bluuebunny/crossref_metadata_2025_split huggingface dataset:
Off‐flavor removal from soy‐protein isolate by using liquid and supercritical carbon dioxide
Authors: Maheshwari P. , Ooi E. T. , Nikolov Z. L. 
Published: January 2007

AbstractThe efficacy of liquid carbon dioxide (L‐CO2), supercritical carbon dioxide (SC‐CO2), and SC‐CO2 containing 5% ethanol in the removal of off‐flavors from soybean protein isolate was studied. Medium‐chain aldehydes:n‐butanal,n‐pentanal, andn‐hexanal; ketones: 2‐butanone, 2‐pentanone, and 2‐hexanone; and alcohols: 1‐butanol and 2‐butanol; were the major compounds extracted. The extractions were performed at a constant fluid density of 901 kg/m3 with 100, 500, and 1000 standard liter of carbon dioxide. None of the treatments had a detrimental effect on soy‐protein functionality. Headspace gas chromatography (GC) and sensory analysis of the treated samples were compared with the untreated soy isolate (control). In general, L‐CO2 was the least effective, and SC‐CO2 was the most effective in removing the off‐flavor volatiles. Addition of ethanol as an entrainer did not improve the efficiency of off‐flavor removal by SC‐CO2. The results of sensory analysis correlated well with the GC analysis. Sensory analysis of a 33% (wt/vol) slurry of treated soy‐protein isolate had more off‐flavor notes than the dry soy isolate. Dry and slurried treated soy‐protein isolates had significantly less off‐flavors and significantly more acceptability than the untreated control.
Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil
Authors: Satue M. Teresa , Huang Shu‐Wen , Frankel Edwin N. 
Published: January 2007

AbstractThe factors influencing the oxidative stability of different commercial olive oils were evaluated. Comparisons were made of (i) the oxidative stability of commercial olive oils with that of a refined, bleached, and deodorized (RBD) olive oil, and (ii) the antioxidant activity of a mixture of phenolic compounds extracted from virgin olive oil with that of pure compounds andα‐tocopherol added to RBD olive oil. The progress of oxidation at 60°C was followed by measuring both the formation (peroxide value, PV) and the decomposition (hexanal and volatiles) of hydroperoxides. The trends in antioxidant activity were different according to whether PV or hexanal were measured. Although the virgin olive oils contained higher levels of phenolic compounds than did the refined and RBD oils, their oxidative stability was significantly decreased by their high initial PV. Phenolic compounds extracted from virgin olive oils increased the oxidative stability of RBD olive oil. On the basis of PV, the phenol extract had the best antioxidant activity at 50 ppm, as gallic acid equivalents, but on the basis of hexanal formation, better antioxidant activity was observed at 100 and 200 ppm.α‐Tocopherol behaved as a prooxidant at high concentrations (>250 ppm) on the basis of PV, but was more effective than the other antioxidants in inhibiting hexanal formation in RBD olive oil.o‐Diphenols (caffeic acid) and, to a lesser extent, substitutedo‐diphenols (ferulic and vanillic acids), showed better antioxidant activity than monophenols (p‐ ando‐coumaric), based on both PV and hexanal formation. This study emphasizes the need to measure at least two oxidation parameters to better evaluate antioxidants and the oxidative stability of olive oils. The antioxidant effectiveness of phenolic compounds in virgin olive oils can be significantly diminished in oils if their initial PV are too high.
Characteristics of safflower seed oils of turkish origin
Authors: Işigigür A. , Karaosmanoglu F. , Aksoy H. A. 
Published: January 2007

AbstractTechnological characteristics of oils extracted from seventeen varieties of safflower seeds (Carthamus tinctorius L.) of Turkish origin were investigated for their utilization prospects in the food industry and in other industrial sectors. Standard procedures were applied to determine the technological characteristics of seventeen varieties of safflower seeds and the safflower seed oils; fatty acid compositions were determined by gas‐liquid chromatography. Results show that safflower seed oils are suitable both for food and industrial purposes.
Continuous hydrogenation of soybean oil in a trickle‐bed reactor with copper catalyst
Authors: Moulton K. J. , Kwolek W. F. 
Published: January 2007

