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Academic literature on the topic 'Rancidity in fatty acids'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Rancidity in fatty acids"

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Baldwin, E. A., and Bruce W. Woods. "106 Cellulose Coatings Reduce Rancidity of Pecans." HortScience 35, no. 3 (2000): 407B—407. http://dx.doi.org/10.21273/hortsci.35.3.407b.

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Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Development of rancidity involves hydrolysis of glycerides into free fatty acids, oxidation of double bonds of unsaturated fatty acids to form peroxides and then autooxidation of the free fatty acids once the peroxides reach a sufficient level to perpetuate this reaction. One of the products of autooxidation is hexanal which is, thus, a good indicator of rancidity. Analysis of pecans by gas chromatography revealed that hexanal levels were reduced in coated nuts by 5- to over 200-fold compared to uncoated controls, depending on the coating treatment. Some of the coating treatments affected nut color, but overall flavor and appearance were improved by certain formulations.

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Abreu, Virgínia Kelly Gonçalves, Ana Lúcia Fernandes Pereira, Tatiana Fontoura Vidal, Jorge Fernando Fuentes Zapata, Manoel Alves de Sousa Neto, and Ednardo Rodrigues de Freitas. "Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp." Ciência e Tecnologia de Alimentos 30, no. 4 (2010): 969–73. http://dx.doi.org/10.1590/s0101-20612010000400020.

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Hanidah, In-In, Debby Moody Sumanti, Agung Tri Mulyono, and Novy Prakusya Yusuf. "Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (2021): 59–66. http://dx.doi.org/10.21776/ub.industria.2021.010.01.7.

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Abstract Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%. Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life

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BARBUT, S., H. H. DRAPER, and M. HADLEY. "Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging." Journal of Food Protection 52, no. 1 (1989): 55–58. http://dx.doi.org/10.4315/0362-028x-52.1.55.

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Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P&lt;0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

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NYKTER, M., H.-R. KYMÄLÄINEN, and F. GATES. "Quality characteristics of edible linseed oil." Agricultural and Food Science 15, no. 4 (2008): 402. http://dx.doi.org/10.2137/145960606780061443.

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In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;

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Rejeki, Dwi Putri. "EKSTRAK DAUN UBI JALAR UNGU SEBAGAI ANTIOKSIDAN UNTUK MEMPERLAMBAT KETENGIKAN (RANCIDITAS) PADA MINYAK KELAPA." Lantanida Journal 6, no. 2 (2019): 114. http://dx.doi.org/10.22373/lj.v6i2.3501.

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The study of purple sweet potato leaf extract as an antioxidant to slow down rancidity in coconut oil has been conducted. The aim of this study was to prove the addition of purple sweet potato leaf extract to postpone the rancidity of coconut oil. The sample used in this study was coconut oil taken from the village of Tingkeum Lampeuneurut, Aceh Besar District, as much as 300 mL. The sample was divided into two Erlenmeyers with 150 ml in each and heated to 90°C of temperature. After that, the first Erlenmeyer was added by 30 ml of purple sweet potato leaf extract. Then, the second Erlenmeyer was chilled and left in open air for 5 days. The sample that was not added by purple sweet potato leaf extract was set as a control. Several parameters were tested in both samples, namely an iodine number, peroxide number, free fatty acid and saponification number. The results were obtained by the addition of purple sweet potato leaf extract and control oil respectively the iodine number 10.21 and 7.54 g I2/100 g samples, peroxide numbers 4.67 and 9.33 mg O2/g, free fatty acids 8.87 and 8.67%, acid numbers 24.2 and 23.5 mg KOH/g, saponification 230.49 and 234.09 mg KOH/g, esters 206.29 and 210.59 mg KOH/g. The peroxide number of oilwhich was added by the purple sweet potato leaf extract has been fulfilled the SNI for coconut oil while the control oil does not. Meanwhile the iodine numbers, acid numbers, saponification numbers, and free fatty acids in both oils do not fulfill the SNI. Based on this study was obtained that the purple sweet potato leaf extract can postpone the rancidity caused by oxidation by reducing the peroxide number. However, the purple sweet potato leaf extract was not able to inhibit the increasing of acid numbers or free fatty acids caused by hydrolysis reactions.

