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Journal articles on the topic 'Oils and fats Egypt'

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Published: 10 December 2022

Last updated: 28 January 2023

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1

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.

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The study of animal mummification in ancient Egypt has recently received increasing attention from a number of modern scholars given the fact that this part of ancient Egyptian funerary and religious history is a practice yet to be fully understood. In this study, nine samples of embalming matter were extracted from six gazelle mummies from the archaeological site of Kom Mereh (modern village of Komir), dated to the Roman period of dominance in ancient Egypt. All samples were analyzed for the presence of inorganic and organic matter applying a multi-analytical approach based on Fourier transform infrared spectroscopy (FT-IR) and gas chromatography–mass spectrometry (GC-MS). Furthermore, in order to identify more specific compounds such as bitumen and beeswax in studied balms, each sample was subjected to a solid phase extraction (SPE) and saponification separation process, respectively. The results of this study revealed that the majority of the analyzed embalming substances sampled from six gazelle mummies from Kom Mereh were complex mixtures of plant oils, animal fats, conifer resin, and beeswax. In this regard, this study was able to report a practice until now unmentioned in the scientific literature, namely, the use of cruciferous oil, derived from seeds of Brassicaceae plants, in animal mummification.

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2

Hussein, 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.

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3

Copley, 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.

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4

Ismail, 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.

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Trans Fatty Acid (TFA) intake is a risk factor for coronary heart diseases and cancer. Egypt, considered among the highest TFA consumers in the world, lacks proper dietary analysis of TFAs. This cross-sectional study aimed to analyze TFAs in traditional and frequently consumed food products. A market survey was conducted to identify products and brands that are mostly consumed in major governorates in Egypt. Laboratory analysis allowed for the profiling of TFAs, and saturated and unsaturated fatty acids. Products having more than 2 g of TFA/100 g of fat were considered to have an elevated TFA content. Commonly consumed food items (n = 208) in the Egyptian market were identified. On average, 34% of the products exceeded the TFA limit. Sambosk meat, a traditional meat item, had the highest TFA content of 5.2%, followed by foods fried with used oils. Oriental sweets had a TFA content three times higher than that of doughnuts. The fast-food group had the largest proportion of TFA-rich products, followed by the canned and frozen item groups and confectionaries. This study revealed that around one third of products in the Egyptian market have a high TFA content. This calls for urgent legislative action to regulate composition.

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5

Yamamoto, Yukihiro. "Oils and Fats." Oleoscience 22, no. 8 (2022): 413–17. http://dx.doi.org/10.5650/oleoscience.22.413.

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6

Firestone, 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.

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7

Firestone, 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.

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8

Firestone, 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.

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9

Firestone, 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.

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10

Firestone, 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.

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11

Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 151–54. http://dx.doi.org/10.1093/jaoac/77.1.151a.

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12

Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 150–55. http://dx.doi.org/10.1093/jaoac/78.1.150.

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13

Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 216–20. http://dx.doi.org/10.1093/jaoac/79.1.216.

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14

Firestone, David. "Fats and Oils." Journal of AOAC INTERNATIONAL 80, no. 1 (January 1, 1997): 140–43. http://dx.doi.org/10.1093/jaoac/80.1.140.

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15

Firestone, David. "Fats and oils." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 154–57. http://dx.doi.org/10.1093/jaoac/81.1.154.

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16

Firestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 246–47. http://dx.doi.org/10.1093/jaoac/69.2.246.

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17

Firestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 281–83. http://dx.doi.org/10.1093/jaoac/70.2.281.

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18

Firestone, David. "Oils and Fats." Journal of AOAC INTERNATIONAL 71, no. 1 (January 1, 1988): 76–79. http://dx.doi.org/10.1093/jaoac/71.1.76.

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19

Gioielli, Luiz Antonio. "Oils and fats authentication." Revista Brasileira de Ciências Farmacêuticas 40, no. 1 (March 2004): 114. http://dx.doi.org/10.1590/s1516-93322004000100022.

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20

KIMURA, Akishige, and Motoki KUBO. "Fats and Oils-Containing Wastewater Treatment with Fats and Oils-Degrading Microorganisms." Oleoscience 6, no. 10 (2006): 501–6. http://dx.doi.org/10.5650/oleoscience.6.501.

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21

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.

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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.

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22

Cisterna-Osorio, Pedro, and Patricia Arancibia-Avila. "Comparison of Biodegradation of Fats and Oils by Activated Sludge on Experimental and Real Scales." Water 11, no. 6 (June 20, 2019): 1286. http://dx.doi.org/10.3390/w11061286.

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Fats and oils are the most common pollutants in wastewater, and are usually eliminated through physical processes in wastewater treatment plants, generating large amounts of fats and residual oils that are difficult to dispose of and handle. The degradation of fatty wastewater was studied in a real wastewater treatment plant and a laboratory scale treatment unit. The wastewater treatment plant, located in Chile, was designed for a population of 200,000 inhabitants. It includes an aerobic digester that receives fat and oils retained in a degreaser and treats the fats and oils together with biomass. The biodegradation of fats and oils was analyzed in both wastewater treatment systems. Key parameters were monitored such as the concentration of fats and oils in the influents and effluents, mass loading, and the efficiency of biodegradation. The mass loading range was similar in both wastewater treatment systems. In the experimental activated sludge plant, the biodegradation of fats and oils reached levels in the range of 64% to 75%. For the wastewater treatment plant with an aerobic digester, the levels of biodegradation of fats and oils ranged from 69% to 92%. Therefore, considering the efficiency of the elimination of fats and oils, the results indicated that physical treatment should be replaced with biological treatment so that the CO2 generated by the biodegradation will be incorporated into the carbon cycle and the mass of fats and oils in landfills will be reduced.

