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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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Figure 29 Structures of some vitami
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Figure 32 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
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multicomponent alternatives [304,30
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and its extent was related to inten
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esponded similarly to vacuum packag
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31. M. L. Greaser, R. G. Cassens, W
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72. J. S. Elmore, D. S. Mottram, M.
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112. J. Kanner, H. Mendel, and P. B
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154. M. B. Korycka-Dahl and T. Rich
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193. P. Akhtar, J. I. Gray, T. H. C
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230. B. Bjerkeng and G. Johnsen. Fr
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271. C.-J. Huang, and M.-L. Fwu. De
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313. M. G. Mast and J. H. MacNeil.
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353. H. A. Ghanbari, W. B. Wheeler,
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13 Fatty Acid Oxidation in Plant Ti
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1. Fatty Acid Activation Prior to d
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L.) leaf peroxisomes exhibits highe
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Figure 2 The glyoxylate cycle in gl
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C. �-Oxidation of Specific Fatty
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cotyledons and partially purified.
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Catabolism of heptanoyl CoA as well
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Figure 6 Peroxisome catabolism of m
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onstrated that �-oxidations requi
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that the member of the enzyme famil
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Plant oxylipin pathway, also named
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Figure 9 Proposed scheme for lipoxy
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oleic acid. These results suggest t
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of the seed pod reversed senescnece
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Figure 11 ‘‘Heterolytic’’-t
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Since 1971, when this physiologic r
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Table 1 Physiological Effects of Ja
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erides, although PUFAs in both form
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9-hydroperoxides and did not attack
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aerial parts of plants, constitutes
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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
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193. B. A. Stelmach, A. Müller, P.
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230. M. Hamberg, C. A. Herman, and
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14 Methods for Measuring Oxidative
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ated fatty acids during oxidation (
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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
- Page 509 and 510: Hydroperoxide degradation leads to
- Page 511 and 512: e cyclical, with regeneration of th
- Page 513 and 514: A. Synthetic Antioxidants Synthetic
- Page 515 and 516: Propyl gallate (PG) 212.20 White cr
- Page 517 and 518: 4. 6-Ethoxy-1,2-dihydro-2,2,4-trime
- Page 519 and 520: Figure 3 Structures of tocopherols
- Page 521 and 522: Figure 4 Structures of ascorbic aci
- Page 523 and 524: 4. Enzymatic Antioxidants Glucose o
- Page 525 and 526: would be imprudent to discount any
- Page 527 and 528: droxycoumarin (scopoletin), and hyd
- Page 529 and 530: Figure 7 Structures of sesame antio
- Page 531 and 532: 8. G. Minotti. Sources and role of
- Page 533 and 534: 50. K. Shimada, H. Muta, Y. Nakamur
- Page 535 and 536: 16 Antioxidant Mechanisms ERIC A. D
- Page 537 and 538: For instance, the hydrogen of the h
- Page 539: Figure 2 Mechanism by which one phe
- Page 543 and 544: Figure 6 Formation of an epoxyquino
- Page 545 and 546: gallate. The antioxidant mechanism
- Page 547 and 548: Figure 8 Products formed from the o
- Page 549 and 550: in food systems, transition metals
- Page 551 and 552: An intersystem energy transfer occu
- Page 553 and 554: V. ALTERATIONS IN LIPID OXIDATION B
- Page 555 and 556: VII. ANTIOXIDANT INTERACTIONS Biolo
- Page 557 and 558: 26. J. Kanner, J. B. German, and J.
- Page 559 and 560: 68. J. Kanner, F. Sofer, S. Harel,
- Page 561 and 562: 17 Fats and Oils in Human Health DA
- Page 563 and 564: Table 1 Classification of LDL Parti
- Page 565 and 566: stearic) had been incorporated by i
- Page 567 and 568: studies contains equal amounts (40-
- Page 569 and 570: Table 5 Influence of 25% Caloric Re
- Page 571 and 572: 26. L. D. Cowan, D. L. O’Connell,
- Page 573 and 574: fatty acid margarine on serum lipid
- Page 575 and 576: nutrition examination survey. I. Ep
- Page 577 and 578: 18 Unsaturated Fatty Acids STEVEN M
- Page 579 and 580: Figure 1 A generalized scheme for h
- Page 581 and 582: Plant fatty acids provide a seminal
- Page 583 and 584: plants [27]. However, the requireme
- Page 585 and 586: The reciprocal response of the �6
- Page 587 and 588: fatty acids and a dynamic system fo
- Page 589 and 590: 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),
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Figure 11 In vitro LDL oxidation. F
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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]
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Figure 16 Schematic representation
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aggregation tendency induced by som
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35. D. R. Janero. Malondialdehyde a
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68. B. J. Burrl, R. M. Dougherty, D
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21 Conjugated Linoleic Acids: Nutri
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method that works optimally in all
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adipose tissue contained two major
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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
- Page 667 and 668:
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
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17. J. K. G. Kramer, P. W. Parodi,
- Page 675 and 676:
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.
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22 Dietary Fats and Obesity DOROTHY
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For example, some have reported tha
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the fat component and the other hal
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shows that there is a negative corr
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C. Influence of Dietary Fat on Fatt
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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
- Page 699 and 700:
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
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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
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23 Lipid-Based Synthetic Fat Substi
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operations, and in theory, can repl
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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
- Page 723 and 724:
Figure 5 Structure of sorbitol poly
- Page 725 and 726:
Figure 8 Structure of raffinose pol
- Page 727 and 728:
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
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Figure 19 Structure of polysiloxane
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inversely related to the degree of
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Table 8 Some Nutritional Uses of No
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genetic assay in Chinese hamster ov
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IX. PERSPECTIVES With the approval
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30. L. Osipow, F. D. Snell, D. Marr
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72. K. W. Miller and P. H. Long. A
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24 Food Applications of Lipids FRAN
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Table 3 Typical Fatty Acid Composit
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are significant differences in oil
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Table 6 Production and Disappearanc
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and margarine should be pronounced
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Table 8 Approximate Fatty Acid Comp
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egions of the world. In addition to
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50-55% fat. Production figures for
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utter with up to 5% of another fat
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market with high overrun and good s
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11. D. Hettinga. Butter. In: Bailey
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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
- Page 795 and 796:
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
- Page 807 and 808:
Figure 46 Enzymatic production of h
- Page 809 and 810:
Figure 50 Hydration of linoleic aci
- Page 811 and 812:
Figure 51 Principle of enzymatic de
- Page 813 and 814:
13. E. Molina Grima, J. A. Sánchez
- Page 815 and 816:
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
- Page 821 and 822:
179. U. T. Bornscheuer, H. Stamatis
- Page 823 and 824:
222. H. Stamatis, V. Sereti, and F.
- Page 825 and 826:
265. S. R. Moore and G. P. McNeill.
- Page 827 and 828:
303. C. Virto, I. Svensson, and P.
- Page 829 and 830:
343. E. Blee and F. Schuber. Regio-
- Page 831 and 832:
26 Microbial Lipases JOHN D. WEETE
- Page 833 and 834:
ation. Fungal lipases typically exi
- Page 835 and 836:
of buffer A containing 1 M ammonium
- Page 837 and 838:
without shaking for 30 minutes, whe
- Page 839 and 840:
the C domain of the protein through
- Page 841 and 842:
Figure 2 (Continued) Figure 3 Schem
- Page 843 and 844:
on the substrate and presence or ab
- Page 845 and 846:
Table 3 Selectivities of Multiple E
- Page 847 and 848:
lanuginosa, C. antarctica B, Rhizop
- Page 849 and 850:
10. C. T. Hou and T. M. Johnston. S
- Page 851 and 852:
53. C. C. Akoh. Enzymatic synthesis
- Page 853 and 854:
94. D. M. Lawson, A. M. Brzozowski,
- Page 855 and 856:
135. B. K. Yang and J. P. Chen. Gel
- Page 857 and 858:
27 Enzymatic Interesterification WE
