Lipid Synthesis and Manufacture

ISBN-13: 9781850759317 / Angielski / Twarda / 1998 / 490 str.

Opis

This is the first volume in a series which presents the state of the art in chosen areas of oil and fat chemistry, including its relevance to the food and pharmaceutical industries. The book aims to provide an authoritative account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. It is aimed at chemists and technologists working in oil and fat processing, the food industry, the oleochmicals industry and the pharmaceutical industry.

Recenzje

"An important compilation, as comprehensive as possible and therefore ′a must′ for any chemist synthesising lipids" – Fett / Lipid
"An essential reference text for scientists interested in the synthesis or isolation of lipids" – Food Chemistry
"There is sufficient and basic up–to–date material that it will be good for handy reference for a long time" – Food Research International

Spis treści

Polyene acids; The availability of polyunsaturated fatty acids (appendix to chapter 1); Isotopically labelled fatty acids; Synthesis of long–chain compounds with conjugated unsaturation; Eicosanoids: oxygenated derivatives of polyunsaturated fatty acids containing twenty carbon atoms; Synthesis of triacylglycerols; Chemical synthesis of glycerophospholipids and their analogs; Sphingolipids; Synthesis and production of vitamin E; The production of natural antioxidants (other than vitamin E); Enzymic processes; The preparation of derivatives for lipid analysis; Alkyl and acyl sugars; Synthesis and commercial preparation of surfactants for the food industry; Novel chemistry of delta–5 fatty acids; Lipid biosynthesis; References; Index.

Blurb

This volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. Authors describe the synthesis of all the major lipid classes, including new and revised procedures, and there are chapters devoted to the synthesis and manufacture of vitamin E, other natural antioxidants, sugar esters and ethers, and food surfactants.

This authoritative work of reference has something for all lipid scientists and technologists. It is directed at chemists and technologists working in oils and fats processing, the food industry, the oleochemicals industry and the pharmaceutical industry; at analytical chemists and quality assurance personnel; and at lipid chemists in academic research laboratories.