Relevant bibliographies by topics / Oil and fat fraction

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  2. Dissertations / Theses
  3. Books
  4. Book chapters
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Academic literature on the topic 'Oil and fat fraction'

Author: Grafiati
Published: 5 June 2025
Last updated: 24 June 2025

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Journal articles on the topic "Oil and fat fraction"

1

Banks, William, John L. Clapperton, and Anne K. Girdler. "Fractional melting of hydrogenated milk fat." Journal of Dairy Research 56, no. 2 (1989): 265–73. http://dx.doi.org/10.1017/s0022029900026479.

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SummaryHydrogenated milk fats have been subjected to a process of fractional melting. In five of the six samples, the procedure yielded two fractions, defined as oil/upper solid and lower solid fractions, whilst in the remaining sample, three fractions (oil, upper solid and lower solid) were obtained. The oil and oil/upper solid fractions were rich in short-chain fatty acids (FA) (4:0 and 6:0), whereas the lower solid fractions contained large amounts of long-chain FA (16:0 and 18:0). Triglyceride distributions reflected these differences in FA composition, the oil and oil/upper solid fractions being dominated by triglycerides with carbon numbers (CN) 36–38; the dominant CN for the lower solid fraction was 48–54. Melting spectra, obtained using differential scanning calorimetry, showed that the ability of the fractionation procedure to separate on the basis of melting properties ranged from excellent to relatively poor, depending on the type of milk fat.
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HABIB, M. A. "MODIFICATION OF THE RECOVERED LOW- GRADE FAT TO FORMULATE ECO-FRIENDLY LUBRICANT GREASE." Latin American Applied Research - An international journal 48, no. 1 (2018): 69–74. http://dx.doi.org/10.52292/j.laar.2018.261.

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This study presents utilization of the inedible by-product fat of the municipal massacres to formulate bio-based lubricant grease. Inedible animal fat of acceptable quality has been recovered through the wet rendering process. The recovered fat was sterilized and bleached using 200 ppm chlorine dioxide solutions. The acceptable saponification and iodine values of the fat emphasize that it can be used in the chemical industry as an oleochemical resource. The fat was fractionalized into two fractions; stearic and oleic. The lithium soap of the stearic fraction was employed as a thickener and the oleic fraction has been adapted for use as base oil, depending on its proportion of combination compared to the thickener. It was found that the ideal composition of the formulated bio-grease is 15-20 % thickener to 85-80 % base oil. The performance testing shows that the formulated grease has NGLI ranges between 2- 3. The grease can be utilized as a lubricant agent in machinery and gears with an acceptable lubricating performance.
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Susik, Justyna, and Stanisław Ptasznik. "The Influence of the Ethanol Distillation Process on the Quality of Post-Fermentation Corn Oil with Respect to Corn Germ Oil." Food Biotechnology and Agricultural Science 78 (March 26, 2024): 8–12. https://doi.org/10.70734/fbas/190278.

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Post-fermented corn oil has a specific quality that differs from germ corn oils. In the fermentation process of corn starch, the fat fraction remains in the wort and is distilled with ethanol. The studies compared the fraction of corn fat isolated by hexane extraction differs from the fraction of fat isolated from the distillate broth. It has been observed that the alcohol distillation process itself does not negatively affect the basic quality parameters of the post-fermented oil. The oil after ethanol distillation was found to have much higher oxidation stability. The obtained results further indicate that post-fermentation oils differ in quality from germ corn oils in terms of acid number, hydroxyl number and oxidative stability, moreover they have a significant amount of carotenoids.
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Sergeeva, A. S., A. V. Kasilyunas, E. G. Parfenova, and S. V. Medvedevskikh. "Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects." Measurement Standards. Reference Materials 19, no. 4 (2023): 83–98. http://dx.doi.org/10.20915/2077-1177-2023-19-4-83-98.

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This article reviews the usage experience and development prospects of four state primary reference measurement procedures (SPRMPs) created to provide metrological support of measurements in the food and agricultural industries. The SPRMPS certified in 2016–2019 include those of the mass fraction of fat, ash, and carbohydrates in food products and raw materials; of the mass fraction of crude fat (oil content) in oilseeds and related products. The mass fraction of fat, crude fat, and oil content is measured using the Randall method; the mass fraction of ash is determined by the thermogravimetric method; the mass fraction of carbohydrates (total sugar) is defined by iodometric titration. The considered SPRMPs were used to develop reference materials (RMs) for the composition of dairy and meat, egg powder, starch, baby food, oilseeds, related products, and compound feeds. SPRMPs implementation required extending the range of the manufactured RMs for new product groups. High-precision procedures for measuring the mass fraction of fat in liquid dairy products, fish, pastry, confectionery, and pasta products, as well as the mass fraction of lactose in liquid dairy products were developed and certified to describe the characteristics of dairy, pollock fillets, and wheat crackers composition.
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Magadova, L. A., S. Pak, and A. G. Merkuryeva. "Research of Inhibitory, Lubricating and Emulsifying Ability of Products Based on Raw Materials of Plant Origin for Further Use in Drilling Fluids." Chemistry and Technology of Fuels and Oils 634, no. 6 (2022): 49–53. http://dx.doi.org/10.32935/0023-1169-2022-634-6-49-53.

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In this work inhibiting and emulsifying ability of products based on raw materials of plant origin and their derivatives for further use in drilling fluids has been studied. Derivatives of imidazolinium compounds based on fatty acids - waste oiland fat fraction and fatty acid esters obtained on the basis of waste oil and fat fraction and various С4-С12 alcohols have been studied. To study the emulsifying ability of waste oil and fat fraction and its derivatives different emulsions and emulsion drilling fluids were studied, where content of the hydrocarbon phase was varied in the range of 15-81%, contentof the emulsifier and clay powder.
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Olsen, A. K., E. M. Bladbjerg, P. Marckmann, L. F. Larsen, and A. K. Hansen. "The Göttingen minipig as a model for postprandial hyperlipidaemia in man: experimental observations." Laboratory Animals 36, no. 4 (2002): 438–44. http://dx.doi.org/10.1258/002367702320389116.

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Postprandial hyperlipidaemia is believed to be atherogenic. This study aimed to establish a minipig model to investigate determinants of postprandial lipid metabolism. In a randomized cross-over design seven minipigs were subjected to six different feeding regimens: intragastric fat loads of 1, 2, and 4 g fat (Intralipid®, 20%) kg-1 in two fractions 1.5 h apart (1/3 first, 2/3 second), 2 g fat (Intralipid®) kg-1 in one fraction, and 2 g olive oil kg-1 in two fractions, all after pre-feeding with standard diet, and finally 2 g fat (Intralipid®) kg-1 in two fractions without pre-feeding. Blood was sampled before and hourly for 7 h after gavaging, and plasma triglycerides were measured. Triglycerides increased significantly in all the feeding regimens ( P < 0.001), except when olive oil was used as the fat source. A borderline significant dose-response effect of the Intralipid® dose on the triglyceride response was observed. We found no significant differences in triglyceride response whether 2 g fat (Intralipid®) kg-1 was given in one or two fractions, with or without pre-feeding. We conclude that postprandial hyperlipidaemia in minipigs can be induced by gavaging an emulgated lipid solution (1-4 g fat/kg, Intralipid®), while olive oil is not applicable. There is no need to administer the fat fractionated or to withhold food prior to administration.
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Dolmatova, O. I., and A. S. Sharshov. "The study of the properties of sweet cream butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 220–23. http://dx.doi.org/10.20914/2310-1202-2018-3-220-223.

