bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quantification of carbonyls produced by the decomposition of hydroperoxides
Authors: Saidia Bouali , Hammond Earl G. 
Published: July 2007

AbstractCarbonyls produced by the decomposition of cyclohexene hydroperoxide and various hydroperoxides of linoleic and linolenic acids and their methyl esters were determined by gas chromatography of the 2,4,6‐trichlorophenylhydrazones. The effect of temperature, iron and copper ions, ethanol and several antioxidants on the rate of decomposition, the nature of the products and their yield was observed. The hydroperoxides of methyl esters decomposed more slowly than those of free fatty acids. Ethanol slowed, and metal ions accelerated the rates of decomposition. Metal ions, especially copper, increased the yield and complexity of the carbonyls formed, but ethanol decreased carbonyl yields.Antioxidants and decomposition temperatures changed the relative yields of carbonyls produced. The 9‐ and 13‐hydroperoxides of linoleic acid gave similar carbonyls, but those of linolenic acid did not. The carbonyl mixtures produced from autoxidized fatty acid methyl esters were more complex than those produced from lipoxygenase‐treated fatty acids.
Synthesis and properties of destructible anionic and cationic surfactants with a 1,3‐dioxolane ring
Authors: Yamamura Shingo , Nakamura Masaki , Takeda Tokuji 
Published: July 2007

AbstractA convenient synthetic method for the preparation of destructible surfactants containing a 1,3‐dioxolane ring with various substituents is described. The substituents include carboxylate, quaternary ammonium, and several aliphatic alkyl groups, such as hydrophilic or hydrophobic groups. These novel surfactants had good surface activity, and were easily hydrolyzed under acidic conditions. They also catalyzed aliphatic halide substitution.
Analytical methodology for emulsifiers used in fatty foods: a review
Authors: Baur F. J. 
Published: July 2007

AbstractThe current status of analytical methodology for emulsifiers used in fatty foods is reviewed. Faster and more precise methodology for both quality control purposes and for quantitative removal from foods is desirable. A key problem is the quantitativ removal from foods to the exclusion of interfering substances. This aspect is complicated by (a) the presence of other food ingredients such as proteins and carbohydrates, (b) innate heterogeneity of most of the emulsifiers, and (c) wide variability in composition of most of the emulsifiers. The broad applicability of chromatography is discussed, with the prediction made that high pressure liquid chromatography will be the technique of the future. Analytical details are not included, as these are available in the cited publications.
Efficiency of transfer of polyunsaturated fats into milk
Authors: Bitman Joel , Dryden L. P. , Goering H. K. , Wrenn T. R. , Yoncoskie R. A. , Edmondson L. F. 
Published: July 2007

AbstractPolyunsaturated milk has been produced by feeding cows safflower oil enclosed in a casein coat protected with formaldehyde (SOC‐F) or formaldehyde‐treated soybean (SB) preparations. The efficiency of transfer of dietary 18∶2 ranged from 17 to 42% for various lots of SOC‐F and was only 2–8% for SB (per cent transfer=18.2 in milk fat per dietary 18∶2×100). The 18∶2 content of the milk fat increased from basal levels of 2–3% of total fatty acids to 35% with certain SOC‐F levels and 7% with SB. Major compensatory changes were noted in 14∶0 and 16∶0 fatty acids. Blood cholesterol, triglycerides and nonesterified fatty acids all increased markedly as cows were fed increasing amounts of SOC‐F. There was no increase in cholesterol in the milk.
Nickel crystallite size and net activity of hydrogenation catalysts
Authors: Dafler J. R. 
Published: July 2007

Abstract and SummaryAmong supported nickel‐based hydrogenation catalysts, the Ni crystallite size apparently plays a secondary role in net hydrogenation activity for undistilled tallow fatty acids and nonselective hydro‐genation of oxidized soybean oil. The nickel crystal‐lite size measured by the x‐ray diffraction profile broadening technique of Scherrer varied between 55 A and 150 A. The commercial catalyst with the small‐est nickel crystallite size, in the samples studied, was not the most active for hardening soybean oil, while fatty acid hydrogenation showed a large crystallite catalyst to have the highest activity. Since the percent reduced nickel used in catalytic hydrogenation is not well known if the Ni/NiO ratio is poorly defined, relative activities were then correlated with qualita‐tive x‐ray diffraction measurements of the Ni/NiO values. Again, there was no trend in activity as a func‐tion of Ni/NiO. This apparent puzzle is probably due to real differences in the micro structure of the catalyst support. A series of experimental reductions using a common green catalyst led to very good cor‐relations between net activity for fatty acid hydro‐genation and the crystallite size and Ni/NiO ratio. On a given support, the crystallite dimension can be modified by the reduction treatment and is not sharply fixed by the selection of nickel salt and sup‐port. If the stoichiometric ratio of hydrogen is lowered, the crystallite dimension is reduced, but so is the qualitative efficiency of reduction (Ni/NiO), with the result that an exceptionally small crystallite size catalyst may be less active than one with larger crystals, but with more reduced Ni/unit weight.
Effects of consumption of processed soy proteins on minerals and digestion in man
Authors: Van Stratum P. G. , Rudrum M. 
Published: July 2007

AbstractMost of our knowledge of digestion and utilization of minerals and other components of foods is derived from model experiments with animals. Results indicate that digestion and utilization depend not only on type of foodstuff, but also on, e.g., animal species, nutritional status and overall diet composition. Despite these limitations, such model experiments help us in delineating problem areas and in finding solutions. To verify the conclusions drawn, tests in human beings, preferably under normal living conditions, are needed. Results of animal experiments with soy protein materials indicate that no major effects from the consumption of heat‐treated soy proteins are to be expected. As systematic human experiments are scarce, we carried out a large scale experiment to assess acceptation and the possible physiological effects of substituting soy proteins for conventional proteins in the usual diet. We compared two diets in a 4+4 week crossover design with 92 healthy volunteers. One diet contained a wide variety of soy protein foods, mainly made with concentrates (test diet), about 25% of the protein intake being from soy. The other diet (control) contained products made from conventional protein sources. Although most of the 100 parameters investigated showed no difference, statistically significant reactions to soy were observed in mineral metabolism and digestion. All these changes are well within normal physiological ranges, do not indicate unfavorable trends, and can be explained by adaptation to shifts in dietary composition due to substitution of soy protein materials for conventional protein sources. In a separate experiment with 12 subjects, the effect of processing soy proteins on flatulence was investigated. It was found that refining can remove up to two‐thirds of the oligosaccharides stachyose and raffinose, with a parallel decrease in volume of intestinal gas production. We conclude that these results confirm the prevailing view that soy protein materials are acceptable for our daily food.
Effects of price fluctuations in livestock and meat products on vegetable protein markets
Authors: Gallimore William W. 
Published: July 2007

AbstractThe price of meat products will influence sales of vegetable protein in markets where both products compete directly. Fluctuations in livestock product prices have an impact on market growth of vegetable proteins, especially in the short term and for products in the retail consumer market. Initially the market for a vegetable protein product in retail markets may be cyclic, growing only when the price of competing animal protein is high and increasing. The suceess of a new vegetable protein product may depend to a great extent on the timing of its introduction. High animal protein prices could help the new product achieve enough market penetration or share to become established. Taste and other factors in addition to price would determine its ultimate acceptance. The long term market for vegetable proteins will be affected more by the relative differences between the price fluctuations. Changes in consumer taste, concern over health and food safety, and the ultimate “statue” of vegetable proteins will all help shape the long term growth.
Vegetable protein legislation: An industry perspective
Authors: Roberts L. H. 
Published: July 2007

AbstractRegulatory development governing vegetable protein in foods is well underway on a global scale. Although the regulatory development for vegetable protein usage has been affected by differing national, economic, and political factors, there seems to be a common thread of issues that has undergone vigorous debate. Principal among these issues are: (a.) the internationalship between existing food standards and the allowance of vegetable protein; (b.) the issue of labeling; and (c.) the issue of nutrient fortification. Historically, food standards have either precluded or greatly limited participation of vegetable protein in the world food supply. This preclusionary effect is examined along with the two regulatory approaches (vertical vs. horizontal legislative action) that have been undertaken to alleviate the restrictiveness of standards. Fundamental to the elaboration of proper labeling regulations for foods containing vegetable protein is an understanding of the applications and uses for vegetable protein in traditional food products. Differing labeling rules need to be established depending upon whether vegetable protein is used as a functional ingredient replacement, protein supplementation or fortification, or a partial or complete replacement of traditional characterizing protein ingredients. Recognition and consideration of these three types of uses will assist in developing labeling guidelines that achieve the delicate balance between labeling which informs consumers and labeling requirements that prejudiciously influence purchasing decisions. Much regulatory attention throughout the world has been focused on the issue of whether or not vegetable proteins should be fortified with vitamins and minerals and/or amino acids. There is considerable international divergency in approaches within this area. Two principal regulatory issues discussed arewhen should vegetable proteins be fortified andwhat should be the fortification requirements.
Review of European legislation on vegetable protein in meat products
Authors: Brincker A. 
Published: July 2007

AbstractA review of the legislation concerning the use of vegetable protein products in meat products is given for 15 West European countries. Existing requirements in these countries concerning composition and labeling of meat products containing vegetable protein are compared, and it is shown that wide divergencies exist. Some countries explicitly forbid addition of vegetable protein to meat products, other countries permit such additions in specified amounts to specific meat products and others again do not set limitations on either the amount of vegetable protein or the type of meat products to which they may be added. Labeling provisions, likewise, vary to a great extent. These differences are linked to the regulations on meat products in the various countries which often reflect a strong national tradition. In most of the countries no general approach to regulating use of vegetable proteins in meat products has yet been taken. But a few of the countries are formulating such a policy, and the possible outcome of these ongoing deliberations is outlined.
Taste of potato protein and its derivatives
Authors: Ney K. H. 
Published: July 2007

AbstractLarge amounts of potato protein are available from potato processing plants. Nutritionally the amino acid composition is good, but the solubility of proteins recovered normally by heat coagulation needs to be increased. One way to do this is by enzymatic hydrolysis. Bitterness is thereby developed and this is discussed in relation to the Q value thesis.
Utilization of vegetable proteins in meats of large cross sectional area
Authors: Desmyter E. A. , Wagner T. J. 
Published: July 2007

AbstractComminuted meat products such as luncheon meats, sausages, paté, etc, and whole meat cuts such as ham, corned beef, steaks, and roast are two principal forms in which meat is consumed. Soy protein products have been used in comminuted meat products for several years. New developments have made it possible to incorporate isolated soy protein into large pieces of muscle tissue. A brine containing isolated soy protein is injected or massaged into the muscle using cured meat technology. Alternately, the intact muscle pieces can be injected first with brine and then the protein incorporated by massaging or tumbling. This process can be used to increase yield 20–40% over the green weight. Product quality attributes include normal appearance, improved firmness and slicing characteristics over brine‐cured hams, combined with less weepage under vacuum packaging.
Photosensitizedcis‐trans isomerization of jojoba wax
Authors: Galun Arjeh B. , Shaubi Eleonora , Markus Arie , Grinberg Sarina , Zabicky Jacob 
Published: July 2007

AbstractJojoba wax solutions were irradiated at wavelengths longer than 366 nm, in the presence of sensitizers, at room temperature.Cis‐trans isomerization took place only with sensitizers with triplet energy greater than 68 kcal/mol. Quantum yields were low and a conversion of up to 25% of thetrans isomer was achieved at the photostationary state.
Preparation and surface‐active properties of sulfopropylated N‐alkylperfluorooctanamides
Authors: Kimura Chikai , Kashiwaya Kageaki , Kobayashi Mitsunobu , Nishiyama Tatsuo 
Published: July 2007

AbstractSulfopropylation of perfluorooctanamide or its N‐alkyl substituted derivatives gave products which were valuable as anionic surfactants. The amides were prepared by the reaction of ethyl perfluorooctanoate with ammonia orn‐alkyl amines (C1‐C12), and then treated with 1,3‐propanesultone to obtain the desired products. The surfaceactive properties of these compounds were investigated to elucidate the correlation with the chain length of the N‐alkyl group. Thus, generally speaking, the N‐butyl derivative was found to exhibit properties superior to the others.
Sampling cottonseed lots for aflatoxin contamination
Authors: Velasco James , Whitaker T. B. , Whitten M. E. 
Published: July 2007

AbstractLarge samples called “sublots” were drawn from 41 commercial lots of contaminated cottonseed. Each sublot was subdivided into twenty 5 lb samples which were analyzed for aflatoxin. The mean, median, variance, coefficient of variation, and the estimated range among the sample concentrations were computed. The results indicated that: (A) the variance among sample concentrations was large and was found to be a function of sample concentration and (B) the distribution of sample concentrations was skewed; the density of sample values was greater below the sublot concentration.
Determination of citric acid and its decomposed products in edible oils by gas liquid chromatography
Authors: Miyakoshi Kouji , Komoda Mamoru 
Published: July 2007

Abstract and summaryA quantitative gas liquid chromatographic (GLC) method for four organic acids‐citric, aconitic, itaconic, and citraconic acids‐in refined oils and fats was developed. After the organic acids are extracted with water from soybean oils, the extract is esterified with n‐butanol and an aliquot of the ester is subjected to GLC on a temperature‐programmed 10% DEGS column equipped with a flame ionization detector. At 20 and 30 ppm levels, recoveries of the acids from the oil varied from 95 to 100% except for itaconic acid. Citric acid content in commercial edible oils in Japan was from trace to 16 ppm. However, aconitic, itaconic, and citraconic acids were not detected.
A study of octadecenoic acids by gas‐liquid partition chromatography and infrared spectrophotometry
Authors: Kauffman F. L. , Lee G. D. 
Published: July 2007

SummaryThe separation of methyl esters of octadecenoic acids by G.L.P.C. on a capillary column is shown for a sample of hydrogenated commercial vegetable oil. Comparisons are made with a regular packed column G.L.P.C., a capillary column G.L.P.C., and with infrared analysis. Good separation of methyl oleate and methyl elaidate was accomplished, using a capillary column. The amount of elaidate found by G.L.P.C. compared well with thetrans‐acid found by infrared analysis. In addition, a small amount of a component was detected that is possibly another isomer of methyl oleate.
Evaluation of antioxidant activity: II. application of a heme‐ Catalyzed system
Authors: Rogstad Astri 
Published: July 2007

AbstractA study was made of the inhibitory effect of the antioxidants propyl gallate,tert‐butylated hydroxyanisol, α‐tocopherol and ethoxyquin on the hemoglobin‐catalyzed oxygenation of linoleic acid. The concentration of unchanged fatty acid after varying incubation periods and at varying concentrations of antioxidant was measured by gas chromatography. The effect of the antioxidants is compared with results obtained previously from the lipoxygenase‐catalyzed oxidation of a linoleic acid emulsion. It is concluded that all 4 antioxidants are good inhibitors of fatty acid oxidation cata‐lyzed by hemoglobin.
Long chain n‐ Alkyl monoaza crown ethers
Authors: Kuo P.‐ L. , Miki M. , Ikeda I. , Okahara M. 
Published: July 2007

AbstractHomogeneous polyoxyethylated long chain alkylamines with 5 to 7 oxyethylene units were prepared by the reaction between oligoethylene glycol monochlorides and alkylamines. They were converted to the corresponding long chain N‐alkyl monoaza crown ethers by treatment withp‐toluene‐sulfonyl chlorides in the presence of alkali metal hydroxides in dioxane. The physical and spectral properties of these new derivatives of alkylamines were investigated in detail.
The quantitative determination of small amounts of nitrile in long chain fatty amides
Authors: Buswell Katherine M. , Link W. E. 
Published: July 2007

