Description
Book SynopsisThis volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. Authors describe the synthesis of all the major lipid classes, including new and revised procedures, and there are chapters devoted to the synthesis and manufacture of vitamin E, other natural antioxidants, sugar esters and ethers, and food surfactants.
This authoritative work of reference has something for all lipid scientists and technologists. It is directed at chemists and technologists working in oils and fats processing, the food industry, the oleochemicals industry and the pharmaceutical industry; at analytical chemists and quality assurance personnel; and at lipid chemists in academic research laboratories.
Trade Review"An important compilation, as comprehensive as possible and therefore 'a must' for any chemist synthesising lipids" - Fett / Lipid
"An essential reference text for scientists interested in the synthesis or isolation of lipids" - Food Chemistry
"There is sufficient and basic up-to-date material that it will be good for handy reference for a long time" - Food Research International
Table of ContentsPolyene acids; The availability of polyunsaturated fatty acids (appendix to chapter 1); Isotopically labelled fatty acids; Synthesis of long-chain compounds with conjugated unsaturation; Eicosanoids: oxygenated derivatives of polyunsaturated fatty acids containing twenty carbon atoms; Synthesis of triacylglycerols; Chemical synthesis of glycerophospholipids and their analogs; Sphingolipids; Synthesis and production of vitamin E; The production of natural antioxidants (other than vitamin E); Enzymic processes; The preparation of derivatives for lipid analysis; Alkyl and acyl sugars; Synthesis and commercial preparation of surfactants for the food industry; Novel chemistry of delta-5 fatty acids; Lipid biosynthesis; References; Index.
