Academic literature on the topic 'Oils and fats Egypt'
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Journal articles on the topic "Oils and fats Egypt"
Marković, Milan, Elodie Mezzatesta, Stéphanie Porcier, Cathy Vieillescazes, and Carole Mathe. "Rethinking the Process of Animal Mummification in Ancient Egypt: Molecular Characterization of Embalming Material and the Use of Brassicaceae Seed Oil in the Mummification of Gazelle Mummies from Kom Mereh, Egypt." Molecules 27, no. 5 (February 24, 2022): 1532. http://dx.doi.org/10.3390/molecules27051532.
Full textHussein, Mona M., Fawzy M. Salama, and Karina M. Ebada. "Plasma lipids and prothrombin time in rats fed palm oil and other commonly used fats in Egypt." Grasas y Aceites 44, no. 1 (February 28, 1993): 6–9. http://dx.doi.org/10.3989/gya.1993.v44.i1.1113.
Full textCopley, M. S., H. A. Bland, P. Rose, M. Horton, and R. P. Evershed. "Gas chromatographic, mass spectrometric and stable carbon isotopic investigations of organic residues of plant oils and animal fats employed as illuminants in archaeological lamps from Egypt." Analyst 130, no. 6 (2005): 860. http://dx.doi.org/10.1039/b500403a.
Full textIsmail, Ghada, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, and Ayoub Al-Jawaldeh. "Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap." Nutrients 13, no. 9 (September 2, 2021): 3087. http://dx.doi.org/10.3390/nu13093087.
Full textYamamoto, Yukihiro. "Oils and Fats." Oleoscience 22, no. 8 (2022): 413–17. http://dx.doi.org/10.5650/oleoscience.22.413.
Full textFirestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 463–66. http://dx.doi.org/10.1093/jaoac/82.2.463.
Full textFirestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 80–83. http://dx.doi.org/10.1093/jaoac/72.1.80.
Full textFirestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 128–31. http://dx.doi.org/10.1093/jaoac/74.1.128.
Full textFirestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 109–11. http://dx.doi.org/10.1093/jaoac/75.1.109a.
Full textFirestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 133–36. http://dx.doi.org/10.1093/jaoac/76.1.133.
Full textDissertations / Theses on the topic "Oils and fats Egypt"
Brekke, Sarah. "Trans-free fats and oils: chemistry and consumer acceptance." Kansas State University, 2013. http://hdl.handle.net/2097/16268.
Full textDepartment of Food Science
Delores Chambers
Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.
Lamb, Kelsey Ellen. "THE SURVIVAL OF VARIOUS PATHOGENIC ORGANISMS IN FATS AND OILS." UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/72.
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
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
Tu, Qingshi. "Fats, Oils and Greases to Biodiesel: Technology Development and Sustainability Assessment." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1448037796.
Full textJia, Huanfei. "Pretreatment of wastewater containing fats and oils using an immobilized enzyme." Thesis, Curtin University, 2002. http://hdl.handle.net/20.500.11937/448.
Full textJia, Huanfei. "Pretreatment of wastewater containing fats and oils using an immobilized enzyme." Curtin University of Technology, Department of Chemical Engineering, 2002. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=13326.
Full textThe immobilization of lipase was carried out using different materials, nylon membranes, polystyrene-divinylbenzene beads, and silica gel. Covalent adsorption was simple and successful for immobilizing the lipase onto nylon membrane which was pre-treated with HC1 solution for releasing amino groups. The adsorption of lipase was completed after only a 2-hour reaction time. It was much more practical for this shorter adsorption time (2 hours) rather than the 24 hours required for physical capillary adsorption of lipase. The properties of the immobilized lipase and the performance of the reactors we compared amongst the soluble and immobilized lipase forms. The immobilization, particularly for covalent bonding, made lipase more resistant to thermal deactivation. It was evident that the optimum temperature was shifted from 37°C for the soluble lipase to 45 and 40°C for immobilized lipase adsorbed onto nylon and polystyrene-divinylbenzene beads, respectively. The immobilized lipase could be used repeatedly with only little activity loss. The repeatedly operational stability made the reuse of the immobilized lipase possible. Comparison was also made between two types of beads, polystyrene-divinylbenzene beads and silica gels. Though polystyrene-divinylbenzene beads showed higher lipase activity and shorter adsorption time when compared to silica gels, the forme beads were not suggested for large scale study because of high cost of the beads. On improvement achieved in this work was that the 24 hours required for silanization of silica gel was reduced to only a few hours using evaporating 3-APTES in acetone instead of refluxing 3-APTES in toluene.
It is worthwhile to point out that much higher enzyme activity was obtained using the packed bed reactor as against the membrane reactor when aqueous oil emulsion was fed into the reactors. The lipase activity was 64.2% of soluble lipase activity for the immobilized lipase in the packed reactor but its activity was hardly detectable in the membrane reactor. Moreover, the operation of the packed bed reactor solved the of separating problem that severely hampered the lipase catalytic activity in the membrane reactor in aqueous phase. This result suggests that the packed bed reacts with the immobilized lipase is applicable in treating oily wastewater. The intrinsic parameters, Vmax and Km, were evaluated to study the internal diffusional effects of the porous spherical silica gel on the immobilized lipase. The changes of Vmax and Km for the immobilized lipase from those of the soluble lipase indicated that some alteration in the lipase intrinsic properties was caused by the immobilization of lipase. However, the magnitude of Thiele modulus suggested the immobilized lipase was most likely reaction controlling. In addition, good agreement for Vmax and Km from experiments and numerical model estimations seemed to suggest that the numerical model could be used for estimating Vmax and Km for the immobilized lipase.
An application was tried for conducting the hydrolysis of oily restaurant wastewater by soluble and the immobilized lipase. Enzyme activity of both forms was severely inhibited by the oily wastewater. The enzymatic activity was only 20% and 15% for soluble and the immobilized lipase, respectively, when compared to the initial activity value for the hydrolysis of olive oil by soluble lipase. Evaluation of the efficiency for the proposed lipase pre-treatment method was carried out by monitoring the performance of two anaerobic digesters. These two digesters were fed with lipase treated and untreated restaurant wastewater that was neutralised with KOH solution prior to feeding. The oil-floating problem was minimised by this saponification of fatty acids with potassium hydroxide. However, there was no clear sign of an improvement for the treatment efficiency of the anaerobic digesters in terms of COD removal and methane production rate resulted in digesting lipase treated oily wastewater when compared to the one without lipase pre-treatment.
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 textZiniades, Catherine. "The development of an industrial process to produce AC γ-linolenic acid using Choanephora cucurbitarum." Master's thesis, University of Cape Town, 1990. http://hdl.handle.net/11427/22047.
Full textThe objective of this work was to produce γ-linolenic acid (γLA) using a fungus in submerged fermentation. Selection work was aimed at identifying a fungal strain capable of yielding a high level of γLA in an industrial fermentation. Thirty-nine fungal strains were screened under shake flask conditions. The major criteria used in evaluating these strains were, the yield of γLA per unit volume (g/l) and γLA as a percentage of fatty acids, which is important in the downstream processing of γLA . Other parameters of industrial importance such as strain handling and the fatty acid profile were also considered. Eleven fungi in the order Phycomycetes were identified after initial screening. From these fungi, a strain of Choanephora cucurbitarum was found to give superior γLA yields. c. cucurbitarum produced γLA yields of 331mg/l and 674mg/l in shake flask and laboratory fermenters respectively. This strain had other industrially beneficial qualities such as good sporulation, a good biomass of 22, 5g/l and a relatively high yield of γLA of 2,99g/100g dry matter. Subsequently a Zygorhynchus heterogamus strain was found to give similar yields of γLA to c. cucurbitarum. z. heterogamus also had a high γLA : linoleic acid ratio which aids the purification of γLA . This is the first known report of a high level of γLA in the genus Zygorhynchus. The industrial development of γLA production by Zygorhynchus is not reported.
McGill, Jeremy Parker Firman Jeffre D. "Effect of high peroxide value fats on performance of broilers in normal and immune challenged states." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6471.
Full textBooks on the topic "Oils and fats Egypt"
Hayes, Teresa L., and Wendy F. Marley. Industrial fats & oils. Cleveland, Ohio: Freedonia Group, 1998.
Find full textShipton, Mike. Fats and oils. London: Unilever, 1994.
Find full textFats and oils. New York: Marshall Cavendish Benchmark, 2009.
Find full textFats and oils. St. Paul, Minn., USA: Eagan Press, 1996.
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 textStandards for fats & oils. Westport, Conn: AVI Pub. Co., 1985.
Find full textBernardini, Ernesto. Oilseeds, oils and fats. 2nd ed. Rome: B E Oil, 1985.
Find full textMichael, Jee, ed. Oils and fats authentication. Oxford: Blackwell Pub., 2002.
Find full textFats and oils handbook. Champaign, Ill: AOCS Press, 1998.
Find full textBook chapters on the topic "Oils and fats Egypt"
Frérot, Eric. "Fats and Oils." In Springer Handbook of Odor, 31–32. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_11.
Full textCatsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Oils and fats." In Food Handbook, 176–82. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_13.
Full textVaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Fats and Oils." In Dimensions of Food, 201–9. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_15.
Full textAlais, C., and G. Linden. "Oils and fats." In Food Biochemistry, 202–8. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_16.
Full textVieira, Ernest R. "Fats and Oils." In Elementary Food Science, 337–46. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_22.
Full textMathuravalli, S. M. D. "Fats and Oils." In Handbook of Bakery and Confectionery, 35–38. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-5.
Full textZacharias, Eric. "Fats and Oils." In The Mediterranean Diet, 105–25. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-3326-2_11.
Full textShukla, V. K. S. "Confectionery fats." In Developments in Oils and Fats, 66–94. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2183-9_3.
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 textHartel, Richard W., Joachim H. von Elbe, and Randy Hofberger. "Fats, Oils and Emulsifiers." In Confectionery Science and Technology, 85–124. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-61742-8_4.
Full textConference papers on the topic "Oils and fats Egypt"
Perez-Santana, Melissa, Gloria Cagampang, Christopher Nieves, and Victor Cedeño-Sánchez. "Comparison of High Oleic Palm Oils and Shortenings in a Baking Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wjbk4704.
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 textMeng, 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.
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 textRakitsky, 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.
Full textAlan 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. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25154.
Full textHu, Ying, Lantao Guo, Xiaohong Wang, and Xi Cheng Zhang. "THz time-domain spectroscopy on plant oils and animal fats." In Photonics Asia 2004, edited by Haimei Gong, Yi Cai, and Jean-Pierre Chatard. SPIE, 2005. http://dx.doi.org/10.1117/12.580922.
Full textGoodwin, Jocelyn, Chuck Red, and Ed Coppola. "Reduction of Metals in Waste Fats, Oils, and Greases (FOG)." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.459.
Full textMOSHOLI, THUTO, and CHRISTIAAN E. CLOETE. "FATS, OILS AND GREASES IN EFFLUENT STREAMS FROM SHOPPING CENTRES." In ENVIRONMENTAL IMPACT 2018. Southampton UK: WIT Press, 2018. http://dx.doi.org/10.2495/eid180421.
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 textReports on the topic "Oils and fats Egypt"
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 textMárquez-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 textKholoshyn, 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 textKholoshyn, 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