bluuebunny/crossref_metadata_2025_split huggingface dataset:
The oilseed industry of India—potential for food use of proteins
Authors: Formo Marvin W. 
Published: January 2007

AbstractIndia is one of the major oilseed‐producing areas in the world with approximately 11% of its tillable land, 37 million acres, devoted to the various oilseed crops. Peanut is the principal oilseed, but enough sesame, rape and mustard, flax and castor are grown that they are classified as major oilseeds in Indian statistics. Cottonseed and rice bran are gaining in importance as vegetable oil sources and a host of native seeds such as neem, mohwa, kusum and sal are being promoted as sources of inedible fats for soap manufacture. There is a very real potential for soybeans in the Indian economy. Under AID contract, teams from the University of Illinois have been exploring the possibilities of growing soybeans at the Uttar Pradesh Agricultural University at Pantnager and the Jawaharal Nehru University at Jabalpur. Several United States varieties, particularly Bragg, grow well, and yields as high as the 60 to 70 bushels per acre range have been achieved in thekharif or rainy season (planting in late June, harvesting in October‐November), and yields of approximately 60 bushels per acre have been obtained from early soybeans such as Ford planted as a second crop on irrigated land in therabi or Spring season (planting in mid‐February, harvesting in May–June). Oilseed processing ranges from the primitive ghani, a bullock‐driven mortar and pestle, to relatively modern prepress‐solvent extraction plants. Extraction plant size is small by American standards, ranging from 50 tons to about 100 or perhaps 150 tons per day. Limited quantities of the oilseed cakes and meals are used domestically for animal feeding, the bulk being shipped to European markets. With 550 million people there is urgent need for food protein in India, and oilseed proteins offer potential for supplementing traditional dishes. Corn soya milk (CSM) has had fair to excellent acceptance in various localities, and much ingenuity has been shown in adapting CSM to native cuisine. Now, an Indian counterpart, Balahar, is being formulated using peanut flour as the major protein source. This requires costly hand picking of peanuts to reduce the level of aflatoxin in the peanut flour to 120 ppb (equivalent to the FAO guideline of 30 ppb in the resultant Balahar). There is only limited potential for oilseed protein supplementation of bread and chapaties. A number of regional foods offer local opportunities for supplementation by oilseed flours and grits; and dal, which is used by both the rice‐eating peoples of South and East India and the bread‐eating people of North India could consume from one million to four million tons of oilseed meals per year (10% to 25% supplementation) with little or no change in consistency or flavor.
Sampling improvements in atomic absorption spectroscopy
Authors: Kahn Herbert L. , Kerber Jack D. 
Published: January 2007

AbstractAtomic absorption spectroscopy is being used as a routein method to determine sodium, potassium, calcium, magnesium, copper and many other metallic elements in oils, fats, milk and other substances. Copper and iron can be measured directly in milk without sample preparation. When highly acidified samples are run, a new plastic‐lined nebulizer is useful to prevent spurious results due to corrosion. A new sampling device, the Graphite Furnace, can analyze extremely small samples and gives detection limits in the picogram (10−12 g) range.
Marketing considerations for improved protein food products
Authors: Meiss A. N. , Cantor S. M. 
Published: January 2007

AbstractThe conventional approach to marketing of improved products in the retail commercial markets of highly industrialized Western countries is of little utility in meeting presently unfulfilled protein needs of the underdeveloped countries. To be effective and accepted by the target consumers, improved protein foods must be classless, and must be introduced simultaneously at all levels of the economy. This can rarely be accomplished by the conventional business approach. New enterprise structures must be developed in which private companies can participate in joint ventures with governments, cooperatives and voluntary agencies. Successful market development in the less developed countries demands a systems approach in which interrelationships among food availabilities, nutritional needs, acceptability factors and purchasing power are evaluated in the context of the total food system of the country.
Soy flour and grits for use in food products
Authors: Kellor Richard L. 
Published: January 2007

