Download Food Lipids: Chemistry, Nutrition, and Biotechnology by Casimir C. Akoh, David B. Min PDF

By Casimir C. Akoh, David B. Min

Maintaining the excessive criteria that made the former variants such well-respected and ordinary references, Food Lipids: Chemistry, foodstuff, and Biotechnology, Fourth variation provides a brand new examine lipid oxidation and highlights fresh findings and learn. regularly consultant of the present country of lipid technological know-how, this variation presents sixteen new chapters and 21 up to date chapters, written through major foreign specialists, that replicate the most recent advances in know-how and reviews of meals lipids.

New chapters

  • Analysis of Fatty Acid Positional Distribution in Triacylglycerol
  • Physical Characterization of fat and Oils
  • Processing and amendment applied sciences for fit for human consumption Oils and Fats
  • Crystallization habit of fat: impression of Processing Conditions
  • Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
  • Microbial Lipid Production
  • Food purposes of Lipids
  • Encapsulation applied sciences for Lipids
  • Rethinking Lipid Oxidation
  • Digestion, Absorption and Metabolism of Lipids
  • Omega-3 Polyunsaturated Fatty Acids and Health
  • Brain Lipids in future health and Disease
  • Biotechnologically Enriched Cereals with PUFAs in Ruminant and bird Nutrition
  • Enzyme-Catalyzed construction of Lipid established Esters for the nutrients undefined: rising procedure and Technology
  • Production of suitable for eating Oils via Metabolic Engineering
  • Genetically Engineered Cereals for creation of Polyunsaturated Fatty Acids


The so much finished and suitable remedy of meals lipids to be had, this publication highlights the function of nutritional fat in meals, human health and wellbeing, and ailment. Divided into 5 elements, it starts with the chemistry and homes of meals lipids overlaying nomenclature and type, extraction and research, and chemistry and serve as. half II addresses processing and foodstuff purposes together with amendment applied sciences, microbial construction of lipids, crystallization habit, chemical interesterification, purification, and encapsulation applied sciences. The 3rd half covers oxidation, measurements, and antioxidants. half IV explores the myriad interactions of lipids in foodstuff and healthiness with info on middle disorder, weight problems, and melanoma, with a brand new bankruptcy devoted to mind lipids. half V maintains with contributions on biotechnology and biochemistry together with a bankruptcy at the metabolic engineering of safe to eat oils.

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

Sample text

10 Nomenclature of cyclic fatty acids. 17 Nomenclature and Classification of Lipids expressed as 2′ to indicate that the numbering is for the ring and not for the parent chain. The C-1 and C-2 carbons of the cyclopentyl ring are chiral, and two possible configurations are possible. Both the carboxyl and the longest hydrocarbon substituents can be on the same side of the ring, or they can be on opposite sides. These are referred to as cis and trans, respectively. The cyclopropene and cyclopropane fatty acids can be named by means of the standard nomenclature noted in the previous example.

The melting point and intermolecular interaction of lipid is determined by the saturated degree and carbon chain length of fatty acyls. For example, the melting point of saturated fatty acid is governed by the weak dispersion forces or noncovalent interactions known as van der Waals forces as molecules need to overcome these forces in order to be melted. In branched saturated fatty acid chain, these forces are weaker, lowering the energy required for these compounds to be melted [9]. In addition, increasing the number of double bonds and length of the lipid chain decreases the melting point and lowers the organization of lipid chains.

14 Epoxy fatty acid structures and nomenclature. 8. Furanoid Fatty Acids Some fatty acids contain an unsaturated oxolane heterocyclic group. There are more commonly called furanoid fatty acids because a furan structure (diunsaturated oxolane) is present in the molecule. Furanoid fatty acids have been identified in Exocarpus seed oils. They have also been identified in plants, algae, and bacteria and are a major component in triacylglycerols (TAGs) from latex rubber [1,16]. They are important in marine oils and may total several percentage points or more of the total fatty acids in liver and testes [1,32].

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