Relevant bibliographies by topics / Vegetables oils and margarine

Academic literature on the topic 'Vegetables oils and margarine'

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Published: 9 March 2023

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Journal articles on the topic "Vegetables oils and margarine"

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Murray Skeaff, C., and Sonya Gowans. "Home use of margarine is an important determinant of plasma trans fatty acid status: a biomarker study." British Journal of Nutrition 96, no. 2 (August 2006): 377–83. http://dx.doi.org/10.1079/bjn20061737.

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The contribution of the home use of margarines, made with partially hydrogenated vegetables oils, to total trans fatty acid intake is difficult to determine using dietary assessment because food composition databases are incomplete for trans fatty acids; moreover, hidden fats in manufactured foods may be the predominant sources of trans fatty acids. The objective of our study was to determine, using plasma phospholipid trans fatty acid composition as a surrogate measure of exposure, whether the home use of margarine or butter is an important determinant of trans fatty acid status. We conducted a community-based (Dunedin, New Zealand), cross-sectional survey of people who consumed either margarine (n 65) or butter (n 64) but not both for home use. The levels of the 18:1 trans isomers commonly found in partially hydrogenated vegetable oils were all significantly higher in the plasma phospholipids of margarine compared with butter consumers, with the exception of 18:1n-7t, which did not differ. Among margarine consumers, the percentage of total fat from margarine was significantly correlated with levels of phospholipid 18:1n−6t, 18:1n-8t and 18:1n-1/t isomers (r 0·57–0·63, P<0·001) but only weakly with 18:1n-7t (r 0·30, P=0·016). The intake of fat from fast foods, bakery products or meat and meat products was not associated with plasma phospholipid trans isomeric composition. The home use of margarine, made with partially hydrogenated vegetable oils, is an important determinant of trans fatty acid exposure in New Zealand.
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Jovanovic, Dusan, Branislav Markovic, Miroslav Stankovic, Ljiljana Rozic, Tatjana Novakovic, Zorica Vukovic, Mirjana Anic, and Srdjan Petrovic. "Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst." Chemical Industry 56, no. 4 (2002): 147–56. http://dx.doi.org/10.2298/hemind0204147j.

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Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.
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Müller, Hanne, Odd Jordal, Ingebjørg Seljeflot, Peter Kierulf, Bente Kirkhus, Oddlaug Ledsaak, and Jan I. Pedersen. "Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine." British Journal of Nutrition 80, no. 3 (September 1998): 243–51. http://dx.doi.org/10.1017/s0007114598001299.

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We have compared the effects on lipoproteins and haemostatic variables of two hard margarines with similar functional properties, one traditional margarine containing partially hydrogenated fish oil (PHFO), and one experimental margarine based on vegetable oil (VO). Both were all-purpose cooking margarines with nearly identical functional properties.Transfatty acids from PHFO in the traditional margarine were replaced mostly by saturated, monounsaturated andtransfatty acids of vegetable origin in the new formulation. Both test margarines contained approximately the same amount ofcispolyunsaturated fatty acids. Sixteen female normolipidaemic students consumed each diet with the two test margarines for 14 d in random order (crossover design). The amount of fat was 31 % energy in the PHFO diet and 32 % energy in the VO diet. The test margarines provided approximately 26% energy in both diets. In the PHFO diet 7.8 % of the energy was derived fromtransfatty acids and 9.2 % from saturated fatty acids (12:0, 14:0 and 16:0) while in the VO diet, 1.1 % energy was derived fromtransfatty acids and 13.3% from saturated fatty acids (12:0, 14:0 and 16:0). The natural content of cholesterol in PHFO was deliberately not balanced by addition of cholesterol to the VO diet, thus the PHFO diet contained 215 mg and the VO diet 86 mg cholesterol per 8.5 MJ. LDL-cholesterol concentration was 19 % higher in subjects on the PHFO diet compared with the VO diet (P< 0.01). The ratio LDL-cholesterol:HDL-cholesterol was 12.6 % higher in subjects on the PHFO diet compared with the VO diet (P< 0.01). The level of apolipoprotein (apo)A-I was 6 % lower in subjects on the PHFO diet compared with the VO diet (P< 0.01). The ratio apoB:apoA-I was 10.4 % higher in subjects on the PHFO diet than on the VO diet (P< 0.01). There were no significant differences in total cholesterol, HDL-cholesterol, triacylglycerols, apoB, lipoprotein(a) and haemostatic variables between the diets. Our results demonstrate that PHFO, with its unfavourable effects on plasma lipids, can be replaced by vegetable oils in margarine without appreciable loss of functional properties but with significant improvement in the effects on plasma lipoproteins.
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Kahwaji, Samer, and Mary Anne White. "Edible Oils as Practical Phase Change Materials for Thermal Energy Storage." Applied Sciences 9, no. 8 (April 19, 2019): 1627. http://dx.doi.org/10.3390/app9081627.

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Edible oils could provide more accessible alternatives to other phase change materials (PCMs) for consumers who wish to build a thermal energy storage (TES) system with sustainable materials. Edible oils have good shelf life, can be acquired easily from local stores and can be less expensive than other PCMs. In this work, we explore whether margarine, vegetable shortening, and coconut oil are feasible PCMs, by investigations of their thermal properties and thermal stability. We found that margarine and vegetable shortening are not useful for TES due to their low latent heat of fusion, ΔfusH, and poor thermal stability. In contrast, coconut oil remained thermally stable after 200 melt-freeze cycles, and has a large ΔfusH of 105 ± 11 J g−1, a low degree of supercooling and a transition temperature, Tmpt = 24.5 ± 1.5 °C, that makes it very useful for TES in buildings. We also determined coconut oil’s heat capacity and thermal conductivity as functions of temperature and used the measured properties to evaluate the feasibility of coconut oil for thermal buffering and passive heating of a residential-scale greenhouse.
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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12 (December 3, 2019): 2935. http://dx.doi.org/10.3390/nu11122935.

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The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.
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Demchenko, Elena, Tatiana Savenkova, and Inessa Mizinchikova. "Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 674–89. http://dx.doi.org/10.21603/2074-9414-2021-4-674-689.

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Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses. Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage. Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.
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Fruehwirth, Sarah, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, and Marc Pignitter. "Acetone as Indicator of Lipid Oxidation in Stored Margarine." Antioxidants 10, no. 1 (January 6, 2021): 59. http://dx.doi.org/10.3390/antiox10010059.

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Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.
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BARRANCO, A., R. M. ALONSO-SALCES, I. CRESPO, L. A. BERRUETA, B. GALLO, F. VICENTE, and M. SAROBE. "Polycyclic Aromatic Hydrocarbon Content in Commercial Spanish Fatty Foods." Journal of Food Protection 67, no. 12 (December 1, 2004): 2786–91. http://dx.doi.org/10.4315/0362-028x-67.12.2786.

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The levels of polycyclic aromatic hydrocarbons (PAHs) were determined by reversed-phase high-performance liquid chromatography with fluorescence detection in different fatty foods from a Spanish market. The average concentration of the sum of total PAHs in edible vegetable oils was below 25 ng/g, whereas the sum of heavy PAHs did not surpass 5 ng/g. Olive pomace oils obtained before the summer of 2001 were an exception because they were highly contaminated. The effects of different technological processes, such as bleaching, deodorization, and hydrogenation, on PAH concentration in edible oils have been studied. The PAH profiles, as well as the influence of cooking procedures, of other fatty foods (margarine, mayonnaise, and oils from canned fishes) have been examined.
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Rahmawati, Avinda Nur, Maryanto Maryanto, and Nurhayati Nurhayati. "KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN)." JURNAL AGROTEKNOLOGI 13, no. 01 (August 8, 2019): 85. http://dx.doi.org/10.19184/j-agt.v13i01.9832.

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Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil
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Hasibuan, Hasrul Abdi. "Reviu Jenis, Aspek Perlindungan dan Migrasi Bahan Kemasan dalam Pengemasan Minyak Nabati (Review of Types, Protection Aspects, and Migration of Packaging Materials in Packaging of Vegetable Oil)." JURNAL PANGAN 29, no. 3 (May 17, 2021): 243–52. http://dx.doi.org/10.33964/jp.v29i3.475.

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ABSTRAK Pengemasan minyak nabati dan produknya seperti minyak goreng, minyak untuk salad, margarin, dan shortening bertujuan untuk melindungi minyak agar dapat menjangkau konsumen secara aman, sehat, dan tanpa mengurangi kualitasnya. Artikel ini bertujuan untuk mengulas jenis bahan kemasan untuk minyak nabati, aspek perlindungan bahan kemasan terhadap mutu minyak, dan migrasi bahan kemasan ke dalam produk minyak. Bahan kemasan yang umum digunakan untuk mengemas minyak nabati dan produknya adalah kaca, baja, pelat timah, dan bahan plastik seperti polyvinylchloride (PVC), polyethylene terephthalate (PET) dan high density polyethylene (HDPE). Bahan-bahan kemasan tersebut memiliki keunggulan dan kelemahan dalam pengemasan minyak nabati yang tergantung pada fungsinya agar mutu minyak stabil selama distribusi dan penyimpanan. Faktor-faktor yang memengaruhi stabilitas minyak dalam kemasan meliputi faktor internal (komposisi asam lemak dan komponen minor pada minyak nabati) dan faktor eskternal (oksigen, cahaya, suhu, dan waktu penyimpanan). Pemilihan bahan kemasan juga harus mempertimbangkan keamanan minyak dari kontaminan akibat migrasi dari bahan kemasan. Migrasi bahan kemasan dipengaruhi oleh jenis minyak, di mana migrasi total bahan kemasan sedikit lebih tinggi pada minyak yang mengandung asam lemak rantai pendek dan asam lemak tidak jenuh pada jumlah tinggi. kata kunci: kemasan, migrasi, minyak nabati, mutu, plastik ABSTRACT The packaging of vegetable oils and their products such as cooking oil, salad oil, margarine, and shortening aims to protect the oil from reaching consumers safely, healthily, and without reducing its quality. This article reviews the packaging materials types for vegetable oils, protection aspects of packaging material to oil quality, and packaging materials migration into oil products. Packaging materials commonly used to package vegetable oils are glass, steel, tin plates, and plastics such as polyvinylchloride (PVC), polyethylene terephthalate (PET), and high-density polyethylene (HDPE). Packaging materials have advantages and disadvantages in the packaging of vegetable oils depend on their functions, so the oil stable during distribution and storage. Factors that influence the package’s oil stability cover internal factors (fatty acid composition and minor components of vegetable oils) and external factors (oxygen, light, temperature, and storage time). Packaging material elections must also consider oil safety from contaminants due to packaging material migration. Packaging materials migration is also influenced by the type of oil, where packaging materials total migration is slightly higher in oils containing short-chain fatty acids and unsaturated fatty acids at high amounts. keywords: packaging, migration, vegetable oil, quality, plastic
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Dissertations / Theses on the topic "Vegetables oils and margarine"

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LAGUZZI, FEDERICA. "DIETARY HABITS AND CARDIOVASCULAR DISEASE." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/257427.

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BACKGROUND AND AIM: Diet, in particular dietary fats, and cardiovascular disease (CVD) are closely related. Dietary fats might be captured by measuring blood fatty acid profiles. The role of diet as well as the role of blood fatty acid (FA) levels, in CVD aetiology is still uncertain. Aims of this thesis were to investigate in a large cohort of 60-year-old Swedish men and women: 1) The association between self-reported dietary intake, with a specific focus on foods rich in fat, and selected serum cholesterol ester FAs (Project I); 2) The relation between self-reported intake of specific types of dietary fats (primary aim) and fruit and vegetables (secondary aim) and incident of CVD and all-cause mortality (Project II); 3) The relation between serum cholesterol FAs, with a specific focus on polyunsaturated FAs (PUFA)eicosapentaenoic acid (EPA), docosaesaenoic acid (DHA), linoleic (LA) and linolenic (ALA) acid and incident CVD and all-cause mortality (Project III). METHODS: Data collected between 1997 and 1998 from 4,232 individuals (2,039 men and 2,139 women) aged 60, randomly selected from Stockholm County were used. The participants were followed regarding incident CVD up to 31st December 2012 using national registers yielding 359 incident CVD cases and 595 deaths. From nutritional data, collected by questionnaires, we created: 1) five diet scores reflecting intake of saturated fats in general, and fats from dairy, fish, processed meat and vegetable oils and margarines (Project I, II) 2) binary variables classifying study participants into exposed and unexposed and evaluating 16 specific dietary factors (Project II). Gas chromatography was used to assess 13 FAs in serum cholesterol esters (Project I, III). Association between each diet score and specific FAs was assessed by percentile differences (PD) with 95% confidence intervals (CI) at the 10th, 25th, 50th, 75th, and 90th percentile of each FA across levels of diet scores using quantile regression (Project I). Crude and adjusted Cox proportional hazards models were used to estimate hazard ratios (HR) with 95% CI in the association between specific self-reported dietary fats (diet scores and single dietary items), fruit and vegetables intake (Project II) and serum PUFA (Project III) and incidence of CVD and all-causes mortality. RESULTS: In men and women combined, fish intake was associated with high serum proportions of EPA (50thPD=31.41, 95% CI= 27.77; 35.05) and DHA (50thPD=10∙51, 95% CI= 9.40; 11.62). Vegetable fat intake was associated with high serum proportion of total PUFA (50thPD 36.34, 95% CI= 22.77;49.92) and low proportion of total SFA (50thPD=11.33, 95%CI= 14.92;7.73). (Project I) In women, an increased risk of CVD was related to high consumption of spread butter or margarine (≥10g/day vs <10g/day), HR=1.49, CI=1.02 ; 2.20, and oily potatoes (≥2 times/week vs <2time/week), HR=2.00, CI=1.11;3.60. In men, an increased risk of early death was related to the consumption of butter (vs margarine), HR=1.28, CI=1.01; 1.62, high consumption of spread butter or margarine, HR=1.57, CI=1.23; 2.02 and egg consumption ≥4 times/week (vs <4times/week), HR=1.53, CI=1.15;2.02. In men, daily intake of fruits (vs <1time/day) was inversely related to early death, HR=0.75, CI=0.60; 0.94. (Project II) High serum EPA and DHA proportions were inversely associated with CVD in women (for EPA HR= 0.79, 95% CI 0.64; 0.97; for DHA HR= 0.74 0.61; 0.89) but not in men. Inverse associations with early death were also noted in men for high serum EPA proportion, HR=0.82, 95% CI 0.71;0.95; and DHA proportion, HR= 0.82, 95%CI= 0.71;0.94, and in women for high serum EPA proportion, HR=0.79, 95%CI= 0.65;0.96, and DHA proportion, HR= 0.78, 95% CI= 0.66;0.93. High serum ALA proprotion was associated with moderately increased of CVD incidence, HR= 1.16, 95% CI=1.02;1.32 in women whereas high serum LA proportion was associated with reduced all-cause mortality in men, HR= 0.73 95% CI=0.64;0.83. (Project III). CONCLUSION: Based on our results, self-reported intake of fish and vegetable fats was clearly associated with serum PUFA. High intake of specific foods and not fats in general may have negative effects on CVD for women and all-causes mortality for men, whereas fruit may reduce mortality only in men. Similarly serum EPA, DHA and LA were protective for CVD and all-causes mortality with gender difference whereas serum ALA might be associated with increased of CVD in only women.
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Morlok, Kathleen M. "Food scientist's guide to fats and oils for margarine and spreads development." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4205.

