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 nutrition Lipids presents a concise, hassle-free therapy of the current nation of data of the nomenclature, content material, composition, prevalence, distribution, chemical and organic reactivity, sensible houses, and organic position of lipids in nutrition platforms. Written via a group of overseas researchers and according to the on hand international literature, this e-book examines the character, technological homes, reactivity, and health-related issues and merits of nutrition lipids. It covers the results of garage and processing stipulations on all features of caliber of lipid-containing meals and stories the present country of recommendations for lipid research. the quantity additionally discusses the significance of lipids within the human nutrition and encompasses a comparability of nutritional strategies for lipid consumption. it is a invaluable reference for researchers and graduate scholars in foodstuff 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 meals caliber / Anna Kolakowska and Zdzislaw E. Sikorski -- ch. five. Lipids in nutrition 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 supplementations / 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 disorder / Zdzislaw F. Forycki -- ch. 12. function of lipids in young children future health 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. converted 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 features / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. summary: "Chemical, organic, and practical elements of nutrition Lipids presents a concise, ordinary therapy of the current kingdom of information of the nomenclature, content material, composition, prevalence, distribution, chemical and organic reactivity, sensible houses, and organic position of lipids in meals structures. Written through a crew of foreign researchers and in line with the on hand international literature, this publication examines the character, technological homes, reactivity, and health-related matters and merits of meals lipids. It covers the consequences of garage and processing stipulations on all points of caliber of lipid-containing meals and stories the present nation of innovations for lipid research. the amount additionally discusses the significance of lipids within the human vitamin and encompasses a comparability of nutritional concepts for lipid consumption. it is a worthy reference for researchers and graduate scholars in nutrients chemistry and nutrition"--Résumé de l'éditeur

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2). They are, however, seldom used for the characterization of individual lipids as they do not in isolation provide proof of the identity or purity of an individual compound. A large number of indices have been proposed and used by different sections of industry. These include the melting point, the refractive index, the specific gravity, the saponification value (SV), and the iodine value (IV), among others. org among others. The following section focuses on indices particularly relevant to food processing and manufacture.

In the presence of air, additional oxidative reactions occur that are accelerated by the heat. 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.

The extraction of fats from dairy products (cheese, butter, milk, milk powder), meats, and chocolate by ASE has been shown to be equivalent in respect to yield to traditional methods employing Soxhlet or other schemes (Dionex Application Notes 340, 344, 345). In the case of cheese, the use of ASE removed the need to perform acid hydrolysis before extraction. Extraction times vary from 8–18 min, using 20–30 mL of solvent. 3 highlights examples of solvents and temperatures used for the determination of total fats in various food products.

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