Academic literature on the topic 'Oils and fats, Edible Oxidation'
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Journal articles on the topic "Oils and fats, Edible Oxidation"
Ahmed, Waqar. "Quality assessment of used edible fats and oils by local vendors of Faisalabad." Pakistan Journal of Agricultural Sciences 58, no. 06 (November 1, 2021): 1859–69. http://dx.doi.org/10.21162/pakjas/21.1200.
Full textSabolová, Monika, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, and Zuzana Réblová. "Relationship between the fat and oil composition and their initial oxidation rate during storage." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 404–9. http://dx.doi.org/10.17221/207/2020-cjfs.
Full textLiang, Pengjuan, Chaoyin Chen, Shenglan Zhao, Feng Ge, Diqiu Liu, Binqiu Liu, Qimeng Fan, Benyong Han, and Xianfeng Xiong. "Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil." Journal of Spectroscopy 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/138728.
Full textKowalski, Bolesław. "Thermal-oxidative decomposition of edible oils and fats. DSC studies." Thermochimica Acta 184, no. 1 (July 1991): 49–57. http://dx.doi.org/10.1016/0040-6031(91)80134-5.
Full textVidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.
Full textGhodsi, Ramin, and Rahmat Nosrati. "Effects of Minor Compounds of Edible Oils on Human Health." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1196–208. http://dx.doi.org/10.2174/1573401316666200203121034.
Full textVarona, Elisa, Alba Tres, Magdalena Rafecas, Stefania Vichi, Roser Sala, and Francesc Guardiola. "Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding." Animals 11, no. 9 (August 31, 2021): 2559. http://dx.doi.org/10.3390/ani11092559.
Full textMatthäus, Bertrand. "Quality Parameters for Cold Pressed Edible Argan Oils." Natural Product Communications 8, no. 1 (January 2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800109.
Full textRomanić, Ranko, Tanja Lužaić, and Ksenija Grgić. "Examining the Possibility of Improving the Properties of Sunflower Oil in Order to Obtain a Better Medium for the Process of Frying Food." Proceedings 70, no. 1 (November 10, 2020): 104. http://dx.doi.org/10.3390/foods_2020-07748.
Full textNYKTER, M., H.-R. KYMÄLÄINEN, and F. GATES. "Quality characteristics of edible linseed oil." Agricultural and Food Science 15, no. 4 (December 4, 2008): 402. http://dx.doi.org/10.2137/145960606780061443.
Full textDissertations / Theses on the topic "Oils and fats, Edible Oxidation"
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 textxx, 249 leaves; 29 cm
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 textRussin, Ted Anthony. "A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79119.
Full textBati, Nabil A. "Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54488.
Full textPh. D.
Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.
Full textThe infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)
Schoeman, Mathilda Elizabeth. "Mango (Mangifera indica L.) kernel fat : fatty acid profile, oxidative stability and development of fourier transform near infrared (FT-NIR) spectroscopy calibration models." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52925.
Full textENGLISH ABSTRACT: The oxidative stability of crude, cold-pressed mango kernel fat (MKF) was determined over a period of 240 days using the peroxide value (PV), conjugated diene value (CD) and p-anisidine value (AV) tests. The changes in fatty acid profile were monitored with gas chromatography and the oxidative status of MKF effectively predicted by FT-NIR spectroscopy. Results obtained from the different methods complemented each other and indicated the stable character of mango kernel fat against oxidative deterioration. The fatty acid profile constituted palmitic acid (CI6:0; 8.43%), stearic acid (CI8:0; 34.98%), oleic acid (CI8:1 cis; 48.05%), linoleic acid (CI8:2; 6.60%) and arachidic acid (C20:0; 1.73%). Trace amounts of C16:1 (0.56%), C18:1 trans (0.25%), C18:3 (0.43%), C20:1 (0.25%) and C22:0 (0.40%) were also found. The freshly pressed MKF had a peroxide value of 2.7 meq.kg", CD value of 0.07% and an AV of 2.2 mmol.kg", After 40 days of storage, the peroxide values of MKF stored with and without exposure to a limited amount of oxygen at 5, 15,25 and 40°C increased to 5 meq.kg" and 4 meq.kg" respectively. Emulsification of MKF had a stabilising effect (maximum PV = 2.8 meq.kg'), while exposure to UV light had a catalysing effect (maximum PV = 5 meq.kg'). These maximum values, decreased after 40 days. The CD values of MKF samples stored with and without exposure to oxygen at 5, 15,25 and 40°C increased to 0.18% and 0.16%, respectively at day 40. The CD values of samples exposed to light increased to 0_20% and the emulsified samples showed similar values to that of the MKF samples not exposed to oxygen. The conjugated diene values remained stable after day 40. The p-anisidine values of the MKF samples both stored with and without exposure to oxygen at 5, 15, 25 and 40°C varied between 0.5 and 5 mmol.kg". The weak correlation to the measurement of nonanal, as well as the low levels of 2-alkenals produced by the MKF, resulted in these low and sometimes non-linear values. The peroxide, conjugated diene and p-anisidine values obtained for MKF stored at 25°C over 240 days were low due to the low content of polyunsaturated fatty acids in MKF. This compared favourably with the higher values attained for sunflower, canola and olive oil, which are all rich in polyunsaturated fatty acids. The minimal changes observed in the fatty acid profile of mango kernel fat indicated the stability of the saturated fatty acids (CI6:0 and CI8:0) and oleic acid. In addition, the instability of linoleic and linolenic acids was evident due to oxidative deterioration. A decrease of 7.41% and 12.80% was observed between day 0 and 240 for the C18:2/C16:0 and C18:2/C18:0 ratios respectively. The prediction of the oxidative status of the MKF samples by near infrared spectroscopy were possible after the development of calibration models from a total data set of 300 samples of which one-third was used for independent validation. Principle component analysis (PCA) indicated classification at 0, 40 and the remaining (80 - 240) days. The best calibration model for PV yielded a SEP (standard error of prediction) of 0.46 meq.kg", correlation coefficient (r) of 0.95, bias of 0.02 and a root mean square error of prediction (RMSEP) of 0.46 meq.kg". The CD calibration model had a correlation coefficient of 0.89, SEP of 0.01 %, bias of 0.001 and RMSEP of 0.01% when developed on a data set with no pre-processing applied. The AV calibration had a SEP of 0.32 mmol.kg", bias of 0.03, RMSEP of 0.32 mmol.kg" and rof 0.93. The C18:2 and C18:3 models were built using partial least squares (PLS) regression and the values obtained for SEP were 0.31% and 0.054%, RMSEP 0.32% and 0.05%, bias 0.05 and 0.01 and correlation coefficcients were 0.82 and 0.54 respectively. The calibrations for CI8:1, C18:0 and C16:0 yielded weaker correlations. Good correlations were obtained when calibrating the CI8:2/CI6:0 and C18:2/CI8:0 ratios.
AFRIKAANSE OPSOMMING: Die oksidatiewe stabiliteit van ru, koud-geperste mango kern vet (MKV) (Mangifera indica L.) is oor 'n periode van 240 dae bepaal deur gebruik te maak van die peroksiedwaarde (PV), gekonjugeerde dieen waarde (CD) en p-anisidien waarde (AV) toetse. Die veranderinge in die vetsuurprofiel is gemonitor deur gaschromatografie en die oksidatiewe status van MKV is akkuraat voorspel word deur Fourier transformasie naby infrarooi (FT-NIR) spektroskopie. Die resultate van die verskillende toetsmetodes komplementeer mekaar goed en dui die stabiliteit van mango kern vet teen oksidatiewe verval aan. Die vetsuurprofiel is saamgestel uit palimitiensuur (C16:0; 8.43%), steariensuur (C18:0; 34.98%), oleïensuur (C18:1 cis; 48.05%), linoleïensuur (C18:2; 6.60%) en aragiedsuur (20:0; 1.73%). Spoorhoeveelhede C16:1 (0.56%), C18:1 trans (0.25%), C18:3 (0.43%), C20:1 (0.25%) en C22:0 (0.40%) is ook geïdentifiseer. Die vars geperste MKF het 'n peroksiedwaarde van 2.7 meq.kg", 'n CD waarde van 0.07% en 'n AV waarde van 2.2 mmol.kg" getoon. Na afloop van 40 dae opbergingsperiode by 5, 15, 25 en 40°C het die PV van MKV met 'n beperkte blootstelling aan suurstof na 5 meq.kg" vermeerder, terwyl die waardes van monsters sonder suurstofblootstelling na 4 meq.kg" vermeerder het. Emulsifisering van MKV het 'n stabiliserende effek (maksimum PV = 2.8 meq.kg") terwyl blootstelling aan ultraviolet (UV) lig 'n kataliserende effek (maksimum PV = meq.kgl ) op oksidasie gehad het. Hierdie maksimum waardes het na 40 dae afgeneem. Die CD waardes van MKF monsters opgeberg by 5, 15, 25 en 40°C en met beperkte blootstelling aan suurstof het vermeerder tot 0.18% terwyl die monsters sonder suurstofblootstelling by bogenoemde temperature vermeerder het tot 0.16% na 40 dae. Die gekonjugeerde dieen waardes van die monsters blootgestel aan UV lig het vermeerder tot 0.20%; terwyl die geëmulsifiseerde monsters waardes soortgelyk aan die MKV monsters sonder blootstelling aan suurstof getoon het. Gekonjugeerde dieen waardes het gestabiliseer vanaf dag 40. Die p-anisidienwaardes van MKV monsters opgeberg by temperature van 5,15, 25 en 40°C, met en sonder blootstelling aan suurstof, het varieer tussen 0.5 en 5 mmol.kg". Die swak korrellasie tussen nonanal produksie en p-anisidienwaardes, sowel as die klein hoeveelhede 2-alkenale geproduseer, was verantwoordelik vir hierdie lae en nie linêere waardes. Die peroksied, gekonjugeerde dieen en p-anisidienwaardes wat verkry is nadat MKV by 25°C in 240 opgeberg is, was laag weens die klein persentasie poli-onversadigde vetsure teenwoordig in die vet. Dit vergelyk goed met die hoë waardes wat verkry is vir sonneblom-, canola- en olyfolie wat almal ryk aan poli-onversadigde vetsure is. Die minimale veranderinge in die vetsuurprofiel van MKF dui op die stabiliserende invloed van versadigde vetsure (C16:0 en C18:0) en oleïensuur. Die onstabiliteit van linoleïen- en lineensuur duidelik uit hierdie vetsure se oksidatiewe verval. 'n Afname van 7.41% en 12.80% is waargeneem tussen dae 0 en 240 vir die C18:2/C16:0 en C18:2/C18:0 verhoudings, onderskeidelik. Die voorspelling van die oksidatiewe status van die MKF monsters met behulp van FT-NIR spektroskopie was moontlik deur die ontwikkeling van kalibrasie modelle. 'n Totale datastel van 300 monsters, waarvan ongeveer 'n derde vir validasie aangewend is, is gebruik vir die kalibrasiemodelle. Met behulp van PCA (hoojkomponent analise) kon drie klassifiseerbare groepe by 0, 40 en 80-240 dae onderskei word. Die beste kalibrasiemodel vir PV het 'n standaardfout van voorspelling (SEP) van 0.46 meq.kg", 'n korrellasiekoëffisient (r) van 0.95, 'n oorhelling van 0.02 en 'n standaardfout van voorspelling (RMSEP) van 0.46 meq.kg" gehad. Die CD kalibrasiemodel (geen voorafverwerking) het 'n r van 0.89, SEP van 0.01% oorhelling van 0.001 en RMSEP van 0.01% gehad. Die AV kalibrasie het 'n SEP van 0.32 mmol.kg', oorhelling van 0.03, RMSEP van 0.32 mmol.kg" en r van 0.93 gehad. Die C18:2 en C18:3 modelle is saamgestel deur PLS (partial least squares) regressie. Waardes verkry vir C18:2 en C18:3 was onderskeidelik: SEP 0.32% en 0.05%, RMSEP, 0.32% en 0.05%, oorhelling 0.05 en 0.01 en r 0.82 en 0.54. In die geval van C18:1, C18:0 en C16:0, het die kalibrasies swakker statistiek korrellasies getoon. Goeie korrellasies is verkry tydens kalibrasie vir die C18:2/C16:0 en C18:2/C18:0 verhoudings.
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 textZamani, 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 textLazarick, 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 textxv, 184 leaves : ill. ; 29 cm
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 textBooks on the topic "Oils and fats, Edible Oxidation"
Lipid oxidation: Challenges in food systems. Urbana, Illinois: AOCS Press, 2013.
Find full textBoskou, Dimitrios, and I. Elmadfa. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition. 2nd ed. Boca Raton: CRC Press, 2010.
Find full textDimitrios, Boskou, and Elmadfa I, eds. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. Lancaster, Pa: Technomic Pub. Co., 1999.
Find full textFats and oils. St. Paul, Minn., USA: Eagan Press, 1996.
Find full textPorta, Richard A. Della. Edible oils manual. 2nd ed. Champaign, IL (P.O. Box 3489, Champaign 61826-3489): AOCS Press, 2006.
Find full textCreber, Ann. Oils. Edited by Williams Chuck. San Francisco, CA: Weldon Owen, 1994.
Find full textOils. Rutland, Vt: C.E. Tuttle, 1992.
Find full textFats and oils handbook. Champaign, Ill: AOCS Press, 1998.
Find full textCreber, Ann. Oils. London: Angus & Robertson, 1991.
Find full textEdible oil processing. Chichester, West Sussex: John Wiley & Sons Inc., 2013.
Find full textBook chapters on the topic "Oils and fats, Edible Oxidation"
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 textFedeli, 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 textBelitz, 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 textBelitz, 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 textDanthine, 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 textMarikkar, 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 textRossell, 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 textGoh, 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 textChong, 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 textPrevot, André. "Residues and Contaminants in Edible Fats and Oils." In Fat Production and Consumption, 291–304. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4615-9495-6_28.
Full textConference papers on the topic "Oils and fats, Edible Oxidation"
Cho, Karin, Nuria Acevedo, and Rodrigo Tarte. "Characterization of the mechanical properties, freeze-thaw stability, and oxidative stability of edible, high-lipid rice bran wax-gelatin biphasic gels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/umbu8998.
Full textSobolev, Roman, Yuliya Frolova, Varuzhan Sarkisyan, and Alla Kochetkova. "Study of the Oxidative Stability of Oleogels Structured with Beeswax Fractions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zbfu3245.
Full textMunoz, Juan Fernando. "High oleic palm oil: Uses and applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/eoga3312.
Full textUllmann, 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 textGalberd, 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 textKuhlmann, 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 textPapastergiadis, 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 textKuhn, 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 textMandziuk, 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.
Full textKivevele, Thomas, Avinash Kumar Agarwal, Tarun Gupta, and Makame Mbarawa. "Oxidation Stability of Biodiesel Produced from Non-Edible Oils of African Origin." In SAE 2011 World Congress & Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2011. http://dx.doi.org/10.4271/2011-01-1202.
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