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Morlok, Kathleen M. "Food scientist’s guide to fats and oils for margarine and spreads development." Kansas State University, 2010. http://hdl.handle.net/2097/4205.

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Master of Science
Food Science Institute - Animal Science & Industry
Kelly J. K. Getty
Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. Triglycerides are the primary components of animal and vegetable fats and oils. The ratio of saturated to unsaturated fatty acids in these fats and oils has a great impact on their functionality. Common fats and oils include butterfat, beef tallow, fish oils, soybean oil, rapeseed (canola) oil, corn oil, cottonseed oil, olive oil, sunflower oil, palm oil, palm kernel oil, coconut oil, linseed (flax) oil, and safflower oil. Typical fat and oil modification techniques include hydrogenation, interesterification, alternative hydrogenation, fractionation, blending, farm/field practices and genetic modification, and the use of fat replacers. There are many processing techniques that can be utilized in margarine and spreads production. The process can be optimized for each margarine or spreads product. There are many fats and oils in margarine and spreads formulations. Familiarity with commonly used fats and oils in regards to availability, cost, nutrition, chemistry, and functionality are important when creating a cost-effective, functional margarine or spreads product.
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Rethwisch, Michael D., Larry Hood, and Mike Meadows. "Effectiveness of Oils in Water for Leafminer Control in Fall Head Lettuce." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/214521.

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Rethwisch, Michael D., Michael Meadows, and Larry Hood. "Evaluation of Oils and Insecticides for Leafminer Control in La Paz County Snap Beans." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/214505.

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Rethwisch, Michael D., Michael Meadows, Larry Hood, Sherwood Winans, Wayne Coates, and Greg Main. "Effect of Oils and an Insecticide Applies to Snap Beans on Leafminer and Associated Parasitoid Numbers." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/214517.

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Rethwisch, Michael D., and Michael Meadows. "Evaluation of Agri-Mek with Various Oils and Adjuvents for Control of Leafminers in Spring Head Lettuce." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/214504.

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Rethwisch, Michael D., Tony Tellez, Alphonso Tellez, David Tellez, Mary Shaw, Alex Galarza, and Luis Lastra. "Evaluation of Oils, Insecticides and Insect Growth Regulators for Control of Sweetpotato Whitefly on Muskmelon and Watermelon." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/214506.

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Five insecticides, four oils, one soap, and two insect growth regulators were evaluated for control of sweetpotato whitefly on muskmelons and watermelons in 1990. Best control (> 80%) was noted from the insect growth regulators at 11 days post treatment, but declined thereafter. Oils as a class provided some control but not all oils provided similar results. Insecticides tested did not provide adequate control and resulted in increased whitefly egg and nymph numbers at 11 days post treatment.
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Wiggers, Vinicyus Rodolfo. "Produção de biocombustiveis por craqueamento termico de oleos e gorduras." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/267249.

