FOOD LIPIDS Chemistry, Nutrition, and Biotechnology pdf

[...]... oil (From Sebedio, J.L and Ackman, R.G., J Am Oil Chem Soc., 60, 1986, 1983.) Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 16 21.1.2008 10:20pm Compositor Name: PJayaraj 16 Food Lipids: Chemistry, Nutrition, and Biotechnology in vegetable oils and products made from vegetable oils (infant formulas) and include 9c,12t-18:2; 9t,12c-18:2; and 9t,12t-18:2, as well... Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition 46632_C000 Final Proof page xiv 14.2.2008 6:50am Compositor Name: VBalamugundan Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 1 21.1.2008 10:20pm Compositor Name: PJayaraj Part I Chemistry and Properties Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page... prostaglandins originating from 20:3v6, 20:4v6, and 20:5v3, respectively The structures of the 1-, 2-, and 3-prostaglandins differ Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 12 21.1.2008 10:20pm Compositor Name: PJayaraj 12 Food Lipids: Chemistry, Nutrition, and Biotechnology COOH Arachidonic acid O COOH O OOH CHO HO PGG2 COOH O MDA OH + PGD2 COOH O HO COOH O... in Figure 1.8 is more accurate Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 14 21.1.2008 10:20pm Compositor Name: PJayaraj 14 Food Lipids: Chemistry, Nutrition, and Biotechnology O O O R1 R1 R1 R2 R2 R2 PGA PGB HO PGC HO O R1 O PGD R2 R1 R1 R2 HO R2 HO PGFα PGE COOH CH3 Prostanoic acid FIGURE 1.7 Prostanoic acid and prostaglandin ring nomenclature Tariaric (6-octadecynoic... Reviews on Food Science and Nutrition, Journal of Food Quality, Food Chemistry, International News on Fats and Oils, Food Science and Biochemistry, and Marcel Dekker Publications He has received more than 30 national and international awards including the 1995 IFT Achievement Award of Lipid and Flavor Chemistry, the 1999 Distinguished Senior Faculty Research Award, the 2001 IFT Food Chemistry Lectureship... Pentacontane Hexacontane Heptacontane Octacontane Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 6 21.1.2008 10:20pm Compositor Name: PJayaraj 6 Food Lipids: Chemistry, Nutrition, and Biotechnology TABLE 1.2 IUPAC Rules for Hydrocarbon Nomenclature 1 Saturated unbranched acyclic hydrocarbons are named with a numerical prefix and the termination ‘‘ane.’’ The first four in... Professor of the Year Award, and the 2004 Outstanding Teaching Award He has been an elected member of the Korean National Academy of Science, and a fellow of the Institute of Food Technologists, the American Oil Chemists’ Society, the American Institute of Chemists, and the International Academy of Food Science and Technology ix Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition... of Pure and Applied Chemists (IUPAC) and International Union of Biochemistry (IUB) collaborative efforts have resulted in comprehensive nomenclature standards [6], and the nomenclature for lipids has been reported [7–9] Only the main aspects of the Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 5 21.1.2008 10:20pm Compositor Name: PJayaraj 5 Nomenclature and Classification... acids and alcohols, which are the building blocks for the simple and complex lipids Simple lipids, composed of fatty acids and alcohol components, include acylglycerols, ether acylglycerols, sterols, and their esters and wax esters In general terms, simple lipids can be hydrolyzed to two different components, usually an alcohol and an acid Complex lipids include glycerophospholipids (phospholipids),... compounds The systematic, common, and shorthand designations of some saturated fatty acids are given in Table 1.4 Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology 46632_C001 Final Proof page 10 21.1.2008 10:20pm Compositor Name: PJayaraj 10 2 Food Lipids: Chemistry, Nutrition, and Biotechnology Unsaturated Fatty Acids By far, the most common monounsaturated fatty acid is oleic acid (18:1v9), although . York FOOD LIPIDS Chemistry, Nutrition, and Biotechnology THIRD EDITION Edited by Casimir C. Akoh • David B. Min Akoh /Food Lipids: Chemistry, Nutrition, and. Institute of Chemists, and the International Academy of Food Science and Technology. Akoh /Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition