Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Measuring Oxidants and Oxidative Stress in Biological Systems written by Lawrence J. Berliner and published by Springer Nature. This book was released on 2020-08-08 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes the methods of analysis and determination of oxidants and oxidative stress in biological systems. Reviews and protocols on select methods of analysis of ROS, RNS, oxygen, redox status, and oxidative stress in biological systems are described in detail. It is an essential resource for both novices and experts in the field of oxidant and oxidative stress biology.

Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries

Download or read book Lipid Oxidation written by Amy S. Logan and published by Elsevier. This book was released on 2015-08-15 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Flavor of Meat and Meat Products written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.

Download or read book Lipid Oxidation in Food written by Allen J. St. Angelo and published by . This book was released on 1992 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR

Download or read book Seafoods Chemistry Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.

Download or read book Analysis of Lipid Oxidation written by Afaf Kamal-Eldin and published by AOCS Publishing. This book was released on 2005-05-01 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation, though researched since the beginning of the 20th century, still gives no complete and satisfactory information on the composition of oxidized lipids. One important factor contributing to these gaps in our knowledge about lipid oxidation relates to the shortages in analytical methodology. Analytical methods suitable for oxidized lipids were often reviewed in the last decade, but mostly from the aspect of determination of individual oxidized lipid classes, such as peroxides, aldehydes, polar lipids, or polymers. In this book, they are treated from the standpoint of types of analytical methods used, including different volumetric methods, UV-visible spectrometric methods, high performance size-exclusion chromatography, nuclear magnetic resonance spectroscopy, electron spin resonance spectroscopy, and differential scanning calorimetry. Analysis of Lipid Oxidation is essential for further developments in analytical methodology and hyphenated techniques, with which more understanding of the reaction kinetics, mechanism, and implications will take place.

Download or read book Lipid Oxidation Pathways written by Afaf Kamal-Eldin and published by AOCS Publishing. This book was released on 2003-08-30 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Autoxidation of unsaturated lipids has received much attention because it has many applications in the rancidity of foods and stability of lipids in biological tissues and compartments. This book reviews state-of-the-art developments in the understanding of the oxidation of lipids and its connection with the oxidation of other biological molecules such as proteins and starch. The various chapters illustrate the special features associated with different lipids, antioxidants, reaction conditions, and lipids environments. The material in this book provides a better understanding of lipid oxidation pathways.

Download or read book Lipid Oxidation in Health and Disease written by Corinne M. Spickett and published by . This book was released on 2024-10-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This book provides an up-to-date review of the role of o

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2002-04-17 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Download or read book Autoxidation in Food and Biological Systems written by M.G. Simic and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

Download or read book Lipid Peroxidation written by Angel Catalá and published by Nova Science Publishers. This book was released on 2017 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an overview of lipid peroxidation: inhibition, effects and mechanisms. The topics analyzed, cover a broad spectrum of functions played by lipid peroxidation and presents new information in this area of research. The topics analyzed include: progress in the knowledge of lipid peroxidation, from the first evidences issued by Nicolas Theodore de Saussure in Paris 1804; fighting against lipid peroxidation: the unique story of docosahexaenoic acid in the brain; protective effects of melatonin and structurally-related molecules in reducing membrane rigidity due to lipid peroxidation; synergistic effects of antioxidant compositions during inhibited lipid autoxidation; lipid peroxidation and animal longevity; free radicals in health and disease; lipid peroxidation in autoimmune diseases; aldehydes derived from lipid peroxidation in cancer and autoimmunity; the role of reactive oxygen species and lipid peroxidation in the neurodegenerative process after spinal cord injury; kinetics and mechanisms of inhibited lipid autoxidation in presence of 4-substituted-coumarins; hypoxia and oxidative stress: cell signaling mechanisms and protective role of vitamin C and cilnidipine; characterization of oxidative stress and antioxidant potency; paying attention to time and location; lipid peroxidation in aquatic organisms: ontogenetic, phylogenetic and ecological aspects; chemistry of lipid oxidation in edible oils; and menopause progression and oxidative stress: associated mechanisms and the importance of physical exercise.

Download or read book Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques written by Paul H. Gamache and published by John Wiley & Sons. This book was released on 2017-05-30 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book devoted exclusively to a highly popular, relatively new detection technique Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques presents a comprehensive review of CAD theory, describes its advantages and limitations, and offers extremely well-informed recommendations for its practical use. Using numerous real-world examples based on contributors’ professional experiences, it provides priceless insights into the actual and potential applications of CAD across a wide range of industries. Charged aerosol detection can be combined with a variety of separation techniques and in numerous configurations. While it has been widely adapted for an array of industrial and research applications with great success, it is still a relatively new technique, and its fundamental performance characteristics are not yet fully understood. This book is intended as a tool for scientists seeking to identify the most effective and efficient uses of charged aerosol detection for a given application. Moving naturally from basic to advanced topics, the author relates fundamental principles, practical uses, and applications across a range of industrial settings, including pharmaceuticals, petrochemicals, biotech, and more. Offers timely, authoritative coverage of the theory, experimental techniques, and end-user applications of charged aerosol detection Includes contributions from experts from various fields of applications who explore CAD’s advantages over traditional HPLC techniques, as well its limitations Provides a current theoretical and practical understanding of CAD, derived from authorities on aerosol technology and separation sciences Features numerous real-world examples that help relate fundamental properties and general operational variables of CAD to its performance in a variety of conditions Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques is a valuable resource for scientists who use chromatographic techniques in academic research and across an array of industrial settings, including the biopharmaceutical, biotechnology, biofuel, chemical, environmental, and food and beverage industries, among others.

Download or read book Clinical Metabolomics written by Martin Giera and published by . This book was released on 2018 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: This detailed volume presents a comprehensive compendium of clinical metabolomics protocols covering LC-MS, GC-MS, CE-MS, and NMR-based clinical metabolomics as well as bioinformatics and study design considerations. The methodologies explored here form the core of several very promising initiatives evolving around personalized health care and precision medicine, which can be seen as complimentary to the field of clinical chemistry and aid the aforementioned field with novel disease markers and diagnostic patterns. Written for the highly successful Methods in Molecular Biology series, chapters include brief introductions to their topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.uthoritative and practical, Clinical Metabolomics: Methods and Protocols aims to serve as the basis for successful communication between scientists from several fields, including chemists, biologist, bioinformaticians, and clinicians, ultimately leading to effective study design and completion.

Download or read book Lipid Signaling and Metabolism written by James M. Ntambi and published by Academic Press. This book was released on 2020-08-09 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Signaling and Metabolism provides foundational knowledge and methods to examine lipid metabolism and bioactive lipid signaling mediators that regulate a broad spectrum of biological processes and disease states. Here, world-renowned investigators offer a basic examination of general lipid, metabolism, intracellular lipid storage and utilization that is followed by an in-depth discussion of lipid signaling and metabolism across disease areas, including obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders. Throughout, authors demonstrate how expanding our understanding of lipid mediators in metabolism and signaling enables opportunities for novel therapeutics. Emphasis is placed on bioactive lipid metabolism and research that has been impacted by new technologies and their new potential to transform precision medicine. - Provides a clear, up-to-date understanding of lipid signaling and metabolism and the impact of recent technologies critical to advancing new studies - Empowers researchers to examine bioactive lipid signaling and metabolism, supporting translation to clinical care and precision medicine - Discusses the role of lipid signaling and metabolism in obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders, among others