This item is in: Food Science > Lipids (Including the Oily Press Series)
Advances in lipid methodology (Volume 5)Edited by R O Adlof, National Center for Agriculture Utilization Research, US Department of Agriculture, USA
Oily Press Lipid Library Series No. 16
The fifth volume in the Advances in lipid methodology series is the first with new editor, Richard O. Adlof, but its objectives are still those of the previous editor, William W. Christie: ‘To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and practical examples which should be of immediate use to lipid analysts’.
As in the previous volumes of Advances in lipid methodology, the editor has chosen leading international experts to write individual chapters. Volume 5 contains four chapters on specific methodologies of lipid analysis and three which describe specific applications or standardization of methods.
The methodologies are different scanning calorimetry for the study of physical properties of fats and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).
Chapters on specific applications cover the analysis of genetically modified oils and the use of fatty acid profiling in the characterization of metabolic diseases. A further chapter provides an overview of the official standard methods used for fats and oils analysis and gives extensive listings of information on standards organizations.
ISBN 0 9531949 6 5
ISBN-13: 978 0 9531949 6 4
October 2003
386 pages 234 x 156mm hardback
£140.00 / US$240.00 / €170.00
Usually dispatched within 24 hours
About the editor
Richard O. Adlof, NCAUR, USDA-ARS, National Center for Agriculture Utilization Research, Agriculture Research Service, US Department of Agriculture, USA.
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Phospholipid technology and applications
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Antioxidants in food and biology
Lipids
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Bioactive lipids
Contents
Analysis of edible oils by differential scanning calorimetry
C.P. Tan and Y.B. Che Man
- Thermal analysis
- Differential scanning calorimetry (DSC)
- General applications of DSC in food analysis
- Phase transitions in edible oils and fats
- Applications of DSC in oils and fats
- Conclusion and future research
- References
Lipid analysis by silver ion chromatography
Boryana Nikolova-Damyanova
- Introduction
- Retention patterns in silver ion chromatography
- Silver ion thin-layer chromatography
- Liquid column chromatography
- Silver ion complexation with double bonds and the chromatographic separation of lipids
- Acknowledgment
- References
Analysis of genetically modified oils
Jan P. Hazebroek
- Introduction
- Fatty acid composition
- Triacylglycerols
- Other lipid components
- Non-chromatographic methods for measuring fatty acid composition
- Summary
- Abbreviations
- References
Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) in lipid analysis
William Craig Byrdwell
- Introduction
- Materials and methods
- Results and discussion
- Future directions
- References
Fatty acid profiling in metabolic disorders
A. Christophe
- Introduction
- Fatty acid analysis of plasma/serum and red blood cells
- Expressing analytical results
- Indications for fatty acid profiling
- References
Process for development of standard methods for the analysis of fats, oils and lipids
J.K. Daun and R. Cantrill
- Introduction: why methods standardization?
- Types of standard methods
- General process for development of standard methods for fats, oils and lipids
- Who sponsors fats, oils and lipids methods standardization?
- Process for maintenance of standard methods
- Some current problems and opportunities
- References
Supercritical fluid chromatography (SFC) — global perspective and applications in lipid technology
Jerry W. King
- Introduction
- Utility of SFC
- Applications of SFC
- Conclusions and resources
- Abbreviations
- Books related to SF technology
- Websites on SFC and the use of SFs
- References