Tag: Lipid

Free Download Lipid Bilayers: Structure and Interactions By Dr. John Katsaras, Dr. Thomas Gutberlet (auth.)
2001 | 296 Pages | ISBN: 3642087027 | PDF | 8 MB
Lipid bilayers represent the fundamental model system for biological membranes. In recent years, we have been presented with a wealth of important insights into the structural and functional abilities of lipid bilayers with real possibilities in understanding the complex and varied behaviour of biological membranes. This volume is intended to give the researcher presently in the field and those wishing to enter the field a comprehensive overview into the current state of the art of lipid bilayer research. Detailed reviews are given on such topics as, lipid bilayer structure and dynamics, hydration of lipid bilayers, the role and behaviour of lipid bilayers on fusion and rupture, interaction of lipid bilayers and monolayers with small organic molecules and other additives such as proteins and finally, on the production and characterization of highly aligned bilayers under biologically relevant conditions. The book, besides being a reference, could be used in a graduate level courses with special emphasis in model membrane systems and physical techniques characterization.

Free Download Chemical and Enzymatic Interesterification for Food Lipid Production
English | 2024 | ISBN: 3031674049 | 65 Pages | PDF EPUB (True) | 4.3 MB
This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification – the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification.

Free Download Thomas S. Moore Jr., "Lipid Metabolism in Plants"
English | 2018 | ISBN: 0849349079, 0367412098 | PDF | pages: 666 | 40.9 mb
This text presents a comprehensive description of the fundamental principles of plant lipid metabolism and then uses this base to examine current research in the field. The importance of molecular biology and the incorporation of new analytical methods are discussed, and the contributions of current research to agricultural and industrial uses are covered in depth. Chapters are illustrated with tables and figures to support key concepts, and projections for future researc in the field are also explored.

Free Download Lipid Analysis in Oils and Fats by R. J. Hamilton (Professor of Organic Chemistry)
English | PDF | 1998 | 406 Pages | ISBN : 0751404144 | 36 MB
This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.