Tesis sobre el tema "Edible Oil and fats"
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Rindt, Allyson. "Consumer acceptance of cranberry seed oil in several food formulations". Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.
Texto completoSedman, Jacqueline. "Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil". Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36833.
Texto completoMidson, Kerri. "Comparative deterioration of frying oil due to different heat exchangers /". [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.
Texto completoZamani, Younes. "Determination of physical characteristics of food fats". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.
Texto completo朱翠珊 y Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.
Texto completoChu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /". Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.
Texto completoAladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying". Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.
Texto completoxx, 249 leaves; 29 cm
Li, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy". Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.
Texto completoLazarick, Kelsey. "Cause of color component formation in oils during frying". Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.
Texto completoxv, 184 leaves : ill. ; 29 cm
Memon, Khalida Perveen. "Solid fat index determination by Fourier transform (FTIR) spectroscopy". Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24028.
Texto completoRobertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits". Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.
Texto completoMaster of Science
Bati, Nabil A. "Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods". Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54488.
Texto completoPh. D.
Mottram, Hazel Rosemary. "The application of HPLC-APCI MS to the regiospecific analysis of triacylglycerols in edible oils and fats". Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285582.
Texto completoCash, Gregory Anthony. "Studies of the oxidation and stabilisation of vegetable oils and model compounds". Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35985/1/35985_Cash_1986.pdf.
Texto completoSchoeman, Mathilda Elizabeth. "Mango (Mangifera indica L.) kernel fat : fatty acid profile, oxidative stability and development of fourier transform near infrared (FT-NIR) spectroscopy calibration models". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52925.
Texto completoENGLISH ABSTRACT: The oxidative stability of crude, cold-pressed mango kernel fat (MKF) was determined over a period of 240 days using the peroxide value (PV), conjugated diene value (CD) and p-anisidine value (AV) tests. The changes in fatty acid profile were monitored with gas chromatography and the oxidative status of MKF effectively predicted by FT-NIR spectroscopy. Results obtained from the different methods complemented each other and indicated the stable character of mango kernel fat against oxidative deterioration. The fatty acid profile constituted palmitic acid (CI6:0; 8.43%), stearic acid (CI8:0; 34.98%), oleic acid (CI8:1 cis; 48.05%), linoleic acid (CI8:2; 6.60%) and arachidic acid (C20:0; 1.73%). Trace amounts of C16:1 (0.56%), C18:1 trans (0.25%), C18:3 (0.43%), C20:1 (0.25%) and C22:0 (0.40%) were also found. The freshly pressed MKF had a peroxide value of 2.7 meq.kg", CD value of 0.07% and an AV of 2.2 mmol.kg", After 40 days of storage, the peroxide values of MKF stored with and without exposure to a limited amount of oxygen at 5, 15,25 and 40°C increased to 5 meq.kg" and 4 meq.kg" respectively. Emulsification of MKF had a stabilising effect (maximum PV = 2.8 meq.kg'), while exposure to UV light had a catalysing effect (maximum PV = 5 meq.kg'). These maximum values, decreased after 40 days. The CD values of MKF samples stored with and without exposure to oxygen at 5, 15,25 and 40°C increased to 0.18% and 0.16%, respectively at day 40. The CD values of samples exposed to light increased to 0_20% and the emulsified samples showed similar values to that of the MKF samples not exposed to oxygen. The conjugated diene values remained stable after day 40. The p-anisidine values of the MKF samples both stored with and without exposure to oxygen at 5, 15, 25 and 40°C varied between 0.5 and 5 mmol.kg". The weak correlation to the measurement of nonanal, as well as the low levels of 2-alkenals produced by the MKF, resulted in these low and sometimes non-linear values. The peroxide, conjugated diene and p-anisidine values obtained for MKF stored at 25°C over 240 days were low due to the low content of polyunsaturated fatty acids in MKF. This compared favourably with the higher values attained for sunflower, canola and olive oil, which are all rich in polyunsaturated fatty acids. The minimal changes observed in the fatty acid profile of mango kernel fat indicated the stability of the saturated fatty acids (CI6:0 and CI8:0) and oleic acid. In addition, the instability of linoleic and linolenic acids was evident due to oxidative deterioration. A decrease of 7.41% and 12.80% was observed between day 0 and 240 for the C18:2/C16:0 and C18:2/C18:0 ratios respectively. The prediction of the oxidative status of the MKF samples by near infrared spectroscopy were possible after the development of calibration models from a total data set of 300 samples of which one-third was used for independent validation. Principle component analysis (PCA) indicated classification at 0, 40 and the remaining (80 - 240) days. The best calibration model for PV yielded a SEP (standard error of prediction) of 0.46 meq.kg", correlation coefficient (r) of 0.95, bias of 0.02 and a root mean square error of prediction (RMSEP) of 0.46 meq.kg". The CD calibration model had a correlation coefficient of 0.89, SEP of 0.01 %, bias of 0.001 and RMSEP of 0.01% when developed on a data set with no pre-processing applied. The AV calibration had a SEP of 0.32 mmol.kg", bias of 0.03, RMSEP of 0.32 mmol.kg" and rof 0.93. The C18:2 and C18:3 models were built using partial least squares (PLS) regression and the values obtained for SEP were 0.31% and 0.054%, RMSEP 0.32% and 0.05%, bias 0.05 and 0.01 and correlation coefficcients were 0.82 and 0.54 respectively. The calibrations for CI8:1, C18:0 and C16:0 yielded weaker correlations. Good correlations were obtained when calibrating the CI8:2/CI6:0 and C18:2/CI8:0 ratios.