AbstractSmall amounts of nitrile in long chain fatty amides can be determined by separating the nitrile from the amide on a silica gel column using chloroform as the eluting solvent. The amide stays on the column. After the chloroform is removed by evaporation, the nitrile can be dissolved in a suitable solvent and determined quantitatively either by IR spectrophotometry or by TLC. Determination by IR is much faster than by TLC, but when the nitrile is present at the level of 0.1% or lower, TLC gives more satisfactory results.
Performance and properties of nonionic surfactants from linear secondary alcohols
Authors: Mcfarland J. H. , Kinkel P. R. 
Published: July 2007

AbstractSurfactants based on the linear secondary alcohols provide a new source of biodegradable detergents. The nonionic surfactants of these alcohols are discussed in relationship to their surfactant properties and performance in detergent formulations. The performance properties in detergent formulations are defined by the results of detergency and foam stability tests. The surfactant properties presented are viscosity, surface tension, wetting and alkaline color stability.The above properties of the nonionic surfactants from the linear secondary alcohols have been compared to the properties of the less degradable nonylphenol nonionics and to the nonionic surfactants from the linear alkylphenol, oxo alcohol and Ziegler alcohol hydrophobes.
Use of pulsed nuclear magnetic resonance to predict emulsion stability
Authors: Trumbetas J. , Fioriti J. A. , Sims R. J. 
Published: July 2007

AbstractPulsed nuclear magnetic resonance (NMR) was used to measure extent of oil solidification during cooling of oil‐in‐water emulsions. “Percent interaction,” derived from these measurements, was found to correlate well with actual resistance of the emulsion to creaming and phase separation during storage. Average oil droplet size gave a fair correlation with stability, but the correlation of required Hydrophile‐Lipophile Balance (HLB) with stability was poor. Pulsed NMR cooling curve measurements on emulsions offer an improved method for prediction of emulsion stability.
Steam‐Refined soybean oil: I. effect of refining and degumming methods on oil quality
Authors: List G. R. , Mounts T. L. , Warner K. , Heakin A. J. 
Published: July 2007

AbstractA lot of commercially extracted crude soybean oil was water degummed with and without a phosphoric acid pretreatment. The degummed oils were bleached and then deacidified‐deodorized in a single step to yield physically (steam) refined soybean salad oils. Their flavor and oxidative stability were compared to caustic‐refined oils given otherwise identical processing treatments. Physically refined oils without a phosphoric acid pretreatment were of poor initial quality compared to those given the phosphoric acid pretreatment. However, caustic‐ and steam‐refined oils processed with the phosphoric pretreatment were of comparable quality.
Steam‐Refined soybean oil: II. effect of degumming methods on removal of prooxidants and phospholipids
Authors: List G. R. , Mounts T. L. , Heakin A. J. 
Published: July 2007

AbstractThe first paper in this series described the effect of refining and degumming methods on the quality of steam‐ and caustic‐refined soybean oils. Flavor evaluations demonstrated that phosphoric acid‐pretreated oils were superior to water‐degummed oils particularly in the steam‐refining mode. The present study reports observations on the function of the phosphoric acid pretreatment. The effects of iron on the flavor and oxidative stability are reviewed. Data on phosphatide and iron removal during caustic and steam refining are presented and the results discussed. The poor initial quality of the water‐degummed, steam‐refined oil is attributed to oxidation resulting from incomplete iron removal during the prerefining stage. Significant correlations were obtained between the initial flavor scores of processed oils and their iron contents. Phosphoric acid pretreatment apparently alters iron compounds in crude soybean oil and facilitates their removal during subsequent processing.
Analysis of isomeric monoethylenic fatty acids in a partially hydrogenated herring oil by glass capillary gas liquid chromatography
Authors: Ojanperä S. H. 
Published: July 2007

AbstractThe use of a glass capillary column coated with Silar 10 CP for gas liquid chromatographic analysis of geometric and positional isomers of monoethylenic fatty acids of a partially hydrogenated herring oil is reported. The results are in agreement with previous studies performed by different methods and demonstrate the usefulness of this technique in detecting and determining many types of isomeric fatty acids.