Phospholipid Technology and Applications

Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers. The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines. It is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses. The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.

Produk Detail:

  • Author : F. D. Gunstone
  • Publisher : Woodhead Pub Limited
  • Pages : 201 pages
  • ISBN : 9780955251221
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPhospholipid Technology and Applications

Phospholipid Technology and Applications

Phospholipid Technology and Applications
  • Author : F. D. Gunstone
  • Publisher : Woodhead Pub Limited
  • Release : 18 September 2021
GET THIS BOOKPhospholipid Technology and Applications

Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers. The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid

Polar Lipids

Polar Lipids
  • Author : Moghis U. Ahmad,Xuebing Xu
  • Publisher : Elsevier
  • Release : 13 August 2015
GET THIS BOOKPolar Lipids

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,

History of ADM (Archer Daniels Midland Co.) and the Andreas Family's Work with Soybeans and Soyfoods (1884-2020)

History of ADM (Archer Daniels Midland Co.) and the Andreas Family's Work with Soybeans and Soyfoods (1884-2020)
  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Release : 07 August 2020
GET THIS BOOKHistory of ADM (Archer Daniels Midland Co.) and the Andreas Family's Work with Soybeans and Soyfoods (1884-2020)

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.

Surfactants from Renewable Resources

Surfactants from Renewable Resources
  • Author : Mikael Kjellin,Ingegärd Johansson
  • Publisher : John Wiley & Sons
  • Release : 26 January 2010
GET THIS BOOKSurfactants from Renewable Resources

Most modern surfactants are readily biodegradable and exhibit low toxicity in the aquatic environment, the two criteria for green surfactants. However the majority are synthesised from petroleum, so over the past decade the detergent industry has turned its attention to developing greener routes to create these surfactants via renewable building blocks. Surfactants from Renewable Resources presents the latest research and commercial applications in the emerging field of sustainable surfactant chemistry, with emphasis on production technology, surface chemical properties, biodegradability, ecotoxicity,

Food Industry

Food Industry
  • Author : Innocenzo Muzzalupo
  • Publisher : BoD – Books on Demand
  • Release : 16 January 2013
GET THIS BOOKFood Industry

Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is

Oilfield Chemistry and its Environmental Impact

Oilfield Chemistry and its Environmental Impact
  • Author : Henry A. Craddock
  • Publisher : John Wiley & Sons
  • Release : 11 May 2018
GET THIS BOOKOilfield Chemistry and its Environmental Impact

Consolidates the many different chemistries being employed to provide environmentally acceptable products through the upstream oil and gas industry This book discusses the development and application of green chemistry in the oil and gas exploration and production industry over the last 25 years — bringing together the various chemistries that are utilised for creating suitable environmental products. Written by a highly respected consultant to the oil and gas industry — it introduces readers to the principles and development of green chemistry in general,

Omega-3 Oils

Omega-3 Oils
  • Author : Ernesto Hernandez,Masashi Hosokawa
  • Publisher : Elsevier
  • Release : 19 August 2015
GET THIS BOOKOmega-3 Oils

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as

Food and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing
  • Author : Nurhan Turgut Dunford
  • Publisher : John Wiley & Sons
  • Release : 01 May 2012
GET THIS BOOKFood and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and

Trait-Modified Oils in Foods

Trait-Modified Oils in Foods
  • Author : Frank T. Orthoefer,Gary R. List
  • Publisher : John Wiley & Sons
  • Release : 18 May 2015
GET THIS BOOKTrait-Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
  • Publisher : John Wiley & Sons
  • Release : 05 August 2013
GET THIS BOOKEdible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our

Food Industrial Processes

Food Industrial Processes
  • Author : Benjamin Valdez
  • Publisher : BoD – Books on Demand
  • Release : 22 February 2012
GET THIS BOOKFood Industrial Processes

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of