Academic literature on the topic 'Vegetable oils and fats'
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Journal articles on the topic "Vegetable oils and fats"
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Davis, Barbara D., Walter (Bud) Hunt, Gary Yoshioka, and Elisabeth Holler. "Response Plans for Animal Fat and Vegetable Oil Facilities." International Oil Spill Conference Proceedings 2001, no. 1 (2001): 257–62. http://dx.doi.org/10.7901/2169-3358-2001-1-257.
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ABSTRACT The Oil Pollution Act of 1990 (OPA 90) requires regulations for owners or operators of certain facilities to prepare and implement response plans. In 1994, the U.S. Environmental Protection Agency (EPA) published the facility response plan (FRP) regulation for nontransportation-related facilities with oil discharges that could cause substantial harm to the environment. This regulation has been modified for facilities that handle, store, or transport animal fats and vegetable oils. EPA has found that petroleum oils and animal fats and vegetable oils share common properties and produce similar harmful environmental effects. The similarities and differences between these classes of oils were considered in development of the new rule. In comparison to U.S. Coast Guard (USCG)-regulated facilities, EPA-regulated facilities usually have far greater worst case discharges (often one or two orders of magnitude larger), a larger number of oil transfers, and greater diversity of structures and processes, which can lead to oil discharges in many ways over a range of volumes. EPA has promulgated a new methodology for calculating planning volumes for a worst case discharge of animal fats and vegetable oils. The methodology is similar to that used in the rule for petroleum oils, but the factors in the two new tables are more appropriate for estimating on-water and onshore recovery resource needs for animal fats and vegetable oils. This paper examines research findings on the properties and environmental fate of animal fats and vegetable oils and describes new response planning requirements for animal fat and vegetable oil facilities.
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Sabirova, Nargiza, and Mukhayo Sadikova. "Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources." E3S Web of Conferences 390 (2023): 02013. http://dx.doi.org/10.1051/e3sconf/202339002013.
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New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings. The existing methods for the production of shortening fats are characterized by certain technological advantages and disadvantages. Much attention is paid to expanding the range of shortening fats using traditional and non-traditional vegetable oils and fats, as well as products of their processing.
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Schäfer, Natalia, Małgorzata Sobczyk, Dawid Burczyk, Radosław Balwierz, and Urszula Skotnicka-Graca. "Possibilities of using vegetable oils in acne skin care." Aesthetic Cosmetology and Medicine 11, no. 2 (2022): 49–54. http://dx.doi.org/10.52336/acm.2022.007.
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Vegetable oils are liquid fats of vegetable origin. Chemically, they are a combination of glycerol and fatty acids with an ester bond. The ratio of saturated and unsaturated fatty acids determines the properties of particular oils. The aim of this work was to characterize vegetable oils with respect to their chemical structure, the significance of particular fatty acids in cosmetology and dermatology. The oils were divided according to the quantitative ratio of unsaturated and saturated fatty acids, and attention was drawn to the possibility of using vegetable oils in everyday acne skin care.
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Triyana, Kuwat, M. Taukhid Subekti, Prasetyo Aji, Shidiq Nur Hidayat, and Abdul Rohman. "Development of Electronic Nose with Low-Cost Dynamic Headspace for Classifying Vegetable Oils and Animal Fats." Applied Mechanics and Materials 771 (July 2015): 50–54. http://dx.doi.org/10.4028/www.scientific.net/amm.771.50.
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A portable electronic nose (e-nose) using low-cost dynamic headspace and commercially metal oxide gas sensors has been developed. This paper reports evaluation on the performance of the e-nose to classify vegetable oils (sunflower and grape seed oils) and animal fats (mutton, chicken and pig fats). The e-nose consists of a dynamic headspace sampling, a gas sensor array and a real-time data acquisition system based on ATMega-16 microcontroller. The dynamic headspace can divided into two chambers, i.e. sample and gas sensor array room. It is also equipped with three small fans for adjusting sensing and purging processes. Principal component analysis (PCA) was used for measurement data analysis after all features being extracted. The first two principal components were kept because they accounted for 91.1% of the variance in the data set (first and second principals accounted for 72.9, 18.2% of the variance, respectively). This results show that the e-nose can distinguish vegetable oils and animal fats. This work demonstrates for the future that the e-nose with low-cost dynamic headspace technique may be applied to the identification of oils and fats in halal authentication.
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Rashed, M. M., M. A. Kalam, H. H. Masjuki, et al. "Stability of biodiesel, its improvement and the effect of antioxidant treated blends on engine performance and emission." RSC Advances 5, no. 46 (2015): 36240–61. http://dx.doi.org/10.1039/c4ra14977g.
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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.
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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.
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Garcia-Montoto, Victor, Sylvain Verdier, David C. Dayton, et al. "Phosphorus speciation analysis of fatty-acid-based feedstocks and fast pyrolysis biocrudes via gel permeation chromatography inductively coupled plasma high-resolution mass spectrometry." RSC Advances 11, no. 43 (2021): 26732–38. http://dx.doi.org/10.1039/d1ra03470g.
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Renewable feedstocks, such as lignocelulosic fast pyrolysis oils and both vegetable oil and animal fats, are becoming a viable alternative to petroleum for producing high-quality renewable transportation fuels.
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Zheltoukhova, E. Y., A. V. Terekhina, L. A. Lobosova, M. A. Barbashin, and Y. S. Shchedrina. "Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 3 (2024): 139–45. https://doi.org/10.20914/2310-1202-2024-3-139-145.
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Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample
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SN, Raghavendra, Patricia Alvita, Hampana NN, and Mahalakshmi D. "Effect of Fats and Oils on Different Properties of Flours Used in Bakery Products: A Review." Journal of Nutrition & Food Sciences 12, no. 1 (2022): 7. https://doi.org/10.35248/2155-9600.22.12.1000838.
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Bakery products are the type of food products that are being widely used all over. The fats and oils used in dough formation play an important role in affecting the properties of a bakery product and making it consumer acceptable. This review highlights dough making, functional properties of fats/oils and flour, the effect of different fats and oils on the properties of dough. The different research articles were summarized in this review to compare the best fats and oils that could be utilized in the preparation of dough which in turn gave an acceptable end product. According to this study, the dough introduced to different variety of fats as well as oils were tested and the properties were evaluated which was later compared to consider the best of all. The vegetable derived oils and fats could bring a better quality keeping in consideration of the health as well.
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Tepic, Aleksandra, Biserka Vujicic, Aleksandra Andric, and Snezana Milatovic. "Relishes: The new pickled vegetables." Acta Periodica Technologica, no. 37 (2006): 51–58. http://dx.doi.org/10.2298/apt0637051t.
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There have been an increasing interest of consumers for a \ride variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values.
Dissertations / Theses on the topic "Vegetable oils and fats"
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Cash, Gregory Anthony. "Studies of the oxidation and stabilisation of vegetable oils and model compounds." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35985/1/35985_Cash_1986.pdf.
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This thesis describes the use of a novel chemiluminescence (CL)
technique to deter·mine the extent of oxidation and stability in
both model compounds and vegetable oils. As it is the presence
of hydroperoxides in vegetable oils that leads to theirdeterioration,
the hydroperoxides of methyl linoleate (MU were
used as model compounds in a CL study of hydroperoxide
decomposition in nitrogen, both in the bulk and on active
substrates. The largest signals and the fastest decays
occurred on neutral alumina. The results indicate induced
decomposition via a bimolecular initiation of hydroperoxides
adsorbed on adjacent active sites. The majority of these
hydroperoxides are vertical to the surface, being bound to the
alumina through the ester group only.
A relationship was found between hydroperoxide concentr·ation
and initial intensity when the methyl linoleate hydroperoxide
was adsorbed on neutral alumina. Solutions of natural and
arti-ficial antioxidants in ML were studied. Some solutions
gave changes in kinetics. These changes suggest that the
antioxidant itself may contribute to the CL. The method of
inhibitors was used to find the rate of initiation and
hydroperoxide level in ML at 80c:>C.
The spectral distribution of CL was determined for model
compounds, antioxidants and vegetable oils. In the presence of
antioxidants ther-e was a shift towar-d the r-ed end of the
spectr-um. In model compounds, the CL was most likely due to an
excited triplet state ketone and this is consistent with the
mechanism for- ter·mination of alkyl peroxy r-adicals.
The techniques developed for the model compounds were extended
to the mor-e complex vegetable oils. Unrefined and deliberately
damaged vegetable oils were studied at 80c:>C on neutral
alumina. CL examination of these oils in nitr-ogen was able to distinguish between some damaged and undamaged oils.
Conjugated diene levels did not correlate well with CL results.
0<-tocopherol and a-carotene were found to be chemiluminescent
on alumina and their presence in unr·efined oil may inter·fer·e
with CL assessment.
The method of inhibitors, when applied to a vegetable oil
sample, permitted the determination of both hydroperoxide
concentration and the level of natural antioxidant alr-eady
present in the oil.
ii
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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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Retief, Liezel. "Analysis of vegetable oils, seeds and beans by TGA and NMR spectroscopy." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6831.
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Thesis (PhD (Chemistry and Polymer Science))--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: Due to the commercial, nutritional and health value of vegetable oils, seeds and beans, the
analysis of their components is of much interest. In this dissertation oil-containing food
products, specifically vegetable oils, seeds and beans, were investigated.
Selected minor components of three locally produced vegetable oils, namely apricot
kernel, avocado pear and macadamia nut oils were investigated using 31P NMR
spectroscopy. These minor components, including 1,2 diacylglycerols, 1,3 diacylglycerols
and free fatty acids, were identified in the 31P NMR spectra of each of the three vegetable
oils for the first time. Two approaches were used for the quantification of the minor
components present in the spectra. A calibration curve approach used known
concentrations of standard minor components to establish calibration curves while a direct
correlation approach calculated the unknown concentration of minor components in the
vegetable oils using a known amount of standard compound within the analysis solution.
These approaches aided in determining the concentration of minor components during
storage studies in which vegetable oils were stored in five different ways: exposed to light,
in a cupboard, in a cupboard wrapped in tin foil, at -8 °C and at 5 °C. It was found that
determining the best storage condition for each oil was difficult since individual minor
components were affected differently by the various storage conditions. However, in
general the best storage conditions appeared to be 5 °C and -8 °C.
The oil, protein and carbohydrate contents of sesame, sunflower, poppy, and pumpkin
seeds, and soy, mung, black and kidney beans were analysed by thermogravimetric
analysis and 13C NMR solid state NMR spectroscopy. It was shown that the first derivative
of TGA data for seeds and beans can give valuable information about the carbohydrate,
moisture, protein and fat content. This has not been previously demonstrated. For the
seeds, the integration of a region between 270–480 ºC was equal to the sum of the oil and
protein content and compared well to quantitative results obtained by other conventional
methods. For beans the integration of a region between 180-590 ºC, gave a value which
represented the sum of the oil, protein and carbohydrate content.
13C solid state NMR spectroscopy, including SPE-MAS, CP-MAS and variable contact time
experiments, was carried out on these seeds and beans and gave valuable information on
the solid-like and liquid-like components. To our knowledge these seeds and beans have
never been previously analysed using this technique. 13C SPE-MAS NMR spectroscopy
indicated that the seeds contained more liquid-like components than the beans. In turn the
13C CP-MAS NMR spectra indicated that beans had higher levels of solid-like components
than the seeds. These conclusions correlated well with the quantities of liquid-like
components and solid-like components that were determined by conventional methods
and TGA. Preliminary studies using T1pH experiments on the components present in the
seeds and beans led to a few observations. Most interesting is that a model using a two-
phase fit in order to determine T1pH values appears to be more accurate than a one-phase
model.<br>AFRIKAANSE OPSOMMING: Groente olies, sade en bone is ‘n onderwerp van groot belang omrede hul kommersiële,
voeding en gesondheidswaardes. In hierdie tesis is olie-bevattende voedselprodukte,
spesifiek groente-olies, sade en bone geanaliseer.
Geselekteerde komponente teenwoordig in klein hoeveelhede in drie lokaal
geproduseerde groente-olies, naamlik appelkoos-pit, avokadopeer en makadamia-neut
olies is geanaliseer met behulp van 31P KMR spektroskopie. Hierdie komponente,
insluitend 1,2 diasielglyserole, 1,3 diasielglyserole en ongebonde vetsure, is vir die eerste
keer geïdentifiseer in die 31P KMR spektra van die drie groente olies. Twee benaderings is
gebruik vir die hoeveelheids-bepaling van die komponente in die spektra. ‘n Yking-kurwe
metode het gebruik gemaak van bekende hoeveelhede konsentrasies standaard
komponente vir die opstel van yking-kurwes, terwyl ‘n direkte korrelasie metode gebruik is
om die onbekende konsentrasie van komponente in groente olies te bepaal met behulp
van ‘n bekende hoeveelheid standaard verbinding teenwoordig in die oplossing. Hierdie
metodes het gelei tot die bepaling van die konsentrasies van die komponente gedurende
vyf verskillende berging toestande wat ingesluit het: Blootgestel aan lig, in ‘n donker kas,
in ‘n donker kas toegevou in tin foelie, bevries by -8 °C en in ’n koelkas by 5 °C. Dit was
bevind dat bepaling van die beste bergingstoestand vir elke olie moeilik is aangesien die
individuele komponente verskillend geaffekteer word deur die verskeie berging toestande.
Die beste bergings toestand oor die algemeen blyk egter om by 5 °C en -8 °C te wees.
Sesamsaad, sonneblomsaad, papawersaad en pampoensaad sowel as sojaboontjie,
mungboontjie, swartboontjie en pronkboontjie se olie, protein en koolhidraat komponente
was geanaliseer met behulp van termogravimetriese analise (TGA) en 13C soliede
toestand KMR spektroskopie. Dit was bevind dat die eerste afgeleide van die TGA data
waardevolle inligting lewer oor die komponent inhoud van elk van die sade en bone.
Hierdie is nog nie vantevore bevind nie. Vir die sade, was die integrasie van ‘n area tussen
270–480 ºC gelyk aan die som van die olie en proteïen inhoud en het goed vergelyk met
die waardes verky deur algemene analitiese metodes. Vir die boontjies, was die integrasie
van ‘n area tussen 180-590 ºC gelyk aan die som van die olie, protein en koolhidraat
inhoud.
13C vaste staat KMR spektroskopie, insluitende SPE-MAS, CP-MAS en variëerbare
kontak-tyd eksperimente, was gedoen en het waardevolle inligting gelewer omtrent die
solied-agtige en mobiel-agtige komponente. Hierdie sade en bone is tot ons kennis nog
nie van te vore met die tegnieke ondersoek nie. 13C SPE-MAS NMR spektroskopie het
aangedui dat daar ‘n groter hoeveelheid mobiel-agtige komponente in sade as in bone
teenwoordig is. 13C CP-MAS NMR spektroskopie het weer aangedui dat daar ‘n groter
hoeveelheid solied-agtige komponente in bone as in sade teenwoordig is. Hierdie
gevolgtrekkings het goed vergelyk met die waarnemings verkry deur konvensionele
analitiese metodes en TGA. Voorlopige studies op die komponente van sade en bone deur
T1pH eksperimente het tot ‘n paar gevolgtrekkings gelei waarvan die mees interessantste
was dat ‘n twee-fase model vir die bepaling van T1pH waardes beter resultate lewer as ‘n
een-fase model.
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Belting, Patrícia Castro 1977. "Vapor liquid phase equilibrium in the vegetable oil industry = Equilíbrio líquido vapor na indústria de óleos vegetais." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255089.
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Orientadores: Antonio José de Almeida Meirelles, Jürgen Gmehling<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-23T15:44:16Z (GMT). No. of bitstreams: 1
Belting_PatriciaCastro_D.pdf: 4041052 bytes, checksum: 985b093f692b3bc9a1072474787582f8 (MD5)
Previous issue date: 2013<br>Resumo: Propriedades termodinâmicas são úteis para a realização de projetos confiáveis, otimização e modelagem de processos que envolvam separação térmica e para a seleção de solventes usados em processos de extração. Tais propriedades são também necessárias no desenvolvimento de novos modelos termodinâmicos e no ajuste de parâmetros de modelos preditivos. Este trabalho de tese teve como objetivo principal ampliar o banco de dados de propriedades termodinâmicas para compostos graxos através da determinação sistemática do coeficiente de atividade à diluição infinita ( ), entalpia de excesso ( ) e dados de equilíbrio líquido-vapor (ELV) de sistemas contendo ácidos graxos e óleos vegetais. A primeira parte deste trabalho apresenta os dados de para vários solutos orgânicos diluídos em ácidos graxos saturados e insaturados, medidos pelo método de cromatografia gás-líquido na faixa de temperatura entre 303,13 K e 368,19 K. Através dos resultados obtidos, puderam ser identificadas diferentes tendências para compostos polares e não polares, tanto na série de ácidos graxos como também em relação à temperatura. Foi verificado que tanto a presença quanto o número de insaturações na cadeia carbônica do ácido graxo têm influência nas interações solvente-soluto e, consequentemente, nos valores de . A segunda parte deste trabalho tratou de medidas realizadas em sistemas contendo óleos vegetais refinados. Os óleos de soja, girassol e canola foram submetidos a determinações de , e ELV. As medidas de para n-hexano, metanol e etanol diluídos nos óleos vegetais foram determinadas pela técnica do Dilutor na faixa de temperatura entre 313,15 K e 353,15 K. Os dados experimentais obtidos foram comparados com os resultados gerados pelos métodos UNIFAC original e modificado (Dortmund) e para este último modelo, foi proposta uma extensão para os triacilgliceróis. Os dados de foram medidos para 11 misturas contendo solventes e os óleos vegetais relacionados anteriormente na faixa de temperatura de 298,15 K a 383,15 K. Todos os sistemas investigados apresentaram desvio em relação ao comportamento ideal e os valores de apresentaram-se, na maioria, positivos. Dados isotérmicos de ELV foram medidos para misturas entre os mesmos óleos vegetais e metanol, etanol e n-hexano a 348,15 K e 373,15 K através de um método estático. Para misturas com n-hexano, foi observado desvio negativo da lei de Raoult e um comportamento homogêneo, enquanto que as misturas com álcool apresentaram desvio positivo da idealidade e imiscibilidade. Os dados experimentais de ELV foram representados satisfatoriamente pelo modelo UNIQUAC, enquanto que os modelos UNIFAC modificado (Dortmund) e sua extensão proposta para triacilgliceróis foram capazes de predizer os sistemas apenas de forma qualitativa. Finalmente, dados isobáricos de ELV foram medidos para misturas com etanol + óleo de soja a 101,3 kPa e n-hexano + óleo de algodão a 41,3 kPa utilizando o ebuliômetro de Othmer modificado. Os resultados da correlação UNIQUAC também apresentaram boa concordância com os dados experimentais. Este trabalho resultou em um total de 1829 novos dados que irão expandir o banco de dados disponível para compostos graxos, permitindo uma descrição mais precisa do comportamento real de sistemas contendo tais substâncias<br>Abstract: Thermodynamic properties are useful for the reliable design, optimization and modelling of thermal separation processes as well as for the selection of solvents used in extraction processes. They are also required for the development of new thermodynamic models and for the adjustment of reliable model parameters. In order to improve the thermodynamic properties data bank of fatty compounds, the systematic determination of activity Coefficients at infinite dilution ( ), excess enthalpies ( ) and vapor-liquid equilibria (VLE) data of systems containing fatty acids and vegetable oils was performed. The first part of this work presents data for several organic solutes dissolved in saturated and unsaturated fatty acids measured by gas-liquid chromatography at temperatures from 303.13 K to 368.19 K and the comparison to available literature data. Different trends for polar and non-polar compounds could be identified both in the series of fatty acids and as function of temperature. It appears that both the presence and the number of cis double bonds in the fatty acid alkyl chain have influence on the solvent-solute interactions and hence on the values of . The second part of this work deals with measurements performed on systems with refined vegetable oils. Soybean, sunflower and rapeseed oils were submitted to measures of , , and VLE. The measurements of for n-hexane, methanol and ethanol dissolved in these vegetable oils were determined by gas stripping method (dilutor technique) in the temperature range of 313.15 K to 353.15 K. The experimental data were compared with the results of the group contribution methods original UNIFAC and modified UNIFAC (Dortmund) and an extension of the latter method to triacylglycerols was proposed. The data were measured for eleven mixtures containing solvents (organic and water) and the prior mentioned vegetable oils in the temperature range from 298.15 K to 383.15 K. All systems investigated showed deviation from the ideal behavior and their experimental data are mostly positive. Isothermal VLE data have been measured for methanol, ethanol, and n-hexane with the same vegetable oils at 348.15 K and 373.15 K using a computer-driven static apparatus. For mixtures with n-hexane it was observed a negative deviation from Raoult¿s law and a homogeneous behavior, while mixtures with alcohols had a positive deviation from ideal behavior and, in some cases, with miscibility gap. The experimental VLE data were satisfactorily represented by the UNIQUAC model, while the mod. UNIFAC (Dortmund) method and its proposed extension for triacylglicerols were capable of predicting the experimental data only in a qualitative way. Finally, isobaric VLE data were measured for mixtures of ethanol with refined soybean oil at 101.3 kPa and for n-hexane and cottonseed oil at 41.3 kPa using a modified Othmer-type ebulliometer. The results of the UNIQUAC correlation also showed good agreement with the experimental results. This work resulted in a total of 1829 new data that will expand the available fatty compounds data base, allowing a more accurate description of the real behavior of fatty systems<br>Doutorado<br>Engenharia de Alimentos<br>Doutora em Engenharia de Alimentos
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Angelo, Juliana Francisco de. "Aplicação de projeto experimental ótimo à reação de interesterificação de estearina de palma com óleo de linhaça." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-09012008-171932/.
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A rapidez da passagem do estágio da bancada para a produção industrial, a rentabilidade econômica do projeto e o custo de investimento da implantação do projeto proposto são medidas da eficiência no desenvolvimento de processos químicos. Com o projeto de experimentos obtém-se uma redução de custo na etapa da experimentação, pela redução no número de experimentos, além de permitir um projeto de um produto com custo e qualidade otimizados. Neste trabalho, o projeto experimental ótimo é aplicado a dados experimentais da reação de interesterificação química da estearina de palma com óleo de linhaça. A gordura obtida pela reação de interesterificação é uma gordura isenta de gorduras trans e possui características nutricionais interessantes devido ao óleo de linhaça, que é a maior fonte do ácido graxo alfa-linolênico, um ácido graxo da família ômega-3. Os dados experimentais são utilizados para desenvolver modelos matemáticos aos quais é aplicada a otimização. Com isto, são previstos pontos ótimos, que são testados. Novos experimentos são realizados na vizinhança dos pontos ótimos. São aplicados os critérios de projeto experimental ótimo D-ótimo e G-ótimo para propor novas condições para a realização de experimentos. Uma vez obtidos estes pontos eles são adicionados aos modelos iniciais para a obtenção de novos parâmetros e é aplicada uma nova etapa de otimização. Nesta metodologia, a cada etapa são desenvolvidos e otimizados modelos matemáticos a partir dos dados experimentais, feita a verificação do ponto ótimo pela realização de experimentos e se esta não é confirmada, são aplicados os critérios de projeto experimental ótimo para a geração de novos pontos que trazem a melhor informação para ser adicionada aos modelos matemáticos. Este procedimento é repetido até a validação do ótimo. Neste trabalho são feitas duas iterações da metodologia onde pode ser observado a melhora de resultados obtidos a cada iteração.<br>The speed at which a process goes from laboratory to industrial scale, the economic rentability of the final project and the investment cost of the proposed project are measures of the efficiency in the development of chemical processes. With the experimental design a reduction of cost in the stage of the experimentation is obtained, by the reduction in the number of experiments, leading to the project of a product with optimum cost and quality. In this work, the application of optimal experimental design to data of the chemical interesterification reaction of palm stearin with linseed oil is presented. The fat produced by the interesterification reaction is free of trans fatty acid and has intreresting nutricionals characteristics due the linseed oil, which is the most important source of alpha-linolenic fatty acid, a omega-3 family fatty acid. The experimental data are used in order to develop mathematical models to which optimization is applied. New experiments, in the vicinity of the predicted optima, are performed and experimental optimal design, D-optimal and G-optimal, is applied in order to generate new conditions for experiments. Once these points are obtained, they are added to the initial models in order to obtain new parameters to which a new stage of optimization is applied. In this methodology, at each stage, mathematical models are developed and optimized from the experimental data and the optima are verified experimentally, and if they are not confirmed, the criteria of optimal experimental design is applied for the generation of new points that bring the best information to be added to the mathematical models. This procedure is repeated until the validation of the optimum. In this work two iterations of the methodology are implemented and the improvement of the results can be observed at each iteration.
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Мінаєва, Ю. А., та Л. П. Сидорова. "Ідентифікація рослинних жирів в маслах та спредах". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66515.
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В наш час на ринку України присутня велика кількість фальсифікованої продукції.
Найчастіше фальсифікують молочні продукти, а саме вершкове масло.
Мета роботи – встановлення фальсифікації молочної продукції жирами рослинного
походження шляхом визначення вмісту немолочних жирів.
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Rios, Raquel Vallerio. "Efeitos da substituição de gordura vegetal hidrogenada nas propriedades estruturais de bolos." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-14112014-170012/.
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Muitas famílias não têm tempo de preparar bolos caseiros e acabam optando pela praticidade de comprar produtos prontos. A atitude dos consumidores, em relação aos problemas de saúde que podem advir do consumo de alimentos com alto teor de gorduras, é de consumir alimentos formulados de maneira que apresentem menores teores, mas com as mesmas características sensoriais dos produtos originais. O objetivo deste estudo foi determinar o efeito da substituição de gordura vegetal hidrogenada por outros lipídeos (gordura de palma, óleo de soja, óleo de castanha do Brasil, óleo de coco) e por extrato de aveia em formulações de bolos. Foram elaboradas nove formulações contendo farinha de trigo, açúcar, ovo em pó, gordura, água, leite em pó integral, emulsificante, fermento químico e sal, substituindo-se a gordura vegetal hidrogenada pelos diferentes tipos de lipídeos e extrato de aveia. Formulações: (controle) gordura vegetal hidrogenada (GVH) - 100%; (1): gordura de palma - 100%; (2): óleo de soja - 100%; (3): óleo de castanha do Brasil - 100%; (4): óleo de coco - 100%; (5): extrato de aveia - 100%; (6): GVH - 50% + óleo de castanha do Brasil - 50%; (7): GVH - 50% + óleo de coco - 50%; (8): GVH - 50% + extrato de aveia - 50%. Através das análises de textura com probes back extrusion e de compressão (TPA-análise do perfil de textura) pode-se avaliar, respectivamente, o comportamento das massas de bolos e o shelf-life dos produtos finais durante seis dias de armazenamento. Foram feitas avaliações de volume específico, densidade, porosidade, composição centesimal e atividade de água - aw. A análise sensorial com 60 provadores foi realizada utilizando-se as formulações controle, óleo de coco, óleo de castanha do Brasil e extrato de aveia de acordo com a escala hedônica (9 pontos) e intenção de compra. A análise de textura (back extrusion) apontou diferentes comportamentos reológicos, embora todas as formulações caracterizaram-se como fluido dilatante (n>1). O resultado do shelf-life mostrou que o bolo produzido com extrato de aveia obteve melhores características de qualidade. O bolo produzido com GVH apresentou maior volume (2,65 mL/g), menor densidade (0,39 g/mL)e maior incorporação de ar (16,45 mm2). A análise de cor apontou que o bolo elaborado com GVH + óleo de coco apresentou-se mais amarelado (35,94) e o bolo com GVH + extrato de aveia com maior brilho (75,27). A composição centesimal mostrou as variações obtidas de acordo com a substituição de gordura por extrato de aveia e o menor valor calórico (257,62 kcal) para este produto. O resultado de aw mostrou maior valor para a formulação com extrato de aveia (0,94), sendo esperado devido ao maior conteúdo de água da formulação. A análise sensorial, através da avaliação de painel não treinado, indicou que o bolo elaborado com óleo de coco obteve a maior aceitação e, consequentemente, a maior intenção de compra, entretanto, apresentou pouca diferença em relação ao bolo controle. Em geral, os resultados mostraram ótimo padrão de qualidade dos bolos elaborados com a substituição da gordura vegetal hidrogenada, podendo-se assim, obter produtos com outras opções de ingredientes e com agregação de valor nutricional.<br>Many families do not have time to prepare homemade cakes and usually opt for the convenience of buying ready products. Consumer\'s attitudes regarding health issues, that may arise from the consumption of foods high in fat, is to consume foods that have formulated so low in fat, but with the same sensory characteristics of the original products. The purpose of this study was to determine the effect of replacing hydrogenated vegetable fat for other lipids (fat palm, soybean oil, Brazil nut oil, coconut oil) and oat extract in cake formulations. Nine formulations containing flour, sugar, egg powder, fat, water, whole milk powder, emulsifier, baking powder, and salt were elaborated by replacing the hydrogenated vegetable fat for different types of lipids and oat extract. Formulations: (control) hydrogenated vegetable fat (GVH) - 100%; (1): palm fat - 100%; (2) soybean oil - 100%; (3): Brazil nut oil - 100%; (4) coconut oil - 100%; (5): oat extract - 100%; (6): GVH - 50% + nut oil from Brazil - 50%; (7) GVH - 50% Coconut oil + - 50%; (8): GVH - 50% + oat extract - 50%. The behavior of cakes batters and shelf life of the final product during six days of storage were assessed through the texture analysis with probes back extrusion and compression (TPA-texture profile analysis), respectively. The evaluation of specific volume, density, porosity, chemical composition and water activity - aw was made. Sensory analysis was performed with 60 tasters using the control formulations, coconut oil, Brazil nut oil l and oat extract according to the hedonic scale (9 points) and purchase intent. Texture analysis (back extrusion) showed different rheological behaviors, although all formulations were characterized as a dilatant fluid (n> 1). The result of the shelf-life showed that the cake made with oat extract produced better quality characteristics. The cake produced with GVH showed higher volume (2,65 mL/g), lower density (0,39 g/mL) and greater incorporation of air (16,45 mm2). The color analysis showed that the cake made with coconut oil + GVH presented more yellowness (35,94) and cake with GVH + oat extract presented higher brightness (75,27). The chemical composition showed variations obtained in accordance with the substitution of fat for oat extract and lower caloric value (257,62 kcal) for this product. The result showed higher aw value (0,94) for the formulation with oat extract, it is expected due to the higher water content of the formulation. The sensory analysis, through evaluating untrained panel, indicated that the cake prepared with coconut oil had the highest acceptance and, consequently, the higher purchase intention, although it presented little difference from the control cake. In general, the results showed great standard of quality cakes prepared by replacing the hydrogenated vegetable fat, leading to products with other options of ingredients and with added nutritional value.
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Muniz, Adriana. "Efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino nos parâmetros produtivos e reprodutivos de fêmeas suínas em lactação." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/10/10131/tde-28082007-095434/.
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O objetivo do experimento foi verificar o efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino na ração de fêmeas suínas lactantes. As dietas eram energeticamente altas, sendo uma dieta basal acrescida em 8% por diferentes fontes de energia, (1) óleo de soja, (2) óleo de linhaça, (3) óleo de coco e (4) gordura animal, tratamentos 1, 2, 3 e 4 respectivamente. O experimento foi realizado na Fazenda Santa Rosa, Leme, SP. As variáveis avaliadas foram peso inicial, aos 100 dias de gestação (PI), peso à desmama (PD), espessura de toucinho aos 100 dias de gestação (ETI), espessura de toucinho à desmama (ETD), mudanças corporais no período lactacional como perda de peso (PP), perda de espessura de toucinho (PET), produção de leite (PL) e peso dos leitões (Ple) nos dias 7, 14 e 21 da lactação, intervalo desmama estro (IDE), duração do estro (DE) e concentrações de estrógeno (Es) à desmama, 48 horas após a desmama e no estro. A espessura de toucinho foi medida no P2. A técnica de PL foi realizada pela técnica de peso dos leitões antes e depois das mamadas. O manejo para diagnóstico do estro foi realizado duas vezes ao dia. As coletas de sangue foram realizadas em 3 ocasiões à desmama (Dia 1), 48 horas após a desmama (Dia 2) e na comprovação do estro (Dia 3). As análises da (Es) foram realizadas pela técnica de radioimunoensaio. Foram utilizadas 24 fêmeas, em um delineamento inteiramente ao acaso. Os resultados foram analisados através do programa computacional Statistical Analysis System (SAS Institute Inc., 1985) submetidos à análise de variância pelo procedimento GLM (PROC GLM). Para os valores de peso, espessura de toucinho, bem como das mudanças no período não houve diferença significativa, e os resultados foram para PI 257,7; 259,3; 265,0 e 267,0 quilos e para PD 231,3; 217,4; 224,9 e 225,0 quilos para os tratamentos 1, 2, 3 e 4, respectivamente. Os valores de 17,0; 16,5; 16,5; 16,0 milímetros foram para ETI e 13,2; 12,13; 12,5 e 12,0 mm para ETD nos tratamentos 1, 2, 3 e 4, respectivamente. A PP durante a lactação foi de 44,4; 41,9; 40,1 e 39,1 para os tratamentos 1, 2, 3 e 4, respectivamente. Já a PET apresentou médias de 3,8; 4,2; 4,0 e 4,0 mm nos tratamentos 1, 2, 3 e 4, respectivamente. Não foi encontrada diferença significativa para PL, bem como para os diferentes dias de mensurações tendo como resultados no 7º dia 10,13; 9,43; 8,98 e 8,85 Kg para os diferentes tratamentos 1, 2, 3 e 4, respectivamente. No 14º dia os valores médios para os tratamentos foram de 10,12; 11,20; 10,26 e 8,79 Kg, respectivamente, e os valores de 11,34; 10,47; 10,56 e 10,76 Kg para os tratamentos 1, 2, 3 e 4, respectivamente para o 21º dia. O peso dos leitões não foi significativo entre os tratamentos, mas apresentou significância nos três diferentes tempos (P < 0,01) e os valores médios foram de 2,87; 2,95; 2,83 e 2,9 Kg para os tratamentos 1, 2, 3 e 4, respectivamente para o 7º dia de amamentação, de 5,01; 4,88; 4,8 e 4,75 Kg nos tratamentos 1, 2, 3 e 4, respectivamente para 14º dia. Já para o 21º dia os valores nos tratamentos 1, 2, 3 e 4, respectivamente foram de 6,80; 6,58; 6,56 e 6,82 Kg. O IDE e DE não apresentaram diferença significativa e tiveram como médias nos respectivos tratamentos 1, 2, 3 e 4 de 74,0; 68,0; 70,3 e 78,7 horas para IDE e 57,6; 62,0; 64,0 e 72,0 para DE. Para as médias de Es não houve significância e estas apresentaram os seguintes valores de 10,25; 12,82; 9,65 e 8,71 pg/ml nos respectivos tratamentos 1, 2, 3 e 4 no dia 1. Para o dia 2 os valores nos tratamentos 1, 2, 3 e 4 foram de 25,8; 27,39; 24,64 e 32,12 pg/ml respectivamente, e os valores de 83,6; 79,14 e 77,64 pg/ml para os tratamentos 1, 2, 3 e 4, respectivamente referentes ao dia 3.<br>Twenty-four Dalland C40 sows were used in one experiment to study the effect of dietary vegetable oil or tallow on productive and reproductive parameters. All sows were fed a corn-soybean meal diet supplemented with 8% soybean (T1), linseed (T2), coconut (T3) oil or tallow (T4) from day 100 of gestation and throughout the lactation period. Sow initial weight and backfat thickness were determined at day 100 of gestation (ISW and IBT, respectively), and at weaning (WSW and WBT, respectively). Sow weight and backfat thickness losses (WL and BTL, respectively) were calculated, and milk yield (MY) was estimated at day 7, 14 and 21 of lactation by weighing the litter before and after suckling. Interval weaning estrus (IWE), and estrus duration (ED), and piglet weight (PW) were recorded. Blood samples were taken at weaning (day 1), and 48 hours after weaning (day 2), and at onset of estrus (day 3) for estradiol (E2) determination. There were no treatment effects for the parameters studied. The means for E2 were 10.25; 12.82; 9.65 e 8.71 pg/ml (day 1), and 25.8; 27.39; 24.64 e 32.12 pg/ml (day 2), and 83.6; 79.14 e 7764 pg/ml (day 3) for treatment 1, 2, 3 e 4, respectively. Means for E2 on day 3 were higher than values observed on day 1 and 2.
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Castellote, Bargalló Ana Isabel. "Analítica de triglicéridos por cromatografía líquida de alta eficacia: aplicaciones a aceites de origen vegetal." Doctoral thesis, Universitat de Barcelona, 1987. http://hdl.handle.net/10803/672886.
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Dado el gran interés que despierta dentro del campo del análisis de lípidos la determinación de la composición triglicérica y por lo tanto el disponer de un método aplicable al análisis rutinario, se han puesto a punto dos técnicas por cromatografía liquida de alta eficacia (CLAE) para el análisis de triglicéridos que utilizan dos sistemas de detección distintos: detector de índice de refracción (IR) y detector UV a longitudes de onda bajas. Una vez optimizados los parámetros cromatográficos y estudiado los aspectos cuantitativos de ambas técnicas (linealidad de respuesta, límites de detección cuali y cuantitativos, factores de respuesta, repetibilidad y reproductibilidad) se comparan ambas, eligiéndose la CLAE-IR como la mas óptima.
Esta técnica se aplica primero al estudio cualitativo de los triglicéridos de los aceites de oliva, soja, girasol, maíz, coco y palma, caracterizándolos por sus perfiles cromatográficos. Seguidamente, sobre un total de 138 muestras, se aplica la técnica al estudio cuantitativo de los triglicéridos del aceite de oliva, tanto para su caracterización (estableciendo los valores medios de los triglicéridos en los aceites vírgenes) como para la diferenciación entre los cuatro tipos que contempla el C.A.E.: aceites vírgenes, puros, refinados y de orujo de aceituna. Asimismo se establecen subgrupos dentro de los aceites vírgenes según su procedencia: Andalucía, País Valenciano y Cataluña, y dentro de esta última, también según sus dos denominaciones de origen (D.O. Borges Blanques y D.O. Ciurana) para proceder también a su posterior diferenciación.
Finalmente se hace un estudio de las posibilidades de la aplicación de la técnica de cromatografía liquida de alta eficacia con detector de IR a la detección de fraudes de aceites de oliva con aceites de semillas a través de las variaciones de su composición triglicérica.
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Oliveira, Tiago Marcelo. "Desempenho atlético e adaptação metabólica de cavalos Árabes em testes de longa duração em esteira suplementados com óleo de arroz ou óleo de soja." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-08102012-153800/.
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Suplementação com óleos vegetais tem sido usada frequentemente na dieta de equinos atletas. O objetivo desse trabalho é avaliar e quantificar o metabolismo lipídico em testes de longa duração e o desempenho atlético em testes de esforço máximo em equinos suplementados com diferentes óleos vegetais. Doze equinos da raça Árabe, não treinados, foram divididos em dois grupos, sendo que cada grupo foi suplementado com 200ml de óleo de soja ou arroz (9% do concentrado) por um período de seis semanas. Antes e após esse período, esses animais foram submetidos um teste de esforço máximo (TPEP) e um teste de longa duração (TLD) em esteira, quando foram coletadas amostras de sangue antes, durante e após o exercício. A velocidade no TLD foi determinada pelo índice V150 individual, obtido no TPEP de cada animal. Os animais apresentaram boa aceitabilidade e adaptação à dieta. No TPEP os valores de lactato plasmático nos animais após suplementação foram menores durante e maiores após o exercício (p<0,05). No grupo soja, houve em média uma diminuição nos níveis de glicose no plasma, enquanto que no grupo arroz, observou-se aumento desses níveis (p<0,01). No TLD houve aumento nos valores séricos de ácidos graxos livres (AGL) e colesterol, e redução nos valores de triglicérides nos animais após suplementação nos dois grupos (p<0,05). No grupo suplementado com óleo de arroz houve diminuição nos valores de LDL (p<0,05). Em ambos os grupos não houve alterações significativas nos valores de HDL, Aspartato Aminotransferase (AST), Creatina quinase (CK), Fosfatase Alcalina (FA), glicose e lactato no TLD após a suplementação. O V150 foi eficaz para determinar uma predominância do metabolismo aeróbico, no qual a gordura é mais utilizada como substrato para produção de energia. Nos animais após suplementação com óleo houve um atraso no limiar de lactato no TPEP e aumento da disponibilidade de energia no exercício de longa duração através do aumento de AGL e manutenção dos níveis de lactato. As alterações no metabolismo lipídico causadas pela suplementação com óleo podem favorecer o desempenho desses animais tanto em testes de esforço máximo como em testes de longa duração.<br>Vegetable oil supplementation has been often used in high performance horses feeding. The aim of the current study is to evaluate and to quantify the lipidic metabolism during the low intensity tests and exercise performance during incremental exercise tests in fat-supplemented horses. Twelve Arabian horses, untrained, were divided into two groups, which each group was supplemented with 200 ml of soybean oil or rice bran oil (9% of the concentrate) for a period of six weeks. Before and after this period, they were submitted to incremental exercise test (IET) and low intensity test (LIT) on a high-speed treadmill, and blood samples was taken before, during and after exercise. The velocity in the LIT was determined by individual V150 in IET. Good acceptability and adaptation to diet was observed. In IET the plasma lactate values in fat-supplemented horses was lower during the exercise and higher after exercise (p<0,05). In the soybean group, there was decrease in plasma glucose levels, while in the rice bran group, there was increase in plasma glucose levels (p<0,01). In LIT there was increase in serum free fat acids (FFA) and cholesterol levels, and decrease in serum triacylglycerol levels in fat-supplemented horses in both groups (p<0,05). In the rice bran group there was decrease in serum LDL values (p<0,05). No significant difference was observed in HDL, Aspartate Aminotransferase (AST), Creatine Kinase (CK), Alkaline Phosphatase (AP), glucose and lactate values in LIT after supplementation. V150 was a good index to determinate a prevalent aerobic metabolism, which fat was better used as energy source. There was a delay in the lactate threshold and increase of energy availability during low intensity exercise by increasing of FFA and the maintenance of the lactate levels in fat-supplemented horses. Changes in the lipidic metabolism provided by oil supplementation can favor the performance during IET and LIT.
Books on the topic "Vegetable oils and fats"
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Krist, Sabine. Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3.
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Barry, Rossell, ed. Vegetable oils and fats. Leatherhead Food Research Association, 1999.
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Vasilinet͡s, I. M. Khimii͡a i tekhnologii͡a prot͡sessov proizvodstva i pererabotki rastitelʹnykh masel i zhirov. Vses. nauch.-issl. in-t zhirov, 1985.
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Ceylon Institute of Scientific and Industrial Research. Rubberseed processing for the production of vegetable oil and animal feed. The Institute, 1989.
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Greer, James D. Global trends in vegetable/animal oils and fats: Edible and industrial applications. Decision Resources, 1994.
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James, Angus S. The UK oils and fats report. Leatherhead Food Research Association, 1995.
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Standardization, International Organization for. Animal and vegetable fats and oils: Determination of unsaponifiable matter. ISO, 1988.
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Simoneau, C. Minutes from the task force meeting on the analysis of vegetable fats in chocolate: Ispra, 18-19 October 1995. European Commission, 1996.
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United Nations. Industrial Development Organization. Sectoral Studies Branch., ed. The vegetable oils and fats industry: The sector in figures, 1985. UNIDO, Sectoral Studies Branch, Division for Industrial Studies, 1986.
Find full textBook chapters on the topic "Vegetable oils and fats"
1
Krist, Sabine. "Introduction." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_1.
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Krist, Sabine. "Artichoke Seed Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_10.
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Krist, Sabine. "Rapeseed Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_100.
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Krist, Sabine. "Rice Bran Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_101.
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Krist, Sabine. "Rose Hip Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_102.
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Krist, Sabine. "Sacha Inchi Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_103.
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Krist, Sabine. "Safflower Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_104.
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Krist, Sabine. "Sea Buckthorn Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_105.
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Krist, Sabine. "Sesame Oil/Sesame Oil from Roasted Seeds." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_106.
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Krist, Sabine. "Shea Butter." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_107.
Full textConference papers on the topic "Vegetable oils and fats"
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Nagarajan, Ravi, Steve Liebhart, Pedro Escudero, and Shahab Soltaninia. "Bio Fuel Feedstock and Finish Products – Linings Case Study." In CONFERENCE 2023. AMPP, 2023. https://doi.org/10.5006/c2023-18898.
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Abstract The production of Renewable Fuels has been embraced by the Global Oil and Gas Industry to adopt more environmentally sustainable practices. This remarkable technology switch has been made possible by concerted research and design changes to traditional sourcing, handling, refining, and storing of natural oils feedstocks and bio-based finish products. Each end of the production chain of biofuels presents corrosion challenges to the infrastructure being used in the process and they must be separately and thoroughly understood by the coatings industry. This presentation examines lessons learned by a leading coatings manufacturer when answering the call for recommending adequate linings for feedstock and finish product storage tanks with an emphasis on an actual project done in the province of Newfoundland and Labrador in Canada where a mothballed refinery is being refurbished to produce biofuels. The R & D has been scaled up at different part of the world to mitigate corrosion in Biofuels markets. The raw feed stock supply options keep growing from standard vegetable seed oils to remaining agricultural waste, from animal fat to animal wastes and municipal wastes, are increasing the unknown variables in the process causing corrosion and solutions to mitigate. These waste to fuel category is attracting diversified feed stocks in offering from the new market. The information exchanges’ & improved tests could help in the lining selection process.
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Liebhart, Steve, Ravi Nagarajan, and Pedro Escudero. "Biofuel Tank Lining- From Lab to the Field Journey." In CONFERENCE 2024. AMPP, 2024. https://doi.org/10.5006/c2024-20722.
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Abstract The unprecedented growth in the use of bio-based feedstocks in the Oil and Gas industry has led to several research efforts on the part of coating manufacturers to determine best options for the lining of feedstock storage tanks. While a few technologies have emerged as good, better, and best candidates to withstand the chemical exposure and storage temperature of the feedstocks, their application requirements for application conditions vary widely. Given the geographical locations of the facilities that are involved in the production of biofuels, the site environmental conditions make some of the lining options less practical than others for the application of the selected technologies. This paper will screen coatings with different physical properties to support the initial selection process. The results of the tested technologies discuss the preselection of linings for various feedstocks for short term storage. The R & D has been scaled up at different part of the world to mitigate corrosion in Biofuels markets. Due to significant growth in bio fuels the raw feed stock supply options keep growing from standard vegetable seed oils and animal fat to remaining agricultural waste, other animal wastes, municipal wastes etc. This increases the unknown variables in the process causing corrosion and solutions to mitigate. These waste to fuel category is attracting diversified feed stocks in offering from the new market. The findings to adopt the fit for purpose approach is aimed in tooling owners and operators in the journey.
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Rakitsky, Walter. "Microalgae based triglyceride alternatives to vegetable and animal derived oils/fats for food and nutrition applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lbbs3421.
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Triglycerides produced by microalgae can be optimized for replacement of targeted vegetable oils/animal fats via mutagenesis or genetic engineering. The natural tendency of microalgae to orient unsaturated fatty acids at the Sn2 position makes it an ideal organism to use for vegetable oil/fat alternatives but problematic for animal fats such as pork. Recent progress in the area of regiospecificity control indicates that fats/oils with significant selective enhancement of saturated fatty acid content at the Sn2 position is feasible in microalgae and can be further developed into viable alternatives to animal fats for inclusion in plant-based food formulations.
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Meng, Zong, and Timothy Anderson. "Fat crystal network reinforced plant-derived polysaccharide-based oleogels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/brfu9822.
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Most traditional fats for the food industry take hydrogenated oils and high saturated oils as the base material. However, hydrogenated oils and high saturated oils were widely questioned because of the threat to health caused by trans and saturated fatty acids. Oleogelation is a potential strategy to structure liquid oils to replace traditional fats in foods. The aerogel-templated method allowed plant-derived polymers (polysaccharides and proteins) to prepare oleogels. Methyl-cellulose and xanthan gum were dissolved in waters and aerated to prepare aqueous foams. The molecular network of polysaccharides in aqueous foams was rapidly fixed by the ultra-low temperature freezing method, and aerogels were obtained by freeze-drying. The ultra-low temperature freezing method made aerogels have an average pore size of 36.7 μm and improved the porosity. Because of the open network in aerogels, there was a gap between oleogels fabricated by aerogels and traditional fats. Hence, fat crystals were used to further enhance the network structure in oleogels. Vegetable fats (Palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance oleogels made by the aerogel-templated method. Aerogels had stronger oil absorption ability for oils containing PKS and PKO, reaching 39.6 and 38.24 g/g, respectively. Enhancement effects of different vegetable fats on oleogels were analyzed by the oil binding ability, polarized light microscopy, and rheological test. The crystal network formed by coarse crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. The addition of vegetable fats could make oleogels physical properties of traditional fats, thus making oleogels further in the traditional fat replacement.
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Alan C Hansen and Bingjun Brian He. "Food versus Fuel Characteristics of Vegetable Oils and Animal Fats." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25154.
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Winkler-Moser, Jill. "Update on the progress of the Codex Alimentarius standard for avocado oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tnpm9806.
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Codex Alimentarius is a collection of international food standards aimed at protecting human health and removing barriers to international trade. The Codex Committee on Fats and Oils (CCFO) is responsible for the development of world-wide standards for fats and oils of animal, vegetable, and marine origin. With the rapid increase in the production, international trade, and value of avocado oil, an international standard is needed to ensure the authenticity and purity of avocado oil. The CCFO has undertaken work on a revision to the Codex Standard for Named Vegetable Oils to include a definition and provisions for the chemical and physical characteristics of avocado oil. This includes provisions for fatty acid composition, chemical and physical characteristics, sterol content and composition, as well as tocopherol and tocotrienol content and composition. This will be an overview of the progress of the committee, Â the current draft provisions, and the upcoming work and data that are needed in order to finalize and adopt avocado oil into the Standard for Named Vegetable Oils.
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Valli, Enrico, Bruno Ricco, Marco Grossi, Pietro Rocculi, Tullia Gallina Toschi, and Virginia Teresa Glicerina. "Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xryu5233.
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The solid fat content (SFC) is responsible for the characteristics and properties of a variety of fat-based food products, since it provides information, among others, on physical appearance, organoleptic properties, spreadability, product stability mouth feeling, and plasticity. The traditional techniques to measure SFC, such as pulsed nuclear magnetic resonance and differential scanning calorimetry, require expensive instrumentation and trained personnel. Nowadays innovative techniques are needed for fast, automatic, and low-cost in situ, determination of SFC directly in the production lines to allow food quality monitoring in control industrial processes. This is very relevant for small and medium food industries that cannot afford an internal quality control laboratory. An innovative near-infrared analytical approach to measure SFC in vegetable fats and oils is herein presented. The method is based on single-wavelength (835 nm) and measures the sample optical attenuation during a thermal cycle (featuring both heating and cooling). An estimation of SFC is then made from the measured optical data. Samples were a set of 16 different vegetable fats and oils commonly used in the food industry, such as cocoa butter, refined and fractionated coconut oils, hydrogenated palm and soybean oil, as well as blends among them. The estimated temperature corresponding to an SFC of 80%, 60%, 40%, and 20%, respectively, was plotted versus the corresponding temperature resulting from DSC curves for all tested samples. The experimental results obtained with such a method agree with those provided by DSC at different temperatures (R2 > 0.9), thus reaching a good SFC estimation. This indicates that the single-wavelength near-infrared technique is promising for practical analysis in the production lines to assess the quality of vegetable fats and oils. The herein-tested analytical solution could be implemented in the form of a low-cost and portable electronic system.
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Delmonte, Pierluigi, Andrea Milani, and Sarah Prebihalo. "Detection of partially hydrogenated vegetable oils in food products based on fatty acid composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uova4161.
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Partially hydrogenated oils (PHO), the products of incomplete hydrogenation of edible oils with hydrogen gas in the presence of a catalyzer, were originally introduced into food commerce more than a century ago. Over the years, PHOs became the preferred choice for many food applications, as their production techniques and composition were optimized to meet specific technological, and stability demands. Since the beginning of the current century, several countries adopted regulations aimed to curtail the dietary intake of PHOs. To date, no method is available for the detection of PHOs in commercial fats and oils. While the presence of high amounts of trans fatty acids may be correlated with the presence of a PHO, particularly for trans-octadecenoic fatty acids, low trans-fat PHO may also be present in the marketplace. In this study, we evaluated which fatty acids or combination of fatty acids may be used as markers to detect the presence of a PHO in commercial fats or oils. The possibility of detecting the presence of a PHO (product of chemical hydrogenation) in presence of a dairy fat (product of biohydrogenation) is also discussed.
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Mandziuk, I., and K. Prisyazhna. "BASE OILS BASES SYNTHESIZED USING TECHNOLOGIES OF RECYCLING WASTE PRODUCTS OF THERMOPLASTICS." In BALTTRIB 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/balttrib.2015.07.
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We offer the technology of synthesis of the basic foundations of lubricants from natural raw materials – animal and vegetable fats. The relevance and novelty of the research is to use the technology of recycling polymer waste. This allows adjusting the rheological, physical, mechanical properties of lubricants. We propose a method to estimating the propensity to oxidation of natural fats based rheometric measurements. We studied the efficiency of the various classes of industrial antioxidants.
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Макрушин, Н. А., А. С. Кондрашова, Д. Н. Кабанова, А. В. Кашинская, А. В. Дульнев, and С. В. Добрыднев. "THEORETICAL EVALUATION OF THE HYDROGENATION OF A SERIES OF HETOOROGANIC COMPOUNDS IN THE PROCESS OF PROCESS GAS PURIFICATION." In Инновации и «зелёные» технологии : IV Всероссийская научно-практическая конференция. Crossref, 2024. http://dx.doi.org/10.34830/sounb-conf.2023.73.80.023.
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Проведен теоретический и экспериментальный анализ процесса влияния метионина на никелевый катализатор восстановления и изомеризации растительных масел в процессе их гидрирования до жиров. С помощью квантовохимических программ, а также экспериментальных методов исследования (рентгенофазовый анализ, дериватография, температурно-программируемое восстановление и др.) показано влияние метионина на катализатор в процессе получения твердых жиров путем гидрирования растительных масел. A theoretical and experimental analysis of the process of the influence of methionine on a nickel catalyst for the reduction and isomerization of vegetable oils in the process of their hydrogenation to fats was carried out. Using quantum chemical programs, as well as experimental research methods (X-ray phase analysis, derivatography, temperature-programmed reduction, etc.), the effect of methionine on the catalyst in the process of producing solid fats by hydrogenation of vegetable oils is shown.
Reports on the topic "Vegetable oils and fats"
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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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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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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, 2021. http://dx.doi.org/10.31812/123456789/4618.
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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, 2021. http://dx.doi.org/10.31812/123456789/4618.
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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Henna, Phillip H. Novel Bioplastics and biocomposites from Vegetable Oils. Office of Scientific and Technical Information (OSTI), 2008. http://dx.doi.org/10.2172/939375.
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Wilson, George. Commercial Approval Plan for Synthetic Jet Fuel from Hydrotreated Fats and Oils. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada501088.
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Márquez-Ruiz, Gloria. Analysis of Used Frying Oils and Fats by High-Performance Size-Exclusion Chromatography. AOCS, 2011. http://dx.doi.org/10.21748/lipidlibrary.39204.
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Kalu, E. Eric, and Ken Shuang Chen. Final report on LDRD project : biodiesel production from vegetable oils using slit-channel reactors. Office of Scientific and Technical Information (OSTI), 2008. http://dx.doi.org/10.2172/928823.
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Smith, G. V., R. D. Gaston, Ruozhi Song, and Jianjun Cheng. Desulfurization of coal with hydroperoxides of vegetable oils. [Quarterly] report, September 1--November 30, 1994. Office of Scientific and Technical Information (OSTI), 1994. http://dx.doi.org/10.2172/32792.
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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Understanding the rapid price increase of vegetable oils. International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.135868.
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