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Orientadores: Maria Regina Wolf Maciel, Henry França Meier, Antonio Andre Chivanga Barros
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
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Resumo: A necessidade de diversificação e gradual substituição das atuais fontes de energia demandam o estudo e desenvolvimento de tecnologias alternativas que sejam capazes de substituir os combustíveis fósseis e minimizar os impactos ambientais causados por esses. Nesse sentido, a biomassa apresenta-se como alternativa tecnológica dada sua potencial capacidade de produção de combustíveis líquidos e gasosos capazes de substituírem o petróleo. Devido aos fatores econômicos e ambientais a utilização de óleos vegetais e gorduras residuais constituem-se numa importante fonte de matéria-prima e objeto de investigação científica presente nesse trabalho, em nível de doutorado. Uma unidade em escala de bancada, com capacidade de produção de até l0 kg/h, foi projetada, construída e utilizada para a execução de experimentos com óleo de soja degomado e óleo de fritura, com o intuito de se avaliar, tecnicamente, a possibilidade de produção de biocombustíveis. Os experimentos seguiram um planejamento experimental variando-se parâmetros de processo e os produtos gerados foram submetidos tanto à análise química por técnicas de cromatografia para determinação da composição em termos de números de carbonos, do poder calorífico superior quanto a procedimentos de determinação das características de destilação dos produtos. Os resultados obtidos com a análise dos produtos possibilitam a produção de biocombustíveis com características similares à,s da gasolina e do diesel, derivados de petróleo.
Abstract: The neeessity of diversifieating and substituting the aetual energy' s sourees leads to studies and altemative teehnology developments able to substitute the fossil fuels and reduee the environment impaets. In this way, the biomass appears as a potential altemative souree of solids, gases and liquids fuels able to substitute the petroleum. Due to environrnental and eeonomie faets, the use of vegetable oils and waste fatty acids are an important souree of feedstoek and the scientifie study of this work. A beneh se ale unit, with 10 kglh eapacity, was projeeted, built and used to experiments runs with soybean oil and eooking oil to investigate the teehnieal possibility of produetion of biofuels. The experiments were done following an experimental plan by ehanging proeess parameters and the products were ehemieal analyzed by ehromatography to determine the eomposition in terms of earbón numbers and heat power. A methodology to determine the distillation eharaeteristics of the produets leads to the possibility of produetion of biofuels like the fuels from petroleum.
Doutorado
Desenvolvimento de Processos Químicos
Doutor em Engenharia Química
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Nienaber, Hester. "Market strategies applied by selected JSE-listed SA food manufacturers (major group meat, fish, fruit, vegetables, oils and fats) in the period 1996 to 1999: an exploratory study." Thesis, 2002. http://hdl.handle.net/10500/1568.

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The observation that similar firms faced with a similar situation and seemingly applying similar market strategies and achieving differing degrees of success sparked the study. The question that arose was whether the market strategies applied by these firms adhered to the principles of a sound market strategy put forward in the literature. The study found that the market strategy applied by the firms in question complied with the principles of market strategy, to varying degrees. The firms that adhered to these principles to a greater degree appeared to have been more successful than the others. It appeared that the latter firms neglected the principle "sustainable competitive advantage''. It was concluded that the adherence to the principles of a sound market strategy could lead to improved performance.
Business Management
D. Comm. (Business Management)
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Books on the topic "Vegetables oils and margarine"

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Dineen, Jacqueline. Vegetables and oils. Brighton: Young Library, 1987.

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Dineen, Jacqueline. Vegetables and oils. Hillside, N.J: Enslow Publishers, 1988.

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Kirkham, Colin. Margarine: Seed oils replace nuts : the history of Nuttelex. Prahran, Vic: Nuttelex Food Products Pty Ltd., 2000.

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Hydrogenation of fats and oils: Theory and practice. Champaign, Ill: AOCS Press, 1994.

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Hui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.

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Parker, Philip M. The World Market for Margarine and Edible Preparations of Animal or Vegetable Fats or Oils: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007 Import and Export Market for Margarine and Edible Preparations of Animal or Vegetable Fats or Oils in China. ICON Group International, Inc., 2006.

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The World Market for Margarine and Edible Preparations of Animal or Vegetable Fats or Oils: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007 Import and Export Market for Margarine and Edible Preparations of Animal or Vegetable Fats or Oils in United States. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Manufacturing Shortening and Margarine from Purchased Fats and Oils, Refining and Blending Vegetable, Oilseed, and Tree ... Animal Fats with Purchased Vegetable Fats. ICON Group International, Inc., 2006.

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Book chapters on the topic "Vegetables oils and margarine"

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Yuliani, Sri, and Bhesh Bhandari. "Vegetable Parts, Herbs, and Essential Oils." In Handbook of Vegetables and Vegetable Processing, 369–85. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958346.ch18.

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Yuliani, Sri, Bhesh Bhandari, and Fatima Sultana. "Vegetable Parts, Herbs, and Essential Oils." In Handbook of Vegetables and Vegetable Processing, 889–914. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch38.

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Barry-Ryan, Catherine, and Paula Bourke. "Essential Oils for the Treatment of Fruit and Vegetables." In Decontamination of Fresh and Minimally Processed Produce, 225–46. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch13.

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González-Aguilar, Gustavo A., María Roberta Ansorena, Gabriela E. Viacava, Sara I. Roura, and Jesús F. Ayala-Zavala. "Plant Essential Oils as Antifungal Treatments on the Postharvest of Fruit and Vegetables." In Antifungal Metabolites from Plants, 429–46. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-38076-1_15.

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Naqash, Farah, Omeera Ayob, Sadaf Nazir, and B. N. Dar. "Scope of Nanoemulsions for Quality and Safety of Fruits and Vegetables: Nanotechnology and Essential Oils." In Quality Control in Fruit and Vegetable Processing, 209–28. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-11.

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Yun, Juan, Changqing Wu, Xihong Li, and Xuetong Fan. "Improving the Microbial Food Safety of Fresh Fruits and Vegetables with Aqueous and Vaporous Essential Oils." In Natural and Bio-Based Antimicrobials for Food Applications, 87–117. Washington, DC: American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1287.ch005.

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Budson, Andrew E., and Elizabeth A. Kensinger. "Nutrition." In Why We Forget and How To Remember Better, 235—C18.P73. Oxford University PressNew York, 2023. http://dx.doi.org/10.1093/oso/9780197607732.003.0018.

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Abstract Eat for brain health. Keep your memory strong by providing your body with good nutrition. Maintain a healthy weight in the normal range for your height, which means a body mass index of 18.5 to 24.9. Eat a Mediterranean menu of foods: fish, olive oil, avocados, vegetables, fruits, berries, nuts, beans, whole grains, and poultry. Foods to be eaten rarely include red meats, butter, margarine, fried foods, fast foods, highly processed foods, pastries, sweets, white bread, white flour, white rice, most pasta, regular sodas, diet sodas, and juices. Don’t worry about trying to be perfect. There is ample evidence that just making some healthy choices regarding what you eat will benefit your memory and thinking and reduce your risk of Alzheimer’s disease.
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"Margarine." In Fats and Oils. CRC Press, 2003. http://dx.doi.org/10.1201/9780203483664.ch10.

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"Margarine." In Fats and Oils, 447–72. CRC Press, 2008. http://dx.doi.org/10.1201/9781420061673.ch10.

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"Margarine." In Fats and Oils, 467–92. CRC Press, 2008. http://dx.doi.org/10.1201/9781420061673-12.

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Conference papers on the topic "Vegetables oils and margarine"

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Hwang, Hon-Sik, Jill Winkler-Moser, Sanghoon Kim, and Suyong Lee. "Properties of Wax-Hempseed Oil Oleogels and Their Use for Margarines." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lvzb2455.

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Hempseed oil (HSO) has many health benefits due to a high content of polyunsaturated fatty acids and many phytochemicals including antioxidants such as tocopherols, polyphenols, and squalene. Several previous studies reported that hemp seed oil contained higher concentrations of tocopherols, flavonoids and phenolics and had higher antioxidant activity than other vegetable oils. Vegetable oil-based oleogels have drawn great interest as alternatives to solid fats used in many food products. In this study, HSO oleogels were prepared using sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax. Properties of the oleogels were examined for firmness, crystal structures, and melting profiles, and were compared with refined soybean oil (SBO) oleogels. HSO oleogels except for RBW-HSO oleogels had lower firmness and weaker crystal network than SBO oleogels. RBW-HSO oleogels had similar firmness and crystal network, and higher melting and crystallization enthalpies than SBO oleogels. To understand the effect of polar compounds, polar compounds were removed from HSO, and oleogels were prepared and examined under the same conditions. Oleogels from HSO without polar compounds had greater firmness, higher melting and crystallization enthalpies, and stronger crystal network waxes than the original oleogels, except for RBW oleogels. It was concluded that, in general, polar compounds negatively affected the physical properties of wax-HSO oleogels. SW- and RBW-HSO oleogels, which had the highest firmness, were incorporated into a margarine formulation. Firmness and melting properties of these margarines were examined. In comparison with commercial spreads and margarines, 3% wax-HSO margarines had greater firmness than commercial spreads while the firmness of stick margarines could not be achieved even with 7% wax. Although further studies are needed to improve their properties, this study showed that wax-HSO oleogels have high potential as solid fat replacements in margarines and spreads.
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Verstraete, Frans. "EU policy on certain processing contaminants in vegetable oils and foods containing vegetable oils: recent developments and outlook." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lkbg1243.

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In May of 2016, the European Food Safety Authority (EFSA) adopted a scientific opinion on the risks for human health related to the presence of 2- and 3-monochloropropanediol and their fatty acid esters (MCPDE) and glycidyl fatty acid esters (GE) in food. Given the divergence between the opinion of EFSA and the later adopted opinion of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), EFSA decided in 2017 to re-open their opinion to address the divergences. EFSA concluded that glycidol is genotoxic and carcinogenic compound and the presence of GE in food is of health concern. In their updated scientific opinion on 3-MCPDE in 2017, EFSA established a tolerable daily intake (TDI) of 2 µg/kg body weight per day for 3-MCPDE. Exposure estimates indicated in certain situations exceedances of this TDI and therefore of possible health concern. Therefore, maximum levels for GE and 3-MCPDE have been established in the EU by Commission Regulation (EU) 2020/1322 in vegetable oils, fish oil, oils from other marine organisms and in infant formula to ensure a high level of human health protection. These maximum levels entered into application on 1 January 2021. More recently high levels of MCPDE and GE have been found in foods such as biscuits, pastries, margarine, ... Therefore, discussions are ongoing to establish in addition to the existing maximum levels also maximum levels for 3-MCPDE and GE in certain compound foods containing or produced from vegetable oils. In the presentation up to date information shall be provided on the recent and ongoing discussions on additional regulatory measures for GE and 3-MCPDE and the challenges to be addressed.
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Sinkovič, Lovro, Janko Verbič, and Aleš Kolmanič. "Agronomical traits of different cultivars of oil seed pumpkins (Cucurbita pepo L. group Pepo) and some nutritional characteristics of seeds, oil cakes and pumpkin oils." In VII South-Eastern Europe Syposium on Vegetables & Potatoes. University of Maribor Press, 2017. http://dx.doi.org/10.18690/978-961-286-045-5.57.

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Crusan, Ambria, and Francine Overcash. "Improved Mediterranean diet pattern scores by increasing Omega-3 containing foods in U.S. adult diets." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mnqj8831.

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Objective: The Mediterranean-Style Diet (MedD) pattern is associated with lower risk for chronic diseases. Key components to the MedD pattern are consumption of olive oil, green leafy vegetables, and fatty fish, all sources of omega-3 (O-3) fatty acids. The purpose of this study is to predict alignment to a MedD pattern using O-3 containing foods. Methods: A sample of 19,978 25-65 year olds with two reliable 24-hour recalls was obtained from the 2007-2018 National Health and Nutrition Examination Surveys. Multiple regression analyses determined differences by adherence level, high scorers (HS) vs. general population (GP), to the MedD pattern for dietary outcomes. Using isocaloric food substitution modeling within the GP, changes in MedD score were measured. Exclusive olive oil (OO) use was reported at 0.3% in GP; if OO use increased to half of oil as OO, MedD score would increase by 2.1 points. MedD score increased by 0.56 when replacing 4 oz. red meat for 4 oz. fish in the GP and 6.26 when replacing 0.67 cups starchy vegetables with 2 cups non-starchy vegetables. Conclusions: Increasing oil consumption to include half of oils from OO, replacing 4 oz of red meat with 4 oz of fatty fish, and replacing 0.67 cups starchy vegetables with 2 cups of non-starchy vegetables would help the GP to achieve better alignment to a MedD pattern.
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Calinescu, Ioan, Alin Vintila, Aurel Diacon, Mircea Vinatoru, Ana Maria Galan, and Sanda Velea. "GROWTH OF NANNOCHLORIS ALGAE IN THE PRESENCE OF MICROWAVES (CONTINUOUS REACTOR)." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9820.

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Algae are very effective in capturing the sun's energy, carbon dioxide from the atmosphere, and nutrients to turn them into useful substances (carbohydrates, oils, proteins, etc.). Besides the main metabolites, there are also secondary metabolites, such as carotenoids (astaxanthin, β-carotene, lutein, lycopene, and canthaxanthin [1]). Both major and compounds existing in small amounts in algae are useful. Oils and carbohydrates could provide biofuels, proteins can get products with nutritional value and from carotenoids can be prepared food supplements. Obtaining biofuel from algae has not yet proved to be economically viable [2, 3]. A much higher interest might be getting food supplements from algae. To increase their value as ingredients for food supplements, algal oils should have a higher degree of unsaturation (rich in omega 3) and an increased carotenoid content to be an important additional benefit in over all processing of algae. There are studies that refer to the influence of environmental factors on algae composition [2], but the microwave influence on algae growth, especially algal metabolites composition change is very poor studied. In this paper, besides the experiments for the activation of algal growth in discontinuous reactors [4] additional work was conducted in a continuous photobioreactor. The goal was checking not only the growth of microalgae but also their content in polyunsaturated oil and in carotenoids. By microwave-controlled irradiation of the nutrient and algae flux, which is recirculated through the photobioreactor and through a glass reactor located in a TE-type monomod cavity, the lipid content of the algae increased, but only, the modification of the lipid fraction content was significantly increased in the concentration of polyunsaturated acids with 16 and 18 carbon atoms. As far as carotenoids are concerned, the algae nannochloris has a higher carotenoid content over many known vegetables holding carotene or lycopene (carrots or tomatoes). Besides oil increasing microwave treatment produced a significant increase in carotenoid content of algae. They can be extracted together with omega-3-rich algal oil and are the basis of very valuable dietary supplements.
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Glaude, Pierre A., Rene´ Fournet, Roda Bounaceur, and Michel Moliere. "Gas Turbines and Biodiesel: A Clarification of the Relative NOX Indices of FAME, Gasoil, and Natural Gas." In ASME Turbo Expo 2009: Power for Land, Sea, and Air. ASMEDC, 2009. http://dx.doi.org/10.1115/gt2009-59623.