AbstractProcessing alternatives enable the soybean processor to manufacture soy flour products which vary in fat content, granulation and degree of heat treatment. By controlling these variables, the processor is able to regulate the nutritional value and functional properties of these products. The application of soy flour products is dependent upon their functional properties, nutritional value and low cost. Currently, the major markets for soy flour and grits are in pet foods and animal feeds, cereal based foods and ingredients, meat based foods, and as a substrate for refined protein products such as the textured vegetable proteins, soy protein concentrates, isolates and hydrolysates. These soy protein products are generally marketed as functional and nutritional substitutes for meat, milk and egg protein. For example, soy flour is a functional replacement for milk in many cereal‐based foods, e.g., bread, and also enhances the nutritional value of the cereal protein by supplying lysine to the formulation. The United States government has pioneered the development and marketing of protein‐enriched, cereal‐based foods designed to combat worldwide starvation. The government has directly supported the research and development of corn and wheat‐based food substrates supplemented with soy flour, and has purchased over one billion pounds of these products since 1966 for worldwide distribution.
Oilseed protein concentrates and isolates
Authors: Meyer Edwin W. 
Published: January 2007

AbstractMuch attention has been focused on the oilseed crops as an alternate and largely untapped source of food protein in an endeavor to provide needed nourishment for large segments of the world's expanding population. A significant part of this attention has been devoted to the practical concentration and isolation of the proteins of several oilseeds. As a result of intensive effort during the last decade, soy protein concentrates and isolates are now commercial commodities which are gaining increasing acceptance as useful functional and nutritional ingredients for food. This report is concerned with a brief review of the commercial processing, product characteristics and food utilization of soy protein concentrates and isolates. In addition, pertinent comments on the concentrates and isolates of other oilseed are included.
The docosahexaenoic acid of marine organisms
Authors: Hinchcliffe P. R. , Riley J. P. 
Published: January 2007

AbstractPreparative gas chromatography has been used for the purification of the highly unsaturated C22 acid present in cod liver. Confirmation that this acid is Δ4,7,10,13,16,19 docosahexaenoic acid has been obtained by purely physicochemical means using NMR and mass spectrometry.
Epidemiology of salmonellosis
Authors: Steele James H. 
Published: January 2007

AbstractSalmonellosis affects more people and more animals than any other single disease. It is one of the most important public health and animal health problems. Salmonellosis may vary in severity from inapparent infections to acute disease which may be fatal to the very young, the old, or the debilitated individual. It is estimated that there are 2 million persons infected each year in the United States. During the past quarter of a century, except for typhoid fever, reported salmonella infections in man in the United States have increased from 504 in 1942 to 20,867 bacteriologically proven infections in 1965. It is impossible to determine how much of the marked increase in reported human salmonellosis is due to actual increase in incidence of infections and how much is due to improved reporting. Methodology has improved during this period, but it is believed that wider application of known methods and more thorough epidemiological investigation of outbreaks have contributed most information about the occurrence and distribution of salmonellae.
Phenylstearic acids and related compounds isolation of 17‐, 16‐, 15‐ and 13‐phenyl isomers
Authors: Smith F. D. , Stirton A. J. 
Published: January 2007

AbstractAlternate use of acetone and hexane as crystallizing solvents permitted the isolation of the 17‐, 16‐, 15‐ and 13‐phenyl isomers of phenylsteaic acid and related compounds made by the Firedel‐Crafts reaction. The pure crystalline isomers were used as referebce compounds to correct the distribution curve based on alkyl aryl ketones formed by chromic acid oxidation.
Identification of 11,15‐octadecadienoic acid from beef and mutton tallow
Authors: Hoffmann G. , Meijboom P. W. 
Published: January 2007

AbstractBy means of gas liquid chromatography and thin layer chromatography on Silica gel G/AgNO3 we isolated some isolinoleic acids from beef and mutton tallow, which by their chromatographical behavior, IR analysis and by double bond determination by ozonolysis are mainly stereo‐isomeric 11,15‐octadecadienoic acids and in a smaller amount stereo‐isomers of 10,15‐octadecadienoic acids. 4‐Cis‐ and 4‐trans‐heptenals, 2‐trans,6‐cis‐ and 2‐trans,6‐trans‐nonadienals have been isolated from the DNPH mixture obtained from the volatile decomposition products of an oxidized synthetic mixture of stereo‐isomeric 11,15‐octadecadienoic acids.
Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy flours
Authors: Mustakas G. C. , Albrecht W. J. , McGhee J. E. , Black L. T. , Bookwalter G. N. , Griffin E. L. 
Published: January 2007

