Summary This chapter deals with the physical properties of food lipids. We describe both differential scanning colorimetry and nuclear magnetic resonance techniques that can be used to determine the amount of liquid and crystalline fat in a lipid. The crystal properties of a lipid can be determined...
et al. (1994) Physical properties, in The Lipid Handbook (eds F.D. Gunstone, J.L. Harwood, and F.B. Padley) Chapman and Hall, London, pp. 401–560. Google Scholar Larsson, K. (1994) Lipids — Molecular Organisation, Physical Functions, and Technical Applications, The Oily Press, ...
Identification of proteins exposed on cell surface. Biochim. Biophys. Acta 464, 589–601 (1977). Article CAS PubMed Google Scholar Narita, S.-i & Tokuda, H. Bacterial lipoproteins; biogenesis, sorting and quality control. Biochim. Biophys. Acta Mol. Cell Biol. Lipids 1862, 1414–1423 (...
The physical properties of lipid bilayers are sensitive to the specific type and composition of the lipids that make up the many different types of cell membranes. Studying model bilayers of representative heterogeneous compositions can provide key insights into membrane functionality. In this work, we...
The lipids which have been observed in nail by x-ray diffraction analysis may be in part fatty acids salts derived from soaps. Measurement of the modulus of elasticity of nail by two different techniques gives values similar to that of hair and suggests that connections between cells contribute ...
The high-pressure structure and physical properties of RbNO3 at zero temperature was systematically explored using first-principles calculations based on density generalized theory combined with CALYPSO crystal structure predictions. The accur
Mattsson, S. Lipids in Milk. International Dairy Federation, 1962 Bulletin, Part II. 1962. Google Scholar (39) M.J. McCarthy, A. Kuksis, J.M.R. Beveridge Gas Liquid Chromatographic Analysis of the Triglyceride Composition of Molecular Distillates of Butteroil ...
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Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is ...
31P NMR spectrum of ginkgo starch (not shown) gave signals at chemical shifts of ϳ 4.00 ppm, indicating the presence of phosphomonoester and no phos- pholipids. Maize starch has been shown to contain phospho- lipids and a small amount of inorganic phosphate (Kasemsuwan & Jane, 1996). ...