Download Advances in Lipid Methodology. Volume 5 by R.O. Adlof (Eds.) PDF

By R.O. Adlof (Eds.)

The 5th quantity within the Advances in lipid method sequence is the 1st with new editor, Richard O. Adlof, yet its goals are nonetheless these of the former editor, William W. Christie: 'To supply readable, updated studies of speedily increasing components of lipid research and useful examples which could be of speedy use to lipid analysts'.

As within the past volumes of Advances in lipid method, the editor has selected best overseas specialists to jot down person chapters. quantity five comprises 4 chapters on particular methodologies of lipid research and 3 which describe particular purposes or standardization of methods.

The methodologies are varied scanning calorimetry for the research of actual houses of fat and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).

Chapters on particular purposes disguise the research of genetically changed oils and using fatty acid profiling within the characterization of metabolic ailments. one more bankruptcy offers an outline of the professional regular equipment used for fat and oils research and provides vast listings of data on criteria firms

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Additional info for Advances in Lipid Methodology. Volume 5

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Journal of Food Technology, 1, 237–247. Bhaskar, AR, Rizvi, SSH, Bertoli, C, Fay, LB and Hug, B (1998) A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies. Journal of the American Oil Chemists’ Society, 75, 1249–1264. Biliaderis, CG (1983) Differential scanning calorimetry in food research – A review. Food Chemistry, 10, 239–265. Boistelle, R (1998) Fundamentals of nucleation and crystal growth. In: Crystallization and Polymorphism of Fats and Fatty Acids (N Garti and K Sato, eds), Marcel Dekker, Inc.

2001a). Litwinienko et al. (1995) used both isothermal and dynamic DSC to investigate the kinetics of thermoxidative decomposition of edible oils. In a similar paper, Litwinienko and Kasprzycka-Guttman (1998) calculated the activation energies and Arrhenius kinetic parameters for the thermal oxidation of mustard oil by dynamic DSC. Sim (2000) also obtained the kinetic data for the lipid oxidation of rapeseed and sunflower oils by dynamic DSC. Recently, Kowalski et al. (2000) studied the kinetics of oxidation in rapeseed oil by pressure DSC under isothermal conditions.

Pratt, DE (1996) Antioxidants: Technical and regulatory considerations. In: Bailey’s Industrial Oil and Fat Products, 5th edn, Vol. 523– 546. Przybylski, R, Biliaderis, CG and Eskin, NAM (1993) Formation and partial characterization of canola oil sediment. Journal of the American Oil Chemists’ Society, 70, 1009–1015. Raemy, A, Froelicher, I and Loelinger, J (1987) Oxidation of lipids studied by isothermal heat flux calorimetry. Thermochimica Acta, 114, 159–164. Reddy, SY and Prabhakar, JV (1986) Study on the polymorphism of normal triglycerides of Sal (Shorea robusta) fat by DSC.

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