By Zdzislaw Z. E. Sikorski, Anna Kolakowska
Based on years of educational and commercial learn by way of a world panel of experts, Chemical, organic, and practical houses of meals Lipids, moment Edition presents a concise, but well-documented presentation of the present nation of data on lipids. below the editorial information of worldwide famous nutrients scientists Zdzisław E. Sikorski and Anna Kołakowska, this thoroughly revised and up to date variation offers 8 totally new chapters.
Originally titled Chemical and sensible houses of nutrients Lipids, this variation provides Biological to the identify to mirror a miles better emphasis at the organic facets of lipids. between a wealth of ongoing and present themes, this crucial resource:
- Familiarizes readers with the traditional chemical nomenclature and houses of a big number of lipids
- Examines the contents of lipids in vegetation, fish, milk, meat, and eggs
- Describes advances in equipment of actual, chemical, and biochemical analyses
- Offers new details on phospholipids, sterols, and fat-soluble supplementations in foods
- Provides a biochemist’s view of lipid oxidation and antioxidants―crucial for the sensory and nutritive elements of foodstuff quality
- Discusses transformed lipids and fats mimetics, in addition to these of precise organic and physico-chemical job
- Considers the significance of frying fat, lipid-proteins and lipid-saccharides interactions, and lipid contaminants with regards to foodstuff quality
Chemical, organic, and practical homes of nutrients Lipids, moment Edition is a perfect reference for either specialist and aspiring nutrition scientists in either and academia. It comprises all the useful info had to keep an eye on the speed of bad reactions in meals and choose optimal garage and processing parameters for those gentle fats.
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Additional info for Chemical and functional properties of food lipids
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In the past, they were referred to as neutral lipids, fats, or glycerides (mono-, di-, and triglycerides). They represent the most common lipid class present in foods. From natural sources, monoand diacylglycerols are usually present as precursors to the formation of triacylglycerols (TAG) or phospholipids. In foods, their presence may also indicate the degradation of TAG components by chemical or enzymatic deacylation. The nomenclature of acylglycerols is based on the concept of substitution of the glycerol “backbone” by acyl residues in a manner similar to substitutions along a FA carbon chain.
The use of common or trivial names for steroids is widespread and beyond the scope of this chapter (refer to Briggs and Brotherton, 1970). The following sections concentrate solely on an explanation of the IUPAC systematic nomenclature, which the reader will be able to relate to other descriptions. 5 Examples of isoprenoid lipids illustrating the structural diversity of the group. 1]hept-2-ene); (c) β-farnescene (3,7,11-trimethyl-1,3,10-dodecatriene); (d) phytol (3,7,11,15-tetramethyl-2-hexadecenol); (e) scalarin (12α-acetoxy-25αhydroxyscalar-16-en-25,24-olide); (f) squalene (2,6,10,15,19,23-hexamethyl-2,6,10,14,18,22tetracosahexaene); and (g) lanosterol (4,4,14α-trimethyl-5α-cholest-8,24-diene-3β-ol).