LIPID
ANALYSIS 3rd edition - 2003.
William W. Christie.
ISBN 0-9531949-5-7. Vol. 15 in The Oily
Press Lipid Library.
Published 2003 - 416 pages.
The contents include chapters
on: Lipids: their structures and occurrence
- Chromatographic analysis of lipids -
Extraction, storage and sample handling
- Simple lipid classes - Phospholipids
and glycosyldiacylglycerols - Sphingolipids
- Preparation of fatty acid derivatives
- GC analysis of fatty acids - Isolation
of fatty acids and identification by spectroscopic
and chemical degradative techniques - Molecular
species of acylglycerols derived from complex
lipids - Molecular species of intact phospholipids
and glycolipids - Positional distributions
of fatty acids in glycerolipids.
Book
review
The
book must be ordered from the publisher (Oily
press). |
LIPIDS
FOR FUNCTIONAL FOODS AND NUTRACEUTICALS.
Edited by Frank D. Gunstone. ISBN
0-9531949-3-0, Vol. 13 in The Oily Press
Lipid Library. 322 pp. (2003).
Many of the active ingredients
and components of functional foods are
lipids. This book will provide technical
information on sources, production and
applications for those who produce these
lipids and those who seek to incorporate
them into appropriate foods. The chapter
authors are chosen from companies, universities
and institutes around the world. Chapters
cover the following topics: Introduction,
Carotenoids, Tocopherols, Other antioxidants,
Diacylglycerols, Structured lipids, Phytosterols,
Omega-3 oils, Other oils, Conjugated linoleic
acid (CLA).
The
book must be ordered from the publisher (Oily
press). |
