bluuebunny/crossref_metadata_2025_split huggingface dataset:
Extrusion Processing of Oilseed Meals for Food and Feed Production
Authors: Riaz Mian N. 
Published: February 2020

AbstractThere are several different definitions of extrusion depending on the manufacturer as well as the purpose of the extrusion. For the purpose of this chapter, the best definition of extrusion can be explained as “continuous cooking under pressure, moisture and elevated temperature.” During the process of extrusion, several operations take place, such as grinding, hydration, mixing, shearing, thermal treatment, gelatinization, protein denaturation, destruction of micro‐organisms and some toxic compounds, shaping, expanding, and partial dehydration. The use of extruders has been expanding rapidly in the food, feed, and oilseed industries over the past few years, although basic extruder technology has been around for a long time. It has been used in one form or another in many industries. New designs of extrusion equipment have increased the range of their application in food, feed, and oilseed processing.
Modification of Fats and Oils via Chemical and Enzymatic Methods
Authors: Senanayake S.P.J. Namal , Shahidi Fereidoon 
Published: February 2020

Abstract
Hydrogenation, interesterification, fractionation, and blending are distinct processes that can be applied to modify the physical or chemical properties of fats and oils in order to improve their usefulness. These processes can be used alone or in combination with each other. By combining hydrogenation, fractionation, and interesterification with the simple blending of native and modified oils, it is possible to engineer a wide variety of fats and oils with characteristics suited to specific applications. Hydrogenation is used to convert liquid oils into products having different consistencies, melting points, and textures. On the other hand, interesterification produces changes in physical properties by rearrangement or redistribution of fatty acids within and among the triacylglycerols (TAGs) of oils. Fractionation provides a means of producing fats and oils with sharply defined melting characteristics.
Dietary Fat Substitutes
Authors: Shahidi Fereidoon , Peng Han , Senanayake Namal 
Published: February 2020

AbstractFat substitutes are becoming an important part of the North American diet. Many Americans are looking for ways to enjoy their favorite foods while maintaining a low‐calorie diet. Food scientists are developing new food constituents that will mimic the function of fats in foods while keeping the calorie contents of foods low. Dietary fat substitutes are food components able to replace, completely or partially, dietary fat in such a manner that certain physical and organoleptic properties of the food product involved are left unaltered as much as possible. There are two principal approaches to the replacement of dietary fat. The first involves hydratable carbohydrates and proteins with the mouthfeel of fats. The second includes nonabsorbable synthetic substances with the physical properties and technical function of fat within foods.
Lipid Oxidation: New Perspectives on an Old Reaction
Authors: Schaich Karen M. 
Published: February 2020

AbstractAfter lying in the doldrums during the no/low fat era, lipid oxidation is once again attracting intense interest for its effects on food quality, stability of personal care products, impairment of functional properties, and nutrition in foods, as well as toxic potential in tissues. Advanced analytical methods now detect lipid oxidation products with greater sensitivity and in more molecular detail, which provides greater power in elucidating reactions. At the same time, the comparative timing for the development of various products as well as the distribution of products under different conditions cannot be explained by the traditional free radical chain reaction driven solely by hydrogen abstractions. The previous edition of this article provided arguments for considering a number of alternate reactions of peroxyl and alkoxyl radicals that compete with hydrogen abstraction and alter outcomes of lipid oxidation, and then integrated these alternate pathways into a coherent reaction scheme that shows there interdependence and interrelationships. This article builds on that base, provides evidence for epoxides a product equal to hydroperoxides in importance, and introduces thinking about pathway changes induced by solvents, oxidation catalysts, and other environmental conditions.
Rendering
Authors: Meeker David 
Published: February 2020

Abstract
Rendering recycles animal and poultry by‐products such as fat, bones, hide, offal, feathers, hoofs, horns, hair, and blood. The by‐products represent from 37% to 50% of the live weight of the various meat animals and as much as 57% of the live weight of many fish species. The current annual global production of meat and poultry is 325 million metric tons (MMT), and the resulting raw material for rendering would be 217 MMT per year if rendering was used everywhere. Rendered proteins and fats compete on the world commodity market with plant‐based products. Rendered protein products are primarily used in food for poultry, pigs, ruminants, pets, and fish. Fat products are used for animal food, oleochemicals, and biofuels. Rendering meat by‐products into animal food ingredients improves the sustainability of both the meat production industry and the users of the by‐products. Composting or anaerobic digestion of these by‐products is less environmentally impactful than landfills but results in more GHG production than feed ingredient use. Reducing food waste will improve global sustainability when otherwise wasted animal by‐products are put to the highest value use. The future of rendering will depend on the industry adapting to the ever‐changing environmental, social, health, and sustainability challenges.
Paints, Varnishes, and Related Products
Authors: Webster Dean C. 
Published: February 2020

Abstract
The paint and coatings industry is highly diverse and complex. Architectural coatings protect houses and buildings; product finishes are applied to furniture and fixtures, prefinished flooring and automobiles; special purpose coatings are used for things like pipelines, aircraft, and ships. Oleochemicals have been an important contributor to paint and coatings technology beginning centuries ago with the use of oils as a paint binder, then as oleoresinous varnishes and, in the recent century, as a key ingredient in alkyd resins – polyesters containing oils or fatty acids. A distinct property that unsaturated “drying oils” brings to paint and coatings systems is their ability to undergo autoxidation leading to the formation of a coherent and solid film. While technical developments in the past 100 years have led to advanced coatings resin technologies such as amino resins, acrylics, synthetic latexes, polyurethanes, and epoxy resins, alkyd resins continue to be the second most used resin technology due to their versatility, ease of synthesis and ease of use. By varying the composition and raw materials used, alkyds can be tailored for a broad range of applications. Alkyds can also be adapted to be used in high solids coatings as well as in waterborne systems. The volume of alkyd resins used worldwide is expected to grow over the next decade.
By‐Product Utilization
Authors: Pickard Mark D. , da Silva Lima Renan S. , Shahidi Fereidoon 
Published: February 2020

AbstractThis article provides an overview of the by‐products of seed processing and oil refining. The various uses of soybean, canola, sunflower, palm, safflower, cottonseed, olive, coconut, flax, and more are examined along with their extraction processes. The latest improvements in the by‐products of oil refining, such as lecithin, refining by‐product lipid, spent bleaching earth, deodorizer distillate, and spent catalyst are also reviewed.
Transgenic Oils
Authors: Durrett Timothy P. 
Published: February 2020

Abstract
Genetic engineering (GE) technology offers a powerful tool for developing a broad range of oils with specialized compositions useful for different food and industrial applications. Such oils could contain modified ratios of endogenous fatty acids, or even unusual fatty acids and lipids, produced through the transgenic expression of biosynthetic genes from other species. However, GE technology has mostly been limited to crop input traits such as herbicide tolerance and insect resistance. As this article will discuss, only recently have high oleic acid soybeans with transgenically modified oil compositions been grown on a commercial basis. For the most part, the synthesis of unusual fatty acids with useful functional groups only results in the accumulation of low levels of the desired product in the transgenic seed. The continually improving knowledge of fatty acid biosynthesis and triacylglycerol assembly in oilseeds will be explored. This knowledge, combined with new systems and synthetic biology approaches, promises to overcome biological bottlenecks limiting the production of unusual fatty acids in transgenic oilseeds. This article will also describe the regulatory and economic barriers that likely present significant barriers to the widespread adoption of novel oils with altered output traits. As discussed, new business models for the commercial production of specialized industrial oils will therefore need to be considered.
Edible Films and Coatings from Soybean and Other Protein Sources
Authors: Lim Loong‐Tak , Hettiarachchy Navam S. , Eswaranandam Satchithanandam 
Published: February 2020