AbstractOxidation of soybean lipids catalyzed by lipoxidase was prevented by heat treatment of soybean meats, which were then ground to give a full‐fat soy flour free of rancid odor and flavors. Our previous studies showed that lipids in cracked, dehulled, soybeans rapidly oxidized after the lipoxidase system was activated by increasing moisture content to 20%. A series of experiments are reported in which various heat treatments were evaluated for effectiveness of lipoxidase deactivation. Dry heat to 212 F, steaming, or both, deactivated lipoxidase to give flours that had low values of peroxide, conjugated diene and free fatty acid and had good flavors after 2 years’ storage. Wet heat alone was also an effective treatment, whereas wet heat preceded by dry heat at 180 F gave poor flavor stability after 2 years. Gas liquid chromatography studies gave evidence that the rapid formation of volatiles in full‐fat soy flours was catalyzed by an enzyme system. A 10 member taste panel was able to detect significant flavor and odor differences between oxidized and nonoxidized samples.
Volatile products from room temperature autoxidation ofcis, cis‐6, 9‐octadecadiene. Analysis by combined gas chromatography‐mass spectrometry
Authors: Horvat R. J. , Mcfadden W. H. , Ng H. , Lee A. , Fuller G. , Applewhite T. H. 
Published: January 2007

AbstractThe volatile products from autoxidation at ambient temperature ofcis,cis‐6, 9‐octadecadiene have been analyzed by combined capillary gas chromatography‐mass spectrometry (Cap GC‐MS). The compounds of interest from a mechanistic viewpoint were pentane, pentanal, hexanal, 1‐pentanol, octane, 2‐heptenal, octanal, and nonanal. Other compounds which appear to be secondary reaction products were 2‐pentylfuran, 3‐hexen‐1‐ol, amyl formate, hexyl formate, and octyl formate.
Synthesis of unsaturated aldehydes
Authors: Rakoff Henry 
Published: January 2007

AbstractOlealdehyde, linolealdehyde and stearolaldehyde were prepared from the corresponding acid chlorides by reduction with lithium tri‐tert‐butoxyhydroaluminate. Multiple bond location by means of ozonolysis techniques and determination of configuration of the double bond by spectral techniques indicate that this reaction proceeds without substantial bond migration orcis,trans isomerization.
Critical micelle concentration of non‐ionic surfactants by polaro‐graphic and spectrophotometric methods‐A comparative study
Authors: Malik Wahid U. , Chand Puran 
Published: January 2007

AbstractThe polarographic micelle point (PMP) values of non‐ionic surfactants, viz., Nonidet P40, Nonidet P42 and Nonex 501 have been determined by a polarographic maximum suppression method in the presence of electrolytes (used for polarographic reduction) and compared with the critical micelle concentration (c.m.c.) values of nonionic surfactants obtained by other methods (spectrophotometric and electrocapillary curves methods). The PMP values are always lower than those obtained by other methods. The difference in c.m.c. values is due to the presence of ions of depolarizer and supporting electrolytes. The presence of electrolytes is likely to influence the water structure, thereby causing a lowering in c.m.c. values.
Determination of oxyethylene distribution in condensates of primary alcohols with ethylene oxide
Authors: McCoy Richard N. , Bullock Anson B. 
Published: January 2007

AbstractA new method has been developed that makes possible determination of the oxyethylene distribution of the condensates of mixed carbon number detergent‐range, primary alcohols with ethylene oxide over a wide range. Circular thin layer chromatography of the 3,5‐dinitrobenzoate ester derivatives is used to separate the condensates into a series of groups, each group containing all of the compounds present having the same number of oxyethylene units. These groups of esters are recovered and determined by a spectrophotometric procedure. Distribution curves are obtained that cover the range of added oxyethylene units from 0 to as high as 18. Higher adducts are recovered and determined as a group.
Relative reduction rates of fatty acid isomers by hydrazine
Authors: Scholfield C. R. , Butterfield R. O. , Mounts T. L. , Dutton H. J. 
Published: January 2007