- Page 859 and 860:
esterification of butterfat at 40
- Page 861 and 862:
also found to decrease the crystall
- Page 863 and 864:
T c than animal fats. The T c for v
- Page 865 and 866:
in the oxyanion hole is the amino a
- Page 867 and 868:
of the interface as a measure of su
- Page 869 and 870:
Figure 11 Catalytic mechanism for l
- Page 871 and 872:
Figure 13 Triacylglycerol products
- Page 873 and 874:
imization of interesterification, a
- Page 875 and 876:
supports include high losses of act
- Page 877 and 878:
is a thin layer located directly ne
- Page 879 and 880:
volume per year. The volumetric act
- Page 881 and 882:
and removal of reactants and produc
- Page 883 and 884:
vinyl chloride. In a membrane such
- Page 885 and 886:
of the enzyme. Animal and plant lip
- Page 887 and 888:
esters as surface active agents dur
- Page 889 and 890:
14. P. Kalo, H. Huotari, and M. Ant
- Page 891 and 892:
57. F. Pabai, S. Kermasha, and A. M
- Page 893 and 894:
94. J. Kurashige. Enzymatic convers
- Page 895 and 896:
28 Structured Lipids CASIMIR C. AKO
- Page 897 and 898:
Figure 2 Structure of a physical mi
- Page 899 and 900:
2. Medium Chain Fatty Acids and Tri
- Page 901 and 902:
Figure 4 Pathway for eicosanoid bio
- Page 903 and 904:
leukotrienes (hydroxy fatty acids a
- Page 905 and 906:
Figure 7 Structure of Benefat (bran
- Page 907 and 908:
cause of the huge capital investmen
- Page 909 and 910:
Figure 8 Reaction scheme showing ac
- Page 911 and 912:
alters the native conformation of t
- Page 913 and 914:
Table 6 Advantages of Enzymatic App
- Page 915 and 916:
Figure 13 Stereochemical configurat
- Page 917 and 918:
IV. NUTRITIONAL AND MEDICAL APPLICA
- Page 919 and 920:
Table 9 Factors That Affect Outlook
- Page 921 and 922:
27. G. O. Burr and M. D. Burr. A ne
- Page 923 and 924:
69. M. Reslow, P. Aldercreutz, and
- Page 925 and 926:
113. C. J. Gollaher, E. S. Swenson,
- Page 927 and 928:
29 Biosynthesis of Fatty Acids and
- Page 929 and 930:
olive (Olea europea), and avocado (
- Page 931 and 932:
Table 2 (Continued) Fatty acid a Sp
- Page 933 and 934:
2. Basic Features The functional un
- Page 935 and 936:
Hydroxy-Acyl ACP dehydrase (Crotony
- Page 937 and 938:
Figure 1 Steps of fatty acid biosyn
- Page 939 and 940:
The three KAS isoforms are assigned
- Page 941 and 942:
chain length acyl-ACP residues, and
- Page 943 and 944:
10-carbon and 14- to 16-carbon acyl
- Page 945 and 946:
In developing castor seed, BC and A
- Page 947 and 948:
(viz., seed, fruit) genes, and this
- Page 949 and 950:
Figure 4 Fatty acid modification re
- Page 951 and 952:
12-MO, the cDNA for the enzyme has
- Page 953 and 954:
Table 5 Enzyme Activities Involved
- Page 955 and 956:
of reactivity is also supported by
- Page 957 and 958:
tems, PTAP is a likely candidate fo
- Page 959 and 960:
ifying 18:1 �9 and deacylating 18
- Page 961 and 962:
oils (rich in 18:3 �6,9,12), and
- Page 963 and 964:
eticulum subpopulations also finds
- Page 965 and 966:
CPT (DAG ↔ PC) Extensive involvem
- Page 967 and 968:
available (cf. Sec. V.C.4 and Ref.
- Page 969 and 970:
erol backbone of triacylglycerols c
- Page 971 and 972:
14. E. Heinz. Biosynthesis of polyu
- Page 973 and 974:
56. R. C. Clough, A. L. Matthis, S.
- Page 975 and 976:
91. R. J. Heath and C. O. Rock. Eno
- Page 977 and 978:
124. R. Schuch, F. M. Brück, M. Br
- Page 979 and 980:
Kader and P. Mazliak, eds.). Kluwer
- Page 981 and 982:
197. Y. Cao, K. Oo, and A. H. C. Hu
- Page 983 and 984:
241. M. C. Dobarganes, G. Márquez-
- Page 985 and 986:
30 Genetic Engineering of Crops Tha
- Page 987 and 988:
existing genes in the host plant ge
- Page 989 and 990:
It becomes the plant breeder’s jo
- Page 991 and 992:
previously mentioned low-linolenic
- Page 993 and 994:
develop and apply methods, evaluate
- Page 995 and 996:
enzyme with high activity for placi
- Page 997 and 998:
activity in the oil palm mesocarp s
- Page 999 and 1000:
Figure 4 Commercial applications of
- Page 1001 and 1002:
and mildness. Because the perennial
- Page 1003 and 1004:
In the context of developing increa
- Page 1005 and 1006:
occurs esterified at the sn-2 posit
- Page 1007 and 1008:
as high as coconut or palm kernel o
- Page 1009 and 1010:
systems. Key to assessing the oppor
- Page 1011 and 1012:
property encouraged us to look for
- Page 1013 and 1014:
mercial lauric fats based on both P