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There is currently a sustained interest in biofuels as they represent a potential alternative to petroleum derived fuels. Biofuels are likely to help decrease greenhouse gases emissions and the dependence on oil resources. Biodiesels are Fatty Acid Methyl Esters (FAMEs) that are mainly derived from vegetable oils; their compositions depend from the parent vegetables: rapeseed (“RME”), soybean (“SME”), sunflower, palm etc. A fraction of biodiesel has also an animal origin (“tallow”). A key factor for the use of biofuels in gas turbines is their Emissions Indices (NOx, CO, VOC, PM) in comparison with those of conventional “petroleum gasoils”. While biodiesels reduce carbon-containing pollutants, experimental data from diesel engines show a slight increase in NOx. The literature relating to gas turbines is very scarce. Two recent, independent field tests carried out in Europe (RME) and in the USA (SME) showed slightly lower NOx while a lab test on a microturbine showed the opposite effect. To clarify the NOx index of biodiesels in gas turbines, a study has been undertaken, taking gasoil and natural gas (NG) as reference fuels. In this study, a calculation of the flame temperature developed by the 3 classes of fuels has been performed and the effect of their respective compositions has been investigated. The five FAMEs studied were RME, SME and methyl esters of sunflower, palm and tallow; these are representative of most widespread vegetable and animal oil bases worldwide. The software THERGAS has been used to calculate the enthalpy and free energy properties of the fuels and GASEQ for the flame temperature (Tf), acknowledging the fact that “thermal NOx” represents the predominant form of NOx in gas turbines. To complete the approach to structural effects, we have modeled two NG compositions (rich and weak gas) and three types of gasoil using variable blends of eleven linear/branched/cyclic molecules. The results are consistent with the two recent field tests and show that the FAMEs lie close to petroleum gasoils and higher than NG in terms of NOx emission. The composition of the biodiesel and regular diesel fuel influences their combustion heat: methyl esters with double bonds see a slight increase of their Tf and their NOx index while that of gasoil is sensitive to the aromatic content.
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Reports on the topic "Vegetables oils and margarine"

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Droby, Samir, Tim R. Gottwald, Richard Stange, Efraim Lewinsohn, and T. Gregory McCollum. Characterization of the biochemical basis of host specificity of Penicillium digitatum and Penicillium italicum on citrus fruit. United States Department of Agriculture, May 2008. http://dx.doi.org/10.32747/2008.7587726.bard.

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l. This research demonstrates that citrus fruit volatiles play an important role in host recognition by P. digitatum and P. italicum. 2. Volatiles derived from non-host fruits and vegetables (apple, pear, tomato, pepper, strawberry and avocado) had no effect on promotion of spore germination and growth of citrus pathogens. 3. Citrus volatiles have a specific stimulatory effect solely on P. digitatum and P. italicum. Non-citrus pathogens such as P. expansum and B. cinerea not affected orinhibited by the volatile materials. The specific stimulatory effect of fruit peelvolatiles on citrus pathogens and inhibitory effect on non-pathogens indicateimport ant role of volatile compounds in the host selectivity of citrus postharvestpathogens. 4. Comparative CG-MS quantification was per formed and identification of volatileconstituents of citrus commercial oils, peel extracts and the headspace of thewounded fruits was completed. Monoterpenehydrocarbons (limonene, a-pinene,sabinene, and myrcene) were the most abundant in all volatiles regardless of thesource. 5. Our results demonstrated stimulation of germination and germ tube growth in both P. digitatum and P. italicum by limonene, myrcene, a-pinene, and b-pinene). Limonenewas show n to be the most efficient in induction of germination and growth in bothpathogens. 6. P. digitatum spores placed on the surface of lemon fruit, adjacent to a wounded oil gland, were induced to germinate and grow, thus supporting all the in vitro results and demonstrating that the phenomenon of stimulation of germination and growth occurs on the fruit. 7. We established that P. digitatum is capable of biotransformation of limonene to a terpineol. a-terpinel was proved to be involved in induction of fungal sporulation process. 8. Chemotropism (directional growth) of P. digitatum towards the volatiles released from the oil glands on fruit surface was demonstrated. 9. Citrus germplasm screening work for fruit susceptibility/resistance for P. digitatum infection showed no definitive results regarding host range and susceptibility.Although the sour orange selections appear to show higher resistance to infection and decay development. 10. We demonstrated that P. expansum, non citrus pathogen, is capable of germinating in citrus fruit surface wounds, but it strongly induced host resistance mechanisms which restrict it growth and prevented decay development. The host (citrus fruit) reacted strongly by production of ROS. On the other hand, P. digitatum seems to actively suppress host natural resistance mechanisms possibly through inhibiting the production of ROS production.
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