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The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established.
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Wang, Qi, Yang Zhu, Zhichao Ji, and Jianshe Chen. "Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution." Foods 10, no. 12 (2021): 3024. http://dx.doi.org/10.3390/foods10123024.

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The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
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Kosiyanant, Patchara, Garima Pande, Wanna Tungjaroenchai, and Casimir C. Akoh. "Lipase – catalyzed Modification of Rice Bran Oil Solid Fat Fraction." Journal of Oleo Science 67, no. 10 (2018): 1299–306. http://dx.doi.org/10.5650/jos.ess18078.

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Engström, Karl Gunnar, and Micael Appelblad. "Fat reduction in pericardial suction blood by spontaneous density separation: an experimental model on human liquid fat versus soya oil." Perfusion 18, no. 1 (2003): 39–45. http://dx.doi.org/10.1191/0267659103pf644oa.

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Pericardial suction blood (PSB) contains mediastinal liquid wound fat with an embolic potential to cause brain damage after cardiopulmonary bypass (CPB). The aims were to measure how fat separates spontaneously from blood by density and how temperature and fat surface adhesion affect the results under experimental conditions. Human liquid fat was heat-extracted from retrieved pericardial fat tissue of coronary artery bypass graft (CABG) patients ( n=10). Human fat or soya oil, 5% and 10%, respectively, were mixed with postoperatively shed mediastinal blood ( n=20). The mixture was loaded into a temperature-controlled (37°C, 20°C, 10°C) vertical separation column. At 1, 2.5, 5 and 10 minutes, the blood was collected in five fractions, representing layers of density separation, followed by centrifugation. Human fat solidified at 8°C. Soya oil remained liquid below 0°C. Soya oil separated fast in water, but was slower in blood. At 10 minutes and 37°C 73±6% of added soya oil was found in the top 20% fraction. Human fat at 37°C behaved similarly to soya oil, with 58-2% separation at 10 minutes. However, at lower temperatures the density separation became less efficient ( p<0.001), whereas human fat more effectively adhered to the walls of the column, which added to the removal. In total, 66%-78% of the human fat was removed, depending on temperature. In conclusion, fat in PSB can be reduced by simple density separation and surface adhesion while it is temporarily retained from the CPB circuit.
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Dissertations / Theses on the topic "Oil and fat fraction"

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Costa, Yuri Ajala da. "A proposal for full-range fat fraction estimation using magnitude MR imaging." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/18/18152/tde-01102018-083519/.

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Current methods for estimation of proton density fat fraction (PDFF) of the liver using magnitude magnetic resonance (MR) imaging face the challenge of correctly estimating it when fat is the dominant molecule, i.e. PDFF is more than 50%. Therefore, the accuracy of the methods is limited to half-range operation. We introduce a method based on neural networks for regression capable of estimating over the full range of fat fractions. We built a neural network based on the angles and distances between the data in the discrete MR signal (ADALIFE), using these as features associated to different PDFFs and as input for the network. Tests were performed assessing ADALIFE against dual echo, triple echo, and especially Multi-interference, a state-of-the-art method to estimate PDFFs, with simulated signals at various signal-to-noise (SNR) values. Results were compared in order to verify repeatability and agreement using regression analysis, Bland-Altman and REC curves. Results for Multi-interference were similar to its in-vivo literature, showing the relevance of a simulation. ADALIFE was able to correctly estimate fat fractions up to 100%, breaking the current paradigm for full-range estimation using only off-line post processing. Within half-range, our method outperformed Multi-interference in repeatability and agreement, with narrower limits of agreement and lower expected error at any SNR.<br>Os métodos atuais para estimação de gordura hepática por densidade de prótons (PDFF) utilizando imagem de magnitude de ressonância magnética (RM) enfrentam o desafio de estimar corretamente quando a gordura é a molécula dominante, ou seja, PDFF é maior que 50%. Assim, a acurácia desses métodos é limitada a meio intervalo de operação. Apresentamos aqui um método baseado em redes neurais para regressão capaz de estimar pelo intervalo completo de frações de gordura. Construímos uma rede neural baseada nos ângulos e distâncias entre os dados do sinal discreto da imagem de RM (ADALIFE), usando esses atributos associados a diferentes valores de PDFF, com sinais simulados considerando diferentes relações sinal-ruído (SNR). Resultados foram comparados para verificar a repetibilidade e concordância através de análise de regressão, Bland- Altman e curvas de característica de erro de regressão (REC). Resultados para o método Multi-interferência (estado-da-arte) foram similares aos relatados in vivo pela literatura, ressaltando a relevância das simulações. ADALIFE foi capaz de estimar corretamente frações de gordura até 100%, quebrando o paradigma para intervalo completo de operação utilizando apenas processamento posterior à aquisição de imagens ou sinais. Considerando meio intervalo, nosso método superou o estado-da-arte em termos de repetibilidade e concordância, com limites mais estreitos e menor erro esperado em qualquer SNR.
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Lewis, C. E. "Influence of dietary fat and oil on growth and carcass fat of broiler chickens." Thesis, University of Nottingham, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.370565.

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Ogden, Leanne Gaye. "Interfacial studies of oil-water systems containing fat crystals." Thesis, Oxford Brookes University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283814.

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Brooksbank, Adele Mary. "Bioaugmentation of oil and fat degradation in the laboratory." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250925.

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Tarmizi, Azmil Haizam Ahmad. "Deep-fat frying : novel stategies for lowering oil uptake and minimising oil quality deterioration." Thesis, University of Reading, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.577978.

