Log in

Relevant bibliographies by topics / Soybean. Hydrogenase / Journal articles

To see the other types of publications on this topic, follow the link: Soybean. Hydrogenase.

Journal articles on the topic 'Soybean. Hydrogenase'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Soybean. Hydrogenase.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Dean, Cheryl A., Wenchang Sun, Zhongmin Dong, and Claude D. Caldwell. "Soybean nodule hydrogen metabolism affects soil hydrogen uptake and growth of rotation crops." Canadian Journal of Plant Science 86, Special Issue (December 1, 2006): 1355–59. http://dx.doi.org/10.4141/p06-082.

Full text

Abstract:

To test the beneficial effect on the following crop of hydrogen released by Hup− soybean nodules, soybean was inoculated with either a Hup− (JH47) or a Hup+ (JH) strain of Bradyrhizobium japonicum. These isogenic strains differ only in that JH47 has a Tn5 inserted in the gene coding for the small hydrogenase subunit which eliminates hydrogenase activity; thus when present in soybean nodules, hydrogen is released into the rhizosphere. Inoculated alfalfa plants were used as the positive control as no hydrogenase activity has ever been found in alfalfa nodules. Soil adjacent to hydrogen releasing (Hup−strain) legume nodules had a significantly higher hydrogen uptake rate than that around the nodules containing the Hup+ strain. Barley grown following soybean inoculated with the Hup− strain exhibited an increased grain yield under field conditions. Key words: Soil, hydrogen oxidization, rotation benefit

APA, Harvard, Vancouver, ISO, and other styles

2

Minamisawa, Kiwamu, and Kuniko Ebihara. "Hydrogenase Activity of Soybean Nodules Doubly Infected withBradyrhizobium japonicumandB. elkanii." Soil Science and Plant Nutrition 42, no. 4 (December 1996): 917–20. http://dx.doi.org/10.1080/00380768.1996.10416639.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

van Berkum, Peter. "Evidence for a Third Uptake Hydrogenase Phenotype among the Soybean Bradyrhizobia." Applied and Environmental Microbiology 56, no. 12 (1990): 3835–41. http://dx.doi.org/10.1128/aem.56.12.3835-3841.1990.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Arp, Daniel J. "Rhizobium japonicum hydrogenase: Purification to homogeneity from soybean nodules, and molecular characterization." Archives of Biochemistry and Biophysics 237, no. 2 (March 1985): 504–12. http://dx.doi.org/10.1016/0003-9861(85)90303-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Fuhrmann, J. "Symbiotic Effectiveness of Indigenous Soybean Bradyrhizobia as Related to Serological, Morphological, Rhizobitoxine, and Hydrogenase Phenotypes †." Applied and Environmental Microbiology 56, no. 1 (1990): 224–29. http://dx.doi.org/10.1128/aem.56.1.224-229.1990.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

van Berkum, Peter, and Charles Sloger. "Hydrogen Oxidation by the Host-Controlled Uptake Hydrogenase Phenotype of Bradyrhizobium japonicum in Symbiosis with Soybean Host Plants." Applied and Environmental Microbiology 57, no. 6 (1991): 1863–65. http://dx.doi.org/10.1128/aem.57.6.1863-1865.1991.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Holland, Mark A., and Joseph C. Polacco. "Urease-Null and Hydrogenase-Null Phenotypes of a Phylloplane Bacterium Reveal Altered Nickel Metabolism in Two Soybean Mutants." Plant Physiology 98, no. 3 (March 1, 1992): 942–48. http://dx.doi.org/10.1104/pp.98.3.942.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Verastegui, Jorge Eduardo Esquerre, Marco Antonio Zamora Antuñano, Juvenal Rodríguez Resendiz, Raul García García, Pedro Jacinto Paramo Kañetas, and Daniel Larrañaga Ordaz. "Electrochemical Hydrogen Production Using Separated-Gas Cells for Soybean Oil Hydrogenation." Processes 8, no. 7 (July 13, 2020): 832. http://dx.doi.org/10.3390/pr8070832.

Full text

Abstract:

Although hydrogen is the most abundant element in the universe, it is not possible to find it in its purest state in nature. In this study, two-stage experimentation was carried out. The first stage was hydrogen production. The second stage was an electrochemical process to hydrogenate soybean oil in a PEM fuel cell. In the fist stage a Zirfon Perl UTP 500 membrane was used in an alkaline hydrolizer of separated gas to produce hydrogen, achieving 9.6 L/min compared with 5.1 L/min, the maximum obtained using a conventional membrane. The hydrogen obtained was used in the second stage to feed the fuel cell hydrogenating the soybean oil. Hydrogenated soybean oil showed a substantial diminished iodine index from 131 to 54.85, which represents a percentage of 58.13. This happens when applying a voltage of 90 mV for 240 min, constant temperature of 50 °C and one atm. This result was obtained by depositing 1 mg of Pt/cm 2 in the cathode of the fuel cell. This system represents a viable alternative for the use of hydrogen in energy generation.

APA, Harvard, Vancouver, ISO, and other styles

9

HARA, Setsuko, Shigeo NAKATA, Isao HOSOI, and Yoichiro TOTANI. "Oxidation stability of hydrogenated soybean phospholipids." Nippon Eiyo Shokuryo Gakkaishi 39, no. 5 (1986): 391–96. http://dx.doi.org/10.4327/jsnfs.39.391.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Ferrari, Roseli Ap, Vanessa da Silva Oliveira, and Ardalla Scabio. "Oxidative stability of biodiesel from soybean oil fatty acid ethyl esters." Scientia Agricola 62, no. 3 (June 2005): 291–95. http://dx.doi.org/10.1590/s0103-90162005000300014.

Full text

Abstract:

Biodiesel consists of long-chain fatty acid esters, derived from renewable sources such as vegetable oils, and its utilization is associated to the substitution of the diesel oil in engines. Depending on the raw material, biodiesel can contain more or less unsaturated fatty acids in its composition, which are susceptible to oxidation reactions accelerated by exposition to oxygen and high temperatures, being able to change into polymerized compounds. The objective of this work was to determine the oxidative stability of biodiesel produced by ethanolysis of neutralized, refined, soybean frying oil waste, and partially hydrogenated soybean frying oil waste. The evaluation was conducted by means of the Rancimat® equipment, at temperatures of 100 and 105ºC, with an air flow of 20 L h-1. The fatty acid composition was determined by GC and the iodine value was calculated. It was observed that even though the neutralized, refined and waste frying soybean oils presented close comparable iodine values, biodiesel presented different oxidative stabilities. The biodiesel from neutralized soybean oil presented greater stability, followed by the refined and the frying waste. Due to the natural antioxidants in its composition, the neutralized soybean oil promoted a larger oxidative stability of the produced biodiesel. During the deodorization process, the vegetable oils lose part of these antioxidants, therefore the biodiesel from refined soybean oil presented a reduced stability. The thermal process degrades the antioxidants, thus the biodiesel from frying waste oil resulted in lower stability, the same occuring with the biodiesel from partially hydrogenated waste oil, even though having lower iodine values than the other.

APA, Harvard, Vancouver, ISO, and other styles

11

BROWN, P. K., L. M. POTTER, and B. A. WATKINS. "Metabolizable Energy Values of Soybean Oil and Hydrogenated Soybean Oil for Broilers." Poultry Science 72, no. 5 (May 1993): 794–97. http://dx.doi.org/10.3382/ps.0720794.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Stanković, M., P. Banković, B. Marković, Z. Vuković, and D. Jovanović. "Hydrogenation of Soybean Oil over Ag-Ni/Diatomite Catalysts. Effect of Silver Content on the Cis/Trans Isomerization Selectivity." Materials Science Forum 518 (July 2006): 295–300. http://dx.doi.org/10.4028/www.scientific.net/msf.518.295.

Full text

Abstract:

Silver promoted nickel catalysts supported on diatomite were prepared by precipitation method. Characterization of the catalysts prepared with different silver contents (0.1-4.0 wt%) included AAS, XRD, Hg porosimetry, BET and H2 chemisorption measurements. The catalytic activity and selectivity were tested by soybean oil (SBO) hydrogenation under pressure of hydrogen of 0.16 MPa at 160 °C. Fatty acids (FA) contained in hydrogenated SBO were analysed by gas chromatography. Trans fatty acid (TFA) content in hydrogenated SBO varied considerably depending of the silver content in prepared catalysts.

APA, Harvard, Vancouver, ISO, and other styles

13

Moulton, K. J., S. Koritala, and K. Warner. "Flavor and oxidative stability of continuously hydrogenated soybean oils." Journal of the American Oil Chemists' Society 62, no. 12 (December 1985): 1698–701. http://dx.doi.org/10.1007/bf02541669.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Rezaei, Karamatollah, Tong Wang, and Lawrence A. Johnson. "Combustion characteristics of candles made from hydrogenated soybean oil." Journal of the American Oil Chemists' Society 79, no. 8 (August 2002): 803–8. http://dx.doi.org/10.1007/s11746-002-0562-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Perkins, E. G., and Cathysue Smick. "Octadecatrienoic fatty acid isomers of partially hydrogenated soybean oil." Journal of the American Oil Chemists' Society 64, no. 8 (August 1987): 1150–55. http://dx.doi.org/10.1007/bf02612992.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Spěváčková, V., I. Hrádková, M. Ebrtová, V. Filip, and M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.

Full text

Abstract:

Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16).

APA, Harvard, Vancouver, ISO, and other styles

17

Jung, Mun Yhung, Nak Jin Choi, Chan Ho Oh, Hyun Kyung Shin, and Suk Hoo Yoon. "Selectively Hydrogenated Soybean Oil Exerts Strong Anti-Prostate Cancer Activities." Lipids 46, no. 3 (November 13, 2010): 287–95. http://dx.doi.org/10.1007/s11745-010-3495-z.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Wang, Biao, and Jie Liu. "Trans-Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil." Journal of Food Process Engineering 37, no. 4 (April 7, 2014): 339–48. http://dx.doi.org/10.1111/jfpe.12090.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Zuzarte, Andrea, Melody Mui, Maria Isabel Ordiz, Jacklyn Weber, Kelsey Ryan, and Mark J. Manary. "Reducing Oil Separation in Ready-to-Use Therapeutic Food." Foods 9, no. 6 (June 1, 2020): 706. http://dx.doi.org/10.3390/foods9060706.

Full text

Abstract:

Ready-to-use therapeutic food (RUTF) is a shelf-stable, low moisture, energy dense medicinal food composed of peanut butter, vegetable oils, milk powder, a multiple micronutrient premix and sugar. RUTF is used by millions of children annually to treat malnutrition. After mixing, RUTF is a semisolid covered with oil. To produce a homogenous RUTF, hydrogenated vegetable oils are incorporated in small quantities. This study utilized a benchtop methodology to test the effect of RUTF ingredients on oil separation. An acceptable oil separation was <4%. This method compared 15 different vegetable oil stabilizers with respect to oil separation. The dynamic progression of oil separation followed a Michaelis–Menten pattern, reaching a maximum after 60 days when stored at 30 °C. Hydrogenated vegetable oils with triglyceride or 50% monoglycerides reduced the oil separation to acceptable levels. The additive showing the largest reduction in oil separation was used in an industrial trial, where it also performed acceptably. In conclusion, fully hydrogenated soybean and rapeseed oil added as 1.5% controlled oil separation in RUTF.

APA, Harvard, Vancouver, ISO, and other styles

20

Simões, Ilka Sumiyoshi, and Luiz Antonio Gioielli. "Crystal morphology of binary and ternary mixtures of hydrogenated fats and soybean oil." Brazilian Archives of Biology and Technology 43, no. 2 (2000): 241–48. http://dx.doi.org/10.1590/s1516-89132000000200015.

Full text

Abstract:

The objective of this study was to verify the influence of temperature on crystallization of binary and ternary mixtures of two hydrogenated fats and soybean oil, by polarized light microscopy at temperatures of 30° C, 35° C, and 40° C. The types of crystals observed were spherulites type A, and B and the polymorphic forms were ß , and ß -prime. The soybean oil does not contribute statistically to total area or maximum diameter of the crystals. At 35° C the positive relative coefficients to the interactions presented, in general, absolute values higher than the negative ones, pointing that the crystals were larger than what could be expected, if there was no interaction among the components. At 40° C the negative relative coefficients revealed, in general, absolute values higher than the positive ones, indicating that the samples were close to the melting point, showing the presence of some small crystals.

APA, Harvard, Vancouver, ISO, and other styles

21

Dorner-Reisel, Annett, Zeynep Burcu Kavaklioglu, Stefan Svoboda, and Jürgen Engemann. "Tribological Performance of Si-Doped Hydrogenated Diamond-Like Carbon Coatings in Different Biodiesel." Journal of Applied Chemistry 2016 (August 21, 2016): 1–11. http://dx.doi.org/10.1155/2016/1307691.

Full text

Abstract:

In this paper, two kinds of different biodiesel were tested in terms of their impact on wear resistance of Si-DLC coated 100Cr6 flat worn by an oscillating 100Cr6 ball. The knowledge about the tribological behaviour of different types of biodiesel is rare. Rape and soybean are two of the most common natural sources for biodiesel production. Also, if the quality of biodiesel seems to be similar and, according to the demands, biodiesel from different natural origin could affect changes in the tribological behaviour. Although, soybean methyl ester (SME) gives the best results at room temperature wear tests, 150°C SME reaches wear rates of Si-DLC flat against 100Cr6 ball almost double as high as rapeseed methyl ester (RME). It is evident that, with increasing fraction of oxidation stabilizer C23H32O2, the wear rate increases. For silicon doped hydrogenated diamond-like carbon is especially suitable, for use in biodiesels, where certain fraction of humidity, dissociated water, or polar functional groups may present.

APA, Harvard, Vancouver, ISO, and other styles

22

F. Abdulaziz, O. "INFLUENCE OF INTERESTEREFICATION REACTION IN PHYSICAL AND CHEMICAL CHARACTERISTICS OF SOYBEAN OIL AND HYDROGENATED SOYBEAN OIL BLENDS." Mesopotamia Journal of Agriculture 36, no. 2 (June 28, 2008): 67–78. http://dx.doi.org/10.33899/magrj.2008.27805.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

DiRienzo, Maureen A., James D. Astwood, Barbara J. Petersen, and Kim M. Smith. "Effect of substitution of low linolenic acid soybean oil for hydrogenated soybean oil on fatty acid intake." Lipids 41, no. 2 (February 2006): 149–57. http://dx.doi.org/10.1007/s11745-006-5083-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Ribeiro, Ana Paula B., Renato Grimaldi, Luiz A. Gioielli, and Lireny A. G. Gonçalves. "Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications." Food Research International 42, no. 3 (April 2009): 401–10. http://dx.doi.org/10.1016/j.foodres.2009.01.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Kaplan, Randall J., and Carol E. Greenwood. "Poor Digestibility of Fully Hydrogenated Soybean Oil in Rats: A Potential Benefit of Hydrogenated Fats and Oils." Journal of Nutrition 128, no. 5 (May 1, 1998): 875–80. http://dx.doi.org/10.1093/jn/128.5.875.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Almendingen, Kari, Ingebjørg Seljeflot, Berit Sandstad, and Jan I. Pedersen. "Effects of Partially Hydrogenated Fish Oil, Partially Hydrogenated Soybean Oil, and Butter on Hemostatic Variables in Men." Arteriosclerosis, Thrombosis, and Vascular Biology 16, no. 3 (March 1996): 375–80. http://dx.doi.org/10.1161/01.atv.16.3.375.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Acevedo, Nuria C., and Alejandro G. Marangoni. "Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers." Food Biophysics 9, no. 4 (May 16, 2014): 368–79. http://dx.doi.org/10.1007/s11483-014-9340-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Johnson, G. L., R. M. Machado, K. G. Freidl, M. L. Achenbach, P. J. Clark, and S. K. Reidy. "Evaluation of Raman Spectroscopy for DeterminingcisandtransIsomers in Partially Hydrogenated Soybean Oil." Organic Process Research & Development 6, no. 5 (September 2002): 637–44. http://dx.doi.org/10.1021/op0202080.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Calvey, Elizabeth M., Richard E. McDonald, Samuel W. Page, Magdi M. Mossoba, and Larry T. Taylor. "Evaluation of SFC/FT-IR for examination of hydrogenated soybean oil." Journal of Agricultural and Food Chemistry 39, no. 3 (March 1991): 542–48. http://dx.doi.org/10.1021/jf00003a022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Moser, Bryan R., Michael J. Haas, Jill K. Winkler, Michael A. Jackson, Sevim Z. Erhan, and Gary R. List. "Evaluation of partially hydrogenated methyl esters of soybean oil as biodiesel." European Journal of Lipid Science and Technology 109, no. 1 (January 2007): 17–24. http://dx.doi.org/10.1002/ejlt.200600215.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Wang, Zhao, Yue Han, Zhaohui Huang, Xing Zhang, Liqun Zhang, Yonglai Lu, and Tianwei Tan. "Plasticization effect of hydrogenated transgenic soybean oil on nitrile-butadiene rubber." Journal of Applied Polymer Science 131, no. 16 (March 19, 2014): n/a. http://dx.doi.org/10.1002/app.40643.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Bergman, Alexis M., Jesse T. Trushenski, and Mark Drawbridge. "Addition of Emulsifiers to Hydrogenated Soybean Oil-Based Feeds for Yellowtail." North American Journal of Aquaculture 80, no. 1 (January 2018): 13–23. http://dx.doi.org/10.1002/naaq.10011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Bergman, Alexis M., Jesse T. Trushenski, and Mark Drawbridge. "Replacing Fish Oil with Hydrogenated Soybean Oils in Feeds for Yellowtail." North American Journal of Aquaculture 80, no. 2 (April 2018): 141–52. http://dx.doi.org/10.1002/naaq.10015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Kitayama, Hiroki, Yuki Takechi, Nobutake Tamai, Hitoshi Matsuki, Chikako Yomota, and Hiroyuki Saito. "Thermotropic Phase Behavior of Hydrogenated Soybean Phosphatidylcholine–Cholesterol Binary Liposome Membrane." Chemical and Pharmaceutical Bulletin 62, no. 1 (2014): 58–63. http://dx.doi.org/10.1248/cpb.c13-00587.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Tibin, I. M., and C. C. Melton. "Some microbiological assays of ground beef blended with hydrogenated soybean oil." Meat Science 28, no. 3 (January 1990): 245–49. http://dx.doi.org/10.1016/0309-1740(90)90008-t.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Soheili, Kambiz C., William E. Artz, and Preevanooch Tippayawat. "Pan-heating of low-linolenic acid and partially hydrogenated soybean oils." Journal of the American Oil Chemists' Society 79, no. 3 (March 2002): 287–90. http://dx.doi.org/10.1007/s11746-002-0475-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Aydın, Sema, and Yüksel Özdemir. "Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/5028150.

Full text

Abstract:

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

APA, Harvard, Vancouver, ISO, and other styles

38

Hourant, Pierre, Vincent Baeten, Maria T. Morales, Marc Meurens, and Ramon Aparicio. "Oil and Fat Classification by Selected Bands of Near-Infrared Spectroscopy." Applied Spectroscopy 54, no. 8 (August 2000): 1168–74. http://dx.doi.org/10.1366/0003702001950733.

Full text

Abstract:

One hundred and four edible oil and fat samples from 18 different sources, either vegetable (Brazil nut, coconut, corn, sunflower, walnut, virgin olive, peanut, palm, canola, soybean, sunflower) or animal (tallow and hydrogenated fish), have been analyzed by high-performance gas chromatography (HPGC) and near-infrared spectroscopy (NIRS). Fatty acids were quantified by HPGC. The near-infrared spectral features of the most noteworthy bands were studied and discussed to design a filter-type NIR instrument. An arborescent structure, based on stepwise linear discriminant analysis (SLDA), was built to classify the samples according to their sources. Seven discriminant functions permitted a successive discrimination of saturated fats, corn, soybean, sunflower, canola, peanut, high oleic sunflower, and virgin olive oils. The discriminant functions were based on the absorbance values, between three and five, from the 1700–1800 and 2100–2400 nm regions. Chemical explanations are given in support of the selected wavelengths. The arborescent structure was then checked with a test set, and 90% of the samples were correctly classified.