AbstractContinuous hydrogenation of soybean oil with a stationary copper catalyst bed was performed at 110–180 C, 30–75 psig hydrogen and Iiquid hourly spaced velocities (LHSV) of 0.25–0.6 cc/hr/cc catalyst. In contrast to batch, continuous hydrogenation was achieved at a lower temperature with no need to postfilter the product. The soybean oil products from the continuous and batch processes hydrogenated to 0% triene were similar in fatty acid composition,trans content of 29% and linolenate selectivity of 5.
Progeny analysis of tobacco that express a mammalian Δ9 desaturase
Authors: Grayburn W. S. , Hildebrand D. F. 
Published: January 2007

AbstractVarious tissues ofNicotiana tabacum plants transformed with a rat stearyl‐CoA desaturase gene were analyzed for lipid composition. Gas chromatographic analysis showed a decrease in saturated 16 and 18 carbon fatty acids in leaves and roots of several progeny. Polymerase chain reaction analysis of total DNA from leaves indicated the presence of the desaturase gene in kanamycin‐resistant progeny with altered fatty acid composition. Western immunoblot analysis confirmed the presence of introduced desaturase protein. Data on the inheritance of kanamycin resistance is presented.
Analysis of estolides in technical hydroxylated fatty acids from plant oils
Authors: Fehling Eberhard 
Published: January 2007

AbstractGel permeation chromatography of hydroxylated fatty acids (HOFA), prepared from various plant oils by a novel technical process, showed the presence of considerable amounts of estolides formed by intermolecular esterification of the HOFA. Thin‐layer chromatographic fractionation followed by gas chromatography of the fractions revealed that the nonpolar estolides contain predominantly saturated fatty acids esterified tothero‐9, 10‐dihydroxy octadecanoic acid or dihydroxy tetrahydrofuran octadecanoic acids, e.g., 9,12‐dihydroxy‐10, 13‐epoxy octadecanoic acid and 10,13‐dihydroxy‐9, 12‐epoxy octadecanoic acid. The fractions of polar estolides consist mainly of intermolecular esters of the above dihydroxy fatty acids.
Preparation of alcohols from cyclic fatty acids
Authors: Bell E. W. , Friedrich J. P. , Gast L. E. , Cowan J. C. 
Published: January 2007

AbstractSaturated C18‐ and C20‐cyclic alcohols have been prepared by catalytic hydrogenation of methyl esters from cyclized linseed monomeric acids, purified saturated C18‐cyclic acids, ethylene adduct of conjugated soybean fatty acids, and ethylene adduct of conjugated octadecadienoic acids. The cyclic alcohols have also been prepared from free acids of crude cyclic linseed, cyclic linseed monomeric, and ethylene adduct of 9,11,t,t,‐octadecadienoic. Conversion of esters and acids was 88舑99% by hydroxyl determination; by gas‐liquid chromatographic analysis, almost quantitative Hydrogenations were carried out with 10%, by weight, copper chromite catalyst, an initial hydrogen pressure of 2,100 psi, and a temperature of 280C for 3舑5 hr.Preliminary evaluations indicate that saturated C18‐ and C20‐cyclic alcohols have a potential use in cosmetic formulations.
Methods for determining thioglucosides inCrambe abyssinica
Authors: McGhee J. E. , Kirk L. D. , Mustakas G. C. 
Published: January 2007

AbstractFour methods are described for the determination of thioglucosides inCrambe abyssinica: sulfate ion, sulfur balance, silver complexing, and hot‐water extraction. The analytical results of all four methods agree closely as to the thioglucoside content in dehulled, defatted meal, from 11舑12%. Any one of these methods should be useful in studying new plant species because approximate thioglucoside content is obtained even though the specific thioglucosides and isothiocyanates involved may not be known.
A comparison of participating solvents during ozonization
Authors: Moore D. J. , Pryde E. H. , Cowan J. C. 
Published: January 2007

AbstractSixteen different participating solvents and certain combinations thereof were evaluated for their effects on the conversion of methyl oleate to carbonyl compounds by ozonolysis. Depending upon the alcohol or carboxylic acid used as a single solvent, chemical reduction with zinc and acetic acid gave yields of 70舑100%; catalytic hydrogenation with 10% Pd/C, 62舑84%. When equimolar mixtures of an acid and a primary, unhindered alcohol were used, catalytic hydrogenation gave yields of 94舑98%. In preparative scale experiments, catalytic hydrogenation gave 98% yields of methyl azelaaldehydate in the representative solvent combinations of 2‐methoxyethanol/acetic acid and 1‐butanol/propionic acid. When anhydrous calcium sulfate was used as a drying agent for aldehyde/alcohol solutions significant acetal was formed in the absence of other catalysts.
A simplified procedure for the determination of aflatoxin B1 in cottonseed meals
Authors: Velasco James 
Published: January 2007

AbstractA simplified procedure for the detection of aflatoxin B1 in cottonseed meals has been developed. The procedure substantially reduces the time and cost of aflatoxin analysis. A single chromatographic column of celite is used to concentrate and purify the aflatoxin fractions. A new solvent system of ether‐methanol‐water (96:3:1) improves separation of aflatoxin fractions on TLC plates. This improvement permits measurement of B1 spots in one sweep of the plate with a densitometer using a 10–15 mm slit. The number of samples which can be screened for aflatoxin contamination on one TLC plate is doubled by re‐use of the plate. The use of technical reagents and stainless steel beakers also helps reduce the time and cost of analysis. The procedure is sensitive to about 5 µg of B1 per kg of meal.
Rapid method for detecting aflatoxins in peanuts
Authors: Holaday Charles E. 
Published: January 2007

AbstractThe thin‐layer chromatographic procedure for detecting and quantifying aflatoxin in peanuts is too time‐consuming, costly, and difficult to be practical for use by untrained personnel. A method based on millicolumn chromatography was tested and found to be both rapid and simple. Columns are prepared by filling a length of 4‐mm glass tubing with silica gel to a depth of about 4.5 cm. The millicolumn is developed in a chloro‐form‐methanol extract of a peanut sample. If aflatoxin is present, a blue fluorescent band at the lower end of the column is observed when the column is exposed to long‐wave ultraviolet radiation. Sensitivity is in the order of 5 ppb and an assay can be completed in 15–25 min. Some degree of quantification is possible by comparison with columns developed in extracts with known aflatoxin contents.
Effect of carbon dioxide, temperature, and relative humidity on production of aflatoxin in peanuts
Authors: Sanders T. H. , Davis N. D. , Diener U. L. 
Published: January 2007

AbstractEffects of carbon dioxide (CO2) in combination with reduced relative humidities (RH) and temperatures on growth and aflatoxin production byAspergillus flavus in peanuts were investigated. Sound mature kernels of Early Runner peanuts were surface disinfested, inoculated withA. flavus, and incubated at various temperatures, RH, and CO2 concentrations. Visible growth, aflatoxin production, and free fatty acid (FFA) formation byA. flavus was inhibited at approximately 86% RH by 20% CO2 at 17C and by 60 and 40% CO2 at 25C. Aflatoxin and FFA levels decreased as RH decreased from approximately 99% to 92% to 86%. At a constant temperature, an increase in CO2 concentration caused a decrease in aflatoxin and percentage FFA; and, at a given CO2 concentration, lowering the temperature resulted in a decrease in aflatoxin and percentage FFA.
Potential synthetic lubricants: Esters of C18‐saturated cyclic acids
Authors: Friedrich J. P. , Bell E. W. , Gast L. E. 
Published: January 2007

AbstractA series of 16 esters of C18‐saturated cyclic acids (HCal) were prepared, and partial evaluation showed that several have qualities that recommend them as potential low‐temp lubricants. Starting materials used were primary, straight, and branched chain alcohols C4舑C7; perfluoro alcohols; phenol; cyclohexanol; and C18‐saturated cyclic alcohols prepared from cyclic acids. Viscosities were measured at 蜢40, 100, and 210F. Their viscosity indexes ranged from 26 to 143. Pour points or melting points of the esters ranged from 蜢27 to 蜢96F. The oxidative stability of these esters measured at 347F according to a modification of the test method for military specification MIL‐L‐7808 was in nearly all cases equal or superior to the control bis‐2‐ethylhexyl sebacate. More severe oxidation tests showed the esters of HCal to be slower than the control in the development of acidic decomposition products.
Further studies of degossypolized cottonseed meal as a source of plant protein in rabbit feeds
Authors: Casady R. B. , Kinney T. B. , Mize K. E. 
Published: January 2007

AbstractDegossypolized cottonseed meal was fed to mature female rabbits throughout four successive litters, using a split‐plot randomized block design. When used as a replacement for soybean meal, at levels of 4, 7, 10 and 13% of the diet, no significant diet responses were found in the analyses of total litter weaning weight, average individual weaning weight, percentage mortality, number weaned, or feed conversion. However, block and litter effects on litter weight were significant, suggesting genetic differences, and the means for litter weights and mortality suggested an adverse effect at the 10 and 13% levels. Results indicated that at levels of 4 and 7% degossypolized cottonseed meal may serve as a satisfactory substitute for soybean meal in the rabbit diet.
Recent developments in the toilet‐bar market
Authors: Krause Charles C. 
Published: January 2007

AbstractDuring recent years consumers have shown an increasing willingness to purchase more expensive toilet soaps. Two types of toilet bars in particular, surfactant formula bars and antibacterial bars, have shown steady growth.Surfactant formula bars have gained acceptance because of their excellent lathering properties and the lack of soap scum, which eliminates the unsightly “bathtub ring.”Antibacterial bars have gained acceptance because of their ability to reduce the number of resident bacteria on the skin. This reduces the incidence of superficial cutaneous infection and slows down the development of objectionable body odors attributable to the bacterial decomposition of sweat.
Nonionic detergent degradation. II. Thin‐layer chromatography and foaming properties of alkyl phenol polyethoxylates
Authors: Patterson Stella J. , Scott C. C. , Tucker K. B. E. 
Published: January 2007

AbstractIn Part I of this series (1) a study of the degradation of a number of commercially available alcohol polyethoxylates is described. This paper describes the application of the same procedures to the less degradable class of alkyl phenol polyethoxylates. It appears that, for these materials, the rate and extent of degradation is dependent on the environment in which the degradation occurs. Experiments are described that were carried out under neutral and high pH conditions, but it may well be that other variations in the environment could influence the degradation rate.Slow degradation was observed under conditions comparable with those used for the alcohol polyethoxylates, for example, a common alkyl phenol 9‐ethoxylate initially at a concentration of 5 mg per liter showed approximately 50% loss after six weeks. No degradation residues of the polyethylene glycol type and no additional acid degradation products of the types derived from the alcohol ethoxylates were observed. The only visual evidence of degradation was a retardation of the spots on the thin‐layer plates, and it was most readily observed on chromatograms prepared so that they showed a resolved series of spots.In the course of some of the degradation experiments using sewage effluent as the medium, an increase in pH value was observed. Under these conditions the degradation of the alkyl phenol ethoxylate was much more rapid and complete than usual, and the resolved trace on the thin‐layer plate showed a predominance of ethoxy groups near the top of the chromatogram.In this series of experiments, as in those described in Part I, the foaming capacity during degradation could be closely correlated with the results obtained by using the thin‐layer chromatographic procedure.
Polyesteramides from linseed oil for protective coatings low acid‐value polymers
Authors: Gast L. E. , Schneider Wilma J. , Cowan J. C. 
Published: January 2007

AbstractLinseed and soybean diethanolamides, from the sodium alkoxide‐catalyzed reaction of the corresponding oil with diethanolamine, were used as diols to prepare a series of polyesteramides. The diols and dibasic acids or anhydrides were heated in refluxing xylene until the theoretical amount of water was collected in a trap. Low acid‐value linseed polymers were prepared with 10, 20, and 30 mole percent excess diol over the dibasic acid, and the effect of the excess diol on molecular weight, viscosity, and film properties of the polymers was examined. Polyesteramides which contained 10 mole percent excess fatty diethanolamide were made with 11 dibasic acids or anhydrides. The polymers were brown‐orange oils with Gardner viscosities of Z7 to >>Z10.Number‐average molecular weights ranged from 2,200 to 5,200. Data on drying characteristics, hardness, and chemical resistance of films were obtained. The better polymers air‐dried rapidly to give hard, glossy films (Sward rocker 20–60). Films baked at 190C for 10 min were softer than the corresponding air‐dried films. Xylene resistance of soybean and linseed polymer films was generally excellent, and alkali resistance was moderate. Soybean films showed the better alkali resistance.
Limit of the solid fat content modification of butter
Authors: Bornaz Salwa , Fanni Jacques , Parmentier Michel 
Published: January 2007

