Author : Frank D. Gunstone
Publisher : CRC Press
Page : 856 pages
File Size : 40,61 MB
Release : 1997-05-13
Category : Technology & Engineering
ISBN : 9780824798383
"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."
Author : FredB. Padley
Publisher : Routledge
Page : 848 pages
File Size : 28,78 MB
Release : 2018-05-02
Category : Science
ISBN : 1351435116
""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Author : Kim Ekroos
Publisher : John Wiley & Sons
Page : 507 pages
File Size : 14,24 MB
Release : 2012-09-04
Category : Science
ISBN : 3527655964
Focusing on the practical applications, this user-oriented guide presents current technologies and strategies for systems-level lipid analysis, going beyond basic research to concentrate on commercial uses of lipidomics in biomarker and diagnostic development, as well as within pharmaceutical drug discovery and development. The editor and authors have experience of the most recent analytical instruments and techniques, allowing them to provide here first-hand practical experience for newcomers to the field. The first half of the book covers current methodologies, ranging from global to targeted lipidomics and shotgun approaches, while the second part discusses the role of lipidomics in biomedical and pharmaceutical research, covering such diverse fields as inflammation, metabolic syndrome, cardiovascular and neurological disease. Both small and large-scale, high-throughput approaches are discussed, resulting in an invaluable source for academic and industrial research and development.
Author : F. D. Gunstone
Publisher : Oily Press
Page : 0 pages
File Size : 45,96 MB
Release : 2008-04-01
Category : Technology & Engineering
ISBN : 9780955251221
Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers. The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines. It is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses. The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.
Author : Charis M. Galanakis
Publisher : Academic Press
Page : 374 pages
File Size : 40,66 MB
Release : 2019-10-05
Category : Technology & Engineering
ISBN : 0128173726
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
Author : Moghis U. Ahmad
Publisher : Elsevier
Page : 549 pages
File Size : 14,43 MB
Release : 2015-08-13
Category : Science
ISBN : 1630670456
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
Author : Casimir C. Akoh
Publisher : CRC Press
Page : 1403 pages
File Size : 24,13 MB
Release : 2017-03-16
Category : Medical
ISBN : 1351647903
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids 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 and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Author : H.T. Tien †
Publisher : Elsevier
Page : 1045 pages
File Size : 26,89 MB
Release : 2003-02-27
Category : Science
ISBN : 0080539033
The lipid bilayer is the most basic structural element of cell membranes. A wide range of topics are covered in this volume, from the origin of the lipid bilayer concept, to current applications and experimental techniques. Each chapter in this volume is self-contained and describes a group's research, providing detailed methodology and key references useful for researchers. Lipid bilayer research is of great interest to many because of it's interdisciplinary nature.·Provides an overview of decades of research on the lipid bilayer·38 contributed chapters, by leading scientists, cover a wide range of topics in one authoritative volume·Book coincides with 40th anniversary of BLM
Author : Casimir C. Akoh
Publisher : CRC Press
Page : 1032 pages
File Size : 40,95 MB
Release : 2002-04-17
Category : Technology & Engineering
ISBN : 9780203908815
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
Author : John H. P. Tyman
Publisher : Woodhead Publishing
Page : 176 pages
File Size : 50,14 MB
Release : 1999
Category : Medical
ISBN : 9780854047987
The wide coverage of the apparently dual nature of lipids provides the latest information for graduates and researchers in the food science and nutrition areas.
