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.
Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.
Supercritical Fluid Chromatography (SFC) provides a timely overview of SFC application areas which were unimaginable just a decade ago. This two-volume series opens with an overview of the history and expectant future of SFC and continues with recent applications in the pharmaceutical industry and other fascinating areas of science. SFC has found its place in the pharmaceutical industry with an increasing body of applications for chiral and achiral molecules in both the research and development phases of the drug discovery process. As illustrated in this two-volume series, the current interest in SFC extends well beyond the pharmaceutical industry. Chapters encompassing applications for polar and non-polar mixtures of importance are covering widely disparate areas in substance abuse, natural products including cannabinoids, bioactive lipids, flavor and fragrance. With its broad balance and coverage, this two-volume book constitutes a unique educational platform to students and scientists for many years to come. The major objective of this book editions is to inspire and stimulate readers to continue exploring the possibilities of exploiting supercritical fluids as a particular media for analysis, purifications and synthesis
CHOICE Award Winner Since the first publication in 1995, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a concise guide to the essentials of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. The past fifteen years have witnessed immense growth in the field of chemistry and new discoveries have continued to shape its progress. In addition, the distinction between organic chemistry and other disciplines such as biochemistry and materials science has become increasingly blurred. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research. New in the Second Edition: Rearranged content placed in a logical progressive order, making subjects easier to find Expanded topics from the glossary now presented as separate chapters Updated information on many classic subjects such as mass spectrometry and infrared, ultraviolet, and nuclear magnetic resonance spectroscopy New sections on chiral separations and crystallography Cross references to a plethora of web information Reflecting a 75% revision since the last edition, this volume is a must-have for organic chemists and those in related fields who need quick and easy access to vital information in the lab. It is also a valuable companion to the Dictionary of Organic Compounds, enabling readers to easily focus in on critical data.
Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. It also includes an in-depth patent review on enzyme modified and trans-free fats and oils. This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.
New research tools have revealed many surprising aspects of the dynamic nature of lipids and their participation in processes such as recognition, intra- and inter-cellular signalling, deterrence and defence against pathogens, membrane trafficking and protein function. This is in addition to new information on the more established roles of plant lipids as structural components of membranes and as long-term storage products. Plant lipids are also increasingly being seen as sources of a new generation of environmentally friendly, biodegradable and renewable industrial products, including biopolymers and high grade lubricants. This volume provides a broad overview of plant lipid research and its many applications, linking the various disciplines and providing an interesting and wide-ranging perspective on this fast-moving field. Extensive lists of references are provided, totalling well over two thousand non-redundant citations and offering a point of entry to the detailed literature. This is a book for researchers and professionals in plant biochemistry, molecular biology, biotechnology and genetics, in both the academic and industrial sectors.
General remarks. Classification of organisms. Lipid nomenclature. Major lipid types in plants and micro-organisms. Distribution of lipids. Biosynthesis. Degradation. Lipid functions. Fatty acids. Acyl lipids. Terpenoids. Sterols. Other lipid types. Ether lipids. Lipid distribution in different organisms and their use in taxonomy. Subcellular distribution of lipids. Intramenbrane lipid distribution. Subcellular fractionation and membrane isolation. Factors affecting the lipid composition of plants and microorganisms. Degradation of acyl lipids. Oxidation of fatty acids. Membrane structure and function. Storage. Microbial lipids as virulence factors.
Lipid oxidation, though researched since the beginning of the 20th century, still gives no complete and satisfactory information on the composition of oxidized lipids. One important factor contributing to these gaps in our knowledge about lipid oxidation relates to the shortages in analytical methodology. Analytical methods suitable for oxidized lipids were often reviewed in the last decade, but mostly from the aspect of determination of individual oxidized lipid classes, such as peroxides, aldehydes, polar lipids, or polymers. In this book, they are treated from the standpoint of types of analytical methods used, including different volumetric methods, UV-visible spectrometric methods, high performance size-exclusion chromatography, nuclear magnetic resonance spectroscopy, electron spin resonance spectroscopy, and differential scanning calorimetry. Analysis of Lipid Oxidation is essential for further developments in analytical methodology and hyphenated techniques, with which more understanding of the reaction kinetics, mechanism, and implications will take place.
Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and Docosahexaenoinc acid. All chapters provide up to date references for navigating the vast amount of historic data available in the field. The authors provide real world examples of the commercial development and applications of various SCO in a variety of fields, from food ingredients and disease treatment to aquaculture and fish farming. The highlight of the book is perhaps the first chapter in which Colin Ratledge, a world renowned expert in SCO and lipid biochemistry, gives an interesting and informative overview on the history of SCO development, together with his perspectives on the future of this industry in light of competition arising from genetically modified plant oils. Zvi Cohen, a renowned expert in PUFA-producing microalgae, describes some of his metabolic studies on PUFA production and TAG biosynthesis. Chapter 10 deals with EPA-producing microalgae and some cultivation strategies for their large scale production. This chapter includes a number of tables summarizing the various organisms under investigation which I found to be of great use. Since the development of EPA single cell oils is still in its infancy, this chapter is quite helpful for researchers thinking along those lines.
Dr. Lands expertly explains how curative/treatment interventions have unsuccessfully prevented diseases by ignoring the initial dietary causes of disease and death. With years of clinical and dietary expertise, he uses clear examples and current data to demonstrate how a moderate, balanced diet is the key to long-term good health. This edition includes an expanded glossary of words and concepts to help readers recognize how specific nutrient imbalances in our normal diets can contribute to disease and death. Also new to this edition are dietary tables showing the link between diet choices and the levels of healthy omega-3 in the body. As Dr. Lands eloquently states, "Curiosity is the beginning of understanding, and a steady pursuit of our questions seems to always lead us into new adventures and new understandings." The second edition of Fish, Omega-3 and Human Health reaffirms that the essential fatty acids in the foods we eat form hormones that have powerful effects on human life. While many find it hard to believe that a simple change of diet can affect so many aspects of their lives, this book aims to shift prevailing attitudes about the relationship between foods and disease.
Gain a thorough understanding of the principles ofbiochemistry as they relate to the study of clinical medicine A Doody's Core Title for 2017! THE BEST REVIEW FOR THE USMLE! The Thirtieth Edition of Harper’s Illustrated Biochemistry combines outstanding full-colorillustrations with authoritative integrated coverage of biochemical disease and clinical information. Using brevity and numerous medically relevant examples, Harper's presents a clear, succinct review of the fundamentals of biochemistry that every student must understand in order to succeed in medical school. All fifty-eight chapters emphasize the medical relevance of biochemistry Full-color presentation includes more than 600 illustrations Each chapter includes a section on BiomedicalImportance and a summary of the topics covered Review questions follow each of the eleven sections Case studies in every chapter emphasize the clinical relevance to biochemistry NEW coverage of toxic naturally-occurring amino acids; extraterrestrial biomolecules; computer-aided drug design; the role of complement cascade in bacterial and viral infection; secreted mediators of cell-cell signaling between leukocytes; the role of mast cells, basophils, andeosinophils; and the hazard of antioxidants that down-regulate radical signaling for apoptosis and increase risk of cancer Applauded by medical students for its current and engaging style, Harper's Illustrated Biochemistry is an essential for USMLE review and the single best reference for learning the clinical relevance of any biochemistry topic.
The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket? How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties? How important are the minor products present in the fats that we consume? Since oils and fats vary, how can we analyse them? What are their physical, chemical and nutritional properties? How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms? What are their major food and non-food uses? This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature.
