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Journal articles on the topic 'Oils and fats'

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Published: 4 June 2021

Last updated: 29 July 2024

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

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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12

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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13

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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14

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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15

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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16

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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17

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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18

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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19

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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20

Davis, Barbara D., Walter (Bud) Hunt, Gary Yoshioka, and Elisabeth Holler. "Response Plans for Animal Fat and Vegetable Oil Facilities." International Oil Spill Conference Proceedings 2001, no. 1 (March 1, 2001): 257–62. http://dx.doi.org/10.7901/2169-3358-2001-1-257.

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ABSTRACT The Oil Pollution Act of 1990 (OPA 90) requires regulations for owners or operators of certain facilities to prepare and implement response plans. In 1994, the U.S. Environmental Protection Agency (EPA) published the facility response plan (FRP) regulation for nontransportation-related facilities with oil discharges that could cause substantial harm to the environment. This regulation has been modified for facilities that handle, store, or transport animal fats and vegetable oils. EPA has found that petroleum oils and animal fats and vegetable oils share common properties and produce similar harmful environmental effects. The similarities and differences between these classes of oils were considered in development of the new rule. In comparison to U.S. Coast Guard (USCG)-regulated facilities, EPA-regulated facilities usually have far greater worst case discharges (often one or two orders of magnitude larger), a larger number of oil transfers, and greater diversity of structures and processes, which can lead to oil discharges in many ways over a range of volumes. EPA has promulgated a new methodology for calculating planning volumes for a worst case discharge of animal fats and vegetable oils. The methodology is similar to that used in the rule for petroleum oils, but the factors in the two new tables are more appropriate for estimating on-water and onshore recovery resource needs for animal fats and vegetable oils. This paper examines research findings on the properties and environmental fate of animal fats and vegetable oils and describes new response planning requirements for animal fat and vegetable oil facilities.

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21

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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22

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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23

Triyana, Kuwat, M. Taukhid Subekti, Prasetyo Aji, Shidiq Nur Hidayat, and Abdul Rohman. "Development of Electronic Nose with Low-Cost Dynamic Headspace for Classifying Vegetable Oils and Animal Fats." Applied Mechanics and Materials 771 (July 2015): 50–54. http://dx.doi.org/10.4028/www.scientific.net/amm.771.50.

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A portable electronic nose (e-nose) using low-cost dynamic headspace and commercially metal oxide gas sensors has been developed. This paper reports evaluation on the performance of the e-nose to classify vegetable oils (sunflower and grape seed oils) and animal fats (mutton, chicken and pig fats). The e-nose consists of a dynamic headspace sampling, a gas sensor array and a real-time data acquisition system based on ATMega-16 microcontroller. The dynamic headspace can divided into two chambers, i.e. sample and gas sensor array room. It is also equipped with three small fans for adjusting sensing and purging processes. Principal component analysis (PCA) was used for measurement data analysis after all features being extracted. The first two principal components were kept because they accounted for 91.1% of the variance in the data set (first and second principals accounted for 72.9, 18.2% of the variance, respectively). This results show that the e-nose can distinguish vegetable oils and animal fats. This work demonstrates for the future that the e-nose with low-cost dynamic headspace technique may be applied to the identification of oils and fats in halal authentication.

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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

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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36

Stodtko, Tiffany N., and Wendy J. Dahl. "Datos sobre grasas y aceites." EDIS 2017, no. 3 (June 28, 2017): 5. http://dx.doi.org/10.32473/edis-fy292-2017.

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37

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.

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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.

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38

Mondello, Luigi, Peter Quinto Tranchida, Rosaria Costa, Alessandro Casilli, Paola Dugo, Antonella Cotroneo, and Giovanni Dugo. "Fast GC for the analysis of fats and oils." Journal of Separation Science 26, no. 17 (November 1, 2003): 1467–73. http://dx.doi.org/10.1002/jssc.200301580.

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39

Sabirova, Nargiza, and Mukhayo Sadikova. "Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources." E3S Web of Conferences 390 (2023): 02013. http://dx.doi.org/10.1051/e3sconf/202339002013.

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New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings. The existing methods for the production of shortening fats are characterized by certain technological advantages and disadvantages. Much attention is paid to expanding the range of shortening fats using traditional and non-traditional vegetable oils and fats, as well as products of their processing.

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40

Lambert, Marc S., Kathleen M. Botham, and Peter A. Mayes. "Modification of the fatty acid composition of dietary oils and fats on incorporation into chylomicrons and chylomicron remnants." British Journal of Nutrition 76, no. 3 (September 1996): 435–45. http://dx.doi.org/10.1079/bjn19960048.

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Possible changes in the fatty acid composition of dietary fats and oils which might occur during digestion, absorption and formation of chylomicrons and chylomicron remnants were investigated. Chylomicrons were collected from the thoracic duct of rats tube-fed with olive, maize, palm or fish oil or butter fat, and their fatty acid composition was determined and compared with that of their parent lipids. In turn, these lipoproteins were converted to chylomicron remnants infunctionally hepatectomized rats and their composition re-determined. The predominant fatty acids in each of the oils and fats also predominated in their respective chylomicrons, but their proportions were reduced during the processes leading to their formation. Endogenous contributions of linoleic, eicosapentaenoic, and docosahexaenoic acids were particularly noted when these fatty acids were not well-represented in the original oils and fats, suggesting that they may be obligatory constituents in the formation of chylomicrons. The conversion of chylomicrons to remnants further attenuated the extremes in fatty acid composition of the dietary oils and fats. These results indicate that following an acute intake of oil or fat, the resulting chylomicrons and chylomicron remnants presented to the tissues contain a more balanced distribution of saturated, mono-and polyunsaturated fatty acids than the oils and fats from which they were derived.

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41

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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42

"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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43

"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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44

"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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45

"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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46

"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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47

"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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48

"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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49

"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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50

"Fats & oils news." Journal of the American Oil Chemists’ Society 62, no. 11 (November 1985): 1532–34. http://dx.doi.org/10.1007/bf02541676.

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