AbstractThree ways have been undertaken to modify solid fat content of butter oil: (i) interesterification, (ii) adjunction of high‐melting glycerides and (iii) joint effect of adjunction of high‐melting glycerides and interesterification. A solvent‐free interesterification, carried out with 1,3‐specific lipase fromMucor miehei, resulted in an increase of the solid fat content (SFC) by about 114% after 48 h of interesterification. The changes in triglyceride composition induced by this method were followed by quantitative determination of triglycerides of different equivalent carbon number (ECN) and different theoretical carbon number. The major changes in the triglyceride composition occurred mainly in the concentration of three groups of triglycerides with the same ECN (ECN=38). Adding high‐melting glycerides trimyristin (MMM) and tripalmitin (PPP) led to an increase of the SFC measured at 20°C as these proportions increased in the mixture. The joint effect of the addition of MMM or PPP and interesterification was quite significant, mainly for triglycerides that included myristic and palmitic acids. As far as the increase of SFC is concerned, the effect of interesterification decreases when both substrate amounts increase.
Biological modification of oil composition
Authors: Tan B. K. , Ong S. H. , Rajanaidu N. , Rao V. 
Published: January 2007

AbstractProspects for modification of palm oil composition through oil palm breeding, tissue culture and enzyme‐catalyzed transesterification are reviewed. Present emphasis in oil modification is toward greater unsaturation. The greatest prospect for this area lies in the interspecific hybridization ofE. oleifera andE. guineensis. The target recommended is for a hybrid oil of iodine value above 72 having a palmitic acid content below 25% and an oleic acid content above 60%. It is noted that the variability of linoleic acid in the oil palm is limited regardless of species. The greatest contribution towards unsaturation, therefore, lies mainly in oleic acid. Tissue culture is seen as a potential propagating tool for selecting progenies of important crosses from the hybridization ofE. oleifera andE. guineensis, while enzyme‐catalyzed transesterification using a 1,3 specific lipase offers the possibility of enhancing the level of linoleic acid in palm oil. Besides breeding for unsaturation, production of palms giving oils of specific fatty acid or triglyceride types also may be possible ultimately.
Physical properties of oils and mixtures of oils
Authors: Timms R. E. 
Published: January 2007

AbstractThe physical properties of palm, palm kernel and coconut oils are reviewed and compared and contrasted with the properties of other oils and fats. More information is available for palm oil than for the other two. The properties of mixtures of the oils also are considered, especially mixtures of palm and palm kernel oils in which a eutectic interaction occurs.Basic physical properties considered are density, specific heat, heat of fusion and viscosity. Where appropriate, data is tabulated in SI and Imperial units.Experimental methods used for determining melting points and solid fat contents are discussed and the empirical nature of the results emphasized. Wiley melting points and Slip melting points, and Solid Fat Content by NMR and Solid Fat Index by dilatometry, are compared and comparative data given. For palm oil, detailed olein and stearin information is presented.The phase behavior and polymorphism of the three oils is reviewed. Special attention is given to the post‐hardening phenomenon in palm oil and the effects of diglycerides and storage time on phase behavior.
Other oleochemical uses: Palm oil products
Authors: Akaike Yoshiteru 
Published: January 2007

AbstractProduction and consumption of palm oil and its products are discussed as they relate to industrial products. The large volumes of palm oil being produced and projected for future production should increase the use of its byproducts in oleochemicals. Tallow is the most competitive fat to palm oil in these applications, but its market share (at least in Japan) seems to be declining. An enzymatic process for hydrolyzing fats and oils by a solid phase process is described.
Interchangeability of fats and Oils
Authors: Young F. V. K. 
Published: January 2007

AbstractThe requirement for interchangeability of fats and oils is a result of such factors as availability and cost of raw materials, and the effects of legislation or market preference on product composition. Such changes should not affect the product's quality or performance. Interchangeability is practiced today in the production of products for human food, animal feed and technical uses, and is frequently controlled by computer.It is necessary fully to identify a product and its essential features whether simply by melting point or a full triglyceride structure. Modern analytical techniques such as NMR, GC, HPLC and DSC have enabled this identification to become a more exact science.The interchange may consist of a simple substitution of one oil or fat for another, or it may be more complex, involving a number of oils and fats and processes. Finally, the nature of the product may be such that it has to be “tailor‐made” using sophisticated processes to produce the required triglyceride composition. The unit processes which are employed are blending, hydrogenation, fractionation and interesterification. In the last process the recently published use of enzymes is of particular interest.Problems encountered are mainly concerned with the polymorphism of fats and oils which frequently sets limits on the proportion of a particular fat which can be used. Limits are also imposed by plant processing capacity.Palm and lauric acid oils are particularly important in the context of interchangeability for both edible and technical purposes because of their fatty acid and triglyceride compositions. They provide good examples of usefulness, problems resulting from polymorphism and the difficulties of substitution.