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This thesis represents a study on the application of vacuum during post-frying stage with the aim of lowering oil content in fried food. Using potato chips as an illustrative product, several protocols were initially screened, either towards the end of frying or after frying. Lowering the pressure when the product was removed from the oil resulted in a significant reduction in oil uptake. Applying vacuum triggered a continuous water vapour release from the product as a result of lower water saturation temperature, and this prevented the surface oil from penetrating into the product structure. The image generated by con focal laser scanning microscopy showed a visible boundary between the core and the crust regions, and the oil distribution was only concentrated in the crust with insignificant trace of oil in the core region. Despite the amount of oil being absorbed into fried food, the ability of oil to withstand high temperatures at the extended frying period must also be taken into consideration. Interestingly, vacuum drainage significantly inhibited the free fatty acid formation while the total oxidation value was slightly lowered, which in turn showed minimal reductions in the total colour difference value, viscosity and polar compounds. We also explored the possibility of combining moderate vacuum frying with high vacuum drainage to lower the oil uptake in fried food. As expected, high vacuum drainage significantly lowered the amount of oil taken by the potato chips, regardless to the vacuum frying conditions applied. It was also noted that the head space temperature also plays a significant role in the continuous release of water vapour from the product, aside from the product temperature. An attempt to develop fat free product was accomplished when sorbitol was used to substitute oil as frying medium. In sorbitol fried French fries, a crust was formed, similarly to oil fried product and the colour and texture developments were comparable
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White, Jason Franklin Suppes Galen J. "Flammability characterization of fat and oil derived phase change materials." Diss., Columbia, Mo. : University of Missouri--Columbia, 2005. http://hdl.handle.net/10355/6252.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on February 12, 2010). Thesis advisor: Dr. Galen J. Suppes. Includes bibliographical references.
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Goff, Michael J. "Fat and oil derivatives for use as phase change materials /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144418.

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Schneider, Mary Katherine. "An Oxidized Fat Containing Diet Decreases Weight Gain but Increases Adiposity in Mice Fed a Low Fat Diet." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/nutrition_theses/1.

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Introduction: Fast and convenience foods are abundant, relatively inexpensive, and accommodating to the fast-paced lifestyle of many Americans. One popular method of cooking used by many fast food establishments is deep-fat frying. Soybean oil is commonly used for frying and is rich in polyunsaturated fatty acids (PUFA) such as linoleic acid (LA). When soybean oil is used for deep-fat frying, LA becomes oxidized (Ox-LA). Endogenous Ox-LA has the capacity to be a ligand to peroxisome proliferator-activated receptor gamma (PPAR¥ã), a nuclear transcription factor that regulates adipocyte maturation. It is not yet known whether or not dietary Ox-LA has the same capacity with respect to PPAR¥ã. Considering the fact that dietary oxidized lipids are abundant in the typical American diet, it is important to know if they regulate weight gain and especially adipose tissue mass. In this study, we investigate the effects of fresh and heated soybean oil on weight gain and adiposity in mice fed isocaloric low fat diets. Methods: Soybean oil was heated on a hot plate, under a hood, at 190¨¬C for three hours. Fresh soybean oil served as the source of unoxidized oil (Unox-oil) and the heated oil served as the source of oxidized oil (Ox-oil). Both the Ox-oil and Unox-oil were incorporated into a low-fat (10% of calories) mouse chow by Research Diets, Inc. (New Brunswick, NJ). Sixteen C57BL/6J mice were divided into two groups and fed low fat diets with Ox-oil (low fat oxidized, LFO) or with Unox-oil (low fat unoxidized, LFU). Another group of 8 mice were pair fed to the LFO group with the Unox-oil containing chow (PLU). Mice in the LFO and LFU groups were fed ad libitum and known amounts of fresh food was added to the cages every three days. Leftover food was weighed. Body weights were measured once a week. After 16 weeks mice were euthanized and epididymal white adipose tissue (EWAT), retroperitoneal white adipose tissue (RWAT), inguinal white adipose tissue (IWAT), and intrascapular brown adipose tissue (IBAT) samples were collected, weighed and stored at -80 degrees Celsius until further analysis. Fat pads were homogenized and cytosolic and nuclear proteins were extracted by standard methods. These extracts were subjected to Western blotting to determine the amount of PPAR¥ã in the cytosol and nuclear compartments of the fat pads. Differences in group means were analyzed by Mann Whitney U test. Comparisons were considered statistically significant at a p-value of < 0.05. Results: Final mean body weights were significantly different when comparing the mice in the LFU group to the pair fed mice (PLU) (mean ¡¾ SD; 29.52 ¡¾ 1.09 grams (g) and 26.85 ¡¾ 1.44 g, respectively; p < 0.05). Mice fed a low fat diet consisting of Ox-oil (LFO) had a final mean body weight of 27.88 ¡¾ 2.03 g. Mice in the LFU group gained significantly more weight on average than did mice in the LFO or PLU groups (mean ¡¾ SD; 8.86 ¡¾ 1.37g, 7.10 ¡¾ 1.47 g, and 5.71 ¡¾ 1.13 g, respectively). Although mean food intakes were not significantly different between any of the three groups, the average food intake was greatest for the LFU mice in comparison to the LFO and the PLU mice (mean ¡¾ SD; 20.65 ¡¾ 0.09 g/week, 18.40 ¡¾ 0.05 g/week, and 18.38 ¡¾ 0.19 g/week, respectively). Feeding efficiency (g of weight gain/g of food consumed) was the highest in the LFU mice compared to the PLU mice (mean ¡¾ SD; 0.031 ¡¾ 0.005 g/g and0.022 ¡¾ 0.004 g/g) and this difference was statistically significant. The LFO mice gained less weight per gram of food consumed than did the LFU mice (mean ¡¾ SD; 0.028 ¡¾ 0.006 g/g). Mean weights of all fat pads in the LFO group were significantly greater than those of the LFU and PLU mice (mean ¡¾ SD; 0.329 ¡¾ 0.109g, 0.199 ¡¾ 0.055g, and 0.219 ¡¾ 0.041 for EWAT, 0.091 ¡¾ 0.039g, 0.050 ¡¾ 0.026g, and 0.051 ¡¾ 0.017 for RWAT, 0.221 ¡¾ 0.065g, 0.135 ¡¾ 0.053g, and 0.144 ¡¾ 0.038 for IWAT, and 0.079 ¡¾ 0.012g, 0.055 ¡¾ 0.013g, and 0.062 ¡¾ 0.011 for IBAT, respectively). PPAR¥ã protein in the cytosol of EWAT fat pads was analyzed and quantified in comparison to the amount of Glyceraldehyde-3-phosphate dehydrogenase (GAPDH; loading control) present. Mean PPAR¥ã /GAPDH ratios for LFU mice was 0.226 ¡¾ 0.082, for LFO mice was 0.264 ¡¾ 0.122, and for PLU mice was 0.234 ¡¾ 0.108. Mean PPAR¥ã:GAPDH ratios were not significantly different between any of the groups. Conclusion: It appears that the consumption of oxidized oil caused a significant decrease in weight gain and food intake (although not significant) and a significant increase in fat pad mass in mice compared to those consuming a diet with unoxidized oil. The lack of difference in the amount of PPAR¥ã among the three groups of mice suggests that the changes in weight gain and fat pad mass among the oxidized oil consuming animals is not mediated through regulation of PPAR¥ã protein. To our knowledge, ours is the first study to report that mice consuming a low fat diet inclusive of dietary oxidized lipids exhibit greater adiposity than do mice consuming a low fat diet consisting of unoxidized lipids.
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Soewono, Adri A. "Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/32399.

