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About this book
About this book
Reference book which covers all aspects of lipid chemistry. Part of the book gives physical properties and literature references for over 3,000 lipids and their derivatives.
Fatty Acid and Lipid Structure Fatty acid structure Lipid structure Occurrence and Characterization of Oils and Fats Introduction Major oils from plant sources Minor oils from plant sources Milk fats, animal depot fats, and fish oils Waxes Egg lipids Milk lipids Liver and other tissue lipids Cereal lipids Leaf lipids Algal lipids Fungal lipids Bacterial lipids Lipids of viruses Production and Refining of Oils and Fats Introduction Production of animal oils and fats Production of vegetable oils and fats Degumming of oils and fats Alkali refining of oils and fats Soap stock and by-product treatments Bleaching of oils and fats Dewaxing of oils Vacuum stripping of oils and fats HACCP for oils and fats supply chains Modification Processes and Food Uses Introduction Hydrogenation Interesterification. Fractionation Food grade emulsifiers Food uses of oils and fats Synthesis Unsaturated fatty acid synthesis via acetylene Fatty acid synthesis by the Wittig reaction Isotopically labelled fatty acids Synthesis of acylglycerols Fullerene lipids Glycerophospholipids Sphingolipids Glycosylglycerides Bulk separation procedures Analysis Introduction Requirements stemming from quality control and process investigation Some selected analytical methods Chromatographic analysis of lipids Nuclear magnetic resonance spectroscopy Physical Properties: Structural and Physical Characteristics Introduction Crystallisation and melting Phase behavior Lipid/water interactions Interaction between lipids and proteins Biological membranes Chemical Properties Autoxidation and photo-oxidation Enzymatic oxidation Epoxidation, hydroxylation and oxidative fission Halogenation and halohydrins Oxymercuration Metathesis Stereomutation Double-bond migration and cyclization Cyclization Dimerization Chain branching and extension Hydrolysis, alcoholysis, esterification, and interesterification Acid chlorides, anhydrides, and ketene dimers Peroxy acids and related compounds Nitrogen-containing compounds Other reactions of the carboxyl group Oleochemical carbonates Guerbet compounds Nonfood Uses of Oils and Fats Introduction Basic oleochemicals Surfactants Lipids as formulating tools in skin care and cosmetics Lubricants Biofuels Surface coatings and inks Castor oil products Lipid Metabolism Fatty acids Glycerophospholipids Glyceride metabolism Glycosylglycerides Sphingolipids Lipids as signaling molecules Sterol esters Control mechanisms Nutritional, Medical and Agricultural Aspects of Lipids Human dietary requirements Lipids and cardiovascular disease Clinical aspects of lipids with emphasis on cardiovascular disease and dyslipaemia Skin lipids and medical implications Sphingolipidoses Other disorders of lipid metabolism Pulmonary surfactant (lung surfactant) Agricultural aspects