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Author: FredB. Padley
Publisher: Routledge
ISBN: 1351435108
Category : Science
Languages : en
Pages : 755
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Book Description
""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
ISBN: 1351435108
Category : Science
Languages : en
Pages : 755
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Book Description
""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
ISBN: 1351435116
Category : Science
Languages : en
Pages : 848
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Book Description
""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: Tsung Min Kuo
Publisher: CRC Press
ISBN: 9780203908198
Category : Science
Languages : en
Pages : 748
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Book Description
This text presents the latest advances in supercritical fluid technology, biocatalysis, bioprocess engineering, and crop breeding. It offers an in-depth review of the most recent principles and approaches utilized in the development and design of lipids for cosmetic, industrial and pharmaceutical, and food products. Discussing a variety of lipid-ac
Author: Richard E. McDonald
Publisher: The American Oil Chemists Society
ISBN: 9780935315806
Category : Science
Languages : en
Pages : 424
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Book Description
New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book.
Author: Kim Ekroos
Publisher: John Wiley & Sons
ISBN: 3527655964
Category : Science
Languages : en
Pages : 507
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Book Description
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
ISBN: 9780955251221
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
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
ISBN: 0128173726
Category : Technology & Engineering
Languages : en
Pages : 374
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Book Description
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: F. D. Gunstone
Publisher: Elsevier
ISBN: 0857097970
Category : Science
Languages : en
Pages : 262
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Book Description
Lipid Glossary 2 is a handy reference for a wide range of lipid scientists and technologists, as well as for those involved in the trading of these materials. The major part of the book is the glossary which contains brief and simple definitions, such as the names of fatty acids and lipids, the major oils and fats, terms associated with their analysis, refining, and modification, and the major journals and societies concerned with lipid chemistry. Entries are arranged alphabetically for ease of reference and there are cross-refernces between sections. Many entries have full references to further sources of information. The earlier book A Lipid Glossary (first published by The Oily Press in 1992) has been completely rewritten for this new version. The entries have been extended and increased in number to over 1200. The number of graphics has been raised to over 180. As a consequence, the new book has more than twice as many pages as the old version. Details of the major lipid journals and books on lipids are listed in two appendices.
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 9781420009675
Category : Science
Languages : en
Pages : 1472
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Book Description
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition. Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure. Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.
Author: W. W. Christie
Publisher: Elsevier
ISBN: 0857097997
Category : Science
Languages : en
Pages : 308
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Book Description
This is the fourth volume of an occasional series of review volumes dealing with aspects of lipid methodology. As with the first three volumes, topics have been selected that have been developing rapidly in recent years and have some importance to lipid analysis. The authors are all leading international experts. Topics covered include: analysis of plant lipoxygenase metabolites, preparative high-performance liquid chromatography of lipids, structural analysis of fatty acids, and analysis of stable isotopes in lipids, among others.