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Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil (menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w) was added to the oil blends to stabilize the oil during use for deep-fat frying. Eight hours of heating at 180 °C was used to determine the stability of omega-3 fatty acids and uptake from the omega-3 enriched palm oil into fried potatoes. Lipid oxidation and thermal degradation of the palm oil blends, along with retention of α-LA , EPA, and DHA were measure of oil blends stability. Linoleic acid content in flax-palm oil blend did not change during frying when in the presence of different antioxidant treatments. The α-LA content of heated flax-palm oil blend was significantly reduced (P<0.05) after 8 hours of frying. Meanwhile, linoleic acid and EPA content in the fish-palm oil blend revealed significant (P<0.05) decreases in concentration after 8 hours of frying regardless of the presence of antioxidant. The DHA concentration was significantly lower when present in the absence of antioxidant (P<0.05). Totox significantly increased (P<0.05) in the blended oils after 8 hours of frying; albeit the extent of oxidation and thermal degradation was reduced when rosemary extract was added. A significant uptake of omega-3 fatty acids in both the omega-3 PUFA (e.g. α-LA) and HUFA (e.g. EPA and DHA), respectively, occurred in potatoes fried in the respective blended oils. Although omega-3 fatty acid uptake was prevalent in potatoes fried in both blended oils, the effect of heating reduced the optimal 1:4 ratio of omega-3 :omega-6 to a 1:6-l :7 ratio. This loss in omega-3, relative to omega- 6, was attributed to thermal oxidation; a reaction not totally preventable by adding antioxidants to the frying oils. These functional omega-3 enhanced oils when used to process potatoes gave forth products that represented 1/10th suggested intake for EPA+DHA and l/50th the daily requirement for α-LA .<br>Land and Food Systems, Faculty of<br>Graduate
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Kupranycz, Donna B. (Donna Bohdanka). "Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=72822.

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Books on the topic "Oil and fat fraction"

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H, Hui Y., ed. Bailey's industrial oil and fat products. 5th ed. Wiley, 1996.

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Purdy, Susan Gold. Let them eat cake: 140 sinfully rich desserts--with a fraction of the fat. William Morrow, 1997.

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Tribole, Evelyn. Healthy homestyle desserts: 150 fabulous treats with a fraction of the fat and calories. Viking, 1996.

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Ogden, Leanne Gaye. Interfacial studies of oil-water systems containing fat crystals. Oxford Brookes University, 1995.

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Ibaraki, Kumiko. The worry-free kitchen: Everyday dishes without oil and fat. Vertical, Inc, 2011.

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Canada. Dept. of Fisheries and Oceans. Marine Fisheries Division. Effects of chronic exposure to the water-soluble fraction (WSF) of Hibernia Crude oil on capelin (Mallotus villosus) embryos. Dept. of Fisheries and Oceans, 1988.

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Chhajer, Bimal. Ciknāʼī ke bag̲ẖair khāne: Moṭāpe aur dil ke marīz̤oṉ ke liye ghī aur tel ke bag̲ẖair banāʼe jāne vāle desī pakvān = Zero oil thali : a complete meal without oil. Taḵẖlīqāt, 2009.

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Ibaraki, Kumiko. The worry-free bakery: Treats without oil and butter. Vertical, 2009.

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Ewan, McVicar, ed. Cod liver oil and the orange juice: Reminiscences of a fat folk singer. Mainstream, 1992.

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Chājeṛa, Bimala. Zīro ôyala kuka buka =: Zero oil cook book. Phyūjana Buksa, 2003.

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Book chapters on the topic "Oil and fat fraction"

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Kalo, P., K. Vaara, and M. Antila. "Inter-Esterification of Butter Fat Solid Fraction/Rapeseed Oil Mixtures with Candida Cylindracae Lipase as Catalyst." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_184.

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Reiersen, L. O., and K. Fugelli. "The Effect of the Water Soluble Fraction of North Sea Crude Oil on the Transport Mechanism of Taurine in Erythrocytes from Flounder, Platichthys Flesus (L.)." In Fate and Effects of Oil in Marine Ecosystems. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3573-0_9.

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Andjelkov, Katarina, and Ramon Llull. "Stromal Vascular Fraction Enriched Fat Grafting." In Gluteal Fat Augmentation. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58945-5_3.

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Pereira, Luiz Haroldo, Beatriz Nicaretta, and Aris Sterodimas. "Gluteal Augmentation with Stromal Vascular Fraction-Enriched Fat." In Gluteal Fat Augmentation. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58945-5_17.

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Boduszynski, M. M., C. E. Rechsteiner, M. E. Moir, et al. "From a Dream to a Fact: Direct Measurement of Vanadium and Nickel Distribution in Crude Oil Cuts Fraction (800−1250 °F)." In ACS Symposium Series. American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1282.ch005.

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Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Fat and Oil Products." In Food Science Text Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_12.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Fat and Oil Products." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_12.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Fat and Oil Products." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5175-8_12.

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Rogosa, Morrison, Micah I. Krichevsky, and Rita R. Colwell. "Fat and Oil Metabolism." In Springer Series in Microbiology. Springer New York, 1986. http://dx.doi.org/10.1007/978-1-4612-4986-3_34.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Fat and Oil Products." In Food Science Text Series. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_12.

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Conference papers on the topic "Oil and fat fraction"

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Charpentier, Thibaut V. J., Rose Lehman, and Andre Leontieff. "Development of a Tool to Track the Fraction of Injected Water in Produced Water Streams." In CONFERENCE 2023. AMPP, 2023. https://doi.org/10.5006/c2023-19130.

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Abstract Waterflooding is an important method for improving oil recovery, it consists of injecting water into selected injector wells to displace the oil to the surrounding producer wells while maintaining reservoir pressure. When water breaks through to the producer however, this secondary recovery technique can cause some production problems. A particular issue is mineral scale formation resulting from the mixing of incompatible brines. An example is barite precipitation following the mixing of barium rich formation water with an injection water high in sulphate. Accurately predicting the fraction of injection water being produced is therefore of paramount importance to accurately predict mineral scale formation and prevent its damaging effect on productivity. This paper will describe a newly developed in-house computer program to track and analyze injection water fractions in produced wells and discusses its impact on mineral scale prediction and management. The computer tool is used to study produced water profiles from two oil fields located in the North Sea and in the Gulf of Mexico. The benefits and drawback of ions commonly employed (i.e., chloride) to track injection water breakthrough are reviewed and compared against a “reactive ion” methodology developed FAST project at Heriot-Watt University. The results of the current study show that the reactive ion methodology was particularly effective at tracking low injection water fractions even when the raw data has a high noise-to-signal ratio. Further analysis reveals how plots that highlight the ion concentration deviate from their expected value, which can be used to monitor geochemical reactions taking place in the reservoir, as well as evaluate the efficiency of scale inhibitor squeeze treatment and help production chemists plan their scale management program more effectively.
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Anand, Suma, Kaiwen Xu, Colm O'Dushlaine, and Sumit Mukherjee. "Synthesizing Proton-Density Fat Fraction and $R_2^{\ast}$ from 2-Point Dixon MRI with Generative Machine Learning." In 2025 IEEE 22nd International Symposium on Biomedical Imaging (ISBI). IEEE, 2025. https://doi.org/10.1109/isbi60581.2025.10981042.

