Gunstone / Harwood / Dijkstra The Lipid Handbook with CD-ROM, Third Edition

3. Auflage 2012
ISBN: 978-1-4200-0967-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 1472 Seiten

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.

Zielgruppe

Lipid chemists, food chemists, biochemists, food scientists and technologists, organic chemists, graduate students, health scientists, and nutritionists.

Autoren/Hrsg.

Gunstone, Frank D.

Harwood, John L.

Dijkstra, Albert J.

Fachgebiete

• Naturwissenschaften Biowissenschaften Lipidologie

Inhaltsverzeichnis

Fatty Acid and Lipid Structure
Fatty acid structure
Lipid structure

Occurrence and Characterization of Oils and Fats
Introduction
Major oils from plant sources
Minor oils from plant sources
Milk fats, animal depot fats, and fish oils
Waxes
Egg lipids
Milk lipids
Liver and other tissue lipids
Cereal lipids
Leaf lipids
Algal lipids
Fungal lipids
Bacterial lipids
Lipids of viruses

Production and Refining of Oils and Fats
Introduction
Production of animal oils and fats
Production of vegetable oils and fats
Degumming of oils and fats
Alkali refining of oils and fats
Soap stock and by-product treatments
Bleaching of oils and fats
Dewaxing of oils
Vacuum stripping of oils and fats
HACCP for oils and fats supply chains

Modification Processes and Food Uses
Introduction
Hydrogenation
Interesterification.
Fractionation
Food grade emulsifiers
Food uses of oils and fats

Synthesis
Unsaturated fatty acid synthesis via acetylene
Fatty acid synthesis by the Wittig reaction
Isotopically labelled fatty acids
Synthesis of acylglycerols
Fullerene lipids
Glycerophospholipids
Sphingolipids
Glycosylglycerides
Bulk separation procedures

Analysis
Introduction
Requirements stemming from quality control and process investigation
Some selected analytical methods
Chromatographic analysis of lipids
Nuclear magnetic resonance spectroscopy

Physical Properties: Structural and Physical Characteristics
Introduction
Crystallisation and melting
Phase behavior
Lipid/water interactions
Interaction between lipids and proteins
Biological membranes

Chemical Properties
Autoxidation and photo-oxidation
Enzymatic oxidation
Epoxidation, hydroxylation and oxidative fission
Halogenation and halohydrins
Oxymercuration
Metathesis
Stereomutation
Double-bond migration and cyclization
Cyclization
Dimerization
Chain branching and extension
Hydrolysis, alcoholysis, esterification, and interesterification
Acid chlorides, anhydrides, and ketene dimers
Peroxy acids and related compounds
Nitrogen-containing compounds
Other reactions of the carboxyl group
Oleochemical carbonates
Guerbet compounds

Nonfood Uses of Oils and Fats
Introduction
Basic oleochemicals
Surfactants
Lipids as formulating tools in skin care and cosmetics
Lubricants
Biofuels
Surface coatings and inks
Castor oil products

Lipid Metabolism
Fatty acids
Glycerophospholipids
Glyceride metabolism
Glycosylglycerides
Sphingolipids
Lipids as signaling molecules
Sterol esters
Control mechanisms

Nutritional, Medical and Agricultural Aspects of Lipids
Human dietary requirements
Lipids and cardiovascular disease
Clinical aspects of lipids with emphasis on cardiovascular disease and dyslipaemia
Skin lipids and medical implications
Sphingolipidoses
Other disorders of lipid metabolism
Pulmonary surfactant (lung surfactant)
Agricultural aspects