The Lipid Handbook with CD-ROM: 3rd Edition (Hardback) book cover

The Lipid Handbook with CD-ROM

3rd Edition

By Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra

CRC Press

1,472 pages | 276 B/W Illus.

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Hardback: 9780849396885
pub: 2007-03-13
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pub: 2007-03-13
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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.

Reviews

"… it provides an impressive amount of excellent information on a wide range of topics… is should be in the library of every large food company and university . . . Throughout the text, each section has its own list of up-do-date and useful references immediately following the section. The text is well written with numerous references."

— William E. Artz, University of Illinois at Urbana-Champaign, in Inform, November 2008, Vol. 19, No. 11

"Readers will note that, rather than restrict the analysis of lipids to the somewhat narrow medicinal and cardiovascular arenas (which is what the public hears about regularly), the editors instead have deconstructed the fatty acid from its molecular state and then rebuilt it layer by layer as a means to demonstrate just how many facets of life lipid science intersects. Moreover, the information on the technologies now being employed to refine and process fats and oils is invaluable, as these industrial 'leaps' are likely to have profound impact on other areas of scientific research in the coming years … Recommended as in-office reference for lipid researchers in both industrial and science-based realms. Further recommended to Health Science libraries as the authoritative voice in this fascinating area."

-John Aiello, The Electric Review, www.electricrev.net, May 2007

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
SCI013040
SCIENCE / Chemistry / Organic
TEC012000
TECHNOLOGY & ENGINEERING / Food Science