Abstract
Proteins are abundant in nature and are highly functional. They can be converted into edible films and coating for food applications. The formation of protein films and coatings require a denaturation step to unfold the protein molecules and to promote intermolecular interactions via the formation of disulfide and hydrogen bonds, as well as hydrophobic interactions. Plasticizers, such as low‐molecular‐weight polyols and organic acids, are often added to the film‐forming formulations to impart flexibility essential for end‐use handling. By and large, edible films are produced by solvent casting. Solution properties (viscosity, surface tension, etc.) must be optimized in order to produce coherent film of consistent material properties. Alternatively, dry processing involves extrusion of proteins at elevated temperature (above glass transition) in the presence of small quantity of water and plasticizer. Material properties of protein films can be modified by incorporating additives, heat curing, and/or irradiation/chemical treatments to achieve optimal mechanical strength and extensibility essential for end‐use handling. Protein films and coatings are strong gas barriers when they are dry but exhibit poor moisture barrier properties due to their inherent hydrophilic nature. Edible films and coatings are versatile carriers for bioactives (e.g. antimicrobials, antioxidants, nutraceuticals, and micronutrients), flavors, colors, and other additives, making them a useful tool in product innovation.
Adulteration of Olive Oil
Authors: Mossoba Magdi , Srigley Cynthia , Karunathilaka Sanjeewa , Fardin‐Kia Ali R. , Ridge Clark , Hatzakis Emmanuel , Yakes Betsy 
Published: February 2020

Abstract
The US Food and Drug Administration (US FDA) is mandated with protection of the US public against intentional adulteration of foods for economically motivated gain and deceptive label declarations such as those found with adulterated extra virgin olive oil (EVOO). In April 2016, a US Congressional Committee expressed concerns related to reports of the high prevalence of imported olive oil sold in the United States that is adulterated or mislabeled. Such fraudulence reportedly includes the mixing of EVOO with seed oil, which could adversely impact the health of consumers who are allergic to seed oil. The most serious issue facing regulatory agencies has been the relative ease of adulterating EVOO while meeting the physical and chemical criteria of established trade standards, such as those of the International Olive Council (IOC) and the US Department of Agriculture (USDA). This issue underscores the urgent need for more rigorous and accurate analytical methodologies, including untargeted rapid screening tools, for detecting such fraudulence. This article presents an overview of current official methods, analytical procedures that target specific analytes, and rapid screening tools that rely on chemometric analysis.
Improving Oils and Oilseeds Through Crop Genetics
Authors: Knowlton Susan 
Published: February 2020

AbstractConsumer preferences, labeling mandates, and dietary health concerns are driving changes to ingredient selection within the food industry. Many conventional oilseeds are being selected or genetically modified to improve the seed oil fatty acid composition ranging from raising/lowering saturates or unsaturates to incorporating new fatty acids abundant in other species. Most of these new oils have significant improvements over their commodity oil counterparts. This article reviews the most common and commercially viable new oilseed varieties providing trait‐modified oils developed within the last 10–15 years.
Basic Lipid Science
Authors: O'Keefe Sean , Ambigaipalan Priyatharini 
Published: February 2020

AbstractThe role of lipids in health and diseases has been of great interest to scientists for many years. Lipids are defined largely based on their solubility in organic solvents and insolubility in water but they have a wide range of structures and biological effects. Fatty acids can be differentiated by chain length (short chain, medium chain, and long chain), unsaturation (saturated, monounsaturated, and polyunsaturated), the position of double bonds (omega 3, omega 6), and geometry of double bonds (cisvstrans). Increased intake of saturated fatty acids, trans fatty acids, and cholesterol have been shown to associate with coronary heart diseases. In this article, these factors in relation to health and diseases are discussed.
Dietary Lipids and Physiological Function
Authors: Kitts David D. 
Published: February 2020

