Food Lipids: Sources, Health Implications, and Future Trends, Lorenzo Jose M., Munekat Paulo Eduardo Sichetti, Moure Mirian Pateiro
Автор: Galanakis, Charis Michel Название: Lipids And Edible Oils ISBN: 0128171057 ISBN-13(EAN): 9780128171059 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment.
Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field.
Описание: In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Biotechnology, genetic engineering, enzyme tech- nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications;
Автор: Apostolos Pappas Название: Lipids and Skin Health ISBN: 3319344587 ISBN-13(EAN): 9783319344584 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Lipids and Skin Health is the first effort to summarize and review the studies, ideas, and research that link lipid metabolism to the largest organ of our body, the skin. The book covers the fundamental biology of the skin, and the major involvement of the transcriptional factors that govern lipid synthesis and the bioactive lipids in this intriguing organ. All layers of skin are presented, as well as their relevant lipids from the epidermis to dermis and even to the hypodermis. The important and unique-to-skin biological pathways are laid out, with a special focus on the various models that demonstrate the essential role of lipid synthesis in skin pathophysiology. The use of lipids in the cosmetic industry is emphasized, and last but not least the involvement of lipids in the clinical setting is also discussed. This book will appeal to healthcare professionals, researchers and dermatology professionals, and will help them to brainstorm new products and opportunities that will target the emerging importance of lipid metabolism in skin for acne, aging, and healthy skin. Apostolos Pappas, Ph.D., is a professional member of the Institute of Food Technology. He started his professional career as a research biochemist in the Skin Research Center of Johnson & Johnson and later served as a group leader at Munich Biotech, where he worked on cancer research. Thereafter he returned to Johnson & Johnson, where he is currently a Research Manager and Fellow focusing on lipid metabolism research. He has authored numerous scientific publications, patent applications, and books.
Автор: Grundy Myriam M., Wilde Peter J. Название: Bioaccessibility and Digestibility of Lipids from Food ISBN: 303056908X ISBN-13(EAN): 9783030569082 Издательство: Springer Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products.
Автор: Grundy Myriam M. -L, Wilde Peter J. Название: Bioaccessibility and Digestibility of Lipids from Food ISBN: 303056911X ISBN-13(EAN): 9783030569112 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products.
Название: Edible Oil Structuring: Concepts, Methods and Applications ISBN: 1782628290 ISBN-13(EAN): 9781782628293 Издательство: Royal Society of Chemistry Рейтинг: Цена: 31469.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Автор: McSweeney Paul L. H., Fox Patrick F., O`Mahony James A. Название: Advanced Dairy Chemistry, Volume 2: Lipids ISBN: 3030486850 ISBN-13(EAN): 9783030486853 Издательство: Springer Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Composition and structure of milk lipids 1
AKH MacGibbon
Content and physical form of fat in milk, fatty acid profile, interspecies comparison, structure of milk lipids including interspecies comparison.
2
Origin of fatty acids and influence of nutritional factors on milk fat
Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition
3
Conjugated linoleic acid: biosynthesis and nutritional significance
DE Bauman
Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)
4
Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins
IH Mather
Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane
5
Lipids in human milk
Concentration of lipids in human milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.
6
Physical chemistry of milk fat globules
AL Kelly
(To include thorough discussion on creaming; T Uniacke-Lowe).
Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, "free fat", properties of modified fat globules, homogenisation clusters, rheological properties of milk.
7
Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material
M Corredig
8
Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol
MA Augustin
Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.
9
Crystallization and rheological properties of milk fat spreads
Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.
12
Physical characteristics of milk fat
OJ MacCarthy
Owen MacCarthy's chapter...
13
Analytical methods
DJ McClements?
Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.
Автор: Patrick F. Fox; Paul L. H. McSweeney Название: Advanced Dairy Chemistry Volume 2: Lipids ISBN: 1461498309 ISBN-13(EAN): 9781461498308 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.
Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.
Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.
Автор: McSweeney Paul L. H., Fox Patrick F., O`Mahony James A. Название: Advanced Dairy Chemistry, Volume 2: Lipids ISBN: 3030486885 ISBN-13(EAN): 9783030486884 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Composition and structure of milk lipids 1
AKH MacGibbon
Content and physical form of fat in milk, fatty acid profile, interspecies comparison, structure of milk lipids including interspecies comparison.
2
Origin of fatty acids and influence of nutritional factors on milk fat
Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition
3
Conjugated linoleic acid: biosynthesis and nutritional significance
DE Bauman
Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)
4
Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins
IH Mather
Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane
5
Lipids in human milk
Concentration of lipids in human milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.
6
Physical chemistry of milk fat globules
AL Kelly
(To include thorough discussion on creaming; T Uniacke-Lowe).
Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, "free fat", properties of modified fat globules, homogenisation clusters, rheological properties of milk.
7
Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material
M Corredig
8
Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol
MA Augustin
Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.
9
Crystallization and rheological properties of milk fat spreads
Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.
12
Physical characteristics of milk fat
OJ MacCarthy
Owen MacCarthy's chapter...
13
Analytical methods
DJ McClements?
Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.
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