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Krishnamurthy, Ravi M., Rudolf H. Hausler, and Samarth (Sam) Tandon. "Implications of Using the Fugacity (Activity in the Gas Phase) of the Acid Gases in the Design of Qualification Testing of Oilfield Tubular Materials." In CORROSION 2019. NACE International, 2019. https://doi.org/10.5006/c2019-12939.

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Abstract The transition from partial pressure to fugacity in the assessment of acid gas activity (concentration) for the design of qualification testing of metals to be used in sour service according to MR0175/ISO 151561,2,3 entails a number of important consequences. This transition came about in the wake of oil and gas production moving off-shore to ever higher pressures and temperatures. It was recognized that multiplying total pressure by the mol fraction of H2S in the “gas phase” could no longer reflect the physicochemical realities with respect to the reactions between H2S and the metal surfaces. As a consequence, it was proposed that the activity of H2S in the gas phase should be replaced by the activity of H2S in the aqueous phase. This change in paradigm had already been accepted in the ISO Standard but not implemented. Nevertheless, it stands to reason that the dissolved H2S is the active corrosion vector, rather than the H2S in the gas phase. An unintended consequence of this shift in thinking lies in the fact that a very large number of Heritage Metals have been qualified for partial pressure criteria as specified in MR0175/ISO-15156 by the use of the Crolet Diagram, i.e. as function of pH vs. pH2S. In order to overcome this difficulty, the H2S concentration in the solution of the test procedure used at the time is compared with the H2S concentration in solution under field conditions. It is invariably found, judging by the H2S concentration in solution, that field conditions are less aggressive than the conditions for which the test has been designed. Using a fugacity corrected Henry solubility constant ([mol/L.at]) for field conditions, together with the H2S concentration in the test solution one can determine the corresponding nominal H2S partial pressure for field conditions. One then finds that this value is higher than the one for which the test has been designed. As a practical matter, one concludes that higher grade materials, e.g. P-110 or Q-125, may be used to much higher H2S partial pressures than the ones the tests may have been designed for. For single phase system (total pressures in excess of ~ 700 bar (10,000 psi), not discussed here, a similar paradigm would hold, although based only on the equilibrium of H2S between the oil and brine phases.
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Gibon, Veronique, and Marc Kellens. "Fractionation of palm and palm kernel oils for designing high quality commodity and specialty fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yjih6211.

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Fractionation is the most important application of fat crystallization in edible oil processing. This process commonly consists of a controlled crystallization in bulk crystallizers followed by a separation of the liquid from the crystalline fraction, nowadays mostly carried out with membrane press filters. The motive for this process is evident: since nature endows each fat with a particular composition and distribution of the fatty acids on the glycerol, their use in specific applications is limited. Palm oil is the most fractionated oil worldwide; its potential for multi-step dry fractionation allows to generate various fractions with peculiar physicochemical properties used in many food formulations. The original booming of the dry fractionation process has helped palm oil to conquer a strong position on the commodity market in one single step. Other demands for special cuts drifted the industry towards a more sophisticated approach: high iodine value super and top olein with interesting cold resistances, high melting point super stearin (competing with fully hydrogenated products), hard palm mid fraction (for cocoa butter equivalents - CBE) or palm red fractions (high carotene and tocopherol/tocotrienol contents). A hybrid form of palm oil grows in Colombia and Ecuador: the high oleic palm oil has a higher oleic content than conventional palm oil. It can easily be fractionated as refined or semi-refined (red oil); the liquid fractions obtained have excellent cold resistance in one single fractionation step. Palm kernel oil has a very different triglyceride composition and its applications are quite different; it is known as a source of cocoa butter substitute (CBS) after fractionation and full hydrogenation of the stearin. The fractionation can be carried out in one or two steps, making it possible to produce three different CBS. Various technologies including continuous and static crystallization are being used to produce these specialty fats.
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"ASSESSMENT OF THE NUTRITIONAL STATUS OF EMPLOYEES OF AN OIL PRODUCTION ENTERPRISE." In СОВРЕМЕННЫЕ ПРОБЛЕМЫ ЭКОЛОГИИ И ЗДОРОВЬЯ НАСЕЛЕНИЯ. ЭКОЛОГИЯ И ЗДОРОВЬЕ НАСЕЛЕНИЯ. Иркутский научный центр хирургии и травматологии, 2023. http://dx.doi.org/10.12731/978-5-98277-383-8-art31.

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The data on the body composition of office workers of an oil production enterprise from among the non-indigenous population of the Far North are analyzed. The processing of the material was carried out using the STATA 12.0 application software package. The Z-values of the indicators obtained during the bioimpedance study of body composition were compared with the average reference values for the adult population of the Russian Federation. The Z-score values of body mass index, waist/hip index, body fat mass, body fat mass fraction, lean body weight, extracellular fluid exceeded the average Russian reference values (p &lt; 0,001). Ahigh prevalence of overweight (21,8 %) and obesity (43,6 %) among the surveyed was revealed. It is necessary to develop corrective measures aimed at reducing the risk factors for metabolic disorders in the able-bodied population of the Far North.
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Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.

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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their reduction and replacement by unsaturated fats. Blending of fats and the use of emulsifiers are low-cost techniques to produce pumpable shortenings; alternative fats that comply with functional and sensory requirements of current baking fats. High oleic palm oil (HOPO) is a novel oil with a lower content of saturated fat and higher content of oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. In this study, emulsified shortenings containing HOPO, HORO, and TPO were produced under identical conditions to reach 30% saturated fat. DSC peaks of mid-melting triglycerides in TPO were not present in HOPO or HORO, reflected in lower SFC and hardness of HOPO and HORO shortenings vs. TPO shortening. However, all formulations resulted in similar onset temperatures of crystallization and melting points. Despite thermal and physical differences between shortenings, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Hislop, Veronica, and Derick Rousseau. "Effect of Dispersed Aqueous Droplet Volume Fraction on the Rheology and Structure of Water-in-oil Emulsions Stabilized with Fat Crystals." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/aydb6547.

