Advanced Dairy Chemistry, Volume 2: Lipids, McSweeney Paul L. H., Fox Patrick F., O`Mahony James A.
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: 167700.00 T 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.
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: 130430.00 T 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: Harwood John L. Название: Lipids ISBN: 1118501136 ISBN-13(EAN): 9781118501139 Издательство: Wiley Рейтинг: Цена: 65420.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: For the 6th Edition of this highly regarded textbook devoted to lipids, the title has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them and the growing importance of lipids in diverse aspects of science and technology.
Автор: A. L. Willis Название: Revival: CRC Handbook of Eicosanoids, Volume II (1989): Prostaglandins and Related Lipids ISBN: 113855832X ISBN-13(EAN): 9781138558328 Издательство: Taylor&Francis Рейтинг: Цена: 73490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Building upon the extensive compilation of biochemical data featured in Volume I of the Handbook of Eicosanoids, Volume II describes the past, present, and potential future impact of eicosanoid research on new drug development.
Название: Edible Oil Structuring: Concepts, Methods and Applications ISBN: 1782628290 ISBN-13(EAN): 9781782628293 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T 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.
Автор: Sara Diana Garduno Diaz Название: Food Lipids: Chemistry, Nutrition and Biotechnology ISBN: 1773612778 ISBN-13(EAN): 9781773612775 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 164470.00 T Наличие на складе: Невозможна поставка. Описание: Discusses the major lipid types in food, including a chemical, nutritional and biotechnological perspective. The book also discusses the importance and chemistry of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Автор: Wilkes Heinz Название: Hydrocarbons, Oils and Lipids: Diversity, Origin, Chemistry and Fate ISBN: 3319905686 ISBN-13(EAN): 9783319905686 Издательство: Springer Рейтинг: Цена: 465840.00 T Наличие на складе: Нет в наличии. Описание: This book describes the structural features and properties of important types of hydrocarbons and lipids and gives an overview of their analytical characterization in biological and environmental matrices.
Название: Lipids and Membrane Biophysics: Faraday Discussions No. 161 ISBN: 184973688X ISBN-13(EAN): 9781849736886 Издательство: Royal Society of Chemistry Рейтинг: Цена: 232320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents the papers and recorded discussion of the 161st Faraday Discussion. Organised by the Royal Society of Chemistry, this event took place in London in September 2012.
Автор: Murphy R. Название: Tandem mass spectrometry of lipids: molecular analysis of complex lipids ISBN: 1849738270 ISBN-13(EAN): 9781849738279 Издательство: Royal Society of Chemistry Рейтинг: Цена: 204160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book brings together information so that investigators considering using this technique to structurally characterize lipids or to quantitate their occurrence will have a convenient source to review mechanism of decomposition reactions related to the diversity of lipid structures.
Автор: Xianlin Han Название: Lipidomics: Comprehensive Mass Spectrometry of Lipids ISBN: 1118893123 ISBN-13(EAN): 9781118893128 Издательство: Wiley Рейтинг: Цена: 131950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Covers the area of lipidomics from fundamentals and theory to applications
Presents a balanced discussion of the fundamentals, theory, experimental methods and applications of lipidomics
Covers different characterizations of lipids including Glycerophospholipids; Sphingolipids; Glycerolipids and Glycolipids; and Fatty Acids and Modified Fatty Acids
Includes a section on quantification of Lipids in Lipidomics such as sample preparation; factors affecting accurate quantification; and data processing and interpretation
Details applications of Lipidomics Tools including for Health and Disease; Plant Lipidomics; and Lipidomics on Cellular Membranes
Автор: N. Murata; M. Yamada; I. Nishida; H. Okuyama; Jiro Название: Advanced Research on Plant Lipids ISBN: 1402011059 ISBN-13(EAN): 9781402011054 Издательство: Springer Рейтинг: Цена: 231990.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The 15th International Symposium on Plant Lipids was held in Okazaki, Japan, in May 12th to 17th, 2002, at the Okazaki Conference Center.
Автор: N. Murata; M. Yamada; I. Nishida; H. Okuyama; Jiro Название: Advanced Research on Plant Lipids ISBN: 9048162106 ISBN-13(EAN): 9789048162109 Издательство: Springer Рейтинг: Цена: 231990.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The 15th International Symposium on Plant Lipids was held in Okazaki, Japan, in May 12th to 17th, 2002, at the Okazaki Conference Center.
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