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Author: F.D. Gunstone
Publisher: Springer
ISBN: 146154131X
Category : Science
Languages : en
Pages : 263
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Book Description
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
Author: F.D. Gunstone
Publisher: Springer
ISBN: 146154131X
Category : Science
Languages : en
Pages : 263
Get Book
Book Description
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
Author: F.D. Gunstone
Publisher: Springer
ISBN: 9781461368526
Category : Science
Languages : en
Pages : 0
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Book Description
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
Author: F.D. Gunstone
Publisher: Taylor & Francis US
ISBN: 9780834213425
Category : Medical
Languages : en
Pages : 272
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Book Description
This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.
Author: Frank Gubstone
Publisher:
ISBN: 9781071605509
Category :
Languages : en
Pages : 252
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Book Description
Author: M. I. Gurr
Publisher: Springer Science & Business Media
ISBN: 9400959079
Category : Science
Languages : en
Pages : 248
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Book Description
In the preface to the Second edition, we made a prediction that many exciting developments would take place in the coming years that would change the face of a new edition. This has indeed been the case and the current edition reflects these new advances. Our picture of the structure of the fatty acid synthetase has changed dramatically, bringing a new concept in enzymology - the multicatalytic polypeptide chain. This new knowledge owes much to the exploitation of genetic mutants, the use of which is undoubtedly going to extend into many other areas of lipid biochemistry. An understanding of the control of lipid metabolism has also advanced considerably during the last decade and we have tried to reflect that here, although it will be some years before a truly integrated picture can be obtained. For this reason we have continued to deal with the control of particular aspects of lipid metabolism - fatty acids, triacylglycerols, lipoprotein- in the specific chapters but we can foresee the time when a chapter on the overall integration of lipid metabolism will be appropriate and feasible. As a particular example, the exciting new concepts of the control of cholesterol metabolism in specific tissues via the interaction of low density lipoproteins with cell surface receptors have been described in Chapter 6.
Author: Neelam Khetarpaul
Publisher: Daya Books
ISBN: 9788170355373
Category : Lipids
Languages : en
Pages : 364
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Book Description
Today study regarding chemistry and nutrition of lipids has become an interesting and challenging subject. The present book covers important aspects of classification and structures of lipids and their role in human health and disease. This book has been divided into 18 chapters which mainly cover role of cholesterol and polyunsaturated fatty acids in human health, immune system and dietary lipids, fat replacers/substitutes, analysis of lipids, crystallization of facts, chemical composition of vegetable oils, use of microorganisms for the production of lipids etc. This book is not only directed primarily for the students of Food Chemistry, Food Science and Nutritionists but can also be a ready reference for research scholars and those engaged in food research , product development and lipid biotechnology Contents Chapter 1: Introduction; Chapter 2: Classfication of Lipids; Chapter 3: Composition of Fatty Acids; Chapter 4: Polyunsaturated Fatty Acids; Chapter 5: Sterols and Waxes; Chapter 6: Chemical Composition of Vegetable Oils; Chapter 7: Extraction, Cleaning and Storage of Oils and Fats; Chapter 8: Phenolic and Enzymatic Antioxidants; Chapter 9: Triacylglycerol Acylhydrolases; Chapter 10: Precise Analysis of Lipids; Chapter 11: Crystallization of Fats; Chapter 12: Emulsion and Emulsifiers; Chapter 13: Cholesterol and Human Health; Chapter 14: Immune System and Dietary Fat; Chapter 15: Use of Microorganisms for the Production of Lipids; Chapter 16: Trends in Production and Demand of Fats and Oils; Chapter 17: Fat Replacers and Fat Substitutes; Chapter 18: Nutraceuticals
Author: Moghis U. Ahmad
Publisher: Elsevier
ISBN: 012809544X
Category : Science
Languages : en
Pages : 600
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Book Description
Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology
Author: J.L. Harwood
Publisher: Springer Science & Business Media
ISBN: 1461538629
Category : Science
Languages : en
Pages : 411
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Book Description
Lipids can usually be extracted easily from tissues by making use of their hydrophobic characteristics. However, such extractions yield a complex mixture of different lipid classes which have to be purified further for quantitative analysis. Moreover, the crude lipid extract will be contami nated by other hydrophobic molecules, e.g. by intrinsic membrane proteins. Of the various types of separation processes, thin layer and column chromatography are most useful for intact lipids. High performance liquid chromatography (HPLC) is also rapidly becoming more popular, especially for the fractionation of molecular species of a given lipid class. The most powerful tool for quantitation of the majority of lipids is gas liquid chromatography (GLC). The method is very sensitive and, if adapted with capillary columns, can provide information with regard to such subtle features as the position or configuration of substitutions along acyl chains. By coupling GLC or HPLC to a radioactivity detector, then the techniques are also very useful for metabolic measurements. Although research laboratories use generally sophisticated analytical methods such as GLC to analyse and quantify lipid samples, chemical derivatie:ations are often used in hospitals. For these methods, the lipid samples are derivatized to yield a product which can be measured simply and accurately-usually by colour. Thus, total triacylglycerol, cholesterol or phospholipid-phosphorus can be quantitated conveniently without bothering with the extra information of molecular species, etc. which might be determined by more thorough analyses. REFERENCES Christie, w.w. (1982) Lipid Analysis, 2nd edn, Pergamon Press, Oxford.
Author: A. Kuksis
Publisher: Springer Science & Business Media
ISBN: 146842565X
Category : Science
Languages : en
Pages : 482
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Book Description
The advances in lipid biochemistry over the past 25 to 30 years have been dramatic and exciting. The elucidation of the pathways of fatty acid biosynthesis and oxidation, the delineation of the biogenesis of cholesterol from small-molecular weight precursors, the structure proof of simple and complex lipids from plants, animals, and microorganisms, are excellent examples of the spectacular advances made during the golden era of lipid biochemistry. The multifaceted discoveries in these diverse areas of study could be attributed to development of highly sophisticated column chromatographic techniques for separation and purification of simple and complex lipids. The advent of thin-layer chromatography as well as gas liquid chromatography provided an explosive impetus to research developments in this field. Concomitant advances in mass spectrometry allowed an interface with gas-liquid chromatography which spawned even greater insight into the structure of lipids. These eventful days of lipid chemistry nearly 25 years ago led to a relatively quiescent period wherein scientists applied these newly available techniques to investigation of the behavior of isolated (lipid) enzyme systems and to unraveling the intricacies of the metabolic behavior of lipids in the intact cell or whole organisms. Then, in the early 1960s, a decided change in research emphasis developed with the advent of a simple, reproducible procedure for the isolation of cell membranes.
Author: James F. Mead
Publisher: Springer
ISBN:
Category : Medical
Languages : en
Pages : 504
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Book Description
Abstract: An advanced college text for graduate and postdoctural students in health sciences covers most aspects of lipids, ranging from their physical and chemical properties, through their biochemical and metabolic pathways, to their role in nutrition. The 19 text chapters cover: the definition and solubility of lipids; fatty acid characteristics and properties (structures, crystals, films, and soaps; peroxidation, catabolism, and biosynthesis; and essential, unsaturated fatty acids); prostaglandins, thromboxanes, and prostacyclin; eicosanoids; the in vivo digestion, absorption, transport, and metabolism of lipids; triacylglycerol metabolism and adipose tissue metabolism; the biosynthesis of cholesterol and related lipids; the structure and properties of amphiphilic lipids; phosphoglyceride and sphingolipid metabolism; and the nutritional value of lipids. References are given at the end of each chapter, and numerous structures, reactions, and mechanisms are presented throughout the text.