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High-calorie foods such as margarine and butter consist of fat crystal-stabilized emulsions comprising a dispersed aqueous phase stabilized by a 3D matrix of fat crystals. The objective of this study was to investigate how the rheology and structure of fat crystal-stabilized water-in-oil emulsions are affected by the aqueous droplet volume fraction in which there is little interaction between the dispersed and continuous phases. Emulsions at water loads containing up to 40 wt% were prepared with a continuous phase consisting of a mixture of soybean oil, hydrogenated soybean oil and polyglycerol polyricinoleate (PGPR), which limits interactions between dispersed droplets and the continuous fat crystal network. Results showed that presence of water up to 10 wt% resulted in a higher rigidity whereas increasing water content from 10 wt% to 40 wt% reduced it. Via polarized light microscopy, the emulsions showed evidence of network stabilization given the presence of a fat crystal network around the dispersed aqueous phase. The outcomes of this study further contribute to the knowledge base underpinning the contribution of dispersed droplets on the consistency of fat crystal-stabilized water-in-oil emulsions.
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Sozer, Nesli, and Kari Koivuranta. "Microbial lipid production for foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iuso9769.

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Global population will reach 10 billion or even more by 2050, which will lead to exponential growth in our demand for food, while global food supply will continue to be under great stress. There is an urgent need to find sustainable food resources where recent food research has mainly focused on protein, fat has been neglected €“ but it should not be! While fat typically comprises a smaller fraction of meat or dairy, it is a key determinant of flavor, texture, nutrition, and visual appearance, all of which are correlated with consumer preference and willingness to pay. Fats are also critical for many body functions. Currently, coconut and palm oil are main fat sources in many of meat or dairy alternatives however they are unsustainable and even less healthy than animal fat. In addition, the use of other vegetable oils have sensory and stability issues. This talk will focus on biotechnical lipid production, the concept of producing animal lipids that gives the rich flavor and unique texture to meat or dairy products through microbial bioconversion with no animal involvement, which is an emerging technology approach to contribute to future food demand while reducing the environmental burden.
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De Witte, Fien, and Koen Dewettinck. "Determination of Solid Fat Content in Plain Fats and Suspensions with Lab-scale SAXS Device." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dewj6425.

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Fat suspensions, i.e. heterogenous mixtures of solid particles in a fat, are omnipresent in food products. Depending on the temperature, the lipid phase consists of a liquid and a solid fraction, often expressed as solid fat content (SFC). In suspensions, the solid particles also tend to affect the SFC, which makes it an important parameter to study. Conventionally, for plain fats, the SFC is acquired via an NMR measurement (AOCS Cd16b-93). Complex mixtures, like suspensions, are more difficult to study by NMR, as the solid particles produce an interferent signal. This can be overcome by using a specific standard and an adapted method (AOCS Cd16-81). As an alternative, the use of small-angle X-ray scattering (SAXS) for determining the SFC was studied. The aim of this study was to develop a methodology for determining the SFC in plain fats, but also in complex mixtures, without the need for extra standards or calibration. Moreover, SAXS has proven to be a suitable technique as there is no (or a constant) contribution of solid particles to the signal obtained from the fat. The SAXS equipment used is a Xenocs Xeuss 3.0 equipped with a Cu-source and moveable detector. Plain palm oil and palm oil-sucrose mixtures were studied at several isothermal crystallization temperatures. The SAXS technique allows to follow the SFC continuously over time during isothermal crystallization, which is not possible with NMR. From a SAXS profile, the liquid and solid fat contribution can be clearly separated. The separation of the solid and liquid contribution and their respective quantification was optimized. Special interest was put into the contribution of different triacylglycerol polymorphs. For plain fats, the results were compared to conventional results obtained with NMR and were found to be very similar. For suspensions, the results were verified with other techniques, such as DSC.
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Sobolev, Roman, Yuliya Frolova, Varuzhan Sarkisyan, and Alla Kochetkova. "Study of the Oxidative Stability of Oleogels Structured with Beeswax Fractions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zbfu3245.

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Combining the beeswax fractions is an effective way of structuring edible oils. However, their effect on oleogel oxidative stability is still not studied. Thus, the study on the influence of beeswax and combinations of its fractions on the edible oleogels oxidation was the objective of this research.Four fractions of beeswax (A, B, C, D) were isolated using preparative flash-chromatography and characterized by TLC and HPLC-ELSD. Sunflower oil was used to prepare oleogels (at 90 °C for 30 minutes) with a 6% of gelator. The fatty acid composition was evaluated by GC. The samples were stored at 35°C for 20 days, monitoring the oxidation using: PV, AV, CDV, TOTOX, HS-SPME-GC-MS. The induction period was determined using the OXITEST reactor.We have shown that fraction A contained hydrocarbons ( &gt;99%); B - monoesters ( &gt;95%); C - wax esters ( &gt;66%), alcohols ( &gt;29%), and free fatty acids ( &gt;4%); D - alcohols ( &gt;49%), free fatty acids ( &gt;40%) and wax esters ( &gt;10%). Combinations of A+B, A+B+C, and A+B+D gelators were made using fractions in equal amounts. The fatty acid composition of freshly prepared oleogels and oil didn't differ (p &gt;0.05). Sunflower oil had the best oxidative stability among all samples. The A+B-based oleogel had the highest oxidative stability among the oleogels. Hexanal is shown to be the main volatile organic compound formed during the oxidation of sunflower oil. The volatile compounds profile of the oleogels also included ketones, alcohols, and terpenes. Beeswax-based oleogel had the lowest induction period, which indicates the presence of prooxidant components. A close correlation was found between the oxidation rate of oleogels and the content of free fatty acids (r2=0.8195) in the gelator.This study shows that the use of beeswax fractions, compared to beeswax itself, results in fat-containing products with higher oxidation stability.
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Reports on the topic "Oil and fat fraction"

1

Howard, D. W. Airborne Release Fraction for “Red Oil” Explosions, SRT-PST-94-0023, Inter-Office Memorandum. Office of Scientific and Technical Information (OSTI), 1994. http://dx.doi.org/10.2172/1379489.

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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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Wolfer, Taylor L., Nuria C. Acevedo, Kenneth J. Prusa, Joseph G. Sebranek, and Rodrigo Tarté. Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages. Iowa State University, 2018. http://dx.doi.org/10.31274/ans_air-180814-357.

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Fukuta, Hidekatsu, Toshihiko Goto, and Takeshi Kamiya. Association of epicardial fat with cardiac structure and function and exercise capacity in heart failure with preserved ejection fraction: a protocol for systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.2.0071.

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Lehotay, Steven J., and Aviv Amirav. Fast, practical, and effective approach for the analysis of hazardous chemicals in the food supply. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7695587.bard.

