Fatty Acid and Lipid Chemistry

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Publisher : Springer
ISBN 13 : 146154131X
Total Pages : 263 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fatty Acid and Lipid Chemistry by : F.D. Gunstone

Download or read book Fatty Acid and Lipid Chemistry written by F.D. Gunstone and published by Springer. This book was released on 2012-12-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Fatty Acid and Lipid Chemistry

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Publisher : Springer
ISBN 13 : 9781461368526
Total Pages : 0 pages
Book Rating : 4.3/5 (685 download)

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Book Synopsis Fatty Acid and Lipid Chemistry by : F.D. Gunstone

Download or read book Fatty Acid and Lipid Chemistry written by F.D. Gunstone and published by Springer. This book was released on 2012-10-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Fatty Acid and Lipid Chemistry

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Author :
Publisher : Taylor & Francis US
ISBN 13 : 9780834213425
Total Pages : 272 pages
Book Rating : 4.2/5 (134 download)

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Book Synopsis Fatty Acid and Lipid Chemistry by : F.D. Gunstone

Download or read book Fatty Acid and Lipid Chemistry written by F.D. Gunstone and published by Taylor & Francis US. This book was released on 1996-06-30 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.

Fatty Acid and Lipid Chemistry

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Publisher :
ISBN 13 : 9781071605509
Total Pages : 252 pages
Book Rating : 4.6/5 (55 download)

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Book Synopsis Fatty Acid and Lipid Chemistry by : Frank Gubstone

Download or read book Fatty Acid and Lipid Chemistry written by Frank Gubstone and published by . This book was released on 1999 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fatty Acids

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Publisher : Elsevier
ISBN 13 : 012809544X
Total Pages : 600 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Fatty Acids by : Moghis U. Ahmad

Download or read book Fatty Acids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2017-07-21 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology

Fatty Acids and Glycerides

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Publisher : Springer Science & Business Media
ISBN 13 : 146842565X
Total Pages : 482 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Fatty Acids and Glycerides by : A. Kuksis

Download or read book Fatty Acids and Glycerides written by A. Kuksis and published by Springer Science & Business Media. This book was released on 2012-11-28 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: The advances in lipid biochemistry over the past 25 to 30 years have been dramatic and exciting. The elucidation of the pathways of fatty acid biosynthesis and oxidation, the delineation of the biogenesis of cholesterol from small-molecular weight precursors, the structure proof of simple and complex lipids from plants, animals, and microorganisms, are excellent examples of the spectacular advances made during the golden era of lipid biochemistry. The multifaceted discoveries in these diverse areas of study could be attributed to development of highly sophisticated column chromatographic techniques for separation and purification of simple and complex lipids. The advent of thin-layer chromatography as well as gas liquid chromatography provided an explosive impetus to research developments in this field. Concomitant advances in mass spectrometry allowed an interface with gas-liquid chromatography which spawned even greater insight into the structure of lipids. These eventful days of lipid chemistry nearly 25 years ago led to a relatively quiescent period wherein scientists applied these newly available techniques to investigation of the behavior of isolated (lipid) enzyme systems and to unraveling the intricacies of the metabolic behavior of lipids in the intact cell or whole organisms. Then, in the early 1960s, a decided change in research emphasis developed with the advent of a simple, reproducible procedure for the isolation of cell membranes.

Lipid Biochemistry: An Introduction

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Publisher : Springer Science & Business Media
ISBN 13 : 9400959079
Total Pages : 248 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Lipid Biochemistry: An Introduction by : M. I. Gurr

Download or read book Lipid Biochemistry: An Introduction written by M. I. Gurr and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the preface to the Second edition, we made a prediction that many exciting developments would take place in the coming years that would change the face of a new edition. This has indeed been the case and the current edition reflects these new advances. Our picture of the structure of the fatty acid synthetase has changed dramatically, bringing a new concept in enzymology - the multicatalytic polypeptide chain. This new knowledge owes much to the exploitation of genetic mutants, the use of which is undoubtedly going to extend into many other areas of lipid biochemistry. An understanding of the control of lipid metabolism has also advanced considerably during the last decade and we have tried to reflect that here, although it will be some years before a truly integrated picture can be obtained. For this reason we have continued to deal with the control of particular aspects of lipid metabolism - fatty acids, triacylglycerols, lipoprotein- in the specific chapters but we can foresee the time when a chapter on the overall integration of lipid metabolism will be appropriate and feasible. As a particular example, the exciting new concepts of the control of cholesterol metabolism in specific tissues via the interaction of low density lipoproteins with cell surface receptors have been described in Chapter 6.

Lipids

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Publisher : Springer
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Lipids by : James F. Mead

Download or read book Lipids written by James F. Mead and published by Springer. This book was released on 1986-03-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: An advanced college text for graduate and postdoctural students in health sciences covers most aspects of lipids, ranging from their physical and chemical properties, through their biochemical and metabolic pathways, to their role in nutrition. The 19 text chapters cover: the definition and solubility of lipids; fatty acid characteristics and properties (structures, crystals, films, and soaps; peroxidation, catabolism, and biosynthesis; and essential, unsaturated fatty acids); prostaglandins, thromboxanes, and prostacyclin; eicosanoids; the in vivo digestion, absorption, transport, and metabolism of lipids; triacylglycerol metabolism and adipose tissue metabolism; the biosynthesis of cholesterol and related lipids; the structure and properties of amphiphilic lipids; phosphoglyceride and sphingolipid metabolism; and the nutritional value of lipids. References are given at the end of each chapter, and numerous structures, reactions, and mechanisms are presented throughout the text.

