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 is a comprehensive guide to this modern separation technology. The book examines the main principles of SFC, advantages and challenges in comparison with common liquid chromatography as well as capabilities on the analytical and preparative scale. In particular, the authors demonstrate excellence of SFC for chiral separations, which makes the technique indispensable for pharmaceutical industry.
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.
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.
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.
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.
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.
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.
Dietary fats and carbohydrates represent some eighty to ninety percent of food energy uptake in man; fatty acids play a critical role in human development, health and disease. In affluent populations high fat consumption contributes to heart disease, obesity and type II diabetes mellitus, while in non-affluent groups, the generally poor nutritional state found in young children can be partially attributed to a low fat intake. This book reviews our current understanding of essential fatty acids and their role in human nutrition. The topics addressed include the analysis of dietary fatty acids, dietary fats and fish oils in health and in the prevention of heart disease, linoleic acid in the treatment of diabetes, and the role of essential fatty acids in early human development.
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.
Gain a thorough understanding of the principles of biochemistry as they relate to the study of clinical medicine THE BEST REVIEW FOR THE USMLE! The Thirtieth Edition of Harper’s Illustrated Biochemistry combines outstanding full-color illustrations 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 Biomedical Importance 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, and eosinophils; 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.
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.
Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.
Das Buch "Färbung von Lebensmitteln, Arzneimitteln, Kosmetika" wendet sich an Praktiker in der Lebensmittel-, Arzneimittel- und Kosmetikindustrie. Beschrieben werden anwendungstechnische Hinweise, einfache analytische Arbeitsmethoden sowie Informationen über die Zulässigkeit der Färbemittel in D, der EU und den wichtigsten Staaten außerhalb der EU. Von besonders großem Nutzen für die Praxis ist der sehr umfangreiche Block an Datenblättern der Färbemittel für Lebensmittel, Arzneimittel und Kosmetika! Die Datenblätter sind nach der Colour Indexnummer bzw. bei Färbemitteln in alphabetischer Reihenfolge geordnet.