Jerry W. King and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Science categories.
Thermodynamics of supercritical fluids with respect to lipid-containing systems; Solubility measurement of lipid constituents in supercritical fluids; Supercritical fluid extraction of oilseeds/lipids in natural products; Supercritical fractionation of lipids; Oilseed solubility and extraction modeling; Modeling of the supercritical fluid extraction rate of oilseeds; Design and economic analysis of supercritical fluid extraction processes; Supercritical fluid extraction and fractionation of fish oils; Supercritical fluid extraction of egg lipids; Supercritical fluid extraction of Cocoa and Cocoa products; Superctitical CO2 extraction of meat products and edible animal fats for cholesterol reduction; Supercritical fluid extraction of algae; Effect of supercritical fluids on residual meals and protein functionality; Treatment of food materials with supercritical carbon dioxide; Enzymatic synthesis in supercritical fluids; Basic principles and the role of supercritical fluid chromatography in lipid analysis; Supercritical fluid chromatography for the analysis of oleochemicals; Supercritical fluid chromatography of trace components in oils and fats; Analytical supercritical fluid extraction for oil and lipid analysis.
Food Lipids
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Author : David B. Min
language : en
Publisher: CRC Press
Release Date : 2008-03-17
Food Lipids written by David B. Min and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-17 with Technology & Engineering categories.
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.
Synthesis In Lipid Chemistry
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Author : John H. P. Tyman
language : en
Publisher: Royal Society of Chemistry
Release Date : 1996
Synthesis In Lipid Chemistry written by John H. P. Tyman and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Science categories.
This fascinating book provides a lively look at the current state of the synthesis of lipids, and the wide range of their applications in medicine, nutrition and industry.
Fatty Acid And Lipid Chemistry
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Author : Frank Gubstone
language : en
Publisher:
Release Date : 1999
Fatty Acid And Lipid Chemistry written by Frank Gubstone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Lipids In Foods
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Author : Frank D Gunstone
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Lipids In Foods written by Frank D Gunstone and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
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.