Food Lipids: Chemistry, Nutrition, and Biotechnology

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Figure 10 Hydroperoxide dehydratase pathway for biosynthesis of (�)7-isojasmonic acid from �-linolenic acid in plant tissues. (Adapted from Ref. 115.) decatrienoic acid is extremely unstable and has a half-life of only 26 seconds at 0�C [167]. Two types of product result from nonenzymatic transformation of the transitory allene oxide: ketols and a cyclopentenyl metabolite. Spontaneous hydrolysis of the allene oxide results in formation of an �-ketol, 12-oxo-13-hydroxy-9Z,15Z-octadecadienoic acid, and a �-ketol, 12-oxo-9-hydroxy-10E,15Z-octadecadienoic acid. The �-ketol is the predominant product. The second type of product, a cyclopentenyl compound, results from the spontaneous cyclization of the allene oxide to form 8- [2-(Z-2�-pentenyl)-3-oxo-cyclopent-4-enylloctanoic acid (Fig. 11), which is given the common name 12-oxo-phytodienoic acid (12-oxo-PDA). However, the formation of 12-oxo-PDA can also be due to enzymatic catalysis [167]. In plants, only the 13S-HPOT is converted into the cyclic fatty acid, whereas allene oxides from the 9S-HPOT, 9S-HPOD, and 13S-HPOD exclusively undergo hydrolysis to the ketols. Even with the 13S-HPOT, spontaneous hydrolysis of allene oxide to the ketols occurs to a larger extent compared to the cyclization. Spontaneous cyclization causes the formation of racemic 12-oxo-PDA (9S,13S, and 9R,13R); but in the presence of allene oxide cyclase (EC 5.3.99.6), mainly one isomer (98% 9S,13S) is found in increased yield at the expense of ketol formation [167]. The Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.
Figure 11 ‘‘Heterolytic’’-type hydroperoxide lyase (HPLS) pathway in plant tissues: 9S- HPOD, 9S-hydroperoxy octodecadienoate; 13S-HPOD, 13S-hydroperoxy octodecadienoate; 9S-HPOT, 9S-hydroperoxy octodecatrienoate; 13S-HPOT, 13S-hyddroperoxy octodecatrienoate. (Adapted from Ref. 86.) double bond at C-15 of the allene oxide intermediate appears to facilitate the cyclization reaction. The next steps in the pathway to jasmonic acid involve the reduction of the double bond of cyclopentenone ring of 12-oxo-PDA followed by three successive �-oxidations [168]. The reduction reaction is catalyzed by 12-oxo-phytodienoate reductase (EC 1.3.1.42), utilizing NADPH as the reductant to produce (1S,2S)3-oxo- 2(2�-pentenyl)cyclopentaneoctanoic acid (abbreviated OPC-8:0, where 8:0 refers to the eight-carbon side chain). OPC-8:0 retains the same E stereochemistry of the side chains as its precursor. The existence of �-oxidation enzymes in the (�)7-isojasmonic acid pathway has only been inferred on the basis of the observed products, which are OPC-6:0, OPC-4:0, and OPC-2:0 [(�)7-isojasmonic acid]; no metabolites with odd-numbered side chains have been identified [169]. Zimmerman [170] was the first to observe that HPDS in flaxseed with tranform 13S-HPOD into 12-oxo-13-hydroxy-9Z-octadecenoic acid (�-ketol). This is the work that led to the decription of the enzyme as a hydroperoxide isomerase. Zimmerman Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.