AFRIKAANSE OPSOMMING: Die oksidatiewe stabiliteit van ru, koud-geperste mango kern vet (MKV) (Mangifera indica L.) is oor 'n periode van 240 dae bepaal deur gebruik te maak van die peroksiedwaarde (PV), gekonjugeerde dieen waarde (CD) en p-anisidien waarde (AV) toetse. Die veranderinge in die vetsuurprofiel is gemonitor deur gaschromatografie en die oksidatiewe status van MKV is akkuraat voorspel word deur Fourier transformasie naby infrarooi (FT-NIR) spektroskopie. Die resultate van die verskillende toetsmetodes komplementeer mekaar goed en dui die stabiliteit van mango kern vet teen oksidatiewe verval aan. Die vetsuurprofiel is saamgestel uit palimitiensuur (C16:0; 8.43%), steariensuur (C18:0; 34.98%), oleïensuur (C18:1 cis; 48.05%), linoleïensuur (C18:2; 6.60%) en aragiedsuur (20:0; 1.73%). Spoorhoeveelhede C16:1 (0.56%), C18:1 trans (0.25%), C18:3 (0.43%), C20:1 (0.25%) en C22:0 (0.40%) is ook geïdentifiseer. Die vars geperste MKF het 'n peroksiedwaarde van 2.7 meq.kg", 'n CD waarde van 0.07% en 'n AV waarde van 2.2 mmol.kg" getoon. Na afloop van 40 dae opbergingsperiode by 5, 15, 25 en 40°C het die PV van MKV met 'n beperkte blootstelling aan suurstof na 5 meq.kg" vermeerder, terwyl die waardes van monsters sonder suurstofblootstelling na 4 meq.kg" vermeerder het. Emulsifisering van MKV het 'n stabiliserende effek (maksimum PV = 2.8 meq.kg") terwyl blootstelling aan ultraviolet (UV) lig 'n kataliserende effek (maksimum PV = meq.kgl ) op oksidasie gehad het. Hierdie maksimum waardes het na 40 dae afgeneem. Die CD waardes van MKF monsters opgeberg by 5, 15, 25 en 40°C en met beperkte blootstelling aan suurstof het vermeerder tot 0.18% terwyl die monsters sonder suurstofblootstelling by bogenoemde temperature vermeerder het tot 0.16% na 40 dae. Die gekonjugeerde dieen waardes van die monsters blootgestel aan UV lig het vermeerder tot 0.20%; terwyl die geëmulsifiseerde monsters waardes soortgelyk aan die MKV monsters sonder blootstelling aan suurstof getoon het. Gekonjugeerde dieen waardes het gestabiliseer vanaf dag 40. Die p-anisidienwaardes van MKV monsters opgeberg by temperature van 5,15, 25 en 40°C, met en sonder blootstelling aan suurstof, het varieer tussen 0.5 en 5 mmol.kg". Die swak korrellasie tussen nonanal produksie en p-anisidienwaardes, sowel as die klein hoeveelhede 2-alkenale geproduseer, was verantwoordelik vir hierdie lae en nie linêere waardes. Die peroksied, gekonjugeerde dieen en p-anisidienwaardes wat verkry is nadat MKV by 25°C in 240 opgeberg is, was laag weens die klein persentasie poli-onversadigde vetsure teenwoordig in die vet. Dit vergelyk goed met die hoë waardes wat verkry is vir sonneblom-, canola- en olyfolie wat almal ryk aan poli-onversadigde vetsure is. Die minimale veranderinge in die vetsuurprofiel van MKF dui op die stabiliserende invloed van versadigde vetsure (C16:0 en C18:0) en oleïensuur. Die onstabiliteit van linoleïen- en lineensuur duidelik uit hierdie vetsure se oksidatiewe verval. 'n Afname van 7.41% en 12.80% is waargeneem tussen dae 0 en 240 vir die C18:2/C16:0 en C18:2/C18:0 verhoudings, onderskeidelik. Die voorspelling van die oksidatiewe status van die MKF monsters met behulp van FT-NIR spektroskopie was moontlik deur die ontwikkeling van kalibrasie modelle. 'n Totale datastel van 300 monsters, waarvan ongeveer 'n derde vir validasie aangewend is, is gebruik vir die kalibrasiemodelle. Met behulp van PCA (hoojkomponent analise) kon drie klassifiseerbare groepe by 0, 40 en 80-240 dae onderskei word. Die beste kalibrasiemodel vir PV het 'n standaardfout van voorspelling (SEP) van 0.46 meq.kg", 'n korrellasiekoëffisient (r) van 0.95, 'n oorhelling van 0.02 en 'n standaardfout van voorspelling (RMSEP) van 0.46 meq.kg" gehad. Die CD kalibrasiemodel (geen voorafverwerking) het 'n r van 0.89, SEP van 0.01% oorhelling van 0.001 en RMSEP van 0.01% gehad. Die AV kalibrasie het 'n SEP van 0.32 mmol.kg', oorhelling van 0.03, RMSEP van 0.32 mmol.kg" en r van 0.93 gehad. Die C18:2 en C18:3 modelle is saamgestel deur PLS (partial least squares) regressie. Waardes verkry vir C18:2 en C18:3 was onderskeidelik: SEP 0.32% en 0.05%, RMSEP, 0.32% en 0.05%, oorhelling 0.05 en 0.01 en r 0.82 en 0.54. In die geval van C18:1, C18:0 en C16:0, het die kalibrasies swakker statistiek korrellasies getoon. Goeie korrellasies is verkry tydens kalibrasie vir die C18:2/C16:0 en C18:2/C18:0 verhoudings.
