By Casimir C. Akoh

ISBN-10: 1420046632

ISBN-13: 9781420046632

Holding the excessive criteria that made the former variations such well-respected and commonly used references, Food Lipids: Chemistry, nutrients, and Biotechnology, 3rd version tightens its concentration to stress lipids from the purpose of access into the nutrients offer and highlights fresh findings relating to antioxidants and lipid oxidation. continuously consultant of the present kingdom of lipid technology, this version offers 4 new chapters reflecting the newest advances in antioxidant examine.

New chapters contain:

Polyunsaturated Lipid Oxidation in Aqueous structures, Tocopherol balance and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, results and Mechanisms of sweet sixteen Compounds in Oil on Lipid Oxidation, and overall Antioxidant overview and Synergism.

the main finished and correct remedy of nutrition lipids on hand, this publication highlights the function of nutritional fat in meals, human wellbeing and fitness, and disorder. Divided into 5 components, it starts with the chemistry and homes of foodstuff lipids masking nomenclature and type, extraction and research, and chemistry and serve as. half II addresses processing recommendations together with restoration, refining, changing, and stabilizing, in addition to chemical interesterification. The 3rd half has been renamed and increased to honor the growing to be info on oxidation and antioxidants. half IV explores the myriad interactions of lipids in meals and wellbeing and fitness with details on center affliction, weight problems, and melanoma, and half V maintains with contributions on biotechnology and biochemistry together with a bankruptcy at the genetic engineering of plants that produce vegetable oil. Revised and up to date with new details and references in the course of the textual content, this 3rd variation of a bestselling regular once more attracts at the contributions of top overseas specialists to set up the newest benchmark within the box and supply the platform from which to extra increase lipid technological know-how.

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Extra resources for Food Lipids: Chemistry, Nutrition, and Biotechnology

Example text

For example, sn-18: 0–18:2v6–16:0 represents 1-stearoyl-2-linoleoyl-3-palmitoyl-sn-glycerol. 18 Mono- and diacylglycerol structures. 7 Short Abbreviations for Some Common Fatty Acids AC Ad An B Be D E El G H L La Lg Acetic Arachidic Arachidonic Butyric Behenic Decanoic Erucic Elaidic Eicosenoic Hexanoic Linoleic Lauric Lingnoceric Ln M N O Oc P Po R S St U V X Linolenic Myristic Nervonic Oleic Octanoic Palmitic Palmitoleic Ricinoleic Saturated (any) Stearic Unsaturated (any) Vaccenic Unknown Source: From Litchfield, C.

For example, sn-POSt is shorthand description for the molecule 1-palmitoyl-2-oleoyl-3-stearoyl-sn-glycerol. If the sn- is omitted, the stereospecific positions of the fatty acids are unknown. POSt could be a mixture of sn-POSt, sn-StOP, sn-PStO, sn-OStP, sn-OPSt, or sn-StPO in any proportion. An equal mixture of both stereoisomers (the racemate) is designated as rac. Thus, rac-OPP represents equal amounts of sn-OPP and sn-PPO. If only the sn-2 substituent is known with certainty in a TAG, the designation b- is used.

The phosphate is almost always linked to the sn-3 position of glycerol molecule. 24 Nomenclature for glycerophospholipids. The parent structure of the PLs is phosphatidic acid (sn-1,2-diacylglycerol-3-phosphate). The terminology for PLs is analogous to that of acylglycerols with the exception of the no acyl group at sn-3. The prefix lyso-, when used for PLs, indicates that the sn-2 position has been hydrolyzed, and a fatty acid is esterified to the sn-1 position only. 24. ). The standard nomenclature is based on the PL type.

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Food Lipids: Chemistry, Nutrition, and Biotechnology by Casimir C. Akoh

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