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Background to the topic: For food safety and security reasons, hundreds of pesticides, veterinary drugs, and environmental pollutants should be monitored in the food supply, but current methods are too time-consuming, laborious, and expensive. As a result, only a tiny fraction of the food is tested for a limited number of contaminants. Original proposal objectives: Our main original goal was to develop fast, practical, and effective new approaches for the analysis of hazardous chemicals in the food supply. We proposed to extend the QuEChERS approach to more pesticides, veterinary drugs and pollutants, further develop GC-MS and LC-MS with SMB and combine QuEChERS with GC-SMB-MS and LC-SMB-EI-MS to provide the “ultimate” approach for the analysis of hazardous chemicals in food. Major conclusions, solutions and achievements: The original QuEChERS method was validated for more than 200 pesticide residues in a variety of food crops. For the few basic pesticides for which the method gave lower recoveries, an extensive solvent suitability study was conducted, and a buffering modification was made to improve results for difficult analytes. Furthermore, evaluation of the QuEChERS approach for fatty matrices, including olives and its oil, was performed. The QuEChERS concept was also extended to acrylamide analysis in foods. Other advanced techniques to improve speed, ease, and effectiveness of chemical residue analysis were also successfully developed and/or evaluated, which include: a simple and inexpensive solvent-in-silicone-tube extraction approach for highly sensitive detection of nonpolar pesticides in GC; ruggedness testing of low-pressure GC-MS for 3-fold faster separations; optimization and extensive evaluation of analyte protectants in GC-MS; and use of prototypical commercial automated direct sample introduction devices for GC-MS. GC-MS with SMB was further developed and combined with the Varian 1200 GCMS/ MS system, resulting in a new type of GC-MS with advanced capabilities. Careful attention was given to the subject of GC-MS sensitivity and its LOD for difficult to analyze samples such as thermally labile pesticides or those with weak or no molecular ions, and record low LOD were demonstrated and discussed. The new approach of electron ionization LC-MS with SMB was developed, its key components of sample vaporization nozzle and flythrough ion source were improved and was evaluated with a range of samples, including carbamate pesticides. A new method and software based on IAA were developed and tested on a range of pesticides in agricultural matrices. This IAA method and software in combination with GC-MS and SMB provide extremely high confidence in sample identification. A new type of comprehensive GCxGC (based on flow modulation) was uniquely combined with GC-MS with SMB, and we demonstrated improved pesticide separation and identification in complex agricultural matrices using this novel approach. An improved device for aroma sample collection and introduction (SnifProbe) was further developed and favorably compared with SPME for coffee aroma sampling. Implications, both scientific and agricultural: We succeeded in achieving significant improvements in the analysis of hazardous chemicals in the food supply, from easy sample preparation approaches, through sample analysis by advanced new types of GC-MS and LCMS techniques, all the way to improved data analysis by lowering LOD and providing greater confidence in chemical identification. As a result, the combination of the QuEChERS approach, new and superior instrumentation, and the novel monitoring methods that were developed will enable vastly reduced time and cost of analysis, increased analytical scope, and a higher monitoring rate. This provides better enforcement, an added impetus for farmers to use good agricultural practices, improved food safety and security, increased trade, and greater consumer confidence in the food supply.
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Obermajer, M., K. Dewing, and M. G. Fowler. Geological and geochemical data from the Canadian Arctic Islands. Part IV: gasoline range and saturate fraction gas chromatograms of oil samples. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2007. http://dx.doi.org/10.4095/223759.

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Alsuwailem, Majed, David Soud, and Fahad Alyahya. Unraveling the Black Market for Oil: The Complex Web of Phantom Trade and Its Reverberating Effects on Energy Security, Trade Balances, and Social Welfare. King Abdullah Petroleum Studies and Research Center, 2024. http://dx.doi.org/10.30573/ks--2024-dp44.

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In the energy market, the black market1 for oil embodies the ancient parable of the blind men and the elephant. Just as the blind men each touched a different part of the elephant and experienced only a fraction of its true nature, so do policymakers perceive the black market for oil through narrow lenses. However, this market, like the imposing elephant, manifests itself in diverse and multifaceted forms that demand nuanced understanding and cannot be dismissed.
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NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.

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Vegetable oil is a daily food product, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. At catering establishments, vegetable oil is used to prepare various dishes, the requirements for these products are quite high, so the company often faces the question of which vegetable oils to use? which of them have the best qualities? These are the questions we tried to solve in our work. Purpose - of the research work is to study the range of vegetable oil from the product supplier MARR RUSSIA LLC and conduct a commodity assessment of the quality of sunflower oil used at the enterprises of Samara. Results: based on the results of the study, the assortment composition of vegetable oil was analyzed at the supplier of products LLC “MARR RUSSIA”, a commodity characteristic of sunflower oil samples was carried out and recommendations for purchase were given.
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พงษ์สามารถ, สุนันท์, เรวดี ธรรมอุปกรณ์ та ธิติรัตน์ ปานม่วง. การศึกษาสารคาร์โบไฮเดรตจากเปลือกทุเรียนในการเตรียมผลิตภัณฑ์ยาน้ำและผลิตภัณฑ์อาหาร. จุฬาลงกรณ์มหาวิทยาลัย, 1989. https://doi.org/10.58837/chula.res.1989.4.

