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

By Zdzislaw Z. E. Sikorski, Anna Kolakowska

"Chemical, organic, and useful facets of meals Lipids offers a concise, elementary remedy of the current kingdom of information of the nomenclature, content material, composition, prevalence, distribution, chemical and organic reactivity, practical homes, and organic function of lipids in foodstuff platforms. Written by means of a staff of overseas researchers and in accordance with the on hand global literature, this booklet examines the character, technological homes, reactivity, and health-related issues and advantages of meals lipids. It covers the consequences of garage and processing stipulations on all elements of caliber of lipid-containing meals and reports the present kingdom of innovations for lipid research. the quantity additionally discusses the significance of lipids within the human nutrition and encompasses a comparability of nutritional thoughts for lipid consumption. it is a useful reference for researchers and graduate scholars in meals chemistry and nutrition"--Résumé de l'éditeur. learn more... content material: (Publisher-supplied information) ch. 1. The nomenclature and constitution of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. 2. Chemical and actual houses of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. three. ideas of lipid research / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. four. Lipids and meals caliber / Anna Kolakowska and Zdzislaw E. Sikorski -- ch. five. Lipids in foodstuff constitution / Wioletta Blaszczak and Józef Fornal -- ch. 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- ch. 7. ldl cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- ch. eight. Lipophilic supplements / Malgorzara Nogala-Kalucka -- ch. nine. Lipid oxidation in nutrients platforms / Grzegorz Bartosz and Anna Kolakowska -- ch. 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- ch. eleven. nutritional lipids and heart sickness / Zdzislaw F. Forycki -- ch. 12. position of lipids in young children wellbeing and fitness and improvement / Grazyna Sikorska-Wisniewska -- ch. thirteen. Lipids and the human imaginative and prescient / Pawel Lipowski -- ch. 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- ch. 15. Fish lipids / Anna Kolakowska -- ch. sixteen. Milk lipids / Michael H. Tunick -- ch. 17. The position of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- ch. 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- ch. 19. transformed triacylglycerols and fats replacers / Wlodzimierz Bednarski and Marek Adamczak -- ch. 20. Lipids with particular organic and physico-chemical task / Marek Adamczak and Wlodzimierz Bednarski -- ch. 21. Frying fat / Dimitrios Boskou -- ch. 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- ch. 23. Contaminants of oils : analytical points / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. summary: "Chemical, organic, and practical features of meals Lipids offers a concise, simple remedy of the current kingdom of information of the nomenclature, content material, composition, prevalence, distribution, chemical and organic reactivity, practical houses, and organic position of lipids in nutrition structures. Written via a group of overseas researchers and in line with the to be had global literature, this publication examines the character, technological houses, reactivity, and health-related issues and advantages of nutrition lipids. It covers the consequences of garage and processing stipulations on all points of caliber of lipid-containing meals and experiences the present kingdom of suggestions for lipid research. the amount additionally discusses the significance of lipids within the human nutrition and encompasses a comparability of nutritional concepts for lipid consumption. this can be a worthwhile reference for researchers and graduate scholars in nutrients chemistry and nutrition"--Résumé de l'éditeur

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Abbreviations: T, triple point; CP, critical point; Pc, critical point pressure; Tc, critical point temperature. Several compounds have been investigated for SF extractions. However, when efficiency, cost, and safety issues are considered, the sole viable option is often concluded to be carbon dioxide. Since the critical point temperature (Tc) and critical point pressure (Pc) values for carbon dioxide are 31°C and 73 atm, respectively, a dedicated extraction instrument with high-pressure pumps and control valves is required for SF extractions.

2011 by Taylor and Francis Group, LLC 30 Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition the melting point further unless the double bonds are conjugated. The effectiveness of an unsaturated FA in lowering the melting point of an acylglycerol depends not only on the degree of unsaturation within the FA but also on the sn position of the FA within the acylglycerol. For example, natural cottonseed TAG oil can be changed from a liquid to a semisolid by chemical rearrangement (interesterification) of the FA sn positions (Duel 1951).

In the case of lipids within the food context, the majority of chemical reactions involve the acyl residues of complex lipids. The following discussion will therefore concentrate on the reactions of acyl residues that are common throughout the differing classes of acylglycerols. 2 Thermolytic Reactions In general, the unsaturated double bonds of lipids provide the main sites for thermolytic reactions to occur. Hence, for the major lipid class in foods (acylglycerols), it is the unsaturated acyl residues (FA) that represent the primary reactants.

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