Chemical and Enzymatic Interesterification for Food Lipid Production
Author | : Vanessa Alves |
Publisher | : Springer Nature |
Total Pages | : 64 |
Release | : |
Genre | : |
ISBN | : 3031674057 |
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Author | : Vanessa Alves |
Publisher | : Springer Nature |
Total Pages | : 64 |
Release | : |
Genre | : |
ISBN | : 3031674057 |
Author | : Casimir C. Akoh |
Publisher | : CRC Press |
Total Pages | : 0 |
Release | : 1998-06-15 |
Genre | : Medical |
ISBN | : 9780824799854 |
Maintaining the high standards that made the previous editions of this textbook and reference so well respected and widely used, 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.
Author | : Casimir C. Akoh |
Publisher | : CRC Press |
Total Pages | : 1325 |
Release | : 2017-03-16 |
Genre | : Medical |
ISBN | : 1351647903 |
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids 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 and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Author | : F.D. Gunstone |
Publisher | : Springer |
Total Pages | : 263 |
Release | : 2012-12-06 |
Genre | : Science |
ISBN | : 146154131X |
This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.
Author | : Wahib Thabit |
Publisher | : LAP Lambert Academic Publishing |
Total Pages | : 168 |
Release | : 2013 |
Genre | : |
ISBN | : 9783659374500 |
Interestrification is one of the processes that have been done to modify triglyceride mixtures properties. In this reaction, the fatty acid chains are redistributed over the triglyceride molecules. Thus, the melting characteristics of the product have changed compared to the starting mixtures. Industrially, sodium methylate is applied for random interestrification. The use of sodium methylate on industrial scale has disadvantages. It is a strong basic chemical that needs careful handling. It also reacts vigorously with water. Therefore, the raw oils need to be dried before use. Finally, the sodium ions have to be removed from the product by post treatments step add cost to the overall process.Furthermore, the chemical process forms trans-lipid products casing coronary heart disease. A new immobilized lipase enzyme has been developed for bulk interestrification process to produce margarines, spreads and frying oils. This enzyme deliver benefits equivalent to the current leading chemical treatment while eliminating its problems hence the goal of our studies will extend to the use of different lipases for preparation on laboratory scale cocoa butter and human milk fat substitutes.
Author | : Frank D Gunstone |
Publisher | : Elsevier |
Total Pages | : 185 |
Release | : 2013-10-22 |
Genre | : Technology & Engineering |
ISBN | : 148314884X |
Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
Author | : Gregory A. Tucker |
Publisher | : Springer Science & Business Media |
Total Pages | : 329 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461521475 |
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Author | : Armond B. Christophe |
Publisher | : The American Oil Chemists Society |
Total Pages | : 268 |
Release | : 1998-08-30 |
Genre | : Medical |
ISBN | : 9780935315936 |
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 | : Zdzislaw Z. E. Sikorski |
Publisher | : CRC Press |
Total Pages | : 500 |
Release | : 2010-11-04 |
Genre | : Technology & Engineering |
ISBN | : 1439802386 |
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. Siko
Author | : Casimir C. Akoh |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2019-05-08 |
Genre | : Medical |
ISBN | : 143982228X |
Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl