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E-grāmata: Multidimensional Characterization of Dietary Lipids

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Multidimensional Characterization of Dietary LipidsPalielināt
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This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.  Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.





Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.

Cold-extraction of total lipids from biological materials and food matrices with mixtures of polar and apolar solvents.- Separation of lipid classes by solid phase extraction for subsequent analysis.- Purification of lipids by cold acetone precipitation.- Stripping of vegetable oils by direct mixing with adsorbent materials.- Preparation of fatty acid derivatives for their further analysis and quantification by gas chromatography.- Gas chromatography analysis of fatty acids derivatives.- Analysis of neutral lipids, phospholipids, glycolipids and total lipids by High-Performance Thin Layer Chromatography (HPTLC).- HPLC analysis of triacylglycerol molecular species.- Identification and quantification of phospholipids by HPLC/ELSD : application to bovine milk phospholipids.- Quantification of tocopherols and tocotrienols (tocols) in oils, fats and food products by HPLC-fluorescence (FLD).- Dietary Carotenoid : Identification and quantification.- Quantification of conjugated dienes in oxidizing oils and emulsions.- Quantification of hydroperoxides in oils and fats, oil-in-water emulsions and food products by ferrous oxidation-xylenol orange method.- Measurement of peroxide values (PV) in oils by triphenylphosphine/triphenylphosphine oxide (TPP/TPPO) assay coupled with FTIR-ATR spectroscopy.- Method for quantifying oxidized fatty acids in food samples using ultra-high pressure liquid chromatography tandem mass spectrometry.- Quantitative 1H NMR analysis of food lipid hydroperoxides and aldehydes.- Quantification of secondary lipid oxidation products in oils, fats and food products: malondialdehyde by HPLC-DAD and TBA-RS by UV-visible spectrophotometry.- Analysis of secondary volatile oxidation products by headspace GC-MS techniques.- LC-MS/MS analysis of Isoprostanoids in edible oils, vegetable and animal.- Preparation of dietary lipid emulsions using laboratory methods.- Particle size distribution of dietary lipid assemblies.- Surface load and interfacial compositionof protein-stabilized O/W emulsions.- The thermal properties of dietary lipids investigated by differential scanning calorimetry.- The crystallization properties of dietary lipids characterised by X-ray diffraction.- Rheological characterization of butter samples by a lubricated squeezing flow.- Observation of dietary lipids by microscopy techniques.

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