bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of low linolenic acid canola oil to frying temperatures
Authors: Eskin N. A. M. , Vaisey‐Genser M. , Durance‐Todd S. , Przybylski R. 
Published: July 2007

AbstractThe effect of heating on the oxidation of low (1.6%) linolenic acid canola oil (C18∶3) at frying temperature (185 ±5°C) under nitrogen and air was examined and then compared to a laboratory deodorized (9.0%, C18∶3) and a commercially deodorized (8.5%, C18∶3) canola oil sample. A significantly lower development of oxidation was evident for the low C18:3 canola oil, based on the measurement of peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), dienals and carbonyls. The greater stability of the low C18:3 canola oil was also reflected by a corresponding improvement in heated room odor intensity scores. Heating under nitrogen (rather than air) not only improved the odors but limited the oxidation in all oils. While the low C18:3 canola oil heated under nitrogen was acceptable in 94% of odor judgments the same oil heated in air was acceptable in only 44%. This suggests that even low levels of C18:3 may contribute to the development of the heated room odor phenomenon.
Changes in the tocopherol content of almond, pecan and macadamia kernels during storage
Authors: Fourie P. C. , Basson D. S. 
Published: July 2007

AbstractThe individual tocopherols present in almond, pecan and macadamia nuts were determined by HPLC. Changes in tocopherol content during 16‐months' storage at 30°C and 55% relative humidity were related to keeping quality. The large amount of total tocopherols, mainly α‐tocopherol, in almonds accounted for their good storage ability. Pecan nuts with less total tocopherols and mainly γ‐tocopherol became rancid after 4 months' storage and macadamia nuts, with practically no tocopherols, were rancid after 2 months' storage. Total tocopherol content decreased in all nuts during storage, possibly as a result of its inhibitory function during auto‐oxidation.
Application of a specificity ofMucor miehei lipase to concentrate docosahexaenoic acid (DHA)
Authors: Langholz Per , Andersen Peter , Forskov Torben , Schmidtsdorff Walther 
Published: July 2007

AbstractLipases catalyze the reesterification or hydrolysis of fats and oils and may show specificity towards certain fatty acids. An immobilized lipase from the fungusMucor miehei shows specificity towards docosahexaenoic acid (DHA) (DHA being a poor substrate), whether the DHA is used as a free fatty acid (FFA) as substrate in esterification with methanol, or fatty acid methyl ester (FAME) is used as a substrate for hydrolysis. The specificity of the lipase fromM. miehei may be applied to concentrate DHA originating from a marine oil in either the FAME or the FFA fraction, which can be separated.
The application of packed column gas chromatographic analysis to the determination oftrans unsaturation
Authors: Perkins E. G. , McCarthy T. P. , O’ Brien M. A. , Kummerow F. A. 
Published: July 2007

Abstract and summaryA study of the separation of synthetic mixtures ofcis andtrans methyl octadecenoate with packed column gas chromatography indicated its usefulness for such analyses. Several margarines were analyzed by this method and the results compared with those obtained by the infrared spectroscopic method. Reasonable agreement between both methods was obtained, but the gas chromatographic determination yielded lower values (average 3.8%). The presence oftrans unsaturation was also shown in selected samples of human milk and blood lipids.
Effect of temperature on the separation of some Δ9‐cis‐trans isomers of methyl esters of fatty acids by open tubular gas chromatography
Authors: Hrivňák J. , Soják L. , Krupčík J. , Duchesne Y. P. 
Published: July 2007

AbstractThe influence of temperature on the gas chromatographic separation ofcis‐trans isomers of the methyl esters of some monounsaturated fatty acids was studied on capillary columns coated with Apiezon L, BDS and DEGS. As far as methyl oleate and methyl elaidate are concerned, the separation is better at lower temperatures on Apiezon L (180–210 C) and at higher temperatures on polyester phases (BDS, DEGS; 150–180 C). The influence of temperature on the separation ofcis‐trans isomers on the three stationary phases under study is explained by the higher values of δECL/δt forcis isomers. The variation of the equivalent carbon chain length with temperature can be used for the identification ofcis‐trans isomers in natural mixtures.
Extraction of lipids from cottonseed tissue: III. Cyclopropenoid fatty acids from glanded and glandless seed
Authors: Jacks T. J. , Hensarling T. P. , Yatsu L. Y. , Brown L. E. 
Published: July 2007

AbstractPrincipal storage sites of cyclopropenoid fatty acids in glanded and glandless cottonseed tissues were investigated by measuring the content of cyclopropenoid fatty acids in lipids obtained by a cytoplasmic disruptive solvent (hexane‐acetone‐water) and a non‐disruptive solvent (hexane‐acetone). The content of cyclopropenoid fatty acids in lipid obtained by either solvent did not differ quantitatively, indicating that cyclopropenoid fatty acids are not stored preferentially in extraspherosomal cytoplasm. Since this observation was also made with glanded tissue, whose glands are thoroughly disrupted by hexane‐acetone‐water but not by hexane‐acetone, the lipoidal material of glands are also not rich in cyclopropenoid fatty acids. These observations indicate that oil‐rich spherosomes are the principal sites of cyclopropenoid fatty acids, as well as the reserve oil of cottonseed, and suggest that the greater content of cyclopropenoid fatty acids in lipid prepared by increased periods of solvent‐extraction is from release of binding to tissue components, rather than a thorough extraction of somewhat inaccessible (extraspherosomal) areas of tissue.
Development of a continuous process for enol esters of fatty acids
Authors: Craig J. C. , Kozempel M. F. , Sinnamon H. I. , Calhoun M. J. , Heiland W. K. 
Published: July 2007

Abstract and SummaryA continuous process for the production of iso‐propenyl stearate from stearic acid and propyne was developed. The reaction proceeds at elevated pres‐sures and temperatures (∼550 psig and 400 F, respec‐tively) in about l0 min. A slower, second reaction produces stearic anhydride from the isopropenyl stearate. A recovery section was devised, wherein the liquid product stream is chilled, recovered as flakes, and extracted with a solvent, e.g. Skelly B. Reaction studies were scaled‐up from 10 to 40 lb feed/hr using triple pressed stearic acid and MAPP® gas (AIRCO, Inc., Montvale, NJ), a commercially available gas con‐taining a nominal 1/3 propyne, 1/3 propadiene, and 1/3 stabilizing, saturated hydrocarbons. The acid and propyne are reacted in the presence of zinc stearate in a continuous stirred tank reactor (CSTR). The reac‐tion is “finished” in a short tubular reactor. Data are presented on the effect of pressure, temperature, catalyst level, dwell in the reactors, and solvent ratio during extraction. The product is about 92% iso‐propenyl ester, contaminated with unconverted stearic acid and by‐product stearic anhydride.
Rapid enzymatic method for partial hydolysis of oilseed proteins for food uses
Authors: Sekul Antonio A. , Ory Robert L. 
Published: July 2007

Abstract and SummaryPlant enzymes were used to obtain partially hy‐drolyzed oilseed proteins. Hydrolysis of oilseed pro‐teins under different conditions of type of enzyme, enzyme concentration, temperature, and reaction time was investigated to develop optimum conditions. Pilot plant‐produced defatted peanut flour treated with a 0.5% aqueous solution of papain at 45 C yielded a product that had 50% more soluble protein but with no increase in the microbial count of the original flour. Hydrolysis reached equilibrium in 10‐15 min. Because of the mild reaction conditions of the method, enzymatic hydrolysis offers major advan‐tages over nonenzymatic methods for modifying plant proteins for incorporation in specialty food products.
Lipid conversion factors for calculating fatty acid contents of foods
Authors: Weihrauch John L. , Posati Linda P. , Anderson Barbara A. , Exler Jacob 
Published: July 2007

Abstract and SummaryThe U.S. Department of Agriculture is searching the world literature published since 1960 for data on food lipids and their fatty acid composition. These data are being used to update and expand the national tables of food composition and to establish a computerized nutrient data bank. Customarily, investigators report fatty acid data in terms of weight percent of total methyl esters. For the benefit of users of nutrient tables, relative amounts of com‐ponent fatty acid esters should be converted to grams fatty acid (as free acid) per 100 grams food. For this purpose, conversion factors, defined as the weight of fatty acids in 1 gram of fat, were derived for various food products. Derivation of, and basis for, factors and their application are described for selected food products. Variables affecting factors are also dis‐cussed. Investigators should include, in reports on fatty acid composition of foods, information on total lipid content and on the fatty acid content of the lipid. The latter values are readily obtained by a saponification procedure, complete acid hydrolysis, or if desired, by lipid class analysis.
Vegetable protein and atherosclerosis
Authors: Kritchevsky David 
Published: July 2007

AbstractA number of studies purport to demonstrate that animal protein (usually casein) is more cholesteremic and atherogenic than vegetable protein (usually soy protein). These findings are generally true, but the effect of any single dietary component may be influenced by any other one. Thus, when the carbohydrate is dextrose, casein is more cholesteremic in rabbits than is soy protein, but when the carbohydrate is raw potato starch, the two proteins are equivalent. Similarly, a casein‐cellulose diet is more cholesteremic and atherogenic for rabbits than is one containing soy protein and cellulose. Substitution of alfalfa for cellulose renders the two proteins virtually the same. In man, too, vegetable protein appears to be less cholesteremic than animal protein. The difference persists even in the face of saturated fat. In seeking a mechanism to explain the differences in atherogenicity, we have hypothesized that a high ratio of lysine to arginine may be important. The lysine/arginine ratio of casein is 2.0 and that of soy protein is 0.90. Addition of enough lysine to a soy protein diet to raise the lysine/arginine ratio to 2.0 also increases the atherogenicity of that diet.
Chemistry and characteristics of enzyme‐modified whipping proteins
Authors: Gunther R. C. 
Published: July 2007

AbstractProtein derivatives exhibiting aerating and whiping properties are produced by the action of a proteolytic enzyme on a suitable protein substrate, viz., wheat gluten, soy protein or casein. Various proteolytic enzymes can be utilized in the manufacture of the modified protein derivatives, but those enzymes displaying maximum proteolytic activity in the acid pH range produce whipping proteins with optimum aerating functionality and maximum stability characteristcs. Reaction parameters for the hydrolysis include: type of enzyme, enzyme concentration, temperature, pH and time of reaction. By careful control of these variables, modified proteins with unique and exceptional whipping properties can be produced. Enzyme‐modified whipping proteins are bland, light cream‐colored, spray‐dried powders, soluble in hot or cold water, and functional over the entire pH range. Depending upon the source, protein and conditions of manufacture, products can be produced with a protein content ranging from as low as 50% to as high as 85%, and a whipping functionality equal to or twice that of egg albumen. Unlike egg albumen, these products do not coagulate to any appreciable degree when heated, and depending upon the specific end use of the product, this property may be either an advantage or disadvantage.
Technical problems and opportunities in using vegetable proteins in dairy products
Authors: Morr C. V. 
Published: July 2007

AbstractThe food processing industry is giving increased emphasis to the production and utilization of alternate protein isolate products as functional and nutritional ingredients in an expanding number of formulated food products. Alternate protein sources such as soy and other vegetable proteins offer additional flexibility in formulating foods due to their economics, availability, functionality and nutritional properties. This paper discusses needs for developing soy and vegetable protein isolates with improved flavor, color and functionality for producing simulated dairy foods. It also considers alternative technologies for incorporating soy and vegetable proteins into the formulation so that they may function properly for forming stable solutions, emulsions, foams and gels that resemble those in their natural dairy food counterparts.
Vegetable protein application in whey soy drink mix and ice cream
Authors: Wilding M. Dean 
Published: July 2007

AbstractFull fat and defatted soy flours have been used successfully as major ingredients in a low cost replacement for milk solids in beverages for human consumption in several countries of the world. Milk solids replacement products using vegetable protein may have limited potential as long as surplus milk solids exist on a world basis. Some of the milk trends that are occurring in the U.S. are discussed as they pertain to future use of vegetable protein. It appears likely that there will be a decline in milk production with a higher per capita disposable income available for the purchase of processed dairy products utilizing vegetable protein. Ice cream is one of the more sensitive test systems in which to evaluate the flavor and functional properties of vegetable protein for use in dairy products. Sensory panel data have shown that properly processed soybean isolate protein can be used as a 50% replacement for milk solids protein with no discernible differences from a control product. These sensory tests in ice cream show significant differences among commercial soy isolates.
Food uses for cottonseed protein
Authors: Spadaro James J. , Gardner Homer K. 
Published: July 2007

