410
The lipid could be characterized structurally by using techniques such as chromatography and spectroscopy. Chromatography techniques such as HPLC and TLC
combined with NMR and mass spectroscopy is among the most commonly used
procedure for separating and analyzing the properties of lipids.
With the ever-growing demand for healthier lipids, there is a constant need for
modifying lipids. Methods of modification are limited to technological or biological, depending on the end use the lipids could be modified to suit the needs of the
consumer but, it is imperative that the modification process does not lead to
unwanted changes during cooking or during storage.
References
AAFCO. (2014). Crude fat methods—Considerations. Atlanta, GA: Association of American Feed
Control Officials Incorporated.
Braipson-Danthine, S., & Deroanne, C. (2006). Determination of solid fat content (SFC) of binary
fat blends and use of these data to predict SFC of selected ternary fat blends containing lowerucic rapeseed oil. Journal of the American Oil Chemists' Society, 83(7), 571–581.
Chow, C. K. (2007). Fatty acids in foods and their health implications. Boca Raton, FL: CRC Press.
Christie, W. W. (2011). Thin-layer chromatography of lipids. Urbana, IL: AOCS Lipid Library.
Christie, W., & Han, X. (2010). Lipid analysis-isolation, separation, identification and lipidomic
analysis (p. 446). Bridgwater, UK: Oily Press.
De, B., & Bhattacharyya, D. (1999). Biodiesel from minor vegetable oils like karanja oil and nahor
oil. Lipid/Fett, 101(10), 404–406.
Engelking, L. R. (2010). Textbook of veterinary physiological chemistry, updated 2/e. Amsterdam,
Netherlands: Academic Press.
Greenfield, H., & Southgate, D. (2003). Review of methods of analysis. In Food composition dataproduction, management, and use (2nd ed.). Rome, Italy: Food and Agriculture Organization
of the United Nations.
Gunstone, F. D. (2006). Modifying lipids for use in food. Cambridge, UK: Woodhead Publishing.
Gunstone, F. (2009). Oils and fats in the food industry. New York, NY: Wiley.
Gurr, M. I., Harwood, J. L., & Frayn, K. N. (2002). Lipid biochemistry (3rd ed.). Dordrecht,
Netherlands: Springer.
Hein, M., Pattison, S., Arena, S., & Best, L. R. (2015). Introduction to general, organic, and biochemistry. Hoboken, NJ: Wiley.
Kates, M. (1986). Techniques of lipidology: Isolation, analysis and identification of lipids.
Amsterdam, Netherlands: Elsevier.
Marcus, J. B. (2013). Lipids basics: Fats and oils in foods and health. In Culinary nutrition: The
science and practice of healthy cooking. Waltham, MA: Academic Press.
McClements, D. (2003). Analysis of lipids. Umass Amherst. Retrieved June 20, 2018, from http://
people.umass.edu/~mcclemen/581Lipids.html
Mu, P., & Plummer, D. T. (1988). Introduction to practical biochemistry. New Delhi, India: Tata
McGraw-Hill.
Neidleman, S. L. (1987). Effects of temperature on lipid unsaturation. Biotechnology and Genetic
Engineering Reviews, 5(1), 245–268.
O'brien, R. D. (2008). Fats and oils: Formulating and processing for applications. Boca Raton,
FL: CRC Press.
Oliver, L., Scholten, E., & van Aken, G. A. (2015). Effect of fat hardness on large deformation
rheology of emulsion-filled gels. Food Hydrocolloids, 43, 299–310.
S. Asokapandian et al.
The lipid could be characterized structurally by using techniques such as chromatography and spectroscopy. Chromatography techniques such as HPLC and TLC
combined with NMR and mass spectroscopy is among the most commonly used
procedure for separating and analyzing the properties of lipids.
With the ever-growing demand for healthier lipids, there is a constant need for
modifying lipids. Methods of modification are limited to technological or biological, depending on the end use the lipids could be modified to suit the needs of the
consumer but, it is imperative that the modification process does not lead to
unwanted changes during cooking or during storage.
References
AAFCO. (2014). Crude fat methods—Considerations. Atlanta, GA: Association of American Feed
Control Officials Incorporated.
Braipson-Danthine, S., & Deroanne, C. (2006). Determination of solid fat content (SFC) of binary
fat blends and use of these data to predict SFC of selected ternary fat blends containing lowerucic rapeseed oil. Journal of the American Oil Chemists' Society, 83(7), 571–581.
Chow, C. K. (2007). Fatty acids in foods and their health implications. Boca Raton, FL: CRC Press.
Christie, W. W. (2011). Thin-layer chromatography of lipids. Urbana, IL: AOCS Lipid Library.
Christie, W., & Han, X. (2010). Lipid analysis-isolation, separation, identification and lipidomic
analysis (p. 446). Bridgwater, UK: Oily Press.
De, B., & Bhattacharyya, D. (1999). Biodiesel from minor vegetable oils like karanja oil and nahor
oil. Lipid/Fett, 101(10), 404–406.
Engelking, L. R. (2010). Textbook of veterinary physiological chemistry, updated 2/e. Amsterdam,
Netherlands: Academic Press.
Greenfield, H., & Southgate, D. (2003). Review of methods of analysis. In Food composition dataproduction, management, and use (2nd ed.). Rome, Italy: Food and Agriculture Organization
of the United Nations.
Gunstone, F. D. (2006). Modifying lipids for use in food. Cambridge, UK: Woodhead Publishing.
Gunstone, F. (2009). Oils and fats in the food industry. New York, NY: Wiley.
Gurr, M. I., Harwood, J. L., & Frayn, K. N. (2002). Lipid biochemistry (3rd ed.). Dordrecht,
Netherlands: Springer.
Hein, M., Pattison, S., Arena, S., & Best, L. R. (2015). Introduction to general, organic, and biochemistry. Hoboken, NJ: Wiley.
Kates, M. (1986). Techniques of lipidology: Isolation, analysis and identification of lipids.
Amsterdam, Netherlands: Elsevier.
Marcus, J. B. (2013). Lipids basics: Fats and oils in foods and health. In Culinary nutrition: The
science and practice of healthy cooking. Waltham, MA: Academic Press.
McClements, D. (2003). Analysis of lipids. Umass Amherst. Retrieved June 20, 2018, from http://
people.umass.edu/~mcclemen/581Lipids.html
Mu, P., & Plummer, D. T. (1988). Introduction to practical biochemistry. New Delhi, India: Tata
McGraw-Hill.
Neidleman, S. L. (1987). Effects of temperature on lipid unsaturation. Biotechnology and Genetic
Engineering Reviews, 5(1), 245–268.
O'brien, R. D. (2008). Fats and oils: Formulating and processing for applications. Boca Raton,
FL: CRC Press.
Oliver, L., Scholten, E., & van Aken, G. A. (2015). Effect of fat hardness on large deformation
rheology of emulsion-filled gels. Food Hydrocolloids, 43, 299–310.
S. Asokapandian et al.