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สารสกัดคาร์โบไฮเดรตจากเปลือกทุเรียน (Durio zibethinus Linn.) สกัดได้เป็น crude fraction (F I) โดยการตกตะกอน aqueous extract ของเปลือกทุเรียนสดด้วย 60% alcohol ส่วน purified fraction (F II) เป็นการทำให้บริสุทธิ์ โดยการตกตะกอนซ้ำด้วย alcohol ของ crude extract ที่ได้จากการตกตะกอน acid-alcohol ของ aqueous extract จากเปลือกทุเรียนสด สามารถสกัดได้ 2.18% F I และ 1.03% F II ตามลำดับ สารสกัดเปลือกทุเรียนมีลักษณะเป็นของแข็ง เป็นผงมีรูปร่างไม่แน่นอน พบทั้งลักษณะกลมและคล้ายไฟเบอร์ จากการดูด้วยกล้อง Scanning electron microscope F I มีสีน้ำตาลอ่อน ส่วน F II เป็นผงสีขาวนวล สารที่สกัดได้มีกลิ่นเฉพาะ มีรสเปรี้ยวอมขม F II ที่เตรียมโดยวิธี Spray Dried จะได้ผงสีขาว ไม่มีรสขม มีลักษณะคล้ายฟองอากาศกลมกลวง เมื่อดูด้วยกล้อง Scanning electron microscope ผงของสารสกัดเปลือกทุเรียนจะพองตัวได้ในน้ำให้เป็นของเหลวข้นหนืดมี pH เป็นกรดที่ 5.8+-0.3 ใน F I และที่ 3.8+-0.2 ใน F IIตามลำดับ สารละลาย 3% ของ F I และ F II มีความหนืด 130.6 cps และ 207.6 cps ตามลำดับ จากการวัดด้วยเครื่อง Cone/Plate Viscometer ใช้ Cone # CP.41 ที่ rate of shear 50 rpm. ที่อุณหภูมิ 30 องศาเซลเซียส สารละลายของ F I ไม่ใสมีสีน้ำตาลอ่อน ส่วน F II จะเป็นของเหลวใสไม่มีสี ส่วนประกอบทางเคมีของสารสกัดเปลือกทุเรียนเป็นคาร์โบไฮเดรต การวิเคราะห์ธาตุพบมีคาร์บอน 19.33% ไฮโดรเจน 2.72% ใน F I และมีคาร์บอน 22.89% ไฮโดรเจน 3.24% ใน F II ตามลำดับ ไม่พบมีไนโตรเจนเลย การวิเคราะห์คุณสมบัติทางเคมีของสารสกัดเปลือกทุเรียน แสดงคุณสมบัติเป็นสารคาร์โบไฮเดรตกับ Molisch's test และ Anthrone's test แสดงปฏิกิริยาของสาร glycuronate กับ Tollen's napthoresorcinol แสดงปฏิกิริยาการเกิดเจลของสาร polyuronide กับสารละลายโลหะหนักและแอลกอฮอล์ แสดงปฏิกิริยาของสาร polysaccharide เกิดสีม่วงแดงกับน้ำยาไอโอดีนไม่พบการเกิดปฏิกิริยา reducing sugar กับ Fehling's test ของสารสกัดเปลือกทุเรียน แต่จะพบได้ในสารละลายที่ได้หลังจากทำ acid-hydrolysis ของ F I หรือ F II เท่านั้นซึ่งจะสูญเสียปฏิกิริยาการเกิดสีกับไอโอดีนแล้วสายยาวของ polysaccharide ของสารสกัดเปลือกทุเรียนจะถูกย่อยได้โดย amylase ของน้ำลายเป็นโมเลกุลสั้นลงจนไม่เกิดสีกับไอโอดีน อย่างไรก็ดีการย่อยด้วยเอ็นไซม์ amylase เกิดได้ไม่สมบูรณ์จนเป็นน้ำตาลโมเลกุลอิสระ หรือเกิดปฏิกิริยาของ reducing sugar ส่วนประกอบของน้ำตาลใน polysaccharide ของสารสกัดเปลือกทุเรียนได้ตรวจหาด้วยเครื่อง HPLC พบว่า F I ประกอบด้วย สาร monosaccharide 4 ชนิด ซึ่งตรงกับน้ำตาลมาตรฐาน rhamnose, arabinose, fructose และ glucose ในอัตราส่วน 2:2:1:18 ส่วน F II ประกอบด้วยสาร monosaccharide 3 ชนิดที่ตรงกับน้ำตาลมาตรฐาน rhamnose, arabinose, และ glucose ในอัตราส่วน 1:1:3 การวิเคราะห์แร่ธาตุในสารสกัดเปลือกทุเรียนพบมีปริมาณของโปเทสเซียม 5.64% ใน F I และ 2.21% ใน F II มีแคลเซียม 0.70% ใน F I และ 1.02% ใน F II พบมีโซเดียมและแมกนีเซียม 4.21% และ 0.29% ใน F I และมี 1.38% และ 0.80% ใน F II ตามลำดับ แร่ธาตุอื่นๆ ได้แก่ อลูมิเนียม เหล็ก แมงกานีส ซิลิกอน สังกะสี และทองแดงพบในปริมาณต่ำ ตะกั่วมีน้อยกว่า 0.08 ppm ไม่พบมีสารหนู (arsenic) อยู่เลย ได้ศึกษาการใช้สารสกัดเปลือกทุเรียนในยาน้ำแขวนตะกอนและอิมัลชัน พบว่าสารสกัดเปลือกทุเรียนใช้ได้ผลเป็นที่น่าพอใจในตำรับยาน้ำแขวนตะกอนเปรียบเทียบกับตำรับมาตรฐานที่ทดลองได้แก่ Kaolin Mixture with Pectin NF XIII, Barium Sulfate Suspension และ Trisulfa Suspension การใช้สารสกัดเปลือกทุเรียนในตำรับ Calamine Lotion เมื่อเปรียบเทียบกับตำรับมาตรฐาน BP 1988, USP XXII จะไม่เหมาะสม เมื่อตั้งทิ้งไว้ตัวยาจับเป็นก้อนไม่กระจายตัวสารสกัด F II พบว่าใช้ประโยชน์ได้ดีเป็นสารทำอิมัลชันเสริมในตำรับยาน้ำอิมัลชันที่ทดลอง ได้แก่ Liquid Paraffin Emulsion BP 1988. Mineral Oil Emulsion USP XXII และ Cod Liver Oil Emulsion ได้ตำรับยาที่มีเนื้อยาขาวขึ้นและมีความคงตัวดีขึ้น สารสกัดเปลือกทุเรียน F II ใช้ได้ผลดีในการเตรียมอาหารพวกแยมและเยลลี่ ได้ผลิตภัณฑ์ที่มีเนื้อนุ่มใสเป็นประกายและไหวตัวดี สามารถใช้ F II น้อยกว่าเพคติน 3 เท่าในตำรับแยมและเยลลี่ F II ยังใช้ได้ผลที่น่าพอใจช่วยให้มีเนื้อข้นขึ้นในการช่วยเตรียมตำรับน้ำสลัดและมายองเนส
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10

Rimpel, Aaron, and Amy McCleney. PR-316-17200-R02 A Study of the Effects of Liquid Contamination on Seal Performance. Pipeline Research Council International, Inc. (PRCI), 2020. http://dx.doi.org/10.55274/r0011734.

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Liquid contamination in dry gas seals (DGS) can come from a variety of sources, including lube oil carryover and liquid dropout, due to the Joule-Thompson effect across the seal faces, which can cause DGS failure. The physical effect of liquids on DGS performance is a topic of limited understanding, and conflicting theories exist regarding liquid-induced failure mechanisms. While tests have been performed on DGS test rigs (primarily by seal OEMs), very little testing or analysis has been specifically aimed at studying the heat generation behind DGS behavior following liquid injection, and test results or conclusions have not been published for use in the industry. Therefore, this study develops a test rig and presents test results of a DGS in dry nitrogen at different supply pressures up to 1,000 psi, then intentionally introduce a liquid (light oil, up to ~3% liquid mass fraction) to measure any difference in performance that might indicate a possible failure mechanism. It was found that continuous injection of oil caused a distinct 2-8% increase in torque but no significant effect on seal temperature for the brief durations tested. In contrast, multiphase CFD predictions predicted generally higher torque values, in nitrogen only and with similar levels of oil injection than experiments, and a 3-6% increase in stationary ring temperatures. To the authors' knowledge, the CFD modeling approach used is a first of its kind for trying to study liquid contamination effects in a DGS, and further work is proposed to improve comparisons to the test data. This is research performed by the Gas Machinery Research Council with cofunding by PRCI.
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