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TM Food Lipids Chemistry, Nutrition
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FOOD SCIENCE AND TECHNOLOGY A Serie
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37. Omega-3 Fatty Acids in Health a
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90. Dairy Technology: Principles of
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Preface to the Second Edition Reade
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Preface to the First Edition There
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Contents Preface to the Second Edit
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20. Dietary Fats and Coronary Heart
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J. Bruce German Department of Food
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1 Nomenclature and Classification o
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described as 2-methyl-3-phytyl-1,4-
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Table 3 A Summary of Sequence Prior
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Table 5 Systematic, Common, and Sho
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saturation of EFA occurs (primarily
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Figure 5 Prostaglandin metabolites
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Figure 7 Prostanoic acid and prosta
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Figure 9 Eicosenoid isomers in part
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Figure 10 Nomenclature of cyclic fa
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Figure 13 Hydroxy fatty acid struct
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Figure 15 Furanoid fatty acid struc
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Table 7 Short Abbreviations for Som
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Figure 20 Steroid nomenclature. rep
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Figure 22 Cholesterol oxidation pro
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E. Phosphoglycerides (Phospholipids
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Figure 26 Glyceroglycolipid structu
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Figure 28 Structures of some vitami
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6. IUPAC. Nomenclature of Organic C
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2 Chemistry and Function of Phospho
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variant [1]. Phosphonolipids are ma
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nonelectrolytes, however, the perme
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pensations in that enthalpy lost by
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Table 3 Membrane Deterioration in A
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erols to generate semisolid or plas
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The interaction of phospholipids wi
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fatty acid occurs when Fe 3� at t
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4. M. C. Blok, L. L. M. van Deenen,
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47. N. Markova, E. Sparr, L. Wadso,
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87. R. J. Hsieh. Contribution of li
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3 Lipid-Based Emulsions and Emulsif
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may be composed of surface-active c
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2. Cloud Point When a surfactant so
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HLB=7� � (hydrophilic group num
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sion is known as the phase inversio
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strongly with each other rather tha
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� = � (1 � 2.5�) (3) 0 wher
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Figure 8 Biopolymer molecules or ag
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divide homogenization into two cate
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2� �P 1 = (4) r where � is th
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flow rate, decreasing the size of t
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sion be particularly small, it is u
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2. Electrostatic Interactions Elect
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profile of interdroplet pair potent
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Figure 12 Mechanisms of emulsion in
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[Eq. (9)], but at high droplet conc
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alteration in the system’s compos
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Food emulsions always contain dropl
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creaming and sedimentation in emuls
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Foams (E. Dickinson and G. Stainsby
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4 The Chemistry of Waxes and Sterol
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Shrinkage and flash point are two f
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lowing discussion on chemical analy
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violet chromophore. Application of
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Figure 1 Examples of naturally occu
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Scheme 1 Synthesis of mevalonic aci
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Scheme 3 Synthesis of farnesyl pyro
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Scheme 6 Biosynthesis of cholestero
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educe the risk of coronary heart di
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of cholesterol to bile acids (Schem
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Scheme 10 Metabolic alterations of
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sample preparation is usually emplo
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at levels of 1-100 �g per compone
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30. H. W. Chen, A. A. Kandutsch, an
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Biologically Significant Steroids (
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5 Extraction and Analysis of Lipids
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preparing nutritional labeling mate
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polar solvents, such as alkanols, f
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a ternary system consisting of chlo
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lipids from meat or hydrolytic prod
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perature under vacuum. Acid hydroly
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IV. ANALYSIS OF LIPID EXTRACTS Lipi
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ments, etc.) primarily involves chr
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2. Gas Chromatography The GC (or GL
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4. Supercritical Fluid Chromatograp
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Table 3 Solvent Systems that Could
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sibility of determining all compone
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the isolated trans band is another
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ionized molecule has the highest m/
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3. W. R. Bloor. Outline of a classi
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45. Association of Official Analyti
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90. M. N. Vaghela and A. Kilara. A
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132. C. G. Walton, W. M. N. Ratnaya
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6 Methods for trans Fatty Acid Anal
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where A = abc (1) 1 A = absorbance
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methyl elaidate weight equivalents
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method was modified by inclusion of
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may be packed or bound to a column,
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Figure 4 The C-18 region of the gas
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Table 2 Response Factors of Unsatur
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Figure 5 Separation of the phenacyl
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B. Gas Chromatography/IR Spectrosco
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Figure 7 Expanded IR spectral range
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CFAMs before converting them to the
