Polar Lipids Book

Polar Lipids

  • Author : Moghis U. Ahmad
  • Publisher : Elsevier
  • Release Date : 2015-08-13
  • Genre: Science
  • Pages : 568
  • ISBN 10 : 9781630670450

Polar Lipids Excerpt :

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry

Chemicals from Microalgae Book
Score: 4.5
From 2 Ratings

Chemicals from Microalgae

  • Author : Zvi Cohen
  • Publisher : CRC Press
  • Release Date : 1999-05-27
  • Genre: Science
  • Pages : 419
  • ISBN 10 : 0748405151

Chemicals from Microalgae Excerpt :

The production of chemicals from microalgae is becoming a significant area of biological research. Chemicals from Microalgae seeks to cover the various aspects that relate to the use of microalgae as a source of chemicals. The chapters discuss the occurrence and physiological role of these chemicals and concentrates on the methods aimed at enhancing their content, as well as large-scale algal biomass production and down-stream processing. This work, written by one of the true pioneers in the field describes the major algal chemicals of interest, namely pigments and lipids.

Food Lipids Book
Score: 4.5
From 3 Ratings

Food Lipids

  • Author : David B. Min
  • Publisher : CRC Press
  • Release Date : 2008-03-17
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 9781420046649

Food Lipids Excerpt :

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.

Marine Biogenic Lipids  Fats   Oils Book

Marine Biogenic Lipids Fats Oils

  • Author : Robert George Ackman
  • Publisher : CRC Press
  • Release Date : 1989-04-30
  • Genre: Science
  • Pages : 472
  • ISBN 10 : 0849348897

Marine Biogenic Lipids Fats Oils Excerpt :

This monograph will put the biogenic marine lipids of many organisms in perspective. Volume 1 of 2.

Lipidomics and Bioactive Lipids  Mass Spectrometry Based Lipid Analysis Book

Lipidomics and Bioactive Lipids Mass Spectrometry Based Lipid Analysis

  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2007-11-26
  • Genre: Science
  • Pages : 432
  • ISBN 10 : 0080554881

Lipidomics and Bioactive Lipids Mass Spectrometry Based Lipid Analysis Excerpt :

This volume in the well-established Methods in Enzymology series features methods for the study of lipids using mass spectrometry techniques. Articles in this volume cover topics such as Qualitative Analysis and Quantitative Assessment of Changes in Neutral Glycerol Lipid Molecular Species within Cells; Glycerophospholipid identification and quantitation by electrospray ionization mass spectrometry; Detection and Quantitation of Eicosanoids via High Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry; Structure-specific, quantitative methods for "lipidomic" analysis of sphingolipids by tandem mass spectrometry; Analysis of Ubiquinones, Dolichols and Dolichol Diphosphate-Oligosaccharides by Liquid Chromatography Electrospray Ionization Mass Spectrometry; Extraction and Analysis of Sterols in Biological Matrices by High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry; The Lipid Maps Initiative in Lipidomics; Basic analytical systems for lipidomics by mass spectrometry in Japan; The European Lipidomics Initiative Enabling technologies; Lipidomic analysis of Signaling Pathways; Bioinformatics for Lipidomics; Mediator Lipidomics: Search Algorithms for Eicosanoids, Resolvins and Protectins; A guide to biochemical systems modeling of sphingolipids for the biochemist; and Quantitation and Standardization of Lipid Internal Standards for Mass Spectroscopy.

Advanced Dairy Chemistry  Volume 2 Book

Advanced Dairy Chemistry Volume 2

  • Author : Paul L. H. McSweeney
  • Publisher : Springer Nature
  • Release Date : 2020-12-08
  • Genre: Technology & Engineering
  • Pages : 489
  • ISBN 10 : 9783030486860

Advanced Dairy Chemistry Volume 2 Excerpt :

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Lipids in Cereal Technology Book

Lipids in Cereal Technology

  • Author : Gerard Meurant
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 425
  • ISBN 10 : 9780080984384

Lipids in Cereal Technology Excerpt :

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.

Food Book
Score: 4
From 3 Ratings


  • Author : Tom P. Coultate
  • Publisher : Royal Society of Chemistry
  • Release Date : 2009-01-01
  • Genre: Education
  • Pages : 501
  • ISBN 10 : 9780854041114

Food Excerpt :

As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable sou

Lipids in Freshwater Ecosystems Book
Score: 3
From 1 Ratings

Lipids in Freshwater Ecosystems

  • Author : Michael T. Arts
  • Publisher : Springer Science & Business Media
  • Release Date : 1999
  • Genre: Nature
  • Pages : 319
  • ISBN 10 : 0387985050

Lipids in Freshwater Ecosystems Excerpt :

The fundamental purpose of this book is to synthesise the divergent literature on aquatic lipids into a co-ordinated, digestible form. A large part of the book addresses lipid composition and production in freshwater organisms, with chapters on phytoplankton, zooplankton and benthic invertebrates. A common theme throughout the book is the function of lipids in aquatic food webs, with a chapter devoted exclusively to lipids as indicators of health in fish populations. A complementary chapter highlights the role of lipids and essential fatty acids in mariculture. Methodologies to determine the lipid content of aquatic samples and suggestions as to the utility of fatty acids as trophic markers are included, as is one chapter on the role of lipids in the bioaccumulation and bioconcentration of toxicants and another on the relationships between lipids and surface films and foams. The final chapter highlights the similarities and differences between lipids of marine and freshwater origin. Students and researchers in ecology, phycology, aquatic toxicology, physiological ecology and limnology will find this an invaluable guide and reference.