AbstractCottonseed, available in many countries located in both temperate and tropical climates, is rarely used as a source of edible protein even though its use as food was suggested as carly as 1876. Development of edible protein products from cottonseed has been impeded by the presence of gossypol‐containing pigment glands in the kernels, and the economic value of the oil. Cottonseed flour produced by mechanical pressing has been marketed in limited quantities as two edible protein products. One, known as “Proflo,” is used primarily to impart functional characteristics to baked and confectionery products. The other is used as an ingredient in “Incaparina” to combat malnutrition in Latin America. Because of the manner in which these cottonseed protein products are processed, their full nutritional and functional potentials and versatiliity have not been realized. Recent advances in breeding glandless cottonseed, processing glanded cottonseed (e.g., the liquid cyclone process), and related technology have increased the potential of cottonseed protein for food uses. Flours, concentrates, and isolates differ qualitatively and quantitatively in protein and amino acid composition. Consequently, they have different functional and nutritional characteristics and end uses. Flours and concentrates as well as their texturized counterparts are acceptable as functional and nutritional additives to meat products, baked goods, and cereals. Three isolates including storage protein, nonstorage protein, and a mixture of both have been prepared from flours and concentrates. The storage protein isolate imparts functional characteristics, such as texture, acid solubility and foam stability. The non‐storage protein isolate has good nutritional characteristics primarily because of its high lysine content.
Rapeseed protein products
Authors: Ohlson R. , Anjou K. 
Published: July 2007

AbstractDuring recent years somewhat different methods of producing rapeseed protein concentrates (RPC) and isolates (RPI) have been developed. Texturizing of RPC has also been studied. Functional properties of RPC such as solubility, water‐and fat‐binding, emulsifying and foaming have been studied together with their organoleptic properties. Very bland RPC can be produced. How variables obtained in the instrumental analysis are related to those obtained in the sensory analysis has also been studied. Rapeseed flours are comparable to soy flours in water absorption and give higher fat absorption. Oil emulsification and whippability values depend on processing. Rapeseed protein concentrates, and isolates show excellent water‐ and fat‐holding capacity. The isolate is high in oil emulsification and whipping characteristics. Rapeseed protein products can therefore be used as extenders or binders in meat patties or sausages. Their use in bread and other food items also has been studied. Due to high contents of lysine, methionine and cysteine, rapeseed proteins have a higher nutritive value than any other known vegetable protein. Their nutritive value is as high as that of good animal proteins. This has been shown in growth studies on rats and in a nitrogen balance study on studient volunteers. The safety of RPC has been tested through many years. With the exception of a negative effect on the zinc balance in rats, which can be compensated, no negative finding has been recorded.
Sesame protein: A review and prospectus
Authors: Johnson L. A. , Suleiman T. M. , Lusas E. W. 
Published: July 2007

AbstractSesame is one of the earliest condiments and crops grown for edible oil. Sesame is consumed directly as sweetmeat, a “peanut butter‐like” product, a candy ingredient, bread condiments, and snack foods. The world production of sesame is about 2,000,000 metric tons. China and India are the largest producers but internally consume their production. Sudan is the largest exporter of seed. Sesame contains 50% oil, which is highly resistant to oxidation, and 25% protein, which has a unique balance of amino acids. Dehulling of sesame for human consumption is important since the hull contains 2–3% oxalic acid, which chelates calcium and has a bitter flavor. Dehulled, defatted meal contains 60% protein, is bland, and contains limited qualities of flatulence‐causing sugars and high quantities of phytic acid. Aqueous processing yields isolated protein containing 72% protein and recovers 56% of the seed protein. Sesame protein is very stable to heat and contains large quantities of methionine. Sesame meal has a PER of about 1.35. Sesame is low in lysine and requires supplementation or can be blended with soy protein to give PERs nearly equivalent to casein. Sesame protein is composed of nearly 80% α‐globulin and 20% β‐globulin. Limited attempts have been made to characterize these 2 fractions. Sesame protein has low solubility that limits food applications in its native form. Sesame protein performs better than other oilseeds in baking applications. Production of sesame is limited to countries where labor is plentiful and inexpensive until indehiscent varieties and/or improved mechanical harvesting techniques are developed. However, intense breeding and engineering research programs are in progress.
Relations between pulsed NMR, wide‐line NMR, and dilatometry
Authors: Van Putte K. , Vermaas L. , Van Den Enden J. , Den Hollander C. 
Published: July 2007

