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Ionic Liquids in Lipid Processing and Analysis. Opportunities and Challenges

  • Book
  • February 2016
  • Elsevier Science and Technology
  • ID: 3504159

This book serves as a reference for those interested in state-of-the-art research on the science and technology of ionic liquids (ILs), particularly in relation to lipids processing and analysis. Topics include a review of the chemistry and physics of ILs as well as a quantitative understanding of structure-activity relationships at the molecular level. Further, chapter authors examine the molecular basis of the toxicity of ILs, the prediction of the properties of ILs, and the rationale and steps toward a priori design of ionic liquids for task-defined applications.

Emerging research in developing lipid-inspired ILs and their prospective use in drug formulation is described. Among the highlights are the latest advances in IL-mediated biocatalysis and biotransformation, along with lipase production, purification, and activation.

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CHAPTER 1. Are Ionic Liquids Ready for Lipids Processing?
CHAPTER 2. Biocatalysis and Biotransformation in Ionic Liquids
CHAPTER 3. Lipase Production and Purification from Fermentation Broth Using Ionic Liquids
CHAPTER 4. Lipase Activation and Stability Enhancement in Ionic Liquids
CHAPTER 5. Rational Design of Ionic Liquids for Lipid Processing
CHAPTER 6. Synthesis and Properties of Lipid-Inspired Ionic Liquids
CHAPTER 7. New Opportunities from Ionic Liquid for Chemical and Biochemical Processes of Lipids
CHAPTER 8. Ionic Liquids in Acylglycerol Synthesis and Modification
CHAPTER 9. Ionic Liquids in Lipid Extraction and Recovery
CHAPTER 10. Ionic Liquids in the Synthesis of Antioxidant Targeted Compounds
CHAPTER 11. Ionic Liquids in the Synthesis of Sugar/Carbohydrate and Lipid Conjugates
CHAPTER 12. Ionic Liquids in the Production of Biodiesel and Other Oleochemicals
CHAPTER 13. Toxicity of Ionic Liquids: Past, Present, and Future
CHAPTER 14. Ionic Liquids in Lipid Analysis
Xuebing Xu Wilmar Global Research and Development Center, Shanghai, China.

Xuebing Xu, is the general manager for Wilmar Global R&D Center. He is also honorary professor in the Faculty of Science and Technology of Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food nanotechnology, biofuel technology, etc. with particular focus on structured lipids, biocatalysis, process technology, phospholipids, ionic liquids, biodiesels, food physics, etc. Xuebing Xu is also associate editor for JAOCS, ad hoc reviewer for more than 150 papers and members of editorial board for journals including EJLST, Open Biotechnology, etc. He has authored more than 200 publications and over 30 book chapters in lipid-related researches.
Zheng Guo Department of Engineering, Aarhus University, Aarhus, Denmark.

Zheng Guo, Ph.D., obtained his Ph.D. degree in Biochemical Engineering at Tianjin Univeristy in 2004, China. Then he moved to Denmark as a Research Assistant Professor in Technical University of Denmark. In 2008, he was employed as a Research Associate Professor in Aarhus University. During 2011-2012, he was sponsored by Novartis as a visiting scholar in MIT for collaboration research. In 2012 he was promoted as Associate Professor (faculty).

As the principle researcher, Dr. Guo has lead and co-ordinated a few national and international projects from Danish Independent Research Fundation, Danish Advanced Technology Foundation etc. He devoted his effort to materialize the technology for industrial application and production of lipids. He acquired a few world and the US patents.

As an active researcher in lipids/biotechnology field, Dr. Guo has authorized over 80 peer-reviewed papers in international journals, over 60 conference proceedings, 6 book chapters, co-editors of 3 books.

His research involves Lipids biotechnology; Ionic liquid-mediated biotransformation; Lipase and micro-aqueous enzymology; Biorefinery and bioenergy; Lipid microbiology, Fermentation and downstream process; and Nanolipids.
Ling-Zhi Cheong Department of Food Science, School of Marine Science, Ningbo University, China.

Ling-Zhi Cheong, Ph.D. actively participates and engages in research projects with both academic and industrial researchers in the field of enzyme technology, biocatalysis and biotransformation, lipids and phospholipids processing, lipid physics and functionality, food colloids especially surface active compounds with antioxidative properties and encapsulation technology. To date, she has actively authored and co-authored peer-reviewed articles and book chapters in aforementioned research areas.