AbstractMixtures of fatty acids and of hydrocarbons have been reduced by hydrazine in ethyl alcohol solution at 50 C. Samples were removed during reduction for analysis and the relative reduction rates calculated by digital computer.cis‐15‐Octadecenoic acid is reduced 1.3 times as fast as itscis‐9‐isomer. No differences were found amongcis‐6,9‐ and ‐12‐octadecenoic acids.cis‐3‐Octadecene was also reduced 1.3 times as fast as thecis‐9‐isomer andcis‐1‐octadecene 8.6 times as fast. Elaidic acid was reduced 1.27 times as fast as oleic.
A two‐phase second‐order reaction: Kinetics of epoxidation of methyl 12,13‐epoxyoleate
Authors: Rothbart H. L. , Snook M. E. , Rusling J. F. , Scott W. E. 
Published: January 2007

AbstractThe kinetics of epoxidation of methyl 12,13‐epoxyoleate with peracetic acid have been studied. Chloroform and benzene solvents were used at 25, 30 and 40 C. A second‐order equation was developed to determine the rate constants in this two‐phase system. Variation of the relative phase volumes provides a convenient method for controlling the rate of reaction. Differences in the ΔS° of activation for the formation of the two isomeric diepoxides were greater than 1 eu in all cases. If the usual integrated second‐order equation is used, the rate constant will be in error. The magnitude of the error is related to the partition coefficient of the species distributed between the phases and the volume ratios of the two phases. Other errors in the rate constant were determined by expressing K as a function of time, temperature and the concentration of reactants at any time in the reaction. The total differential of K divided by K, to get the relative error, was evaluated at various reaction times. The choice of best times for the determination of the rate constant was dictated from the error analysis.
Monoethoxylation of hindered carboxylic acids
Authors: Coopersmith M. , Maggart R. C. 
Published: January 2007

AbstractPolyethoxylates of unhindered fatty acids are well known as surface active agents. The monoethoxylates of these acids, however, are difficult to prepare in good yields. It has now been demonstrated that monoethoxylates of hindered aliphatic acids can be prepared in high selectivity and conversion. Experimental conditions are reported which overcome serious side reactions prevalent with unhindered acids.
Disodium 2‐sulfohexadecyl and 2‐sulfoɆctadecyl sulfates
Authors: Stirton A. J. , Smith F. D. , Weil J. K. 
Published: January 2007

AbstractDisodium 2‐sulfoalkyl sulfates RCH (SO3Na) CH2OSO3Na were prepared from esters ofa‐sulfo acids by metal borohydride reduction of the ester group to a primary alcohol, and subsequent sulfation. Disodium 2‐sulfoɆctadecyl sulfate resembles disodium 2‐sulfoethyla‐sulfostearate in general structure and properties, particularly in the fact that both are excellent lime soap dispersing agents.
Evaluation test for scouring agents: Fatty soil on a hard surface
Authors: Monick J. A. 
Published: January 2007

AbstractA method has been developed to rate the scouring ability of abrasive cleaners on a tough fatty film which is baked onto an aluminum panel. Results were obtained on a comparative basis, and are best determined by one person using as few panels as possible for each investigation. The soiled surface was prepared by spreading 5 ml of a lard‐chicken fat mixture on one side of the panel, and baking for 5 min at 575F. Three classes of scouring agents were studied, steel wool with soap, silex which was resin‐bonded to nylon fiber and silex on a dish cloth. Results can be expressed as Scouring Efficiency, and related to an arbitrary standard designated as 100%.
Lipid composition of commercially canned single‐strength orange juice
Authors: Nagy Steven , Nordby Harold E. , Smoot John M. 
Published: January 2007

AbstractThe lipid composition of commercially canned single‐strength orange juice ranged from 84–101 mg/100 ml juice (overall mean 95 ± 6). Phospholipid phosphorus, expressed as mg/100 ml juice, showed a range of from 1.56–1.95, while phospholipid phosphorus/lipid values (as µg‐P/mg lipid) were within a very narrow range, 18.9 ± 1.1. The percentage distribution of lipid classes in these juices was 24–35% neutral lipids, 18–23% resin acids and glycolipids, and 43–53% phospholipids and other polar lipids. Five fatty acids, i.e. C16, C16:1, C18:1, C18:2, and C18:3, accounted for over 93% of all fatty acids. The relative percentages of C18:2 and C18:3 differed between seasonal juices. The lipid composition does not warrant inclusion in nutritional labeling; however, lipid levels may be useful in detecting adulteration.
Lactose‐derived surfactants (I) fatty esters of lactose
Authors: Scholnick F. , Sucharski M. K. , Linfield W. M. 
Published: January 2007