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Figure 8 GC-EIMS chromatographic da
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flame ionization detection. The fat
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levels in excess of 50% of the tota
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22. A. Huang and D. Firestone. Dete
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59. E. G. Perkins and C. Smick. Oct
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97. Association of Official Analyti
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136. J. J. Myer and A. Kukis. Elect
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7 Chemistry of Frying Oils KATHLEEN
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Table 1 Effects of Physical and Che
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Figure 3 Oxidation reactions in fry
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or intermittent frying, oil filtrat
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for the ultimate criteria to evalua
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triacylglycerol polymers, and triac
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100 compounds identified in hydroge
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5. J. Pokorny. Flavor chemistry of
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50. Anonymous. Recommendations of t
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8 Recovery, Refining, Converting, a
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Figure 1 Depiction of hard screw pr
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Figure 2 Depiction of prepress solv
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Seed containing more than the criti
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Figure 5 Steps in processing soybea
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specification of 50% protein is met
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tent of prepress cake is 15-18%, an
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in successive passes through the be
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Figure 10 Additional commonly used
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that follow the DT. Drying at norma
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B. Extraction of Oil-Bearing Fruits
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1. Wet Rendering Wet rendering is t
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Figure 15 Process flow sheet for de
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Table 2 Properties of Some Crude an
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Figure 16 Process flow sheet for al
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Figure 17 Process flow sheet for va
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for problematic high wax contents (
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Figure 19 Oil processing facilities
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Figure 20 Depiction of physical ref
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4-7�C, and then to tanks with slo
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Figure 21 Hydrogenation reaction me
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ond, which may form in its original
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Figure 24 Plasticization of margari
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Figure 25 Equipment used in expande
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selectivity, others claim success i
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48. E. J. Campbell. Sunflower oil.
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9 Crystallization and Polymorphism
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Generally, it is accepted that both
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Figure 2 A point lattice. (Adapted
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structure.... The term ‘fat’ us
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Figure 6 Schematic representation o
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Figure 8 Polymorphic transitions of
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where A = B = C and all are saturat
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LMF was found to facilitate the tra
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Table 3 Nomenclature and Melting Po
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Other mixed-fat systems have been s
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Figure 12 Proposed intermediate str
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17. K. Larsson. The crystal structu
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59. G. G. Jewell. Vegetable fats. I
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10 Chemical Interesterification of
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however, since monoacylglycerols an
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D. The ‘‘Real’’ Catalyst Th
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Figure 3 Proposed reaction mechanis
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Figure 5 Kinetics of interesterific
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Table 1 Theoretical Triacylglycerol
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Cast et al. [55] demonstrated the r
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Solid: Liquid: SSS, 33.3% OOO, 8.3%
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Figure 11 Changes in the fatty acid
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fication and blending on butterfat-
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influence of interesterification on
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B. Margarines In the manufacture of
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Figure 16 Proportion of soild fat o
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Tautorus and McCurdy [102] demonstr
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ACKNOWLEDGMENTS The authors acknowl
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54. A. Kuksis, M. J. McCarthy, and
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101. S. Zalewski and A. M. Gaddis.
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11 Lipid Oxidation of Edible Oil DA
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Figure 1 Molecular orbital of tripl
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Figure 3 Singlet oxygen formation b
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tween substrate and triplet oxygen
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Figure 8 Conjugated and nonconjugat
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Figure 11 Conjugated hydroperoxide
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etween the oxygen and the oxygen of
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cadienal, trans,trans-2,4-decadiena
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Figure 14 Mechanism for the formati
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Copyright 2002 by Marcel Dekker, In
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Figure 18 Formation and reactions o
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Figure 19 Effect of 0, 0.25, 0.5, a
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Figure 21 Singlet oxygen quenching
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10. E. N. Frankel. Chemistry of aut
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52. A. L. Callison. Singlet oxygen
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12 Lipid Oxidation of Muscle Foods
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A. Initiation The direct reaction o
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undles), and endomysia (sheaths of
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sosomes, etc. A comparison of the l
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dative stability, comparisons betwe
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5. Hydrolysis of Lipids and Associa
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of iron from the heme pocket by coo
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Membrane systems that reduce iron c
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phases of storage [51,187,188]. In
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4. Glutathione While the traditiona
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G. Mathematical Modeling The pathwa
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with this chemical, treated salmon
Page 407 and 408: multicomponent alternatives [304,30
Page 409 and 410: and its extent was related to inten
Page 411 and 412: esponded similarly to vacuum packag
Page 413 and 414: 31. M. L. Greaser, R. G. Cassens, W
Page 415 and 416: 72. J. S. Elmore, D. S. Mottram, M.
