A Guide To Phospholipid Chemistry

This book provides a concise introduction to phospholipid chemistry and is intended for a broad audience of biologists, biochemists, and graduate students. Developed as part of a graduate course on lipids, this book also serves as a reference for laboratory investigators on signal transduction and biological membranes. The first part of the text is devoted to an orientation to the chemical nature of lipids in general, how they are thought to be associated in the cell, and the methodology by which the cellular lipids (including the phospholipids) can be recovered from cells and subjected to an initial identification. Subsequent chapters characterize the choline-containing phospholipids, including the sphingolipids, the non-choline containing phospholipids, and finally, the so-called minor phospholipids. The latter compounds, which act as agonists or lipid chemical mediators on cells, form a vanguard of a new category of biologically active substances and have set the study of cellular phospholipids on a new and exiting course. Most importantly, this book provides a basis for further inquiry on these complicated molecules, showing that although the compounds are unique, with care and understanding, they can be studied with ease

'A Guide to Phospholipid Chemistry' provides a modest introduction to the subject matter for graduate students and practising research scientists who are encountering these compounds for the first time. It also provides a primer for those scientists who find a need for this information in their studies. Lastly, it serves as a refresher focus for investigators returning to this arena after a period of time in other activities.

Employing a multidisciplinary approach to phospholipid research, this work catalogues the current knowledge of this class of molecules and details the general, chemical, physical and structural properties of phospholipid monolayers and bilayers. Phospholipid applications are also covered.

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.