AbstractLactose, the principal solid component of whey, is a potentially inexpensive and abundantly available raw material. Its chemical structure is well suited to serve as the hydrophilic portion of a nonionic surfactant molecule. Accordingly, a series of esters of lactose was prepared by reaction of fatty acid chlorides with anhydrous lactose in N‐methyl‐2‐pyrrolidinone. Monoesters of lauric, myristic, palmitic, stearic, oleic, and tallow fatty acids were obtained in this manner. Other methods of synthesis of the products were investigated but were unsuccessful. The lactose esters and their oxyethylated products were evaluated for detergency behavior, emulsification time, and lime soap dispersant requirement. The results indicate that their surfactant properties are comparable to those exhibited by analogous sucrose derivatives.
Infrared absorption of methylcis‐9,trans‐11‐, andtrans‐10,cis‐12‐octadecadienoates
Authors: Scholfield C. R. 
Published: January 2007

AbstractThe ratio of absorptivity at 10.2 µm and 10.6 µm differs between methylcis‐9,trans‐11‐, andtrans‐10,cis‐12‐octadecadienoates. For thecis‐9,trans‐11‐ester, a10.2 µm/a10.6 µm is in the range of 1.1–1.2; for thetrans‐10,cis‐12‐ester, it is 1.3–1.4. These differences in absorptivities are great enough to affect significantly compositions calculated from IR absorption.
Refractive index of alcohol nonionics
Authors: Weimer D. R. , Lindemuth L. D. , Groves W. L. 
Published: January 2007

AbstractRefractive index is a rapid and consistent method of analysis for alcohols and nonionics from normal alcohols and ethylene oxide. Correlations of refractive index with hydroxyl number of alcohols and nonionics are excellent and measurement error is considerably lower for refractive index. Refractive index affords a measurement of the amount of ethylene oxide in nonionics and can be used as a replacement for the 1% cloud point analysis. The ethylene oxide adduct distribution has no effect on refractive index. Specific adducts, a narrow range of adducts made by acid catalyzed ethoxylation and a broad range of adducts made by base catalyzed ethoxylation give the same refractive index value for any given ethylene oxide content.Applications for the refractive index method for the laboratory and plant are: alcohol blending control, calculation of ethylene oxide requirements for ethoxylation, nonionic control analysis, calculations of hydroxyl number for sulfations. Also, refractive index can help identify laboratory samples, indicate the 1% cloud point and predict the phase character of nonionics.
Further studies on a multisequential method for determination of oil content in oilseeds
Authors: Appelqvist L. ‐Ɨ. 
Published: January 2007

AbstractThe multisequential method for determination of oil content in oil seed developed at SvalɆf has been used for ten years with good results.The mean values obtained in analysis of comparative samples of rape, turnip rape and white mustard for seven years in five countries with official methods agree well with the mean values from the multi‐sequential method as used in four laboratories in Sweden. However, the variation coefficient is considerably smaller for the multisequential method.In addition to rape, turnip rape and white mustard, flaxseed, poppy seed, sunflower seed, safflower seed, soybeans and groundnuts can be successfully disintegrated in the steel tubes used in the multisequential method.The free fatty acid content of a rapeseed sample can be determined on the oil used for the gravimetric analysis.
Kinetics of the hydrogenation of rapeseed oil: II. Rate equations of chemical reactions
Authors: Bern L. , Hell M. , Schöön N. ‐H. 
Published: January 2007

AbstractThe kinetics of rapeseed oil hydrogenation was studied at 140–220 C and at 0.3–10 atm hydrogen pressure in a laboratory reactor in the presence of 0.05% nickel catalyst. A mathematical model was fitted to the experimental data, and temperature and pressure dependence of the different reaction steps was discussed on the basis of the model. The adequacy of the model was tested by means of a residual analysis.