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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty, and Aji Suroso. "PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL." Photon: Jurnal Sain dan Kesehatan 5, no. 2 (2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.

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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.

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Ebrahimzadeh, Asghar, Farhad Pirzad, Hamidreza Tahanian, and Morteza Soleimani Aghdam. "Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels." Food technology and biotechnology 57, no. 4 (2019): 554–60. http://dx.doi.org/10.17113/ftb.57.04.19.6380.

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Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5 %) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels.

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Kanamangala, Ravindranath V., Niels O. Maness, Michael W. Smith, Gerald H. Brusewitz, Sue Knight, and Bhaggi Chinta. "Reduced Lipid Pecans: Chemical Alterations and Implications for Quality Maintenance during Storage." Journal of the American Society for Horticultural Science 124, no. 4 (1999): 389–98. http://dx.doi.org/10.21273/jashs.124.4.389.

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The unextracted and reduced lipid (supercritical carbon dioxide extraction of 22% and 27% (w/w) of total lipids) pecan [Carya illinoinensis (Wangenh.) K. Koch] kernels packaged in 21% O2, 79% N2 were analyzed for color, hexanal, sensory, fresh weight, and lipid class changes periodically during 37 weeks of storage at 25 °C and 55% relative humidity. Pecan nutmeats were lightened by partial lipid extraction. The pecan testa darkened (decreasing chromameter L*) with storage time. Most color changes occurred in the first 18 weeks. Hexanal concentration of reduced-lipid pecans was negligible throughout storage, while unextracted pecans reached excessive levels by week 22 of storage. Hexanal concentration, indicative of rancidity, was in agreement with sensory analysis results with the hexanal threshold level for objectionable rancidity ranging from 7 to 11 mg·kg-1 pecans. Weight change was negligible during storage, except in 27% reduced-lipid pecans. Free fatty acids increased with storage and were significantly higher in unextracted pecans than the reduced-lipid pecans at 0, 10, 18, 32, and 37 weeks of storage. Shelf life of pecans with partial lipid extraction was longer than unextracted pecans. In addition to decreasing the total amount of lipid available for oxidation, the free fatty acid lipid component that correlated with the development of rancidity was reduced by extraction.

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Van Oeckel, M. J., and N. Wamants. "Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products." Proceedings of the British Society of Animal Science 1996 (March 1996): 29. http://dx.doi.org/10.1017/s0308229600030026.

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Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

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Dissertations / Theses on the topic "Rancidity in fatty acids"

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Hatton, Paul. "Characterization and control of ketonic rancidity in the lauric acid oils." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/19771/.

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Ketonic rancidity is associated with the lauric acid oils and butterfat. It arises when short and intermediate carbon chain length fatty acids (C6 to C14) are converted into methyl ketones (C5 to C13) by certain fungi. Ketonicrancidity will not occur in fats and oils that do not contain these fatty acids. Fermentation experiments with whole oils and simple triglycerides confirmed that only short and intermediate carbon chain length fatty acids were converted into methyl ketones. Methyl ketones produced contained one carbon atom less than the parent fatty acid. Tetradecanoic acid was the longest fatty acid to undergo conversion into its corresponding methyl ketone. Experiments with free fatty acids established that short and intermediate carbon chain length fatty acids inhibited the growth of Penicillium crustosum, Evidence was presented to demonstrate that the mitochondrion was a site of antifungal activity. It was concluded that the conversion of fatty acids into methyl ketones was a detoxification mechanism for their removal from the environment. Extrinsic factors (temperature, pH, aw, preservatives and O2 removal) were used to control fungal growth and ketonic rancidity. Fungal homeostatic mechanisms often enabled P.crustosum to grow under unfavourable environmental conditions. It was suggested that acombination of preservation measures should be used to prevent ketonic rancidity in the lauric acid oils and their products.

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Banasihan, E. T. "Inhibition of oxidative rancidity development in minced fatty fish." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356240.

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Huws, Enlli Haf. "Novel bio-active fatty acids." Thesis, Bangor University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.568810.

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New methods were developed to produce thiolated analogues of Mycobacteria components. Thiolated tuberculostearic acid, (S)-18-mercapto-l O-methyloctadecanoic acid, was firstly produced in seven steps in an overall yield of 7.6 %. This was followed by the first synthesis of a thiolated simple mycolic acid, the disulfide, ((2R,2' R,3R,3' R)- 2,2' - (disulfanediylbis(tetradecane-14, I-diyl))bis(3-hydroxyhenicosanoic acid, in 11 steps in an overall yield of 2.6 %. The first synthesis of a thiolated u-rnethyl-zrcns-cyclopropane methoxy mycolic acid was also achieved using the newly developed methods with the thiol introduced at two different positions within the molecule. (S,S,S,R,S,R,2R,2R')-26-26'- Disulfanediylbis(2-((R)-I-hydroxy-19-((1 S,2R)-2-((2S, 19S,20S)-19-methoxy-20- methyloctatriacontan-2-yl)cyclopropyl)nonadecyl)hexacosanoic acid, which includes the thiolated disulfide at the end of the a-alkyl chain, was synthesised in 18 steps from synthetically prepared starting materials in an overall yield of2.6 %. (S)-2-((S)-I-Hydroxy- 19-((1R,2S)-2-((2R, 19R,20R)-19-methoxy-20-methyloctatriacontan-2- yl)cyclopropyl)nonadecyl)-N-(2-((2-((R)-2-((R)-I-hydroxy-19-((IS,2R)-2-((2S, 19S,20S)- 19-methoxy- 20-methyloctatria-contan- 2- yl)cyclopropyl)nonadecyl)hexacosanamido )ethyl)disulfanyl)ethyl)hexacosan-amide, which contais a thiolated linker on the carboxylic acid, was synthesised in two steps from the free synthetic mycolic acid in an overall yield of 8.7 %. The different methods attempted for the formation of the thiolated analogues are discussed. To attempt to maximise the inhibitory effect of sterculic acid against Plasmodium falciparum /19 desaturase, which is essential for parasite growth, analogues of sterculic acid were designed and synthesised. 7-(2-0ctyl-cycloprop-l-enyl)-heptanoic acid methyl ester and 9-(2-octyl-cycloprop-l-enyl)-nonanoic acid methyl ester which contain one more and one less carbon atoms than sterculic acid in their chain lengths respectively were both synthesised in five steps in overall yields of 8 % and 4.6 % respectively. (±)-8-Methoxy-8- (2-octyl-cycloprop-l-enyl)-octanoic acid methyl ester was subsequently synthesised in three steps in an overall yield of 36 % whilst (±)-8-hydroxy-8-(2-octyl-cycloprop-l-enyl)- octanoic acid methyl ester was also synthesised in three steps in an overall yield of 25 %. In four steps both (± )-8-(tert-butyldimethylsilyloxy)-8-(2-octyl-cycloprop-l-enyl)-octanoic iii acid methyl ester and (±)-8-acetoxy-8-(2-octyl-cycloprop-I-enyl)-octanoic acid methyl ester were synthesised in an overall yield of 22.7 % and 34.9 % respectively. The inhibitory effects of these analogues were investigated.

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Pararasa, Chathyan. "Fatty acids, monocytes and ageing." Thesis, Aston University, 2013. http://publications.aston.ac.uk/20894/.

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Elevated free fatty acids (FFA) are a feature of ageing and a risk factor for metabolic disorders such as cardiovascular disease (CVD) and type-2 diabetes (T2D). Elevated FFA contribute to insulin resistance, production of inflammatory cytokines and expression of adhesion molecules on immune cells and endothelial cells, risk factors for CVD and T2D. Molecular mechanisms of FFA effects on monocyte function and how FFA phenotype is affected by healthy ageing remain poorly understood. This thesis evaluated the effects of the two major FFA in plasma, oleate and palmitate on monocyte viability, cell surface antigen expression, and inflammatory activation in THP-1 monocytes. Palmitate but not oleate increased cell surface expression of CD11b and CD36 after 24h, independent of mitochondrial superoxide, but dependent on de novo synthesis of ceramides. LPS-mediated cytokine production in THP-1 monocytes was enhanced and decreased following incubation with palmitate and oleate respectively. In a model of monocyte-macrophage differentiation, palmitate induced a pro-inflammatory macrophage phenotype which required de novo ceramide synthesis, whilst oleate reduced cytokine secretion, producing a macrophage with enhanced clearance apoptotic cells. Plasma fatty acid analysis in young and mid-life populations revealed age-related increases in both the SFA and MUFA classes, especially the medium and very long chain C14 and C24 fatty acids, which were accompanied by increases in the estimated activities of desaturase enzymes. Changes were independently correlated with increased PBMC CD11b, plasma TNF-a and insulin resistance. In conclusion, the pro-atherogenic phenotype, enhanced LPS responses in monocytes, and pro-inflammatory macrophage in the presence of palmitate but not oleate is reliant upon de novo ceramide synthesis. Age-related increases in inflammation, cell surface integrin expression are related to increases in both the MUFA and SFA fatty acids, which in part may be explained by altered de novo fatty acid synthesis.

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Syed, Rahmatullah M. S. K. "Synthesis and physical properties of C18 azido-oxygenated and N-heterocyclic fatty acid derivatives." Thesis, [Hong Kong : University of Hong Kong], 1991. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12964657.

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Kew, Samantha. "Fatty acids and the immune system : dose response studies with n-3 polyunsaturated fatty acids." Thesis, University of Southampton, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.396188.

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Yu, Rong. "Metabolic interactions among amino acids, phospholipids and fatty acids." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/45211.

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Cystic fibrosis (CF) is the most common life-shortening disorder among Caucasians. Excessive faecal bile acid loss, increased oxidant stress, reduced plasma choline, increased oxidant stress, reduced glutathione and alterations in essential fatty acids are well recognized in patients with CF. It is also well-known that diabetes perturbs the methionine-homocysteine cycle. However, experimental data linking loss of amino acids in CF or decreased glucose availability in experimental diabetes to altered phospholipids and fatty acid metabolism are lacking. In the liver, bile acids are conjugated with glycine or taurine prior to secretion, and glycine de novo synthesis begins with glucose. Thus, the objectives of this thesis are: 1) to determine if inducing faecal bile acid loss will alter the methionine-homocysteine, and choline-betaine cycle metabolites, phospholipids and phospholipids n-6 and n-3 fatty acids, and 2) to show that experimental diabetes, which decreases glucose availability, alters methionine-homocysteine and choline-betaine cycle metabolites, phospholipids and phospholipid fatty acids in rats. Studies to address the first objective demonstrated that inducing faecal bile acid malabsorption leads to fat malabsorption with increased faecal total lipids and phospholipid excretion. This increased excretion was accompanied by increased plasma betaine concentration, decreased plasma triacylglycerol concentration, increased plasma and liver S-adenosylhomocysteine (SAH) concentration, and changes in the fatty acid composition of hepatic phospholipids. Studies to address the second objective showed that experimental diabetes led to increased plasma betaine concentration, decreased homocysteine concentration, increased liver phosphatidylethanolamine, decreased phosphatidylcholine, changes in the fatty acid composition of hepatic phospholipids, and abundance of the enzyme choline dehydrogenase. Thus, experimental diabetes, which reduces intracellular glucose availability, alters methionine-homocysteine and choline-betaine cycle metabolites, phospholipids and fatty acids. In conclusion, metabolism of phospholipids, their fatty acids, and the amino acids involved in the methionine-homocysteine cycle are inter-related.

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Sieberg, Maureen A. "Heritability and development of the free fatty acids and acylglycerideconstituent fatty acids in Vernonia galamensis oil." Diss., The University of Arizona, 2003. http://hdl.handle.net/10150/280501.

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Since the mid-1970's, there has been active research on the development of Vernonia galamensis (Cass.) Less. as a potential new oilseed crop. Vernolic acid (cis-12:13-epoxy-cis-9-octadecenoic acid) comprises 70--75% of vernonia oil and is chemically reactive, affording it a variety of industrial applications. A concern in the domestication of an oilseed crop is to establish a breeding program to improve oil quality traits. The objectives of this research were to (1) develop a rapid procedure for seed analyses; (2) determine the development of vernonia oil; and (3) estimate the narrow-sense heritability (h 2) of oil quality traits. Successful separation of free fatty acids (FFA) and acylglycerides from small vernonia seed samples was achieved using aminopropyl solid phase extraction columns. Acylglycerides were eluted with a mixture of chloroform and isopropanol, while FFA were eluted with a mixture of acetone and trifluoroacetic acid. Four breeding lines from a collection of Vernonia galamensis held at the US Water Conservation Laboratory in Phoenix, AZ were used for the oil development study and grown in field trails in Phoenix and Tucson, Arizona. Seeds were collected on nine different days after flowering over the course of seed maturation. Seed samples were analyzed for FFA, acylglyceride constituent fatty acids, total acylglycerides, and total oil. In each breeding line, FFA content changed significantly throughout the course of the measurement period, and synthesis of acylglycerides constituent fatty acids followed a previously described pathway proceeding from C16:0 to C18:0 to C18:1 to C18:2 to C18:1 epoxy. Vernolic acid increased late in the measurement period, while total acylglycerides and total oil increased steadily over the period. Mature vernonia seed exhibited substantial variation in the amount of FFA, acylglyceride constituent fatty acids, total acylglycerides, and total oil. Sixty-nine half-sib families were created to study the heritability of FFA, vernolic acid, acylglycerides, and total oil production. Mature capitula were collected and analyzed individually for oil constituents. Narrow sense heritability estimates for these four oil quality traits were: FFA = 33%, vernolic acid = 65%, acylglycerides = 47%, and total oil = 50%. The results indicate potential for progress in selection for these traits.

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Bradburn, David Michael. "Bile acids and short fatty acids in familial adenomatous polyposis." Thesis, University of Newcastle Upon Tyne, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308760.

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Zhang, Runhou 1963. "Manipulating fatty acids in sheep milk." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=102236.

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Four studies were conducted to investigate some factors affecting milk fatty acid composition of dairy ewes. The first study was performed to determine the influence of freezing temperatures and storage time on ovine milk composition and cheese making. The other three experiments were conducted to examine the effects of dietary added fats with different profiles of fatty acids from canola, sunflower and flaxseeds on animal performance, nutrient utilization, milk yield and cheese making. The main emphasis was on fatty acid composition, particularly CLA and Omega-3 fatty acids, in milk and cheese. Results showed that: (1) feeding up to 8% of canola, sunflower and flaxseed had no adverse effects on dry matter intake and total tract digestibilities of dry matter, neutral detergent fiber, acid detergent fiber and crude protein, while the digestibilities of fatty acids and gross energy were increased with oilseed supplementation; (2) feeding flaxseed to lactating ewes up to 260g/ewe/d increased milk yield by up to 8.4%, and fat content by up to 14.3% without adversely affecting other milk components or cheese yield and composition; (3) Oilseed supplementation increased milk concentrations of long-chain and unsaturated fatty acids in the expenses of short-chain, medium-chain and saturated fatty acids. The concentrations of CLA and Omega-3 fatty acids were also increased by oilseed supplementation; (4) the manipulated fatty acids profiles can be reflected in cheese; (5) good quality cheese can be produced from ovine milk frozen at -15°C and -25°C for up to 6 months without influencing cheese content of fat and protein and fatty acid composition.<br>In conclusion, ovine milk with nutritionally healthy characteristics can be produced by feeding ewes diets with oilseeds, and freezing storage of milk for up to 6 months at -15°C or -25°C does not significantly affects milk composition including fatty acid composition. The characteristics of milk can be reflected in cheese.

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Books on the topic "Rancidity in fatty acids"

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Mostofsky, David I., Shlomo Yehuda, and Norman Salem. Fatty Acids. Humana Press, 2001. http://dx.doi.org/10.1385/1592591191.

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Dijkstra, Albert J., Richard J. Hamilton, and Wolf Hamm, eds. Trans Fatty Acids. Blackwell Publishing Ltd, 2008. http://dx.doi.org/10.1002/9780470697658.

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Dhull, Sanju Bala, Sneh Punia, and Kawaljit Singh Sandhu. Essential Fatty Acids. Edited by Sanju Bala Dhull, Sneh Punia, and Kawaljit Singh Sandhu. CRC Press, 2020. http://dx.doi.org/10.1201/9780429321115.

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Hegde, Mahabaleshwar V., Anand Arvind Zanwar, and Sharad P. Adekar, eds. Omega-3 Fatty Acids. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5.

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J, Binder Henry, Cummings John H, and Soergel Konrad H, eds. Short chain fatty acids. Kluwer Academic Publishers, 1994.

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Shahidi, Fereidoon, and John W. Finley, eds. Omega-3 Fatty Acids. American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0788.

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Chen, Grace. Fatty acids: Types, roles, and health effects. Nova Science, 2012.

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Bazan, Nicolas G., Mary G. Murphy, and Gino Toffano, eds. Neurobiology of Essential Fatty Acids. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-3426-6.

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Kremer, Joel M., ed. Medicinal Fatty Acids in Inflammation. Birkhäuser Basel, 1998. http://dx.doi.org/10.1007/978-3-0348-8825-7.

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De Meester, Fabien, Ronald Ross Watson, and Sherma Zibadi, eds. Omega-6/3 Fatty Acids. Humana Press, 2013. http://dx.doi.org/10.1007/978-1-62703-215-5.

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Book chapters on the topic "Rancidity in fatty acids"

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Bährle-Rapp, Marina. "fatty acids." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_3922.

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Simopoulos, Artemis P. "Fatty Acids." In Functional Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2073-3_16.

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Seigler, David S. "Fatty Acids." In Plant Secondary Metabolism. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-4913-0_2.

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Gómez-Cortés, Pilar, Manuela Juárez, and Miguel Angel de la Fuente. "Fatty Acids." In Handbook of Dairy Foods Analysis, 2nd ed. CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-11.

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Mead, James F., Roslyn B. Alfin-Slater, David R. Howton, and George Popják. "Desaturation of Fatty Acids—The Essential Fatty Acids." In Lipids. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2107-1_9.

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Polavarapu, Sailaja, Poorani Rengachar, and Undurti N. Das. "Essential Fatty Acids." In Encyclopedia of Biophysics. Springer Berlin Heidelberg, 2020. http://dx.doi.org/10.1007/978-3-642-35943-9_533-1.

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Bährle-Rapp, Marina. "essential fatty acids." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_3670.

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Köfeler, Harald C. "Unsaturated Fatty Acids." In Encyclopedia of Lipidomics. Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-7864-1_19-1.

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Köfeler, Harald C. "Branched Fatty Acids." In Encyclopedia of Lipidomics. Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-7864-1_21-1.

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Stamp, Lisa, and Leslie Cleland. "Medicinal Fatty Acids." In Encyclopedia of Inflammatory Diseases. Springer Basel, 2013. http://dx.doi.org/10.1007/978-3-0348-0620-6_45-2.

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Conference papers on the topic "Rancidity in fatty acids"

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Ghelmez, Mihaela A., Maria Honciuc, and Elena Slavnicu. "Optical nonlinearities in fatty acids." In ROMOPTO 2000: Sixth Conference on Optics, edited by Valentin I. Vlad. SPIE, 2001. http://dx.doi.org/10.1117/12.432881.

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Almahli, Hadia. "An Overview on Cyclopentenyl Fatty Acids." In MOL2NET 2017, International Conference on Multidisciplinary Sciences, 3rd edition. MDPI, 2017. http://dx.doi.org/10.3390/mol2net-03-04625.

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Honciuc, Maria, Eugenia G. Carbunescu, and Floriana Iova. "Optical transmission of fatty acids mixtures." In ROMOPTO 2000: Sixth Conference on Optics, edited by Valentin I. Vlad. SPIE, 2001. http://dx.doi.org/10.1117/12.432913.

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Kajdas, Czeslaw, and Marzena Majzner. "The Influence of Fatty Acids and Fatty Acids Mixtures on the Lubricity of Low-Sulfur Diesel Fuels." In International Spring Fuels & Lubricants Meeting. SAE International, 2001. http://dx.doi.org/10.4271/2001-01-1929.

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Ruths, M., S. Lundgren, K. Danerlo¨v, and K. Persson. "Tribological Properties of Physisorbed, Unsaturated Fatty Acids." In STLE/ASME 2008 International Joint Tribology Conference. ASMEDC, 2008. http://dx.doi.org/10.1115/ijtc2008-71164.