APA, Harvard, Vancouver, ISO, and other styles

39

NAZIROGLU, Mustafa, and Corinna BRANDSCH. "Dietary Hydrogenated Soybean Oil Affects Lipid and Vitamin E Metabolism in Rats." Journal of Nutritional Science and Vitaminology 52, no. 2 (2006): 83–88. http://dx.doi.org/10.3177/jnsv.52.83.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

List, Gary R., William C. Byrdwell, Kevin R. Steidley, Richard O. Adlof, and William E. Neff. "Triacylglycerol Structure and Composition of Hydrogenated Soybean Oil Margarine and Shortening Basestocks." Journal of Agricultural and Food Chemistry 53, no. 12 (June 2005): 4692–95. http://dx.doi.org/10.1021/jf0404905.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

NAKAJIMA, TOSHIAKI, YASUJI TAKASHIMA, ATSUSHI FURUYA, YASUO OZAWA, and YOSHIAKI KAWASHIMA. "Study on slow-release of indomethacin from suppositories containing hydrogenated soybean lecithin." CHEMICAL & PHARMACEUTICAL BULLETIN 36, no. 9 (1988): 3696–701. http://dx.doi.org/10.1248/cpb.36.3696.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Ortega, J., A. LÓpez-Hernandez, H. S. Garcia, and C. G. Hill. "Lipase-mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic Acid." Journal of Food Science 69, no. 1 (January 2004): FEP1—FEP6. http://dx.doi.org/10.1111/j.1365-2621.2004.tb17860.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Nakagawa, Yasuharu, Hiromitsu Nakazawa, and Satoru Kato. "Mechanism of gelation in the hydrogenated soybean lecithin (PC70)/hexadecanol/water system." Journal of Colloid and Interface Science 376, no. 1 (June 2012): 146–51. http://dx.doi.org/10.1016/j.jcis.2012.02.064.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Neves, Maria Isabel Landim, Mayara de Souza Queirós, Rodolfo Lázaro Soares Viriato, Ana Paula Badan Ribeiro, and Mirna Lúcia Gigante. "Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil." Food Research International 132 (June 2020): 109038. http://dx.doi.org/10.1016/j.foodres.2020.109038.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Zhao, Yue, Yue Ren, Ruchun Zhang, Lu Zhang, Dianyu Yu, Lianzhou Jiang, and Walid Elfalleh. "Preparation of hydrogenated soybean oil of high oleic oil with supported catalysts." Food Bioscience 22 (April 2018): 91–98. http://dx.doi.org/10.1016/j.fbio.2018.01.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Keijbets, M. J. H., G. Ebbenhorst-Seller, and J. Ruisch. "Suitability of hydrogenated soybean oils for prefrying of deep-frozen french fries." Journal of the American Oil Chemists' Society 62, no. 4 (April 1985): 720–24. http://dx.doi.org/10.1007/bf03028738.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Kritchevsky, David, Maxine M. Weber, and David M. Klurfeld. "Influence of different fats (Soybean oil, palm olein or hydrogenated soybean oil) on chemically-induced mammary tumors in rats." Nutrition Research 12 (January 1992): S175—S179. http://dx.doi.org/10.1016/s0271-5317(05)80462-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

DiRienzo, Maureen A., Shawna L. Lemke, Barbara J. Petersen, and Kim M. Smith. "Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake." Lipids 43, no. 5 (March 26, 2008): 451–56. http://dx.doi.org/10.1007/s11745-008-3173-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Ribeiro, Ana Paula Badan, Renato Grimaldi, Luiz Antonio Gioielli, Adenilson Oliveira dos Santos, Lisandro Pavie Cardoso, and Lireny A. Guaraldo Gonçalves. "Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil." Food Biophysics 4, no. 2 (March 19, 2009): 106–18. http://dx.doi.org/10.1007/s11483-009-9106-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Nikoo, Mehdi, and Mohammad Reza Ghomi. "Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)." Revista de Nutrição 26, no. 1 (February 2013): 67–74. http://dx.doi.org/10.1590/s1415-52732013000100007.

Full text

Abstract:

OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!