Download Full eBooks in PDF
Triacylglycerol Crystal Structures And Fatty Acid Conformations Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Triacylglycerol Crystal Structures And Fatty Acid Conformations book. This book definitely worth reading, it is an incredibly well-written.
Author : Sijmen de Jong
Publisher : Unknown
Page : 188 pages
File Size : 51,8 Mb
Release : 1980
Category : Triglycerides
ISBN : UCAL:B2710851
Author : Casimir C. Akoh,David B. Min
Publisher : CRC Press
Page : 1032 pages
File Size : 53,8 Mb
Release : 2002-04-17
Category : Technology & Engineering
ISBN : 0203908813
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
Author : Y.Y. Leshem
Publisher : Springer Science & Business Media
Page : 266 pages
File Size : 47,6 Mb
Release : 2013-03-09
Category : Science
ISBN : 9789401726832
The plasma membrane is at once the window through which the cell senses the environment and the portal through which the environment influences the structure and activities of the cell. Its importance in cellular physiology can thus hardly be overestimated, since constant flow of materials between cell and environment is essential to the well-being of any biological system. The nature of the materials mov ing into the cell is also critical, since some substances are required for maintenance and growth, while others, because of their toxicity, must either be rigorously excluded or permitted to enter only after chemical alteration. Such alteration frequently permits the compounds to be sequestered in special cellular compartments having different types of membranes. This type of homogeneity, plus the fact that the wear and tear of transmembrane molecular traffic compels the system to be constantly monitored and repaired, means that the membrane system of any organism must be both structurally complex and dy namic. Membranes have been traditionally difficult to study because of their fragility and small diameter. In the last several decades, however, remarkable advances have been made because of techniques permit ting the bulk isolation of membranes from homogenized cells. From such isolated membranes have come detailed physical and chemical analyses that have given us a detailed working model of membrane. We now can make intelligent guesses about the structural and func tional interactions of membrane lipids, phospholipids, proteins, sterols and water.
Author : Jurgen-Hinrich Fuhrhop,Claus Endisch
Publisher : CRC Press
Page : 618 pages
File Size : 43,9 Mb
Release : 2000-01-03
Category : Science
ISBN : 0824782011
An assessment of the known properties of natural products and their model compounds to determine their usefulness in biological and medical experimentation, as well as in synkinetics - the reversible synthesis of noncovalent compounds. It explores new techniques such as cryoelectron and scanning force microscopy and solid-state NMR spectroscopy of membrane systems. There are 500 figures and reaction schemes.
Author : Kanes K. Rajah
Publisher : CRC Press
Page : 400 pages
File Size : 49,7 Mb
Release : 2002
Category : Health & Fitness
ISBN : 0849397847
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
Author : Frank D Gunstone
Publisher : Royal Society of Chemistry
Page : 378 pages
File Size : 53,8 Mb
Release : 2007-10-31
Category : Science
ISBN : 9781847557346
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.
Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 42,6 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 468 pages
File Size : 47,7 Mb
Release : 1992
Category : Science
ISBN : 0412606208
Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Author : Nissim Garti,Kiyotaka Sato
Publisher : CRC Press
Page : 552 pages
File Size : 47,6 Mb
Release : 2001-07-20
Category : Science
ISBN : 9781482270884
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The con
Author : Neil Widlak,Richard W. Hartel,Suresh Narine
Publisher : The American Oil Chemists Society
Page : 270 pages
File Size : 40,8 Mb
Release : 2001
Category : Science
ISBN : 1893997219
Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Author : Kiyotaka Sato
Publisher : John Wiley & Sons
Page : 540 pages
File Size : 55,5 Mb
Release : 2018-04-23
Category : Technology & Engineering
ISBN : 9781118593929
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
Author : Anonim
Publisher : Unknown
Page : 802 pages
File Size : 40,6 Mb
Release : 1990
Category : Electron microscopy
ISBN : CORNELL:31924068455819
Author : Alejandro G. Marangoni,Leendert H. Wesdorp
Publisher : CRC Press
Page : 521 pages
File Size : 54,9 Mb
Release : 2012-09-25
Category : Science
ISBN : 9781439887622
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems. Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.
Author : Armond B. Christophe
Publisher : The American Oil Chemists Society
Page : 268 pages
File Size : 50,5 Mb
Release : 1998-08-30
Category : Medical
ISBN : 0935315934
Focuses on fats which have recently been synthesized and which are currently used in diseased states or have potential for clinical nutrition such as partial glycerides, structural lipids, salatrims, and triglycerides with specified fatty acid combinations or enriched in specific fatty foods. Chapters address technological aspects of fat modification, the synthesis of foods with specific nutritional properties, aspects of the metabolism of structural modified lipids, and the effect of fat structure on lipemia and lipoproteinemia. Annotation copyrighted by Book News, Inc., Portland, OR
Author : David B. Min
Publisher : CRC Press
Page : 930 pages
File Size : 48,5 Mb
Release : 2008-03-17
Category : Technology & Engineering
ISBN : 9781420046649
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.