Diet and Health

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Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Diet and Health by : National Research Council

Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Food Lipids

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Publisher : CRC Press
ISBN 13 : 1420046640
Total Pages : 930 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Lipids by : David B. Min

Download or read book Food Lipids written by David B. Min and published by CRC Press. This book was released on 2008-03-17 with total page 930 pages. Available in PDF, EPUB and Kindle. Book 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.

Recent Advances in Chemistry and Technology of Fats and Oils

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Publisher : Springer Science & Business Media
ISBN 13 : 9401174717
Total Pages : 188 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Recent Advances in Chemistry and Technology of Fats and Oils by : R. J. Hamilton

Download or read book Recent Advances in Chemistry and Technology of Fats and Oils written by R. J. Hamilton and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques. Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.

Biochemistry of Lipids, Lipoproteins and Membranes

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Publisher : Elsevier
ISBN 13 : 0444634495
Total Pages : 612 pages
Book Rating : 4.4/5 (446 download)

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Book Synopsis Biochemistry of Lipids, Lipoproteins and Membranes by : Neale Ridgway

Download or read book Biochemistry of Lipids, Lipoproteins and Membranes written by Neale Ridgway and published by Elsevier. This book was released on 2015-07-24 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Lipids: Lipoproteins and Membranes, Volume Six, contains concise chapters that cover a wide spectrum of topics in the field of lipid biochemistry and cell biology. It provides an important bridge between broad-based biochemistry textbooks and more technical research publications, offering cohesive, foundational information. It is a valuable tool for advanced graduate students and researchers who are interested in exploring lipid biology in more detail, and includes overviews of lipid biology in both prokaryotes and eukaryotes, while also providing fundamental background on the subsequent descriptions of fatty acid synthesis, desaturation and elongation, and the pathways that lead the synthesis of complex phospholipids, sphingolipids, and their structural variants. Also covered are sections on how bioactive lipids are involved in cell signaling with an emphasis on disease implications and pathological consequences. Serves as a general reference book for scientists studying lipids, lipoproteins and membranes and as an advanced and up-to-date textbook for teachers and students who are familiar with the basic concepts of lipid biochemistry References from current literature will be included in each chapter to facilitate more in-depth study Key concepts are supported by figures and models to improve reader understanding Chapters provide historical perspective and current analysis of each topic

Food Lipids

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Publisher : CRC Press
ISBN 13 : 1498744877
Total Pages : 1048 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Food Lipids by : Casimir C. Akoh

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Lipids in Foods

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Publisher : Pergamon
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Lipids in Foods by : F. D. Gunstone

Download or read book Lipids in Foods written by F. D. Gunstone and published by Pergamon. This book was released on 1983 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A textbook for food science and technology students addresses chemical, biochemical and commercial processing aspects of food lipids. Ten of the 19 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives, including: chemical structure; separation and analysis; biochemical, chemical, and physical properties; and synthesis of these lipid materials. Seven additional chapters cover procedures for the recovery of fats and oils from their sources, and the processes for their refining, bleaching, hydrogenation, deodorization, fractionation, and esterification. Two chapters also are included on margarines and shortenings and on the problems of flavor stability and antioxidants. (wz).

Lipid Biochemistry

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1405172703
Total Pages : 339 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Lipid Biochemistry by : Michael I. Gurr

Download or read book Lipid Biochemistry written by Michael I. Gurr and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved greatly and this fifth up-to-date and comprehensive edition includes much new and exciting information. Lipid Biochemistry, fifth edition has been largely re-written in a user-friendly way, with chapters containing special interest topic boxes, summary points and lists of suggested reading, further enhancing the accessibility and readability of this excellent text. Contents include abbreviations and definitions used in the study of lipids, routine analytical methods, fatty acid structure and metabolism, dietary lipids and lipids as energy stores, lipid transport, lipids in cellular structures and the metabolism of structural lipids. The book provides a most comprehensive treatment of the subject, making it essential reading for all those working with or studying lipids. Upper level students of biochemistry, biology, clinical subjects, nutrition and food science will find the contents of this book invaluable as a study aid, as will postgraduates specializing in the topics covered in the book. Professionals working in research in academia and industry, including personnel involved in food and nutrition research, new product formulation, special diet formulation (including nutraceuticals and functional foods) and other clinical aspects will find a vast wealth of information within the book's pages. Michael Gurr was a Visiting Professor in Human Nutrition at the University of Reading, UK and at Oxford Brookes University, UK. John Harwood is a Professor of Biochemistry at the School of Biosciences, Cardiff University, UK. Keith Frayn is a Professor of Human Metabolism at the Oxford Centre for Diabetes, Endocrinology and Metabolism, University of Oxford, UK.

Fat Detection

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Publisher : CRC Press
ISBN 13 : 9781420067767
Total Pages : 643 pages
Book Rating : 4.0/5 (677 download)

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Book Synopsis Fat Detection by : Jean-Pierre Montmayeur

Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Fatty Acids and Their Derivatives

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Author :
Publisher :
ISBN 13 : 9781258797256
Total Pages : 996 pages
Book Rating : 4.7/5 (972 download)

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Book Synopsis Fatty Acids and Their Derivatives by : Anderson Wheeler Ralston

Download or read book Fatty Acids and Their Derivatives written by Anderson Wheeler Ralston and published by . This book was released on 2013-08 with total page 996 pages. Available in PDF, EPUB and Kindle. Book excerpt: