Relevant bibliographies by topics / Solid triacylglycerol content

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  2. Dissertations / Theses
  3. Conference papers

Academic literature on the topic 'Solid triacylglycerol content'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Solid triacylglycerol content"

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Wang, Xiaosan, Tong Wang, Michael E. Spurlock, and Xingguo Wang. "Effects of triacylglycerol structure and solid fat content on fasting responses of mice." European Journal of Nutrition 55, no. 4 (2015): 1545–53. http://dx.doi.org/10.1007/s00394-015-0972-4.

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Mokbul, Mansura, Yuen Lin Cheow, and Lee Fong Siow. "Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran." Journal of Food Processing and Preservation 2023 (December 23, 2023): 1–12. http://dx.doi.org/10.1155/2023/9994657.

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The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with
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Parks, Elizabeth J. "Changes in fat synthesis influenced by dietary macronutrient content." Proceedings of the Nutrition Society 61, no. 2 (2002): 281–86. http://dx.doi.org/10.1079/pns2002148.

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De novolipogenesis is the biological process by which C2precursors of acetyl-CoA are synthesized into fatty acids. In human subjects consuming diets higher in fat (>30 % energy), lipogenesis is down regulated and extremely low; typically < 10 % of the fatty acids secreted by the liver. This percentage will increase when dietary fat is reduced and replaced by carbohydrate, although the extent of carbohydrate-induced lipogenesis is dependent on the type of carbohydrate (monosaccharidev. polysaccharide) and the form in which the carbohydrate is fed (liquid meals, solid less-processed food).
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Cairone, Francesco, Chiara Salvitti, Antonia Iazzetti, et al. "In-Depth Chemical Characterization of Punica granatum L. Seed Oil." Foods 12, no. 8 (2023): 1592. http://dx.doi.org/10.3390/foods12081592.

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Fruit seeds belonging to the pomegranate cultivar “Granata” were subjected to extraction and oily component analysis, with the aim of obtaining information about their composition. The presence of conjugated isomers of linolenic acid (CLNA isomers) in the oily phase extracted from the seeds gives a high added value to this part of the fruit, which is too often considered and treated as waste. The separated seeds were subjected to a classic Soxhlet extraction with n-hexane or extraction with supercritical CO2, assisted by ethanol. The resulting oils were evaluated by 1H and 13C-NMR and AP-MALDI
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Shin, Jung-Ah, Yea-Jin Hong, and Ki-Teak Lee. "Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream." Molecules 26, no. 15 (2021): 4586. http://dx.doi.org/10.3390/molecules26154586.

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We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to ob
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Kouassi, Alfred Kouakou, Taofic Alabi, Giorgia Purcaro, Christophe Blecker, and Sabine Danthine. "Assessment of the Impact of Annual Growing Conditions on the Physicochemical Properties of Mango Kernel Fat." Horticulturae 10, no. 8 (2024): 814. http://dx.doi.org/10.3390/horticulturae10080814.

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In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to e
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Yang, Jia Xin, Qingqing Xu, and Yih Phing Khor. "Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream." International Food Research Journal 29, no. 6 (2022): 1411–18. http://dx.doi.org/10.47836/ifrj.29.6.17.

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Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human’s health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its l
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van Rooijen, Merel A., and Ronald P. Mensink. "Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review." Nutrients 12, no. 3 (2020): 615. http://dx.doi.org/10.3390/nu12030615.

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Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (CHD), but its effects on other cardiometabolic risk markers have been studied less extensively. In addition, the positional distribution of these two fatty acids within the triacylglycerol molecule may affect their metabolic effects. The objective was to compare the longer-term and postprandial effec
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Mohammad Ridwan, Norazlina, Hasmadi Mamat, and Md Jahurul Haque Akanda. "Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent." Foods 12, no. 9 (2023): 1744. http://dx.doi.org/10.3390/foods12091744.

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In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equivalent. The blends were prepared in five ratios, and all of the blends exhibited similar physicochemical properties to cocoa butter. Although all of the blends had similar physicochemical properties, the blend containing 70% bambangan kernel fat stearin and 30% palm oil mid-fraction showed remarkable similarity to cocoa butter. The blend had similar
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Jia, Yuyao, Deepak Kumar, Jill K. Winkler-Moser, Bruce Dien, and Vijay Singh. "Recoveries of Oil and Hydrolyzed Sugars from Corn Germ Meal by Hydrothermal Pretreatment: A Model Feedstock for Lipid-Producing Energy Crops." Energies 13, no. 22 (2020): 6022. http://dx.doi.org/10.3390/en13226022.

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Vegetable oil is extracted from oil rich seeds, such as soybeans. Genetic engineering of green plants to accumulate oil in vegetative tissue is a future source of oil that promises increased land productivity and the use of marginal lands. However, the low concentration of lipids in current engineered plant biomass samples makes the oil extraction process challenging and expensive. In this study, liquid hot water (LHW) pretreatment was investigated to enhance oil recovery from the solids and increase enzymatic hydrolysis efficiency of such feedstocks. Corn germ meal was chosen as a model feeds
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Dissertations / Theses on the topic "Solid triacylglycerol content"

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Мазаєва, Вікторія Сергіївна. "Технологія жирових продуктів із заданими властивостями багатоцільового призначення". Thesis, Український науково-дослідний інститут олій та жирів НААН, 2018. http://repository.kpi.kharkov.ua/handle/KhPI-Press/39134.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут", Харків, 2018. Дисертаційну роботу присвячено науковому обґрунтуванню перспективної технології одержання жирових продуктів з наперед заданими властивостями. Визначено триацилгліцерольний склад найбільш поширеної жирової сировини. Показано, що при загальній кількості триацилгліцеролів від 11 до 20 у кожному компоненті визначальними (за вмістом) є 7 – 10 триацил
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Мазаєва, Вікторія Сергіївна. "Технологія жирових продуктів із заданими властивостями багатоцільового призначення". Thesis, Національний технічний університет "Харківський політехнічний інститут", 2018. http://repository.kpi.kharkov.ua/handle/KhPI-Press/39133.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут", Харків, 2018. Дисертаційну роботу присвячено науковому обґрунтуванню перспективної технології одержання жирових продуктів з наперед заданими властивостями. Визначено триацилгліцерольний склад найбільш поширеної жирової сировини. Показано, що при загальній кількості триацилгліцеролів від 11 до 20 у кожному компоненті визначальними (за вмістом) є 7 – 10 триацилг
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Conference papers on the topic "Solid triacylglycerol content"

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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
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da Silva, Thais, Vicent Baeten, and Sabine Danthine. "Sucrose Esters Potential as Oleogelators to Form Oleogels Using Different Structuration Routes." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nimt7116.

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Sucrose esters (SE) have been widely studied as emulsifiers to tailor fats' crystallization. Nevertheless, fewer studies have assessed the potential of SEs as oleogelators to structure oleogels. This study aimed to evaluate alternative routes that would improve the oleogelation capacity of commercial SEs with different HLB values and evaluate the physical properties of the oleogels with 10% of SE produced by different routes. Four SEs were evaluated (SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15) using three oleogelations routes (traditional, ethanol, and foam-template). Those oleogels were
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Journal articles
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