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Polar Lipids
Biology, Chemistry, and Technology
A comprehensive reference book on the chemistry, biosynthesis, and processing technologies of polar lipids and their applications in food, nutrition, health, and medicine
Moghis U. Ahmad (Edited by), Xuebing Xu (Edited by)
9781630670443
Hardback, published 21 October 2015
568 pages
22.9 x 15.1 x 3.2 cm, 0.86 kg
Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more.
CHAPTER 1 Soybean Lecithin: Food, Industrial Uses, and Other Applications CHAPTER 2 Rice Bran Lecithin: Compositional, Nutritional, and Functional Characteristics CHAPTER 3 Sunflower Lecithin CHAPTER 4 Palm Phospholipids CHAPTER 5 Milk and Dairy Polar Lipids: Occurrence, Purification, and Nutritional and Technological Properties CHAPTER 6 Phosphatidylserine: Biology, Technologies and Applications CHAPTER 7 Phenolipids as New Antioxidants: Production, Activity, and Potential Applications CHAPTER 8 Sugar Fatty Acid Esters CHAPTER 9 Production and Utilization of Natural Phospholipids CHAPTER 10 Autoxidation of Plasma Lipids, Generation of Bioactive Products and Their Biological Relevance CHAPTER 11 Lysophospholipids: Advances in Synthesis and Biological Significance CHAPTER 12 NMR of Polar Lipids CHAPTER 13 Polar Lipid Profiling by Supercritical Fluid Chromatography/Mass Spectrometry Method CHAPTER 14 Omega-3 Phospholipids
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT], Cellular biology [cytology PSF], Lipids [PSBH]