Page 417 and 418: 112. J. Kanner, H. Mendel, and P. B
Page 419 and 420: 154. M. B. Korycka-Dahl and T. Rich
Page 421 and 422: 193. P. Akhtar, J. I. Gray, T. H. C
Page 423 and 424: 230. B. Bjerkeng and G. Johnsen. Fr
Page 425 and 426: 271. C.-J. Huang, and M.-L. Fwu. De
Page 427 and 428: 313. M. G. Mast and J. H. MacNeil.
Page 429 and 430: 353. H. A. Ghanbari, W. B. Wheeler,
Page 431 and 432: 13 Fatty Acid Oxidation in Plant Ti
Page 433 and 434: 1. Fatty Acid Activation Prior to d
Page 435 and 436: L.) leaf peroxisomes exhibits highe
Page 437 and 438: Figure 2 The glyoxylate cycle in gl
Page 439 and 440: C. �-Oxidation of Specific Fatty
Page 441 and 442: cotyledons and partially purified.
Page 443 and 444: Catabolism of heptanoyl CoA as well
Page 445 and 446: Figure 6 Peroxisome catabolism of m
Page 447 and 448: onstrated that �-oxidations requi
Page 449 and 450: that the member of the enzyme famil
Page 451 and 452: Plant oxylipin pathway, also named
Page 453 and 454: Figure 9 Proposed scheme for lipoxy
Page 455 and 456: oleic acid. These results suggest t
Page 457: of the seed pod reversed senescnece
Page 461 and 462: Since 1971, when this physiologic r
Page 463 and 464: Table 1 Physiological Effects of Ja
Page 465 and 466: erides, although PUFAs in both form
Page 467 and 468: 9-hydroperoxides and did not attack
Page 469 and 470: aerial parts of plants, constitutes
Page 471 and 472: 32. J. B. Ohlrogge and V. S. Eccles
Page 473 and 474: 74. L. J. Morris. The mechanism of
Page 475 and 476: 115. B. A. Vick. Oxygenated fatty a
Page 477 and 478: 153. T. K. Peterman and J. N. Siedo
Page 479 and 480: 193. B. A. Stelmach, A. Müller, P.
Page 481 and 482: 230. M. Hamberg, C. A. Herman, and
Page 483 and 484: 14 Methods for Measuring Oxidative
Page 485 and 486: ated fatty acids during oxidation (
Page 487 and 488: Several other chemical methods have
Page 489 and 490: Figure 3 Relationship between perox
Page 491 and 492: distillate. In case of the distilla
Page 493 and 494: and ketones. This ion is formed fro
Page 495 and 496: (Fig. 9), foaming, color, viscosity
Page 497 and 498: Yen and Duh [69] and Chen and Ho [7
Page 499 and 500: Figure 10 1 H Nuclear magnetic reso
Page 501 and 502: to Marquez-Ruiz et al. [93], who us
Page 503 and 504: 35. F. Shahidi, J. Yun, L.J. Rubin,
Page 505 and 506: 77. H. Saito and K. Nakamura. Appli
Page 507 and 508: 15 Antioxidants DAVID W. REISCHE Th
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Hydroperoxide degradation leads to
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e cyclical, with regeneration of th
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A. Synthetic Antioxidants Synthetic
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Propyl gallate (PG) 212.20 White cr
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4. 6-Ethoxy-1,2-dihydro-2,2,4-trime
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Figure 3 Structures of tocopherols
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Figure 4 Structures of ascorbic aci
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4. Enzymatic Antioxidants Glucose o
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would be imprudent to discount any
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droxycoumarin (scopoletin), and hyd
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Figure 7 Structures of sesame antio
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8. G. Minotti. Sources and role of
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50. K. Shimada, H. Muta, Y. Nakamur
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16 Antioxidant Mechanisms ERIC A. D
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For instance, the hydrogen of the h
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Figure 2 Mechanism by which one phe
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Figure 4 Formation of �-tocophero
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Figure 6 Formation of an epoxyquino
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gallate. The antioxidant mechanism
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Figure 8 Products formed from the o
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in food systems, transition metals
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An intersystem energy transfer occu
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V. ALTERATIONS IN LIPID OXIDATION B
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VII. ANTIOXIDANT INTERACTIONS Biolo
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26. J. Kanner, J. B. German, and J.
