Fatty Acids: Fatty Acids

dc.creator	Petrović, Snježana
dc.creator	Arsić, Aleksandra
dc.date.accessioned	2021-04-20T12:41:23Z
dc.date.available	2021-04-20T12:41:23Z
dc.date.issued	2015
dc.identifier.uri	http://rimi.imi.bg.ac.rs/handle/123456789/605
dc.description.abstract	Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, degree of unsaturation, and position of double bond(s). The process of FA synthesis occurs in the cytosol, whereas the process of β-oxidation of FA takes place in the mitochondrial matrix. Saturated FAs are synthesized by the enzyme system FA synthase, while synthesis of unsaturated FA involves elongase and desaturase activity. The final products of FA β-oxidation are acyl CoA, FADH2, and NADH.	en
dc.rights	restrictedAccess
dc.source	Encyclopedia of Food & Health
dc.subject	FA metabolism	en
dc.subject	FA nomenclature	en
dc.subject	FA oxidation	en
dc.subject	FA properties	en
dc.subject	FA structure	en
dc.subject	FA synthesis	en
dc.subject	FA transport	en
dc.subject	Fats	en
dc.subject	Fatty acids (FAs)	en
dc.subject	MUFA	en
dc.subject	PUFA	en
dc.subject	SFA	en
dc.title	Fatty Acids: Fatty Acids	en
dc.type	bookPart
dc.rights.license	ARR
dc.citation.epage	631
dc.citation.other	: 623-631
dc.citation.spage	623
dc.identifier.doi	10.1016/B978-0-12-384947-2.00277-4
dc.identifier.scopus	2-s2.0-85042817484
dc.type.version	publishedVersion