AbstractHitherto, solid fat contents often have been expressed as dilatations. Since the development of pulsed NMR into a quick and accurate method for the determination of the solid fat content, while wide‐line NMR still is being used, accurate equations are needed to enable conversion from dilatations to NMR values and vice versa. The inaccuracies arising when NMR values are converted into dilatations are almost equal for the various NMR methods. The direct pulse method in which one mean solid fat factor f is used is the most attractive method to replace dilatometry. For further reduction of the standard deviation when converting NMR values into dilations and vice versa, it will be necessary to split up the fats into groups with similar compositions.
“As I remember it” research on biosynthesis of fatty acids, triglycerides, squalene, and cholesterol
Authors: Popják George 
Published: July 2007

Abstract and SummaryDr. George Popják, recipient of the 1977 Award in Lipid Chemistry, presented a chronological account of his career in lipid biochemistry during, his address to the American Oil Chemists' Society on May 9, 1977, in New York City during the Society's 68th Annual Meeting. The address covers his early work in fetal lipids, through his pioneering studies of cholesterol and squalene biosynthesis, and his present work on mevalonate metabolism. “On reading the citation for this award,”. Dr. Popják said, “I, had difficulty in deciding the topics for this address. I chose, rightly or wrongly, an autobiographical approach and to relate, as best I can remember, how I started and progressed in the study of the biochemistry of lipids.”
Synthesis of 6‐fatty acid esters ofl‐ascorbic acid
Authors: Cousins Raymond C. , Seib Paul A. , Hoseney R. Carl , Deyoe Charles W. , Liang Yun T. , Lillard Donald W. 
Published: July 2007

Abstract and SummaryHigh yields (85%) of 6‐fatty acid esters ofl‐ascorbic acid were obtained by reactingl‐ascorbic acid (1.2 M) in 98~99% sulfuric acid for 36 hr at 20 C with 36% excess fatty acid. In concentrated sulfuric acid,l‐ascorbic acid was rapidly sulfated to produce mainlyl‐ascorbyl 6‐sulfate, which slowly reacted with fatty acid to producel‐ascorbyl 6‐acylate.
Aminimides IV: Antimicrobial activity of 1,1,1‐Tris (2‐hydroxyethyl) amine‐2‐acylimides
Authors: Kabara Jon J. , Vrable Ruth , Ikeda Isao , Okahara Mitsuo 
Published: July 2007

Abstract and summaryThe newest member of the aminimide family of surfactants was screened for antimicrobial activity. The present report supports past conclusions that chain lengths of C14 or C16 gave maximum activity to the aminimide derivative. When a number of hexadecane compounds with different polar groups were compared, the aminimide exhibited wide spectrum antimicrobial activity. Although the functional group was important, the length and character of the acyl chain also help to determine antimicrobial activity. A new amide antibiotic, Cerulenin, with a 4‐keto‐2‐enyl chain, was more active than the unsaturated isomer. Thus, both the functional grup as well as the chain length contribute to biocidal activity.
New developments in silver resin chromatography ofcis andtrans fatty methyl esters
Authors: Scholfield C. R. , Mounts T. L. 
Published: July 2007

AbstractChromatographic separations of geometric isomers of methyl octadecenoates and octadecadienoates on a silver‐treated macroreticular resin are much improved with newer resins of greater surface area and ground to a smaller particle size.cis,cis‐Dienes can be recovered in practical elution volumes. With methanol as solvent small molecules including even radioactive methanol are retarded on the column relative to methyl esters of saturated acids.
Detoxification of argemone oil
Authors: Bose P. K. 
Published: July 2007

AbstractArgemone mexicana plant, a good natural source of nonedible oil in India can be used for beneficial use if the toxic alkaloids present in the oil are removed. The author suggests purification by acid treatment of the hexane extract of Argemone seeds, then passing the solvent through bone‐charcoal column. The toxic yellow‐colored alkaloids are adsorbed in the column. The colorless oil is obtained on recovery of the solvent.