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 features of nutrients Lipids offers a concise, elementary therapy of the current nation of information of the nomenclature, content material, composition, prevalence, distribution, chemical and organic reactivity, practical homes, and organic position of lipids in foodstuff structures. Written by means of a workforce of foreign researchers and in keeping with the to be had global literature, this publication examines the character, technological homes, reactivity, and health-related matters and merits of nutrition lipids. It covers the consequences of garage and processing stipulations on all facets of caliber of lipid-containing meals and studies the present kingdom of innovations for lipid research. the amount additionally discusses the significance of lipids within the human vitamin and features a comparability of nutritional options for lipid consumption. it is a important reference for researchers and graduate scholars in meals chemistry and nutrition"--Résumé de l'éditeur. learn more... content material: (Publisher-supplied facts) 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 nutrients caliber / Anna Kolakowska and Zdzislaw E. Sikorski -- ch. five. Lipids in nutrients 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 nutrition 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 childrens healthiness 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. changed triacylglycerols and fats replacers / Wlodzimierz Bednarski and Marek Adamczak -- ch. 20. Lipids with designated 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 facets / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. summary: "Chemical, organic, and practical elements of nutrition Lipids offers a concise, ordinary therapy of the current kingdom of information of the nomenclature, content material, composition, incidence, distribution, chemical and organic reactivity, practical homes, and organic function of lipids in nutrients platforms. Written by way of a staff of overseas researchers and in response to the to be had global literature, this e-book examines the character, technological houses, reactivity, and health-related issues and advantages of foodstuff lipids. It covers the consequences of garage and processing stipulations on all facets of caliber of lipid-containing meals and stories the present country of concepts for lipid research. the quantity additionally discusses the significance of lipids within the human nutrition and encompasses a comparability of nutritional ideas for lipid consumption. it is a priceless reference for researchers and graduate scholars in foodstuff chemistry and nutrition"--Résumé de l'éditeur

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2 Solvent Extraction The systems of solvent extraction rely of the differing solubility of lipids from that of other food components. 1 The General Gradation of Polarity Among Common Lipid Classes and Organic Solvents Lipid Hydrocarbons Wax esters Aldehydes Triacylglycerols Fatty alcohols Fatty acids Sterols Diacylglycerols Monoacylglycerols Phospholipids Solvent Least Polar Hexane Cyclohexane Diethyl ether Chloroform Acetone Acetonitrile Ethanol Methanol Most Polar charge or polarity, and the nature of the association between lipids and other components within the material to be extracted.

The type of fractionation approach can also depend on © 2011 by Taylor and Francis Group, LLC 43 Principles of Lipid Analysis the characteristics of the lipid extract. For example, those from animal sources are likely to have a high proportion of polar lipids with the remainder being neutral or nonpolar. Extracts or oils from plant seeds are likely to be the reverse. There are two main strategies for the separation of lipid classes. First, solvent fractionation based on the specific chemical reaction of certain lipid classes and resultant differences in solubility.

3). Both are primarily aimed at the isolation of total FA from the lipid extract for analysis. 3, route B). Route A follows the protocol of an initial saponification. 3 A flow diagram outlining two strategies for the solvent fractionation of lipid classes based on the hydrolytic reaction of O-acyl ester lipids. © 2011 by Taylor and Francis Group, LLC 44 Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition and wax esters to yield an amalgam of total FA (as salts), long-chain alcohols (if wax esters were present), and remaining lipid classes, which do not contain ester linkages and are therefore unaffected by the reaction process (hydrocarbons, isoprenoids, ether linkages of O-alkyl residues).

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