Download e-book for iPad: Advances in lipid methodology by R O Adlof

By R O Adlof

ISBN-10: 0953194965

ISBN-13: 9780953194964

The Advances in Lipid technique sequence used to be introduced and edited through William W. Christie. Now, after a holiday of six years and with one other famous lipid analyst because the editor, the 5th quantity comprises topical experiences via foreign specialists on points of lipid methodology.   Chapters clarify the method of constructing average equipment for reading fat, oils and lipids, then pass directly to study them, profile fatty acids in metabolic issues and supply an international viewpoint and purposes in lipid know-how.

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Differential scanning calorimetry cooling curves of soybean oil (SoO) at cooling rates varying from 1 to 20°C/min. Abbreviations: A, 1°C/min; B, 5°C/min; C, 10°C/min; D, 20°C/min. Top curve is A in more detail. 22 ADVANCES IN LIPID METHODOLOGY – FIVE the rate of cooling increases. At faster cooling rates, a certain amount of the fat crystallizes in a less stable form at a lower crystallization temperature, presumably because the temperature was lowered too quickly for complete crystallization of the stable form.

Lovegren, NV, Gray, MS and Feuge, RO (1976b) Effects of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fraction. Journal of the American Oil Chemists’ Society, 53, 108–112. Lund, DB (1983) Applications of differential scanning calorimetry in foods. 125–143. Lutton, ES (1955) Phase behavior of triglyceride mixture involving primarily tristearin, 2oleyldistrearin, and triolein. Journal of the American Oil Chemists’ Society, 32, 49–53. Ma, CY, Harwalkar, VR and Maurice, TJ (1990) Instrumentation and techniques of thermal analysis in food research.

Haryati, T, Che Man, YB, Asbi, A, Ghazali, HM and Buana, L (1997b) Determination of iodine value of palm oil by differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 74, 939–942. Hassel, RL (1976) Thermal analysis: An alternative method of measuring oil stability. Journal of the American Oil Chemists’ Society, 53, 179–181. Hastert, RC (1996) Hydrogenation. In: Bailey’s Industrial Oil and Fat Products, 5th edn, Vol. 213–300. Heddelson, RA and Doores, S (1994) Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens – A review.

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Advances in lipid methodology by R O Adlof

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