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68. J. Kanner, F. Sofer, S. Harel,
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17 Fats and Oils in Human Health DA
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Table 1 Classification of LDL Parti
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stearic) had been incorporated by i
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studies contains equal amounts (40-
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Table 5 Influence of 25% Caloric Re
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26. L. D. Cowan, D. L. O’Connell,
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fatty acid margarine on serum lipid
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nutrition examination survey. I. Ep
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18 Unsaturated Fatty Acids STEVEN M
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Figure 1 A generalized scheme for h
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Plant fatty acids provide a seminal
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plants [27]. However, the requireme
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The reciprocal response of the �6
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fatty acids and a dynamic system fo
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production of commercially viable o
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acids synthesized de novo, primaril
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Figure 4 The cis and trans configur
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VI. SYNTHESIS AND ABUNDANCE OF PUFA
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of eicosanoids. It is present in al
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usual NMIFA structures with potenti
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10. S. P. Baykousheva, D. L. Luthri
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47. M. J. T. Alaniz, I. N. T. d. Go
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86. R. J. Henderson and D. R. Toche
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19 Dietary Fats, Eicosanoids, and t
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synthesize EPA from linolenic acid
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Figure 2 Immune responses as a func
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done predominantly in rodent specie
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guinea pigs showed increased immune
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of energy from fat. Feeding the low
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14. P. Purasiri, A. Murray, S. Rich
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20 Dietary Fats and Coronary Heart
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(HDLs). Each class has its own char
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70% of the total amount of choleste
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McGandy and coworkers [8] have care
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Figure 4 Effects of myristic and pa
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3. Polyunsaturated Fatty Acids Poly
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Figure 8 Effects of a mixture of sa
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chemoattractant protein-1 (MCP-1),
Page 637 and 638:
Figure 11 In vitro LDL oxidation. F
Page 639 and 640:
Table 4 Fatty Acid Composition of a
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Figure 12 Processes involved in thr
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as compared with a diet rich in but
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from cardiovascular disease [73,74]
Page 647 and 648:
Figure 16 Schematic representation
Page 649 and 650:
aggregation tendency induced by som
Page 651 and 652:
35. D. R. Janero. Malondialdehyde a
Page 653 and 654:
68. B. J. Burrl, R. M. Dougherty, D
Page 655 and 656:
21 Conjugated Linoleic Acids: Nutri
Page 657 and 658:
method that works optimally in all
Page 659 and 660:
adipose tissue contained two major
Page 661 and 662:
providing rats with 0.5% and 1% CLA
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with the control group. Interesting
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feeding. These findings suggest tha
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In contrast to the antioxidative pr
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esponsible, at least in part, for t
Page 671 and 672:
Yamasaki et al. studied CLA and ant
Page 673 and 674:
17. J. K. G. Kramer, P. W. Parodi,
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55. C. Ip, S. F. Chin, J. A. Scimec
Page 677 and 678:
90. J. S. Munday, K. G. Thompson, a
Page 679 and 680:
126. J. Singh, R. Hamid, and B. S.
Page 681 and 682:
22 Dietary Fats and Obesity DOROTHY
Page 683 and 684:
For example, some have reported tha
Page 685 and 686:
the fat component and the other hal
Page 687 and 688:
shows that there is a negative corr
Page 689 and 690:
C. Influence of Dietary Fat on Fatt
Page 691 and 692:
Figure 1 Signal transduction cascad
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mals indicate that high-fat feeding
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processes. Numerous studies provide
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monier (252) suggested that in cert
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4. National Task Force on Obesity.
