By R.O. Adlof (Eds.)
The 5th quantity within the Advances in lipid technique 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, up to date reports of swiftly increasing components of lipid research and useful examples which may be of instant use to lipid analysts'.
As within the prior volumes of Advances in lipid method, the editor has selected prime foreign specialists to put in writing 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 assorted scanning calorimetry for the learn of actual homes of fat and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).
Chapters on particular purposes hide the research of genetically transformed oils and using fatty acid profiling within the characterization of metabolic ailments. yet another bankruptcy offers an summary of the respectable general equipment used for fat and oils research and provides wide listings of data on criteria companies
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Additional resources for Advances in Lipid Methodology. Volume 5
38 ADVANCES IN LIPID METHODOLOGY – FIVE Kawamura, K (1979) The DSC thermal analysis of crystallization behavior in palm oil. Journal of the American Oil Chemists’ Society, 56, 753–758. Kawamura, K (1980) The DSC thermal analysis of crystallization behavior in palm oil, II. Journal of the American Oil Chemists’ Society, 57, 48–52. Kawamura, K (1981) The DSC thermal analysis of crystallization behavior in high erucic acid rapeseed oil. Journal of the American Oil Chemists’ Society, 58, 826–829. Kellens, M, Meeussen, W and Gehike, R (1991) Synchrotron radiation investigations of the polymorphic transitions of saturated monoacid triglycerides.
Journal of the American Oil Chemists’ Society, 71, 3807–810. Coppin, EA, and Pike, OA (2001) Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. Journal of the American Oil Chemists’ Society, 78, 13–18. Cross, CK (1970) Oil stability: A DSC alternative for the active oxygen method. Journal of the American Oil Chemists’ Society, 47, 229–230. de Ruig, WG (1996) Characterizing and optimizing analytical method quality. Trends in Food Science and Technology, 7, 234–240.
The authors drew attention to problems concerned with heating curves of the fats. The authors found that the heating curves were complex and not easily interpretable. Consequently, the authors decided to focus their attention on the cooling curves of the fats, which were influenced ANALYSIS OF EDIBLE OILS BY DSC 25 only by the chemical composition of the fat. Al-Rashood et al. (1996) described the use of DSC technique to differentiate between genuine and randomized lard. The authors concluded that the DSC curve and thermodynamics of phase transitions of both samples were quite different, but did not reveal a common characteristic that could be used for the immediate detection of lard substances in fat admixtures.
Advances in Lipid Methodology. Volume 5 by R.O. Adlof (Eds.)