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Lipid Oxidation

Lipid Oxidation PDF
Author: Edwin N. Frankel
Publisher: Elsevier
ISBN: 085709792X
Size: 30.53 MB
Format: PDF, Docs
Category : Science
Languages : en
Pages : 488
View: 7274

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In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.

Lipid Oxidation

Lipid Oxidation PDF
Author: Amy S. Logan
Publisher: Elsevier
ISBN: 0988856514
Size: 70.93 MB
Format: PDF
Category : Science
Languages : en
Pages : 548
View: 7320

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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation

Lipid Oxidation Pathways Volume Two

Lipid Oxidation Pathways  Volume Two PDF
Author: Afaf Kamal-Eldin
Publisher: AOCS Publishing
ISBN: 9781893997561
Size: 25.66 MB
Format: PDF, Docs
Category : Medical
Languages : en
Pages : 324
View: 2332

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This volume complements Lipid Oxidation Pathways, Volume 1 by focusing on the oxidation kinetics and mechanisms governing the behavior of different molecular species involved in lipid oxidation reactions. It provides a more detailed review of the reactions of other lipid molecules than conventional polyunsaturated fatty acids.

Advances In Nmr Spectroscopy For Lipid Oxidation Assessment

Advances in NMR Spectroscopy for Lipid Oxidation Assessment PDF
Author: Hong-Sik Hwang
Publisher: Springer
ISBN: 331954196X
Size: 49.76 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 59
View: 7658

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This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that 1H NMR spectroscopy continually demonstrates reliability, accuracy, convenience, and advantages over conventional analytical methods in determination of the level of oxidation of edible oil during frying and storage through monitoring changes in several proton signals of oil, including olefinic, bisallylic and allylic protons. This modern analytical method is shown within this text to be used to identify oxidation products, including primary oxidation products such as hydroperoxides and conjugated dienes and secondary products such as aldehydes, ketones, epoxides and their derivatives. By identifying intermediates and final oxidation products, many oxidation mechanisms could be elucidated. A relatively newer method, the text demonstrates that 13C NMR and 31P NMR spectroscopy can also provide additional information on the molecular structure of an oxidation product. Backgrounds, principles, and advantages over conventional methods, most recent advances, and future prospects of these methods are discussed. Advances in NMR Spectroscopy for Lipid Oxidation Assessment begins by covering the various mechanisms of lipid oxidation, including various methods to determine oxidation products. NMR spectroscopy is then covered, including its applications in foods. The next section focuses on 1H NMR Spectroscopy, including its use for assessment of lipid oxidation during oil storage and frying. The following section focuses on 13C NMR spectroscopy, including its use in determining and identifying oxidation products and mechanisms. A final section focuses on sup31“/p>

Einfluss Von Hopfen Extrakt Fraktionen Auf Die Lipid Oxidation Von Lebensmitteln

Einfluss von Hopfen Extrakt Fraktionen auf die Lipid Oxidation von Lebensmitteln PDF
Author: Andrej Ganske
Publisher:
ISBN:
Size: 17.74 MB
Format: PDF
Category :
Languages : de
Pages :
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Ziel der vorliegenden Arbeit war es, den Einfluss von Hopfen-Extrakt-Fraktionen auf die Lipid Oxidation von Lebensmitteln zu prüfen. Auf Grundlage dieser Erkenntnisse sollte das antioxidative Potential von Hopfen-Extrakt-Fraktionen beurteilt werden. Zu diesem Zweck wurden umfangreiche chemische Analysen durchgeführt.ger

Membrane Lipid Oxidation

Membrane Lipid Oxidation PDF
Author: Carmen Vigo-Pelfrey
Publisher: CRC Press
ISBN:
Size: 10.55 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 224
View: 7471

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Volume 1 of this three volume set compiles the efforts of distinguished scientists and focuses on the formation of free radicals, toxic effects of lipoperoxides, biological antioxidant protection against lipid peroxidation damage, and pathological implications of lipid peroxidation. This review also includes topics of vitamin E deficiency, carbon tetrachloride and ethanol poisoning, radiation damage, hyperbaric effects, tumors, aging, diabetes, liver degeneration, DNA damage, lipoprotein modification and atherosclerosis, multiple sclerosis, angiopathy, Parkinson's disease, lupus, and many other degenerative diseases. It is an excellent resource for biological chemists, cell biologists, and all who are interested in the pharmaceutical sciences.

Lipid Oxidation In Food

Lipid Oxidation in Food PDF
Author: Allen J. St. Angelo
Publisher: Amer Chemical Society
ISBN:
Size: 66.21 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 364
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Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms of free-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation, and descriptive sensory analysis. Commodities covered include: beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods.

Lipid Oxidation In Health And Disease

Lipid Oxidation in Health and Disease PDF
Author: Corinne M. Spickett
Publisher: CRC Press
ISBN: 1482202867
Size: 38.74 MB
Format: PDF, Mobi
Category : Medical
Languages : en
Pages : 440
View: 1522

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Oxidative modification of lipids and phospholipids—including radical damage, halogenation, and nitration—result in significant changes to the chemical properties of the molecules, which in turn have a major effect on their biochemical functions. Lipid oxidation has long been regarded as a deleterious process responsible for lipid rancidity, loss of function, and generation of toxic products. However in recent years, research has also focused on the non-detrimental physiological and pathological effects of these chemical reactions. Lipid Oxidation in Health and Disease provides an up-to-date review of the role of oxidized lipid products in physiological and pathophysiological processes. Covering the diverse topics that contribute to research in this important field, this book explores: The mechanisms of lipid oxidation, both enzymatic and non-enzymatic Antioxidant defenses and lipid oxidation Lipid oxidation products and cell signaling The roles of oxidized lipids in specific diseases—including cardiovascular, neurodegenerative, and metabolic disorders, as well as in cancer Drug targeting and the therapeutic potential of oxidized lipids Accurate measurement of the formation of lipid oxidation products and investigation of their biological effects and roles in disease are critical to biomedical science and new targeted therapeutics. Written by acknowledged experts in the field, this book provides a broad survey of both established knowledge and recent findings on the action of oxidized lipid products on cell signaling and gene expression in health and disease.