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46. F. Lucas, K. Ackroff, and A. Sc
Page 703 and 704:
90. D. Mela. Sensory preference for
Page 705 and 706:
133. D. R. Romsos and G. A. Leveill
Page 707 and 708:
169. T. Ide, H. Kobayashi, L. Ashak
Page 709 and 710:
207. A. B. Awad and E. A. Zepp. Alt
Page 711 and 712:
246. Y. B. Kim, R. Nakajima, T. Mat
Page 713 and 714:
23 Lipid-Based Synthetic Fat Substi
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operations, and in theory, can repl
Page 717 and 718:
Table 3 Types of Lipid-Based Fat Su
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Figure 1 Structure of sucrose polye
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Figure 3 Synthetic scheme for olest
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Figure 5 Structure of sorbitol poly
Page 725 and 726:
Figure 8 Structure of raffinose pol
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Figure 11 Structure of methyl galac
Page 729 and 730:
Table 4 Some Properties of Sucrose
Page 731 and 732:
Figure 15 Structure of trialkoxytri
Page 733 and 734:
Figure 19 Structure of polysiloxane
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inversely related to the degree of
Page 737 and 738:
Table 8 Some Nutritional Uses of No
Page 739 and 740:
genetic assay in Chinese hamster ov
Page 741 and 742:
IX. PERSPECTIVES With the approval
Page 743 and 744:
30. L. Osipow, F. D. Snell, D. Marr
Page 745 and 746:
72. K. W. Miller and P. H. Long. A
Page 747 and 748:
24 Food Applications of Lipids FRAN
Page 749 and 750:
Table 3 Typical Fatty Acid Composit
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are significant differences in oil
Page 753 and 754:
Table 6 Production and Disappearanc
Page 755 and 756:
and margarine should be pronounced
Page 757 and 758:
Table 8 Approximate Fatty Acid Comp
Page 759 and 760:
egions of the world. In addition to
Page 761 and 762:
50-55% fat. Production figures for
Page 763 and 764:
utter with up to 5% of another fat
Page 765 and 766:
market with high overrun and good s
Page 767 and 768:
11. D. Hettinga. Butter. In: Bailey
Page 769 and 770:
25 Lipid Biotechnology KUMAR D. MUK
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Table 1 Lipid Content and Levels of
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as 80% lipids of which about 90% ar
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Table 6 Wax Esters Formed by Acinet
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Some other biosurfactants include e
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Figure 6 Microbial production of hy
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Figure 9 Microbial production of ke
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Figure 12 Microbial production of k
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Table 8 Specificity of Triacylglyce
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Figure 16 Lipase-catalyzed transest
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Figure 20 Preparation of structured
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Figure 24 Preparation of monoacylgl
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Fatty acid esters of polyols are us
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Figure 29 Specificity constants in
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Figure 31 Preparation of concentrat
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Figure 35 Enrichment of very long c
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B. Phospholipases Figure 38 shows t
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Lysophosphatidic acid has been prep
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Figure 41 Transesterification of ph
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Figure 46 Enzymatic production of h
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Figure 50 Hydration of linoleic aci
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Figure 51 Principle of enzymatic de
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13. E. Molina Grima, J. A. Sánchez
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53. M. Powalla, S. Lang, and V. Wra
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96. R. Schuch and K. D. Mukherjee.
Page 819 and 820:
138. K. D. Mukherjee and I. Kiewitt
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179. U. T. Bornscheuer, H. Stamatis
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222. H. Stamatis, V. Sereti, and F.
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265. S. R. Moore and G. P. McNeill.
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303. C. Virto, I. Svensson, and P.
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343. E. Blee and F. Schuber. Regio-
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26 Microbial Lipases JOHN D. WEETE
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ation. Fungal lipases typically exi
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of buffer A containing 1 M ammonium
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without shaking for 30 minutes, whe
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the C domain of the protein through
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Figure 2 (Continued) Figure 3 Schem
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on the substrate and presence or ab
Page 845 and 846:
Table 3 Selectivities of Multiple E
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lanuginosa, C. antarctica B, Rhizop
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10. C. T. Hou and T. M. Johnston. S
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53. C. C. Akoh. Enzymatic synthesis
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94. D. M. Lawson, A. M. Brzozowski,
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135. B. K. Yang and J. P. Chen. Gel
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27 Enzymatic Interesterification WE
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esterification of butterfat at 40
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also found to decrease the crystall
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T c than animal fats. The T c for v
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in the oxyanion hole is the amino a
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of the interface as a measure of su
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Figure 11 Catalytic mechanism for l
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Figure 13 Triacylglycerol products
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imization of interesterification, a
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supports include high losses of act
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is a thin layer located directly ne
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volume per year. The volumetric act
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and removal of reactants and produc
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vinyl chloride. In a membrane such
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of the enzyme. Animal and plant lip
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esters as surface active agents dur
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14. P. Kalo, H. Huotari, and M. Ant
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57. F. Pabai, S. Kermasha, and A. M
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94. J. Kurashige. Enzymatic convers
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28 Structured Lipids CASIMIR C. AKO
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Figure 2 Structure of a physical mi
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2. Medium Chain Fatty Acids and Tri
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Figure 4 Pathway for eicosanoid bio
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leukotrienes (hydroxy fatty acids a
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Figure 7 Structure of Benefat (bran
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cause of the huge capital investmen
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Figure 8 Reaction scheme showing ac
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alters the native conformation of t
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Table 6 Advantages of Enzymatic App
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Figure 13 Stereochemical configurat
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IV. NUTRITIONAL AND MEDICAL APPLICA
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Table 9 Factors That Affect Outlook
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27. G. O. Burr and M. D. Burr. A ne
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69. M. Reslow, P. Aldercreutz, and
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113. C. J. Gollaher, E. S. Swenson,
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29 Biosynthesis of Fatty Acids and
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olive (Olea europea), and avocado (
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Table 2 (Continued) Fatty acid a Sp
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2. Basic Features The functional un
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Hydroxy-Acyl ACP dehydrase (Crotony
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Figure 1 Steps of fatty acid biosyn
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The three KAS isoforms are assigned
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chain length acyl-ACP residues, and
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10-carbon and 14- to 16-carbon acyl
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In developing castor seed, BC and A
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(viz., seed, fruit) genes, and this
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Figure 4 Fatty acid modification re
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12-MO, the cDNA for the enzyme has
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Table 5 Enzyme Activities Involved
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of reactivity is also supported by
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tems, PTAP is a likely candidate fo
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ifying 18:1 �9 and deacylating 18
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oils (rich in 18:3 �6,9,12), and
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eticulum subpopulations also finds
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CPT (DAG ↔ PC) Extensive involvem
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available (cf. Sec. V.C.4 and Ref.
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erol backbone of triacylglycerols c
Page 971 and 972:
14. E. Heinz. Biosynthesis of polyu
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56. R. C. Clough, A. L. Matthis, S.
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91. R. J. Heath and C. O. Rock. Eno
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124. R. Schuch, F. M. Brück, M. Br
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Kader and P. Mazliak, eds.). Kluwer
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197. Y. Cao, K. Oo, and A. H. C. Hu
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241. M. C. Dobarganes, G. Márquez-
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30 Genetic Engineering of Crops Tha
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existing genes in the host plant ge
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It becomes the plant breeder’s jo
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previously mentioned low-linolenic
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develop and apply methods, evaluate
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enzyme with high activity for placi
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activity in the oil palm mesocarp s
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Figure 4 Commercial applications of
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and mildness. Because the perennial
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In the context of developing increa
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occurs esterified at the sn-2 posit
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as high as coconut or palm kernel o
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systems. Key to assessing the oppor
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property encouraged us to look for
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mercial lauric fats based on both P
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Food Lipids: Chemistry, Nutrition, and Biotechnology

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