Gain a thorough understanding of the principles of biochemistry and molecular biology as they relate to modern medicine. Includes 16 case histories. Clear, concise, and in full color, Harper's This book unrivaled the ability to clarify the link between biochemistry and the molecular basis of disease. Combining outstanding full-color illustrations with integrated coverage of biochemical diseases and clinical information, Harper's offers an organization and careful balance of detail and brevity not found in any other text on the subject. New to this edition: New chapters on Aging, Cancer, and Clinical Chemistry. Every chapter has been updated to reflect the latest advances in knowledge and technology. Each chapter now begins with a statement of objectives, followed by a brief discussion of the biomedical importance of topics discussed within the chapter. There are 250 multiple-choice questions to test your knowledge and comprehension. Increased number of tables that encapsulate important information, such as vitamin and mineral requirements.
Cette bibliographie commentee touche tous les domaines du savoir humain, soit de l'Art a la Zoologie;elle signale les ouvrages les plus importants soit des bibliographies, des index, des encyclopedies, des dictionnaires, des guides, des revues etc dont le support ed'information est soit du papier, soit un cd-rom, soit une base de donnees en ligne directe, soit un microforme ect. L'objectif du guide Walford est de devenir La source d'information sur tout type de reference, nonobstant le support technique.
The first comprehensive survey on the uses of alkyl polyglycosides as renewable ressources for the chemical industry. Experts from industry show in detail how alkyl polyglycosides can help chemists to improve their products. Since quite a few years, renewable Ressources are of increasing interest for the chemical industry. Alkyl polyglycosides are among the frequently used substances produces from renewable ressorces. Their science as well as technological applications are described in this book competently and with a focus on industrial use.
Generating much interest in both academic and scientific circles, Gemini Surfactants gathers the most up-to-date research in gemini surfactantproduction and demonstrates how their propertiesand performance can revolutionize the current industrial application of these surfactants. It surveys the state of special gemini surfactants, including nonionic, zwitterionic, fluorinated, and amino-acid-based surfactants. Gemini Surfactants considers the synthesis, phase behavior, and rheology of gemini and related surfactants and clarifies the adsorption and surface tension behavior of gemini surfactants at air–water, oil–water, and solid–water interfaces. The book also details the physicochemical properties and microstructure of aqueous micellar solutions of gemini surfactants and describes mixed micellization between gemini surfactants and conventional surfactants.
Erfahren Sie alles über das Manipulieren, Bereinigen, Verarbeiten und Aufbereiten von Datensätzen mit Python: Aktualisiert auf Python 3.6, zeigt Ihnen dieses konsequent praxisbezogene Buch anhand konkreter Fallbeispiele, wie Sie eine Vielzahl von typischen Datenanalyse-Problemen effektiv lösen. Gleichzeitig lernen Sie die neuesten Versionen von pandas, NumPy, IPython und Jupyter kennen.Geschrieben von Wes McKinney, dem Begründer des pandas-Projekts, bietet Datenanalyse mit Python einen praktischen Einstieg in die Data-Science-Tools von Python. Das Buch eignet sich sowohl für Datenanalysten, für die Python Neuland ist, als auch für Python-Programmierer, die sich in Data Science und Scientific Computing einarbeiten wollen. Daten und zugehöriges Material des Buchs sind auf GitHub verfügbar.Aus dem Inhalt:Nutzen Sie die IPython-Shell und Jupyter Notebook für das explorative ComputingLernen Sie Grundfunktionen und fortgeschrittene Features von NumPy kennenSetzen Sie die Datenanalyse-Tools der pandasBibliothek einVerwenden Sie flexible Werkzeuge zum Laden, Bereinigen, Transformieren, Zusammenführen und Umformen von DatenErstellen Sie interformative Visualisierungen mit matplotlibWenden Sie die GroupBy-Mechanismen von pandas an, um Datensätzen zurechtzuschneiden, umzugestalten und zusammenzufassenAnalysieren und manipulieren Sie verschiedenste Zeitreihen-DatenFür diese aktualisierte 2. Auflage wurde der gesamte Code an Python 3.6 und die neuesten Versionen der pandas-Bibliothek angepasst. Neu in dieser Auflage: Informationen zu fortgeschrittenen pandas-Tools sowie eine kurze Einführung in statsmodels und scikit-learn.