Lipids in Photosynthesis  Structure  Function and Genetics Book

Lipids in Photosynthesis Structure Function and Genetics

  • Author : Paul-AndrĂ© Siegenthaler
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-04-11
  • Genre: Science
  • Pages : 324
  • ISBN 10 : 9780306480874

Lipids in Photosynthesis Structure Function and Genetics Excerpt :

Lipids in Photosynthesis provides readers with a comprehensive view of the structure, function and genetics of lipids in plants, algae and bacteria, with special emphasis on the photosynthetic apparatus in thylakoid membranes. This volume includes the historical background of the field, as well as a full review of our current understanding of the structure and molecular organization of lipids and their role in the functions of photosynthetic membranes. The physical properties of membrane lipids in thylakoid membranes and their relationship to photosynthesis are also discussed. Other topics include the biosynthesis of glycerolipids and triglycerides; reconstitution of photosynthetic structures and activities with lipids; lipid-protein interactions in the import of proteins into chloroplasts; the development of thylakoid membranes as it relates to lipids; genetic engineering of the unsaturation of membrane glycerolipids, with a focus on the ability of the photosynthetic machinery to tolerate temperature stress; and the involvement of chloroplast lipids in the reactions of plants upon exposure to stress. This book is intended for a wide audience and should be of interest to advanced undergraduate and graduate students and to researchers active in the field, as well as to those scientists whose fields of specialization include the biochemistry, physiology, molecular biology, biophysics and biotechnology of membranes.

Advances in Planar Lipid Bilayers and Liposomes Book

Advances in Planar Lipid Bilayers and Liposomes

  • Author : A. Leitmannova Liu
  • Publisher : Academic Press
  • Release Date : 2009-08-07
  • Genre: Science
  • Pages : 326
  • ISBN 10 : 0080888658

Advances in Planar Lipid Bilayers and Liposomes Excerpt :

Advances in Planar Lipid Bilayers and Liposomes, Volume 9, continues to include invited chapters on a broad range of topics, covering both main arrangements of the reconstituted system, namely planar lipid bilayers and spherical liposomes. The invited authors present the latest results in this exciting multidisciplinary field of their own research group. Many of the contributors working in both fields over many decades were in close collaboration with the late Prof. H. Ti Tien, the founding editor of this book series. There are also chapters written by some of the younger generation of scientists included in this series. This volume keeps in mind the broader goal with both systems, planar lipid bilayers and spherical liposomes, which is the further development of this interdisciplinary field worldwide. * Incorporates contributions from newcomers and established and experienced researchers * Explores the planar lipid bilayer systems and spherical liposomes from both theoretical and experimental perspectives * Serves as an indispensable source of information for new scientists

Functional Properties of Food Components Book

Functional Properties of Food Components

  • Author : Yeshajahu Pomeranz
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780323146364

Functional Properties of Food Components Excerpt :

Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Chromatography for the Analysis of Lipids Book

Chromatography for the Analysis of Lipids

  • Author : Eugene W. Hammond
  • Publisher : CRC Press
  • Release Date : 1993-02-09
  • Genre: Science
  • Pages : 208
  • ISBN 10 : 0849342554

Chromatography for the Analysis of Lipids Excerpt :

Chromatography for the Analysis of Lipids focuses on the three main chromatographic techniques for analyzing lipids: thin layer (TLC), gas liquid (GLC), and high performance liquid chromatography (HPLC). It also covers supercritical fluid chromatography (SFC). Applications for each chromatographic technique are discussed with emphasis on their quantitative aspects and suitability for use, and variations in technique are covered in detail. Figures are used throughout the book to illustrate typical results, which shows end points that can be compared in your own laboratory. This important technical book will be an excellent workbench companion for chromatographers, food scientists, lipid chemists, analytical chemists, and others who use chromatographic techniques for lipid analysis.

Lipids and Edible Oils Book

Lipids and Edible Oils

  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-10-05
  • Genre: Technology & Engineering
  • Pages : 372
  • ISBN 10 : 9780128173725

Lipids and Edible Oils Excerpt :

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

Bioactive Components in Fermented Foods and Food By Products Book

Bioactive Components in Fermented Foods and Food By Products

  • Author : Vito Verardo
  • Publisher : MDPI
  • Release Date : 2020-05-22
  • Genre: Science
  • Pages : 140
  • ISBN 10 : 9783039288519

Bioactive Components in Fermented Foods and Food By Products Excerpt :

Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.