AbstractThe association between dietary fat intake and chronic disease has been researched for more than 60 years. Cardiovascular disease (CVD) continues to be a leading cause of global mortality, accounting for 17.3 million deaths in 2013, equivalent to 31.5% of total deaths. One out of every three deaths in the United States is attributed to heart disease, stroke, or other forms of CVD; an estimated average of one death every second and more than 330 billion dollars in health expenditures and lost productivity. Moreover, the incidence of obesity has doubled from 1980 to 2015 in more than 40 countries and is associated with chronic diseases such as cardiovascular (atherosclerosis) and type 2 diabetes. Selecting diets that provide energy from monounsaturated and polyunsaturated fats are also beneficial to consumer health. Fats and oils are the source of many nonesterified fatty acids that act as signaling molecules to regulate gene expression that controls body homeostasis, including lipid metabolism. This article describes how dietary fats and oils, and related derived products are involved in chemical and biochemical mechanisms that define the safety and toxicity of dietary lipid consumption.
Lipids and Cardiovascular Health
Authors: Shahidi Fereidoon 
Published: February 2020

AbstractLipids have been associated with heart health, thus it is of interest to continue exploring their effects. Lipids consist of different fatty acids belonging to the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) types. Depending on their structures, these have different effects on the heart health. Therefore, it is important to understand their effect and devise strategies to improve heart health based on the latest available scientific knowledge. However, it remains a challenge to critically evaluate the existing literature in order to better inform and educate the general public who lack any in‐depth background of the topic. Thus, this article provides introductory level of beneficial as well as potentially adverse effect of fatty acids on heart health.
Lipids and Cancer
Authors: Surh Young‐Joon , Kim Do‐Hee , Jang Jeong‐Hoon , Na Hye‐Kyung 
Published: February 2020

Abstract

Lipids play important roles in maintaining membrane integrity and fluidity. Lipids, especially in the form of free fatty acids, are main sources of energy supply. Rapidly proliferating cancer cells have high avidity for energy, and this is met through elevated
de novo
synthesis of fatty acids that generate ATP during β‐oxidation process. It is evident that neoplastic tissues often exhibit aberrant activation of lipogenesis. Tumors reprogram signaling pathways via multiple mechanisms in the direction to meet the bioenergetic and biosynthetic demands. Now tumor‐associated reprogramming of lipid metabolism is recognized as one of the hallmarks of cancer. Some bioactive lipid metabolites, if produced in excess, influence the earlier stage of multistep carcinogenesis by damaging DNA or stimulating the mutated cells to premalignant ones during tumor promotion. Over the past decade, targeting aberrant lipid metabolism has become a promising anticancer or chemopreventive strategy.
Calorie‐Reduced Lipids and Health
Authors: Shahidi Fereidoon , Van Nguyen Lanh 
Published: February 2020

AbstractDietary low‐calorie structured lipids have been recognized as contributory factors in the development and prevention of many diseases such as obesity, cardiovascular diseases, diabetes, hypertension, and other chronic disorders. Experimental studies have been conducted in both animals and humans to evaluate the potential role of low‐calorie lipids in disease risk reduction. This article explains the main calorie‐reduced lipids, their physiological functions, and molecular actions on health.
Lipids in the Treatment of Neurodegenerative Diseases
Authors: Lange Klaus W. 
Published: February 2020

