Relevant bibliographies by topics / Oils and fats, Edible

Academic literature on the topic 'Oils and fats, Edible'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Oils and fats, Edible.'

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.

Journal articles on the topic "Oils and fats, Edible"

1

ABESHIMA, Toshiyuki. "Fractionation of Edible Oils and Fats." Journal of Japan Oil Chemists' Society 47, no. 6 (1998): 553–61. http://dx.doi.org/10.5650/jos1996.47.553.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

MARUYAMA, Takenori. "Analysis of Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1097–108. http://dx.doi.org/10.5650/jos1996.48.1097.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Zschau, Werner. "Bleaching of edible fats and oils." European Journal of Lipid Science and Technology 103, no. 8 (August 2001): 505–51. http://dx.doi.org/10.1002/1438-9312(200108)103:8<505::aid-ejlt505>3.0.co;2-7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

Full text
Abstract:
Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.
APA, Harvard, Vancouver, ISO, and other styles
5

Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
6

Goodwin, Barry K., Daniel Harper, and Randy Schnepf. "Short-Run Demand Relationships in the U.S. Fats and Oils Complex." Journal of Agricultural and Applied Economics 35, no. 1 (April 2003): 171–84. http://dx.doi.org/10.1017/s1074070800006015.

Full text
Abstract:
Fats and oils play a prominent role in U.S. dietary patterns. Recent concerns over the negative health consequences associated with fats and oils have led many to suspect structural change in demand conditions. Our analysis considers short run (monthly) demand relationships for edible fats and oils. In that monthly quantities of fats and oils are likely to be relatively fixed, an inverse almost ideal demand system specification is used. A smooth transition function is used to model a switching inverse almost ideal demand system that assesses short-run demand conditions for edible fats and oils in the United States. The results suggest that short-run demand conditions for fats and oils experienced a gradual structural shift that began in the late 1980s or early 1990s and persisted into the mid-1990s. Although this shift generally made price flexibilities more elastic, differences in scale flexibilities across regimes were modest in most cases. The results suggest that decreases in marginal valuations for most fats and oils in response to consumption increases are rather small. Scale flexibilities are relatively close to –1, suggesting near homothetic preferences for fats and oils.
APA, Harvard, Vancouver, ISO, and other styles
7

Rohman, Abdul, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, Irnawati Irnawati, Sugeng Riyanto, Farahwahida Mohd Yusof, and Shuhaimi Mustafa. "Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products." Molecules 25, no. 22 (November 23, 2020): 5485. http://dx.doi.org/10.3390/molecules25225485.

Full text
Abstract:
Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.
APA, Harvard, Vancouver, ISO, and other styles
8

ENDO, Yasushi. "Flavor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1133–40. http://dx.doi.org/10.5650/jos1996.48.1133.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

ENDO, Yasushi. "Minor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 39, no. 9 (1990): 611–17. http://dx.doi.org/10.5650/jos1956.39.9_611.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

MATSUI, Nobuya. "Edible Fats and Oils for Food Manufacturing." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 915–22. http://dx.doi.org/10.5650/jos1956.40.915.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Oils and fats, Edible"

1

Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

Full text
Abstract:
The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.
xx, 249 leaves; 29 cm
APA, Harvard, Vancouver, ISO, and other styles
2

Zamani, Younes. "Determination of physical characteristics of food fats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Li, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.

