Polar Lipids

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids-including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applicationsIncludes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipidsPresents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry

Inhalt
CHAPTER 1 Soybean Lecithin: Food, Industrial Uses, and Other Applications CHAPTER 2 Rice Bran Lecithin: Compositional, Nutritional, and Functional Characteristics CHAPTER 3 Sunflower Lecithin CHAPTER 4 Palm Phospholipids CHAPTER 5 Milk and Dairy Polar Lipids: Occurrence, Purification, and Nutritional and Technological Properties CHAPTER 6 Phosphatidylserine: Biology, Technologies and Applications CHAPTER 7 Phenolipids as New Antioxidants: Production, Activity, and Potential Applications CHAPTER 8 Sugar Fatty Acid Esters CHAPTER 9 Production and Utilization of Natural Phospholipids CHAPTER 10 Autoxidation of Plasma Lipids, Generation of Bioactive Products and Their Biological Relevance CHAPTER 11 Lysophospholipids: Advances in Synthesis and Biological Significance CHAPTER 12 NMR of Polar Lipids CHAPTER 13 Polar Lipid Profiling by Supercritical Fluid Chromatography/Mass Spectrometry Method CHAPTER 14 Omega-3 Phospholipids

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