AbstractThe brain contains high concentrations of lipids, and lipid homoeostasis is fundamental to the maintenance of brain health. Alterations of the main lipid classes have been shown to be involved in the pathogenesis of neurodegenerative diseases, such as Alzheimer's disease (AD) and Parkinson's disease (PD). Dietary omega‐3 polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA), can have favorable effects on brain structure and cognitive functions and might be a useful strategy in the prevention of AD. However, further randomized controlled trials are required before omega‐3 PUFAs can be recommended as a preventive measure for mild cognitive impairment and dementia. Omega‐3 PUFAs may also have therapeutic potential in Parkinson's and Huntington's diseases. PUFAs can exert anti‐inflammatory effects that may be relevant to multiple sclerosis (MS). However, controlled studies regarding the potential benefits of PUFA supplementation in MS have shown inconclusive results. To determine whether omega‐3 PUFAs can provide neuroprotective effects in neurodegenerative diseases, biological markers for an early identification of individuals at risk need to be found. Furthermore, the demonstration of neuroprotective efficacy in clinical studies is a significant challenge.
Lipids in the Treatment of Mental Disorders
Authors: Lange Klaus W. 
Published: February 2020

AbstractThe management of mental disorders is dominated today by pharmacotherapy, while nutrition and dietary approaches play a minor role. Evidence from both preclinical and clinical investigations suggests an important role for lipids in major mental disorders. Alterations in the concentration, organization, and metabolism of lipids are associated with mood disorders, schizophrenia, and behavioral problems in childhood. The lipid composition of the brain can be influenced by nutrition, environmental factors, and behavioral activity. Lipids, and omega‐3 polyunsaturated fatty acids (PUFAs) in particular, may represent a target for the prevention and treatment of mental disorders. Deficits in the dietary omega‐3 PUFAs, mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been implicated in the pathophysiology of several mental disorders and linked to the maintenance of brain health. This may be mediated by the modulation of inflammatory processes and direct effects on neuronal membrane fluidity and receptor function. Low levels of omega‐3 PUFAs have been associated with various mental disorders, such as poor cognition, depression, anxiety disorders, schizophrenia, and attention‐deficit/hyperactivity disorder (ADHD). The available findings from randomized clinical trials examining the therapeutic efficacy of omega‐3 PUFAs are inconsistent and inconclusive. This limits their usage in psychiatric practice. Future research should investigate the molecular mechanisms underlying the effects of omega‐3 PUFAs in mental disorders. Large‐scale, well‐designed clinical trials should be conducted to assess the efficacy of omega‐3 PUFAs in the prevention and therapy of various mental disorders.
Dynamic gating window technique for the reduction of dosimetric error in respiratory‐gated spot‐scanning particle therapy: An initial phantom study using patient tumor trajectory data
Authors: Miyamoto Naoki , Yokokawa Kouhei , Takao Seishin , Matsuura Taeko , Tanaka Sodai , Shimizu Shinichi , Shirato Hiroki , Umegaki Kikuo 
Published: February 2020

AbstractSpot‐scanning particle therapy possesses advantages, such as high conformity to the target and efficient energy utilization compared with those of the passive scattering irradiation technique. However, this irradiation technique is sensitive to target motion. In the current clinical situation, some motion management techniques, such as respiratory‐gated irradiation, which uses an external or internal surrogate, have been clinically applied. In surrogate‐based gating, the size of the gating window is fixed during the treatment in the current treatment system. In this study, we propose a dynamic gating window technique, which optimizes the size of gating window for each spot by considering a possible dosimetric error. The effectiveness of the dynamic gating window technique was evaluated by simulating irradiation using a moving target in a water phantom. In dosimetric characteristics comparison, the dynamic gating window technique exhibited better performance in all evaluation volumes with different effective depths compared with that of the fixed gate approach. The variation of dosimetric characteristics according to the target depth was small in dynamic gate compared to fixed gate. These results suggest that the dynamic gating window technique can maintain an acceptable dose distribution regardless of the target depth. The overall gating efficiency of the dynamic gate was approximately equal or greater than that of the fixed gating window. In dynamic gate, as the target depth becomes shallower, the gating efficiency will be reduced, although dosimetric characteristics will be maintained regardless of the target depth. The results of this study suggest that the proposed gating technique may potentially improve the dose distribution. However, additional evaluations should be undertaken in the future to determine clinical applicability by assuming the specifications of the treatment system and clinical situation.