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23

Stodtko, Tiffany N., and Wendy J. Dahl. "Facts about Fats and Oils." EDIS 2016, no. 4 (June 3, 2016): 4. http://dx.doi.org/10.32473/edis-fs281-2016.

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Fats and oils are important for good health. Fats provide your body with energy while oils are needed in the diet in small amounts because they are a major source of Vitamin E, which has antioxidant properties. This 4-page fact sheet describes the different types of fats and oils and tips for choosing the healthiest types. Written by Tiffany N. Stodtko and Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, June 2016. FSHN16-3/FS281: Facts about Fats and Oils (ufl.edu)

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24

MATSUMOTO, Wataru. "Interesterification of Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1151–59. http://dx.doi.org/10.5650/jos1996.48.1151.

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25

SAWAMURA, NORIO. "Transesterification of Fats and Oils." Annals of the New York Academy of Sciences 542, no. 1 Enzyme Engine (December 1988): 266–69. http://dx.doi.org/10.1111/j.1749-6632.1988.tb25840.x.

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26

ROSSELL, J. B. "Composition of oils and fats." Nutrition Bulletin 12, no. 2 (May 1987): 97–107. http://dx.doi.org/10.1111/j.1467-3010.1987.tb00027.x.

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27

Burns, D. T. "Analysis of oils and fats." Analytica Chimica Acta 189 (1986): 389–90. http://dx.doi.org/10.1016/s0003-2670(00)83744-7.

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28

Gordon, M. M. "Analysis of oils and fats." Food Chemistry 22, no. 4 (January 1986): 322–23. http://dx.doi.org/10.1016/0308-8146(86)90091-9.

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29

Gordon, M. H. "Developments in oils and fats." Food Chemistry 54, no. 4 (January 1995): 451. http://dx.doi.org/10.1016/0308-8146(95)90040-3.

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30

Young, F. V. K. "Interchangeability of fats and Oils." Journal of the American Oil Chemists' Society 62, no. 2 (February 1985): 372–76. http://dx.doi.org/10.1007/bf02541407.

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31

Robertson, Clive. "Standards for fats and oils." International Journal of Hospitality Management 5, no. 2 (January 1986): 104. http://dx.doi.org/10.1016/0278-4319(86)90043-5.

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32

Firestone, David. "Report on Oils and Fats." Journal of AOAC INTERNATIONAL 68, no. 2 (March 1, 1985): 249–51. http://dx.doi.org/10.1093/jaoac/68.2.249.

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33

Ulberth, Franz, and Manuela Buchgraber. "Authenticity of fats and oils." European Journal of Lipid Science and Technology 102, no. 11 (November 2000): 687–94. http://dx.doi.org/10.1002/1438-9312(200011)102:11<687::aid-ejlt687>3.0.co;2-f.

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34

van Ruth, S. M., M. Rozijn, A. Koot, R. Perez Garcia, H. van der Kamp, and R. Codony. "Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils." Animal Feed Science and Technology 155, no. 1 (January 2010): 65–73. http://dx.doi.org/10.1016/j.anifeedsci.2009.09.016.

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35

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.

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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.

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36

Linseisen, J., E. Bergström, L. Gafá, CA González, A. Thiébaut, A. Trichopoulou, R. Tumino, et al. "Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls." Public Health Nutrition 5, no. 6b (December 2002): 1227–42. http://dx.doi.org/10.1079/phn2002401.

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AbstractObjective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

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37

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.

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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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38

Hu, Min. "Oxidative stability of oils and fats." INFORM International News on Fats, Oils, and Related Materials 29, no. 2 (February 1, 2018): 15–21. http://dx.doi.org/10.21748/inform.02.2018.15.

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39

De León, Carlos, Bob Wimmer, and Patricia Scanlan. "Fats, Oils and Grease Marketing Analysis." Proceedings of the Water Environment Federation 2010, no. 4 (January 1, 2010): 507–13. http://dx.doi.org/10.2175/193864710802767470.

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40

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.

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41

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.

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42

Hussein, Laila, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, and Dennis Cantellops. "Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt." Grasas y Aceites 52, no. 3-4 (August 30, 2001). http://dx.doi.org/10.3989/gya.2001.v52.i3-4.352.

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43

"Oils and fats." Nutrition & Food Science 41, no. 5 (September 13, 2011). http://dx.doi.org/10.1108/nfs.2011.01741eaa.022.

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44

"Fats & Oils News." Journal of the American Oil Chemists' Society 66, no. 9 (September 1989): 1244–50. http://dx.doi.org/10.1007/bf03022737.

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45

"Fats & oils news." Journal of the American Oil Chemists' Society 65, no. 4 (April 1988): 548–60. http://dx.doi.org/10.1007/bf02540677.

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46

"Fats & oils news." Journal of the American Oil Chemists' Society 64, no. 9 (September 1987): 1268–78. http://dx.doi.org/10.1007/bf02540781.

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47

"Fats & oils news." Journal of the American Oil Chemists’ Society 63, no. 11 (November 1986): 1405–6. http://dx.doi.org/10.1007/bf02540860.

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48

"Fats & oils news." Journal of the American Oil Chemists' Society 63, no. 7 (July 1986): 820–50. http://dx.doi.org/10.1007/bf02540912.

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49

"Fats & oils news." Journal of the American Oil Chemists’ Society 62, no. 1 (January 1985): 14–29. http://dx.doi.org/10.1007/bf02541484.

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50

"Fats & oils news." Journal of the American Oil Chemists' Society 62, no. 12 (December 1985): 1622–42. http://dx.doi.org/10.1007/bf02541653.

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