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