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Abstract:

We have measured normal and lateral (friction) forces across films of saturated and unsaturated fatty acids with the Surface Forces Apparatus (SFA). When adsorbed onto mica from n-hexadecane, linoleic acid forms a dimer layer between monolayer-covered surfaces. This dimer layer, which is not observed in stearic or oleic acid, is removed at low loads. The remaining linoleic acid monolayers are thinner than the ones formed by stearic and oleic acid, and show a more complex friction response with two regimes of linear friction, higher stability at very high loads, and a dependence of the friction on sliding speed and adsorption time.

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Kolouchova, Irena, Tomas Rezanka, and Michal Zimola. "Influencing Fatty Acids Composition of Yeasts by Lanthanides." In The 2nd World Congress on New Technologies. Avestia Publishing, 2016. http://dx.doi.org/10.11159/icbb16.102.

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Zhuravleva, Natalya D., Abduvali D. Toshev, and Lyubov S. Prokhasko. "The effect of fatty acids on athletes’ health." In Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/icistis-19.2019.82.

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Anpilova, A. Yu, E. E. Mastalygina, N. P. Khrameeva, and A. A. Popov. "Surface modification of microcrystalline cellulose by fatty acids." In PROCEEDINGS OF THE ADVANCED MATERIALS WITH HIERARCHICAL STRUCTURE FOR NEW TECHNOLOGIES AND RELIABLE STRUCTURES. Author(s), 2018. http://dx.doi.org/10.1063/1.5083261.

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Moreau, Robert, Alberto Nunez, Andrew Harrron, Megan Hums, and Michael Powell. "Unusual Long Chain Fatty Acids in Sorghum Wax." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.133.

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Cao, Xiaohong, Chaolong Han, Lei Shi, and Xiaoye Wang. "Immunomodulation of Polyunsaturated Fatty Acids Purified from Nitzschia Laevis." In 2009 2nd International Conference on Biomedical Engineering and Informatics. IEEE, 2009. http://dx.doi.org/10.1109/bmei.2009.5305609.

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Reports on the topic "Rancidity in fatty acids"

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Knapp, Jr ,. F. F. (Radioiodinated free fatty acids). Office of Scientific and Technical Information (OSTI), 1987. http://dx.doi.org/10.2172/7044018.

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Stambuli, James P., and S. M. Whittemore. Site-selective Alkane Dehydrogenation of Fatty Acids. Defense Technical Information Center, 2011. http://dx.doi.org/10.21236/ada566294.

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Lee, E. J., and Dong U. Ahn. Production of Volatiles from Fatty Acids and Oils by Irradiation. Iowa State University, 2004. http://dx.doi.org/10.31274/ans_air-180814-1038.

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Balk, Ethan M., Gaelen P. Adam, Valerie Langberg, et al. Omega-3 Fatty Acids and Cardiovascular Disease: An Updated Systematic Review. Agency for Healthcare Research and Quality, 2016. http://dx.doi.org/10.23970/ahrqepcerta223.

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Márquez-Ruiz, Gloria. Separation and Quantification of Oxidized Monomeric, Dimeric and Oligomeric Fatty Acids. AOCS, 2011. http://dx.doi.org/10.21748/lipidlibrary.39201.

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Kilgore, Michael W. Molecular Mechanisms of Dietary Fatty Acids on Breast Cancer Growth and Development. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada396174.

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Kilgore, Michael W. Molecular Mechanisms of Dietary Fatty Acids on Breast Cancer Growth and Development. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada391309.

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Newberry, Sydne J., Mei Chung, Marika Booth, et al. Omega-3 Fatty Acids and Maternal and Child Health: An Updated Systematic Review. Agency for Healthcare Research and Quality, 2016. http://dx.doi.org/10.23970/ahrqepcerta224.

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Márquez-Ruiz, Gloria. Determination of Oxidized Monomeric, Dimeric and Oligomeric Triacylglycerols; Diacylglycerols and Free Fatty Acids. AOCS, 2009. http://dx.doi.org/10.21748/lipidlibrary.39199.

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Liu, Yiliang. Omega-3 Fatty Acids and a Novel Mammary Derived Growth Inhibitor Fatty Acid Binding Protein MRG in Suppression of Mammary Tumor. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada396066.

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