Full text
Abstract:
Fourier transform near-infrared (FT-NIR) spectroscopy was investigated as a means of quantitative analysis of edible fats and oils. Initially, a method of simultaneously determining the cis and trans content, iodine value and saponification number of neat fats and oils using a heated transmission flow cell was developed. Two partial least squares (PLS) calibrations were devised, a process-specific calibration based on hydrogenated soybean oil and a more generalized calibration based on many oil types, the latter able to analyze oils from a variety of sources accurately and reproducibly. Methodology for the quantitative determination of the peroxide value (PV) of edible oils using a novel glass-vial sample handling system was subsequently developed, based on the stoichiometric reaction of triphenylphosphine with hydroperoxides to form triphenylphosphine oxide. The PV calibration was derived using PLS regression, and the results of a validation study demonstrated that PV could be quantitated accurately if a normalization routine was used to compensate for the inherent dimensional variability of the vials. The vial sample handling system was then used in the development of PLS IV calibrations for the process analysis of commercial oil samples, and these samples were also used to evaluate a global IV calibration devised by Bomem Inc. The discriminant features available through PLS were shown to enhance the accuracy of the IV predictions by facilitating the selection of the most appropriate calibrations based on the spectral characteristics of closely related oils. The predictions obtained using the global IV calibration provided clear evidence that a generalized calibration based on a large and varied selection of oils could provide a means of IV determination by FT-NIR spectroscopy. Subsequently, a generalized FT-NIR trans calibration was developed and shown to yield trans values that were in good agreement with those obtained by the AOCS mid-FTIR single-bounce hori
APA, Harvard, Vancouver, ISO, and other styles
4

Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

Full text
Abstract:
Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and laboratory formulated breading and battering, preformed lipid hydroperoxides and phospholipids on color formation and oil degradation of the frying oil were investigated. Protein products, specifically whey protein, caused both the fastest darkening and thermo-oxidative deterioration of the frying oil. This breakdown was aided further through the addition of minor food materials such as glucose and amino acids as well as lipid hydroperoxides in concentrations greater than 5 % of the frying oil. Nonenzymatic browning is the main reaction causing color formation in the frying oil and utilizes carbonyls from the food product such as starches, sugars and lipid oxidation products as starting materials alongside amino groups from proteins and amino acids. Breading ingredients contributed to oil color formation due to particles from the food crust breaking off into the frying oil to further accelerate browning reactions. Increasing the temperature of the frying oil provided additional stimulus for color forming and thermo-oxidative reactions to progress at a faster rate.
xv, 184 leaves : ill. ; 29 cm
APA, Harvard, Vancouver, ISO, and other styles
5

Rindt, Allyson. "Consumer acceptance of cranberry seed oil in several food formulations." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sedman, Jacqueline. "Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36833.

Full text
Abstract:
The application of Fourier transform infrared (FTIR) spectroscopy in the assessment of oil quality and stability and the determination of the degree and type (cis or trans) of unsaturation of fats and oils was investigated. FTIR spectroscopy was shown to provide a rapid means of monitoring changes in oils undergoing oxidation or subjected to thermal stress. Absorption bands associated with common primary and secondary oxidation products were identified by relating them to those of spectroscopically representative reference compounds, and a quantitative approach based on the use of oils spiked with these reference compounds as calibration standards was proposed. A sample-handling accessory based on a heated 25-mum transmission flow cell and heated input and output lines was developed to facilitate the rapid analysis of oils and premelted fats in their neat form. Using this system, an FTIR edible oil analysis package was developed to simultaneously analyze for trans content, cis content, iodine value (IV), and saponification number (SN) of neat fats and oils, using partial-least-squares (PLS) calibrations based on pure triglycerides. An automated transmission-based peak height method for isolated trans isomer determination using the characteristic trans absorption band at 967 cm -1 in the spectrum of a neat fat or oil, ratioed against the spectrum of a trans-free oil, was also developed. A subsequent validation study involving the analysis of more than 100 oil samples demonstrated concurrence between the trans data obtained by the PLS and peak height FTIR methods as well as between IV results obtained by FTIR analysis and gas chromatography. In addition, the internal consistency of the IV, cis, and trans FTIR predictions provided strong experimental evidence that the FTIR edible oil analysis package measures all three parameters accurately. A PLS-based IV/trans method was developed for a heated single-bounce horizontal attenuated total reflectance (SB-HATR) sample-
APA, Harvard, Vancouver, ISO, and other styles
7

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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
8

Midson, Kerri. "Comparative deterioration of frying oil due to different heat exchangers /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Memon, Khalida Perveen. "Solid fat index determination by Fourier transform (FTIR) spectroscopy." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24028.

Full text
Abstract:
This work describes an investigation of the development of a Fourier Transform Infrared (FTIR) spectroscopic method for the determination of Solid Fat Index (SFI) of fats as a possible replacement of the traditional dilatometric procedure. The initial approach considered was the use of an existing FTIR analytical package which was designed to measure iodine value (IV), saponification number (SN), and cis and trans content. It was hypothesized that these measures could be related to SFI using multiple linear regression (MLR), thereby allowing the existing analytical package to simultaneously make SFI measures. It was found that there was a strong relationship between SN/cis/trans measurements and SFI, especially in sequentially hydrogenated oils. The MLR relationships, however, did not reproduce the dilatometric SFI values with sufficient accuracy in the general case, and this approach had to be abandoned. Subsequently, a partial least squares (PLS) calibration approach was investigated, relating the dilatometric SFI data directly to the spectral characteristics of the melted fats. It was found that suitable PLS calibrations could be developed for soybean and Canola oils. Based on these results, an FTIR system was programmed to determine SFI and the performance of the system validated using pre-analyzed "unknowns". It was shown that the SFI of either soybean or Canola oils could be determined to within $ pm$ 1.0 SFI. As configured, the FTIR system is capable of determining the SFI of a neat and clear, melted fat sample at 80$ sp circ$C in less than two minutes, providing four SFI values, representing the solids content at 50, 70, 80 and 92$ sp circ$F. In contrast to the standard dilatometric method, which takes over two hours to carry out, the FTIR approach provides a rapid means of determining SFI, the technique being suitable for routine quality control applications in the fats and oils industry.
APA, Harvard, Vancouver, ISO, and other styles
10

Robertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.

Full text
Abstract:
Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.
Master of Science
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Oils and fats, Edible"

1

Porta, Richard A. Della. Edible oils manual. 2nd ed. Champaign, IL (P.O. Box 3489, Champaign 61826-3489): AOCS Press, 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Creber, Ann. Oils. Edited by Williams Chuck. San Francisco, CA: Weldon Owen, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Creber, Ann. Oils. London: Angus & Robertson, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Institute of Shortening and Edible Oils. Technical Committee., ed. Food fats and oils. 8th ed. Washington, DC (1750 New York Ave., N.W., Washington 20006): Institute of Shortening and Edible Oils, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Institute of Shortening and Edible Oils. Technical Committee. Food fats and oils. 6th ed. Washington, D.C. (1750 New York Ave., N.W., Washington 20006): Institute of Shortening and Edible Oils, Inc., 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Michael, Jee, ed. Oils and fats authentication. Oxford: Blackwell Pub., 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Lewis, Harrison, ed. The complete fats & oils book: Howto buy, use, and control fats & oils. Garden City Park, N.Y: Avery Publishing Group, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Marangoni, Alejandro G. Structure function of edible fats. Urbana, IL: AOCS Press, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Erasmus, Udo. Fats that heal, fats that kill: The complete guide to fats, oils, cholesterol, and human health. Burnaby, BC, Canada: Alive Books, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Bhvāʺ, ʼOṅʻ Khyinʻ. Mranʻ māʹ cāʺ suṃʺ mhu dha leʹ nhaṅʻʹ cāʺ suṃʺ chī. Ranʻ kunʻ: Tuiṅʻʺ Laṅʻʺ Cā pe Tuikʻ, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Oils and fats, Edible"

1

Knochen, Moisés, and Germán Morales. "Edible fats and oils." In Handbook of Mineral Elements in Food, 573–86. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118654316.ch24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Fedeli, Enzo, and Giulio Testolin. "Edible Fats and Oils." In The Mediterranean Diets in Health and Disease, 125–34. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Belitz, H. D., W. Grosch, and P. Schieberle. "Edible Fats and Oils." In Food Chemistry, 643–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Belitz, H. D., and W. Grosch. "Edible Fats and Oils." In Food Chemistry, 602–30. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Taamalli, Amani, Ibrahim M. Abu-Reidah, and Hedia Manai-Djebali. "Edible Oils and Fats." In Emerging Food Authentication Methodologies Using GC/MS, 65–80. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Danthine, Sabine. "Fats and Oils: Physicochemical Properties of Edible Oils and Fats." In Handbook of Molecular Gastronomy, 295–97. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-43.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Rossell, J. B. "Development of purity criteria for edible vegetable oils." In Lipid Analysis in Oils and Fats, 265–89. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-1131-7_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Goh, Kok Ming, Kar Lin Nyam, and Chin Ping Tan. "Processing Contaminants in Edible Oil." In Recent Advances in Edible Fats and Oils Technology, 379–94. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Chong, Wai-Ting, Yee-Ying Lee, Teck-Kim Tang, and Eng-Tong Phuah. "Minor Components in Edible Oil." In Recent Advances in Edible Fats and Oils Technology, 141–87. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Marikkar, J. M. Nazrim. "Adulteration in Oils and Fats Industry." In Recent Advances in Edible Fats and Oils Technology, 463–80. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_17.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Oils and fats, Edible"

1

Ullmann, Tai. "Sustainability opportunities in edible oils and fats supply chain." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/doyk7304.

Full text
Abstract:
At Cargill, our ambition is to build the most sustainable food supply chains in the world. From small family farms to global shipping lanes, Cargill works every day to implement new sustainable practices to reduce our impact on the planet and protect people. We know that we must address climate change and conserve water and forests, while meeting the rising demand for food. These are complex challenges, but we have overcome many obstacles to keep our food system resilient and we will continue. We feel a deep responsibility to protect the planet and its people, to ensure a cleaner, safer future for generations to come.We’ve set priorities that account for the diverse environmental, social and economic impacts of our business with clear goals to ensure progress in line with what the science says is needed to keep our people and planet thriving:· Climate: reduce greenhouse gas emissions in our operations by 10% by 2025 and reduce emissions in our supply chain by 30% per ton of product sold by 2030.· Land: transform our agricultural supply chains to be deforestation free by 2030· Water: achieve sustainable water management in our operations and all priority watersheds· Human Rights: promote and respect human rights as outlined in the Universal Declaration of Human Rights and improve the livelihoods of 10 million farmers by 2030 through training insustainable agriculture practices and better access to marketsOur global edible oil solutions are a key part of this ambition. From our new RegenConnect program for soybean oil to our RSPO Segregated palm oil products, we continue to drive sustainability progress against our priorities. But, we cannot do this alone. Through connection and collaboration with farmers, our customers, and global and local communities, we believe our food system will remain resilient.
APA, Harvard, Vancouver, ISO, and other styles
2

Galberd, Zachary, and Eric Appelbaum. "Filter Media Options in Renewable Fuels and Edible Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gdwg6339.

Full text
Abstract:
With the additional capacity being brought on in the biofuel space, additional filter media options must be considered. Adding capacity to the North American Diatomaceous Earth (DE) marketplace is a challenge but perlite and cellulose are viable alternatives. Both Biodiesel and Renewable Diesel are derived from fats and oils. These fats and oils can often present processing challenges due to contaminants that interfere with the efficiency of the reaction which need to be treated with adsorbent clays to protect catalyst activity. The use of DE, perlite or cellulose will improve the performance of the leaf filters, which also improves the performance of safety and polish filters. DE is the most well-known filter aid in this space, the use of perlite and cellulose offers many strategic benefits. Perlite offers greater efficiencies and economies than DE when used as a precoat for the treatment of fats and oils. Cellulose although not the most economical option, offers additional benefits that can counter its higher cost. This presentation looks at perlite and cellulose as alternatives to DE and highlight the benefits of each of them.
APA, Harvard, Vancouver, ISO, and other styles
3

Kuhlmann, Jan, and Nicolaus von Mouillard. "Solutions for modern routine analysis of mycotoxins in edible oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbep9435.

Full text
Abstract:
Mycotoxins are a large and heterogenic group of biogenic organic compounds that can impact the quality and safety of foods. Due to the diversity of fungi, different kinds of foods are affected by different mycotoxins. Some of them have received special attention due to their high frequency of occurrence or due to their toxicity. For example, aflatoxin B1 is genotoxic and one of the most carcinogenic biogenic compounds known so far. Hence, it is not surprise that several authorities worldwide have set maximum levels for this compound as well as for the most relevant further mycotoxins in certain foods, making analysis of regulated mycotoxins a common part of quality control in recent food business. As the most relevant mycotoxins regularly occur in grains, seeds, nuts and fruits, well established and validated techniques for extraction and analysis are available for these matrices. Mainly HPLC approaches or, less abundant, GC techniques are applied and frequently derivatization is part of the analysis. With respect to their mainly polar nature, most mycotoxins are not considered to occur in significant amounts in refined edible oils and fats. This might be the reason that not as much attention has been spent on method development and validation for their determination in edible oils. However, in terms of quality control during food processing and in order to monitor removal of undesired compounds from raw materials, the routine analysis of mycotoxins in edible oils and fats has become an important topic. In this presentation, an accredited in-house validated LC-MS routine method for the parallel determination of Aflatoxins, Ochratoxin-A and 9 Fusarium-toxins in edible oils & fats and various seeds, nuts, fruits and compound foods is introduced.
APA, Harvard, Vancouver, ISO, and other styles
4

Papastergiadis, Antoinos, and Wim de Greyt. "MOSH/MOAH in edible oils and fats: current status and mitigation solutions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mcyo3900.

Full text
Abstract:
Mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) are main constituents of mineral oil-based lubricants that can find their way into food through various points in the production chain. Studies on contamination of oils and fats with MOSH and MOAH have progressed enough and it is now evident that in the coming years monitoring and mitigation measures will be implemented in the oils and fats industry. Accurate characterization and quantification of these contaminants is now possible, allowing to further study and assess consumer exposure and eventually establish regulatory limits. At the same time, the industry has already started to understand better how to avoid contamination and which unit operations can remove contaminants already present in the raw feedstocks. In this presentation critical information on the nature, analysis, occurrence and regulatory status of MOSH and MOAH as well as possible ways to avoid contamination will be discussed. Furthermore, available technological solutions for mitigation during edible oil refining will be presented.
APA, Harvard, Vancouver, ISO, and other styles
5

Frolova, Yuliya, Roman Sobolev, and Alla Kochetkova. "FOOD INGREDIENTS OF A LIPID NATURE WITH VITAMINS D3 AND K2, STRUCTURED BY BEESWAX MONOESTERS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-139.

Full text
Abstract:
Fats and oils are an essential part of a well-balanced diet. However, the food industry has traditionally used hydrogenated oils containing saturated and trans-isomeric fatty acids to provide the desired texture in fat-based foods. Structured edible oils (oleogels) are being considered to replace chemically modified oils. Oleogels can be used not only as an alternative to solid fats and hydrogenated oils, but also as carriers of biologically active substances. The aim of the study: a comparative analysis of the properties of oleogels containing fat-soluble vitamins D3 and K2, structured with beeswax monoesters, and oleogels structured with the initial beeswax to obtain enriched food ingredients of lipid nature - an alternative to solid fatty products containing saturated and trans-isomeric fatty acids. As a result of the studies, it was shown the influence of the gelator composition and the fat-soluble vitamins D3 and K2 on oleogel properties.
APA, Harvard, Vancouver, ISO, and other styles
6

Kuhn, Susanne, and Michael Koch. "Recent analytical methodologies for the determination of MOSH/MOAH in edible oils & fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jwfv6121.

Full text
Abstract:
As an undissolved complex mixture, petroleum hydrocarbons pose a special challenge not only to toxicologists. Since this contaminant was first detected to migrate from cardboard packaging into foods in 1995, toxicological knowledge, methodology and awareness of petroleum sources have evolved. Likewise, the requirements for an analytical method in-creased. The risks of aromatic petroleum hydrocarbons (MOAHs), and in particular 3-7 ring MOAHs, has been increasingly emphasized by EFSA. Edible oils and fats are among the foods at high risk for mineral oil contamination. They are also one of the most difficult matrices. Typical interference from squalene, carotenoids, and other terpenic structures must be re-moved prior to quantification of MOAH by LC-GC-FID. Epoxidation, as the method of choice, is a crucial step in the removal of these biogenic interferences. This sample preparation step has recently been revised and improved. During the talk, the latest improvements of the epoxidation procedure will be presented with examples from a service laboratory. Furthermore, the advantages of GCxGC technology to evaluate the toxicological relevance of the MOAH fraction will be addressed.
APA, Harvard, Vancouver, ISO, and other styles
7

Sagar, James, Kate Kemsley, Marcel Lachenmann, Rachel Brignall, and Yvonne Brignall. "High throughput authenticity screening of high value edible oils with benchtop NMR." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nqle8204.

Full text
Abstract:
The high value of edible oils such as olive and argan makes them economically attractive targets for adulteration. Argan oil is becoming increasingly widely used in areas from cooking to cosmetics due to its reported pharmacological effects. Because argan oil is recognised as a Protected Geographical Indication product of its native Morocco, supply is limited. These two factors have led to argan oil becoming one of the most expensive edible oils in the world, leading to increasing numbers of cases of adulteration.As a typical nut oil, argan oil is composed predominantly of triglycerides. In previous work with similar oils as well as meat speciation using animal fats, benchtop NMR analysis has been able to determine authenticity through measurement of the fatty acid composition of these triglycerides. Using samples of argan oil of documented origin, typical values of monounsaturated fatty acid content (47%) and polyunsaturated fatty acid content (32%) were determined. In addition, a group of compositional parameters that distinguish authentic argan oil has been determined. Using integrals derived from simple 1H one-dimensional benchtop NMR spectra, a nearest-neighbour class model has been developed to identify authentic and adulterated argan oil with minimal sample preparation and a measurement time of less than five minutes. The screening method identified several adulterated examples of argan oil in samples purchased at retail. More recently, it has been demonstrated that by applying a rank transformation pre-treatment to magnitude mode 1H NMR data this technique can be made robust across several instruments at different sites with different specifications and operators. This ensures consistency of results and opens the path to this technique becoming field deployable. This method can be extended to determine the authenticity of other high value edible oils including, olive, coconut, and avocado, clearly demonstrating the potential of benchtop NMR in ensuring food authenticity.
APA, Harvard, Vancouver, ISO, and other styles
8

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
9

Hernandez, Ernesto, and Rob Reintjes. "Recent developments on thin film and short path evaporation technologies for edible oils processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zlex8082.

Full text
Abstract:
Short path distillation and thin film evaporation are generally associated with processing of heat-sensitive oils that require short residence times, high heat and mass transfer coefficients and shorter contact times. Thin film evaporation and short path distillation processes that normally operate at lower temperatures and higher vacuums are commonly used in the processing heat-sensitive oils like omega 3 oils and concentration of omega 3 ethyl esters. These technologies are now also being considered for the removal of processing and environmental contaminants from oils like palm, soybean and other marine oils.Artisan's thin evaporation and the new short path stripping (SPS) technology, with internal multistage-condensing capabilities, take advantage of both principles, namely short path distillation and thin film evaporation. Artisan-SPS system, with no internal moving parts and higher processing capacity, offers several advantages over commercial molecular distillation and deodorizer systems including applications in the removal of contaminants, physical refining and recovery and concentration of omega 3 ethyl esters.This presentation will include results on applications of the new thin evaporation and short path evaporation Artisan systems for the removal of environmental and processing-generated contaminants such as polychlorinated biphenyl (PCBs), dioxins, furans, 3-chloropropane-1,2-diol (3-MCPD), glycidyl esters (GE) from oils such as palm, soybean and marine fats. The oils were also analyzed for free fatty acids, mono and diglycerides, peroxide value, anisidine value, color and flavor. The resulting oils met commercial quality specifications for refined edible oils, with the added advantage of reducing free fatty acids from 3.87 % (for palm oil) to < 0.1 % and removal of over 90 percent of mono and diglycerides, confirming the additional application of Artisan's SPS as a physical refining system and fractionation and recovery of mono and diglycerides. Regulatory specs for PCBs, dioxins and furans, MCPDs, GEs for edible oils were also successfully met.
APA, Harvard, Vancouver, ISO, and other styles
10

McGrath, Thomas, Adrian Covaci, Els Van Hoeck, Franck Limonier, Giulia Poma, Jasper Bombeke, Kevin Vanneste, Laure Joly, Mirjana Andjelkovic, and Raf Winand. "Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) approaches for analysis of chlorinated paraffins in edible fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wycg9726.

Full text
Abstract:
Chlorinated paraffins (CPs) are high production volume chemicals composed of complex mixtures of thousands of compounds that have been applied widely as flame retardants and plasticizers. CPs have demonstrated toxic and bioaccumulative properties, while evidence suggests dietary intake to constitute a major pathway for human exposure. This study reports on the optimization and validation of an analytical method for the quantification of short- and medium-chained CPs (SCCPs and MCCPs, respectively) using gas chromatography-mass spectrometry (GC-MS) in fats and oils, and the development of liquid chromatography-high resolution mass spectrometry (LC-HRMS) methods for investigation of long chain CP (LCCP) occurrence. Extraction was performed by ultrasonication in n-hexane and dichloromethane followed by sulphuric acid and acidified silica cleanup and fractionation on neutral silica to remove potentially interfering organohalogen contaminants. Quantification of GC-MS results using a chlorine-content calibration procedure was assessed via repeated analysis (n=3) of olive oil fortified with SCCP and MCCP technical mixtures at two concentration levels and spiked lard samples from a recent European Union Reference Laboratory (EURL) interlaboratory study. The average accuracy ranged from 76 to 126% in the olive oil samples and from 57 to 150% in fortified lard, meeting the EURLs acceptability criteria for all tests, while the precision was < 15%. The applicability of the method was demonstrated by analysis of 26 fats and oil samples purchased in Belgium. SCCPs were detected in 31% of samples, ranging < LOQ to 19 ng/g, and MCCPs were present in 85%, ranging < LOQ to 190 ng/g. Each of four samples selected for homologue profiling by LC-HRMS were also found to contain LCCPs. This research demonstrates reliable methods for CP analysis in fats and oils and highlights the potential for contamination of these products by CPs. Fats and oils appear to be substantial contributors to overall human exposure to CPs.
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Oils and fats, Edible"

1

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

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
2

Borden, Robert C. Development of Permeable Reactive Barriers (PRB) Using Edible Oils. Fort Belvoir, VA: Defense Technical Information Center, June 2008. http://dx.doi.org/10.21236/ada495565.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Wilson, George. Commercial Approval Plan for Synthetic Jet Fuel from Hydrotreated Fats and Oils. Fort Belvoir, VA: Defense Technical Information Center, February 2009. http://dx.doi.org/10.21236/ada501088.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Márquez-Ruiz, Gloria. Analysis of Used Frying Oils and Fats by High-Performance Size-Exclusion Chromatography. AOCS, June 2011. http://dx.doi.org/10.21748/lipidlibrary.39204.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Riha, B., B. Brian02 Looney, M. Miles Denham, C. Christopher Bagwell, R. Richard Hall, and C. Carol Eddy-Dilek. STUDIES TO SUPPORT DEPLOYMENT OF EDIBLE OILS AS THE FINAL CVOC REMEDIATION IN T AREA SUMMARY REPORT. Office of Scientific and Technical Information (OSTI), October 2006. http://dx.doi.org/10.2172/900334.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
7

Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
8

Small Farmers, Big Dreams: Creating Value at the Base of the Pyramid in Mexico. Inter-American Development Bank, January 2010. http://dx.doi.org/10.18235/0006282.

Full text
Abstract:
In rural Mexico, small farmers tend to grow staple crops like beans and corn, and sell them only in their immediate communities. With little accessto national supply chains or the working capital they need to expand their farms, they remain at subsistence levels. Meanwhile, Mexico is developing ever-higher rates of obesity and related health issues, leading the government to call for food companies to cut their use of saturated oils and trans-fats, and to implement public incentive plans to diversify the country's agricultural profile. Sabritas, a leading Mexican snack foods producer owned by PepsiCo, has decided to take action. With support from the Opportunities for the Majority (OMJ) initiative and the local financial institution Agrofinanzas, it will scale a pilot program that incorporates small farmers into its sunflower supply chain. The new production of sunflower oil will reduce the company's dependence on expensive, unhealthy imported palm oil, while giving small farmers the chance to expand their crop output and enter the formal economy.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Oils and fats, Edible' for particular source types:
Journal articles Dissertations / Theses Books
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!

To the bibliography