Lipid characteristic

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

Accurate determination of lipids in foods is required for nutritional labeling, certification, or for evaluation of standard of identity and uniformity, as well as examination of their effects on functional and nutritional properties of foods. Following lipid extraction and precise quantitative analysis, lipids so obtained may be used for analysis of other lipid characteristics and properties provided that nondestructive and mild extraction procedures are employed that retain the integrity of lipids. Thus, determination of lipid classes, fatty acid composition (unit du), and oxidative state of lipids (Chapter D2), amongst others, may be pursued following the extraction process. 

Yuneva, T.V., Shulman, G.E. and Shchepkina, A.M. (1991). The dynamics of lipid characteristics of horse-mackerel during swimming (In Russian). Zhurnal Evolutsionnoy Biochimii i Physiologii 27,730-735. 

The major dietary lipids for humans are animal and plant triacylglycerols, sterols, and membrane phospholipids. The process of lipid metabolism fashions and degrades the lipid stores and produces the structural and functional lipids characteristic of individual tissues. For example, the evolution of a highly organized nervous system has depended on the natural selection of specific enzymes to synthesize and degrade (turn over) the lipids of the brain and central nervous system. 

Unfortunately, only a few investigators pay sufficient attention to detailed consideration of the lipid characteristics. A monoglyceride and a triglyceride will behave differently in an aqueous environment. The used lipids should be classified, according... 

Structurally non-specific action is usually due to the accumulation of a drug in an important part of a cell which possesses dominant lipid characteristics. Substances like alkanes, alkenes, alkynes, ketones, amides, ehlorinated hydro-carbons, ethers and alcohols display narcotic activity which is directly proportional to the partition coefficient of each individual substances. 

Alasalvar, C., Amaral, J.S., and Shahidi, F., Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.), J. Agric. Food Chem., 54, 10177-10183, 2006. 

In this chapter, the taxonomy, origin, compositional and lipid characteristics, phenolic compounds, and allergens of chestnut as well as use of chestnut by-products are briefly discussed. The use of chestnut as a food or an ingredient in many recipes is mentioned. Health aspects of chestnut are particularly important due to its nutritional properties. These features as well as the consumption of chestnut are also summarized in this chapter. 

FUNCTIONAL LIPID CHARACTERISTICS OF HAZELNUT 12.4.1 Fatty Acid Composition... 

There is an increasing interest in the lipid characteristics of nut oils as they seem to be an interesting source of bioactive constituents and functional ingredients [170,174,187]. Among tree nuts, hazelnut has many beneficial health attributes and is among three most popular and commonly consumed tree nuts in Europe [188] and other Western populations [179]. The benefits of hazelnut inclusion into the human diet is partly related to its fat components (around 60%), most of which are highly rich in MUEA (primarily oleic acid), tocols (a-tocopherol), phytosterols (p-sitosterol), polyphenols, and squalene [10,12,99,104,117,160,170,189]. 

Although data on the compositional characteristics of hazelnut are available, more studies are still needed, especially those concerning minor components and dietary phytochemicals that provide potential health benefits and disease risk reduction. A great deal of research is also needed on the compositional, taste, and functional lipid characteristics of different varieties of roasted hazelnuts. 

Compositional and Functional Lipid Characteristics of Macadamia Nuts.251... 

COMPOSITIONAL AND FUNCTIONAL LIPID CHARACTERISTICS OF MACADAMIA NUTS... 

The data presented in this chapter show that the pecan can play a significant role in human nutrition and health on account of its high and special nutritional components. Hence, these nutritional attributes indicate that the pecan can serve as an important healthy food in the human diet. With respect to functional lipid characteristics of the pecan, the nuts are good sources of natural antioxidants... 

Di.scusses compositional and lipid characteristics, phenolic compounds, antioxidant activities, and allergens of tree nuts... 

This book examines popular tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia, pecau, pine nut, pistachio, and walnut) together with chesmut aud heart nut, and describes each tree nut s compositional and lipid characteristics, phytochemicals, and health effects. Chemical composition of acorn nut, beech nut, coconut, and hickory are also briefly covered. In addition, the book provides a comprehensive assessment of allergens and antiaflatoxigenic activity of phytochemicals and sphin-golipids, and health benefits of tree nuts as weU as their flavor and volatile compounds. Where avaUable, information on the bioactives and phytochemicals of tree nut by-products is included. Peanut, which is actually a legume, is not discussed in this book as a separate chapter, but where necessary it is used for comparison with tree nuts. 

Yang, R., Gao, R., Li, F., He, H., Tang, X., 2011. The infiuence of lipid characteristics on the formation, in vitro release, and in vivo absorption of protein-loaded SLN prepared by the double emulsion process. Drug Development and Industrial Pharmacy 37, 139—148. 

Reynier, M, Sari, H, d Anglebermes, M, Ah Kye, E and Pasero, L (1991) Differences in lipid characteristics of undifferentiated and enterocytic differentiated HT human colonic cells. 

It is usual to distinguish between peptidolipids which exhibit lipid characteristics and are soluble in lipid solvents and lipopeptides, which exhibit polar characteristics and may be soluble in water. No such distinction has been made here because of the difficulty in applying these criteria to compounds that are insoluble in water as well as in chloroform. In fact, when derivatives of lipids and peptides are considered, no clear-cut separation into two classes of compounds becomes evident, but a progressive variation in the polarity of the molecules may be observed. 

De Gier, J., and Van Deenen, L. L. M., 1961, Some lipid characteristics of red cell membranes of various animal species, Biochim. Biophys. Acta 49 286. 

Rieley, G., van Dover, C.L., Hedrick, D.B., White, D.C., and Eglinton, G, (1995) Lipid characteristics of hydrothermal cent organisms from 9°N, East Pacific Rise, in Hydrothermal Vents and Processes, vol, 87 (eds L,M, ParsonC.L., Walker and D.R. Dixon), Geological Society, London, Special Publication, pp. 329-342. 

---