Advances in NMR Spectroscopy for Lipid Oxidation Assessment, Hong-Sik Hwang

Автор: Gabriel Tojo, Marcos I. Fernandez
Название: Oxidation of Alcohols to Aldehydes and Ketones: A Guide to Current Common Practice (Basic Reactions in Organic Synthesis)
ISBN: 1441936424 ISBN-13(EAN): 9781441936424
Издательство: Springer
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Описание: The aim of this book is to help people performing routine operations in Organic Synthesis in a laboratory. This book, the first one in a series, focuses on the oxidation of alcohols to aldehydes and ketones. Probably, this is the most important routine operation in Organic Synthesis.

Автор: Gabriel Tojo; Marcos I. Fernandez
Название: Oxidation of Primary Alcohols to Carboxylic Acids
ISBN: 1441922547 ISBN-13(EAN): 9781441922540
Издательство: Springer
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Цена: 16769.00 р.
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Описание: As the second volume in a comprehensive encyclopedia of organic reactions, this work provides an elaborated description of the experimental methods used for the oxidation of alcohols to acids. It supplies important data on possible interferences from protecting groups and functional groups, as well as on potential side-reactions.

Автор: Logan, Amy S.
Название: Lipid Oxidation
ISBN: 0128102292 ISBN-13(EAN): 9780128102299
Издательство: Elsevier Science
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Описание: Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.