Chemical and functional properties of food lipids by Zdzislaw Z. E. Sikorski, Anna Kolakowska

By Zdzislaw Z. E. Sikorski, Anna Kolakowska

Based on years of educational and commercial study by way of a world panel of experts, Chemical, organic, and useful homes of foodstuff Lipids, moment Edition presents a concise, but well-documented presentation of the present country of information on lipids. less than the editorial tips of worldwide well-known meals scientists Zdzisław E. Sikorski and Anna Kołakowska, this thoroughly revised and up-to-date version provides 8 fullyyt new chapters.

Originally titled Chemical and sensible homes of nutrients Lipids, this version provides Biological to the identify to mirror a miles higher emphasis at the organic features of lipids. between a wealth of ongoing and present themes, this crucial resource:

  • Familiarizes readers with the normal chemical nomenclature and homes of a giant number of lipids
  • Examines the contents of lipids in crops, fish, milk, meat, and eggs
  • Describes advances in equipment of actual, chemical, and biochemical analyses
  • Offers new details on phospholipids, sterols, and fat-soluble supplements in foods
  • Provides a biochemist’s view of lipid oxidation and antioxidants―crucial for the sensory and nutritive elements of meals quality
  • Discusses converted lipids and fats mimetics, in addition to these of certain organic and physico-chemical job
  • Considers the significance of frying fat, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in terms of nutrition quality

Chemical, organic, and practical houses of nutrition Lipids, moment Edition is a perfect reference for either expert and aspiring nutrition scientists in either and academia. It includes the entire beneficial info had to keep an eye on the speed of bad reactions in meals and choose optimal garage and processing parameters for those tender fats.

Show description

Read or Download Chemical and functional properties of food lipids PDF

Similar food science books

Delivering Performance in Food Supply Chains (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food and drinks offer chains are advanced, regularly evolving platforms, regarding many individuals and half and hence, significant demanding situations. This quantity identifies six key demanding situations in handling foods and drinks offer chains. each one component of the ebook specializes in one. those contain the basic function of courting administration in provide chains, the lively alignment of provide and insist, various techniques to powerful and effective procedure administration, caliber and safeguard administration, the potent use of recent applied sciences, and the supply of nutrients as a sustainable and dependable task.

Sonocrystallization of Fats

Sonocrystallization of fat will summarize the newest learn efforts and discoveries within the really new quarter of sonocrystallization of safe to eat lipids. Ultrasound has been used largely some time past to urge the crystallization of molecules. until eventually lately, even if, little or no paintings has been performed utilizing strength ultrasound to urge the crystallization of safe to eat lipids and know how the phenomena applies in those platforms.

Lipid Glossary 2

Lipid thesaurus 2 is a convenient reference for quite a lot of lipid scientists and technologists, in addition to for these desirous about the buying and selling of those fabrics. the key a part of the publication is the word list which incorporates short and easy definitions, equivalent to the names of fatty acids and lipids, the key oils and fat, phrases linked to their research, refining, and amendment, and the foremost journals and societies all for lipid chemistry.

Lactic acid bacteria : biodiversity and taxonomy

"This publication offers a much-needed and accomplished account of the present wisdom of the lactic acid micro organism, protecting the taxonomy, biochemistry, body structure and molecular biology of those scientifically and commercially very important micro-organisms"--"The lactic acid micro organism (LAB) are a gaggle of similar micro-organisms which are tremendously vital within the nutrition and beverage industries, fighting nutrition spoilage and lengthening shelf existence.

Extra info for Chemical and functional properties of food lipids

Sample text

AMF, O’Hare, IL, 25–39. A. 2001. Effect of frying on the microstructure of frozen battered squid rings, Eur. Food Res. , in press. McDonough, C. et al. 1993. Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat frying, J. , 58, 199–203. A. 1998. ), Food Sci. Tech. , 4: 189–197. A. 2002. Microstructure changes during the “Xixona turrón” manufacture, studied by light microscopy, Food Sci. Tech. Int, in press. A. J. 1981. N. , AMF, O’Hare, IL, 231–238.

11). The introduction of a double bond leads to a decrease in the melting point. FA with a double bond in the cis configuration have a lower melting point than the corresponding isomer with a trans configuration. The position of the double bond also affects the melting point. 11 Melting points of saturated straight-chain fatty acids demonstrating the difference between even- and odd-chain length series. Melting points decrease as the double bond moves toward the center of the carbon chain. This effect is much greater for double bonds in the cis configuration than in the trans configuration (Gunstone, 1958).

6 Steroids. (a) The carbon numbering system for steroids using cholesterol (cholest-5-en-3β-ol) as an example. The individual rings of the carbon skeleton are labeled A to D. (b) Representations of the “chair” and “boat” conformations for a six-membered carbon ring illustrating equatorial (He) and axial (Ha) hydrogen atoms. ©2003 CRC Press LLC TX052_book Page 44 Thursday, June 20, 2002 11:27 AM A description of the molecular stereochemistry is also included in both the structural formula and nomenclature.

Download PDF sample

Rated 4.98 of 5 – based on 38 votes