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Author: Tsung Min Kuo
Publisher: CRC Press
ISBN: 0824744187
Category : Science
Languages : en
Pages : 837
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Book Description
This text presents the latest advances in supercritical fluid technology, biocatalysis, bioprocess engineering, and crop breeding. It offers an in-depth review of the most recent principles and approaches utilized in the development and design of lipids for cosmetic, industrial and pharmaceutical, and food products. Discussing a variety of lipid-active enzymes from animal, plant, fungal, and microbial sources, "Lipid Biotechnology" covers modern techniques in genetic engineering for the modification of conventional oilseed crops and biosynthetic pathways for cutin polymers, flavor volatiles, oxylipins, and terpenoid compounds. It chronicles the use of lipases and phospholipases in the creation of structured lipids and fats, including cocoa butter, low-calorie fats, and Betapol, and emerging methods using supercritical carbon dioxide as a benign solvent for lipid analysis, fractionation, and enzymatic reaction. It also covers reaction conditions, reactor design, solvent selection, immobilization technology, and enzyme sources for optiml large-scale manufacturing, and describes the formation of oxylipins through the lipoxygenase pathway, as well as other unusual fatty acids. The authors provide in-depth analyses of the structure, metabolic and enzymatic functions and mechanisms, defensive and catalytic properties, industrial uses, and other applications of oxilipins and lipases.
Author: Tsung Min Kuo
Publisher: CRC Press
ISBN: 0824744187
Category : Science
Languages : en
Pages : 837
Get Book Here
Book Description
This text presents the latest advances in supercritical fluid technology, biocatalysis, bioprocess engineering, and crop breeding. It offers an in-depth review of the most recent principles and approaches utilized in the development and design of lipids for cosmetic, industrial and pharmaceutical, and food products. Discussing a variety of lipid-active enzymes from animal, plant, fungal, and microbial sources, "Lipid Biotechnology" covers modern techniques in genetic engineering for the modification of conventional oilseed crops and biosynthetic pathways for cutin polymers, flavor volatiles, oxylipins, and terpenoid compounds. It chronicles the use of lipases and phospholipases in the creation of structured lipids and fats, including cocoa butter, low-calorie fats, and Betapol, and emerging methods using supercritical carbon dioxide as a benign solvent for lipid analysis, fractionation, and enzymatic reaction. It also covers reaction conditions, reactor design, solvent selection, immobilization technology, and enzyme sources for optiml large-scale manufacturing, and describes the formation of oxylipins through the lipoxygenase pathway, as well as other unusual fatty acids. The authors provide in-depth analyses of the structure, metabolic and enzymatic functions and mechanisms, defensive and catalytic properties, industrial uses, and other applications of oxilipins and lipases.
Author: J.E. Vance
Publisher: Elsevier
ISBN: 008086080X
Category : Science
Languages : en
Pages : 619
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Book Description
The second edition of this book on lipids, lipoprotein and membrane biochemistry has two major objectives - to provide anadvanced textbook for students in these areas of biochemistry,and to summarise the field for scientists pursuing research inthese and related fields. Since the first edition of this book was published in 1985 theemphasis on research in the area of lipid and membrane biochemistry has evolved in new directions. Consequently, thesecond edition has been modified to include four chapters on lipoproteins. Moreover, the other chapters have been extensivelyupdated and revised so that additional material covering the areas of cell signalling by lipids, the assembly of lipids andproteins into membranes, and the increasing use of molecular biological techniques for research in the areas of lipid, lipoprotein and membrane biochemistry have been included. Each chapter of the textbook is written by an expert in the field, but the chapters are not simply reviews of current literature. Rather, they are written as current, readable summaries of these areas of research which should be readily understandable to students and researchers who have a basic knowledge of general biochemistry. The authors were selected fortheir abilities both as researchers and as communicators. In addition, the editors have carefully coordinated the chapters sothat there is little overlap, yet extensive cross-referencing among chapters.
Author: Michael I. Gurr
Publisher: John Wiley & Sons
ISBN: 1118501136
Category : Science
Languages : en
Pages : 446
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Book Description
For the 6th Edition of this highly regarded textbook devoted to lipids, the title has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them and the growing importance of lipids in diverse aspects of science and technology. The principal aims of this new edition - to inform students and researchers about lipids, to assist teachers and encourage further research – have not changed since previous editions. Significant advances in lipid science have demanded yet another extensive rewriting for this edition, with the addition of two new authors, to cover new knowledge of genes coding for proteins involved in lipid metabolism, the many lipids involved in cell signalling, the roles of lipids in health and disease and new developments in biotechnology in support of agriculture and industry. An introductory chapter summarizes the types of lipids covered and their identification and provides a guide to the contents. Chapters contain boxes illustrating special topics, key point summaries and suggested further reading. Lipids: Sixth Edition provides a huge wealth of information for upper-level students of biological and clinical sciences, food science and nutrition, and for professionals working in academic and industrial research. Libraries in all universities and research establishments where biological, medical and food and nutritional sciences are studied and taught should have copies of this excellent and comprehensive new edition on their shelves.
Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Book Description
Author: Casimir C. Akoh
Publisher: CRC Press
ISBN: 1351647903
Category : Medical
Languages : en
Pages : 1403
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Book Description
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Author: Casimir C. Akoh
Publisher: CRC Press
ISBN: 9780203908815
Category : Technology & Engineering
Languages : en
Pages : 1032
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Book Description
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
Author: P.R. Yadav
Publisher: Discovery Publishing House
ISBN: 9788183561068
Category : Lipids
Languages : en
Pages : 380
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Book Description
Contents: Introduction, Dietary Lipids, Lipid Transport, Lipids in Cell Organells, Production of Flakes, Vegetable Oil Processing, Sunflower Oil Processing, Palm Oil Industry, Deodorization of Oils and Fats, Designer Lipids, Biotechnological Approaches, Recommended Techniques.
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
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Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Yuki Nakamura
Publisher: Springer
ISBN: 3319259792
Category : Science
Languages : en
Pages : 524
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Book Description
This book summarizes recent advances in understanding the functions of plant and algal lipids in photosynthesis, in development and signaling, and in industrial applications. As readers will discover, biochemistry, enzymology and analytical chemistry, as well as gene knock-out studies have all contributed to our rapidly increasing understanding of the functions of lipids. In the past few decades, distinct physical and biochemical properties of specific lipid classes were revealed in plant and algal lipids and the functional aspects of lipids in modulating critical biological processes have been uncovered. These chapters from international authors across relevant research fields highlight the underlying evolutionary context of lipid function in photosynthetic unicellular and multicellular organisms. The book goes on to encompass what lipids can do for industrial applications at a time of fascination with plants and algae in carbon fixation and as sources for production of food, energy and novel chemicals. The developmental context is a part of the fresh and engaging perspective that is presented in this work which graduate students and scientists will find both illuminating and useful.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
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Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
