The Lipid Handbook with CD-ROM, Third Edition PDF Download

Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 9781420009675
Category : Science
Languages : en
Pages : 1472

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Book Description
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition. Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure. Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.

Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 0412433206
Category : Science
Languages : en
Pages : 1311

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Book Description
A great deal of research has been carried out on this important class of compounds in the last ten years. To ensure that scientists are kept up to date, the editors of the First Edition of The Lipid Handbook have completely reviewed and extensively revised their highly successful original work. The Lipid Handbook: Second Edition is an indispensable resource for anyone working with oils, fats, and related substances.

Author: Frank D. Gunstone
Publisher: Chapman and Hall/CRC
ISBN:
Category : Science
Languages : en
Pages : 912

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Book Description

Author: Jose Perez-Castineira
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110595486
Category : Science
Languages : en
Pages : 587

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Book Description
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Author: Shmuel Yannai
Publisher: CRC Press
ISBN: 1420083511
Category : Technology & Engineering
Languages : en
Pages : 2348

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Book Description
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

Author: Frank Gunstone
Publisher: John Wiley & Sons
ISBN: 1444302434
Category : Technology & Engineering
Languages : en
Pages : 160

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Book Description
Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.

Author: Caroline Cooper
Publisher: CRC Press
ISBN: 1439811660
Category : Medical
Languages : en
Pages : 283

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Book Description
CHOICE Award Winner Since the first publication in 1995, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a concise guide to the essentials of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. The past fifteen years have witnessed immense growth in the field of chemistry and new discoveries have continued to shape its progress. In addition, the distinction between organic chemistry and other disciplines such as biochemistry and materials science has become increasingly blurred. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research. New in the Second Edition: Rearranged content placed in a logical progressive order, making subjects easier to find Expanded topics from the glossary now presented as separate chapters Updated information on many classic subjects such as mass spectrometry and infrared, ultraviolet, and nuclear magnetic resonance spectroscopy New sections on chiral separations and crystallography Cross references to a plethora of web information Reflecting a 75% revision since the last edition, this volume is a must-have for organic chemists and those in related fields who need quick and easy access to vital information in the lab. It is also a valuable companion to the Dictionary of Organic Compounds, enabling readers to easily focus in on critical data.

Author: Gérard Rossé
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110619067
Category : Science
Languages : en
Pages : 264

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Book Description
Supercritical Fluid Chromatography (SFC) provides a timely overview of SFC application areas which were unimaginable just a decade ago. This two-volume series opens with an overview of the history and expectant future of SFC and continues with recent applications in the pharmaceutical industry and other fascinating areas of science. SFC has found its place in the pharmaceutical industry with an increasing body of applications for chiral and achiral molecules in both the research and development phases of the drug discovery process. As illustrated in this two-volume series, the current interest in SFC extends well beyond the pharmaceutical industry. Chapters encompassing applications for polar and non-polar mixtures of importance are covering widely disparate areas in substance abuse, natural products including cannabinoids, bioactive lipids, flavor and fragrance. With its broad balance and coverage, this two-volume book constitutes a unique educational platform to students and scientists for many years to come. The major objective of this book editions is to inspire and stimulate readers to continue exploring the possibilities of exploiting supercritical fluids as a particular media for analysis, purifications and synthesis

Author: David B. Min
Publisher: CRC Press
ISBN: 1420046640
Category : Technology & Engineering
Languages : en
Pages : 930

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Book Description
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.

Author: John Buckingham
Publisher: CRC Press
ISBN: 1439873623
Category : Medical
Languages : en
Pages : 235

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Book Description
Written by the team that brought you the prestigious Dictionary of Natural Products (DNP), the Natural Products Desk Reference provides a concise overview of the key structural types of natural products and their interrelationship. A structurally diverse group, ranging from simple aliphatic carbon chains to high molecular weight proteins, natural products can usually be classified into one or more groups. The text describes these major types, including flavonoids, carbohydrates, terpenoids, polyketides, and lipids, and it illustrates them with accurate chemical structures, demonstrating the biosynthetic relationships between groups. Provides details of specialist natural products journals and journals in biochemistry, biology, medicinal chemistry, organic chemistry, pharmacy, pharmacology, and toxicology that may contain important information on natural products Includes types of names that can be used for natural products, comprising functional parent names, trivial names, systematic names, semisystematic names, and semitrivial names Covers stereochemistry topics specific to natural products Presents an overview of the natural world and its classification, focusing on organisms that are the richest sources of natural products Details known types of natural product skeletons with their numbering, or where there are skeletal variations within the group, an illustration is given of a representative example compound Discusses carbohydrate nomenclature impacts on stereochemistry, and on the nomenclature of compounds other than mainstream carbohydrates Reviews general precautions for handling chemicals in a laboratory environment, highlighting hazards resulting from the acute toxicological and pharmacological properties of some classes of natural products and hazards associated with the use of organic solvents In addition to being a companion resource to the DNP, the Natural Products Desk Reference provides you with a mass of other useful information which can sometimes be hard to track down. In compiling it, the authors have drawn on over 20 years of day-to-day experience in the description and classification of all types of natural product.