Kamm, Willibald. "Authenticity control of edible fats and oils by analysis of minor constituents via on-line liquid chromatography - gas chromatography". [S.l. : s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=965254364.
Texto completoAl-Alawi, Ahmed Ali. "Novel approaches to automated quality control analyses of edible oils by Fourier transform infrared spectroscopy : determination of free fatty acid and moisture content". Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100311.
Texto completoCha, Ming Chuan 1955. "Effects of dietary fat selection and energy restriction on tissue lipid metabolism : structure, function and regulation". Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35684.
Texto completoRussin, Ted Anthony. "A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /". Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79119.
Texto completoLópez, Sabater María del Carmen. "Evolución de los parámetros químicos del aceite a lo largo de la maduración de las aceitunas del Montsiá". Doctoral thesis, Universitat de Barcelona, 1985. http://hdl.handle.net/10803/673081.
Texto completoDubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy". Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.
Texto completoThe infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)
Ma, Kangming 1965. "Peroxide value and trans analyses by Fourier transform infrared (FTIR) spectroscopy". Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36643.
Texto completoMyers, Andrew S. "Exploring the Synergistic Effect of Corn and Oat Fiber on Egg Albumin-Induced Reduction in Oil Absorption During Frying". Ohio University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1314722156.
Texto completoMuniz, Adriana. "Efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino nos parâmetros produtivos e reprodutivos de fêmeas suínas em lactação". Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/10/10131/tde-28082007-095434/.
Texto completoTwenty-four Dalland C40 sows were used in one experiment to study the effect of dietary vegetable oil or tallow on productive and reproductive parameters. All sows were fed a corn-soybean meal diet supplemented with 8% soybean (T1), linseed (T2), coconut (T3) oil or tallow (T4) from day 100 of gestation and throughout the lactation period. Sow initial weight and backfat thickness were determined at day 100 of gestation (ISW and IBT, respectively), and at weaning (WSW and WBT, respectively). Sow weight and backfat thickness losses (WL and BTL, respectively) were calculated, and milk yield (MY) was estimated at day 7, 14 and 21 of lactation by weighing the litter before and after suckling. Interval weaning estrus (IWE), and estrus duration (ED), and piglet weight (PW) were recorded. Blood samples were taken at weaning (day 1), and 48 hours after weaning (day 2), and at onset of estrus (day 3) for estradiol (E2) determination. There were no treatment effects for the parameters studied. The means for E2 were 10.25; 12.82; 9.65 e 8.71 pg/ml (day 1), and 25.8; 27.39; 24.64 e 32.12 pg/ml (day 2), and 83.6; 79.14 e 7764 pg/ml (day 3) for treatment 1, 2, 3 e 4, respectively. Means for E2 on day 3 were higher than values observed on day 1 and 2.
Quast, Leda Battestin. "Estudo do efeito da adição de gorduras alternativas na cristalização da manteiga de cacau". [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266281.
Texto completoTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
Made available in DSpace on 2018-08-10T18:45:44Z (GMT). No. of bitstreams: 1 Quast_LedaBattestin_D.pdf: 1972832 bytes, checksum: a34ffd60e85d88858ba49961e507cd34 (MD5) Previous issue date: 2008
Resumo: A influência da incorporação de gorduras alternativas low e zero trans na cristalização da manteiga de cacau foi avaliada através da caracterização física de misturas binárias de manteiga de cacau com gordura de cupuaçu, gordura CBR low trans e gordura CBS, nas proporções de 5, 10, 15, 20, 25 e 30 %. O processo de pré-cristalização (temperagem) foi realizado em um reator encamisado de escala piloto dotado de um agitador e com capacidade para 700 mL. As amostras foram caracterizadas através da curva de sólidos, tensão de ruptura (snap test), calorimetria diferencial de varredura e difração de raios-X. A melhor condição de pré-cristalização da manteiga de cacau pura (taxa de resfriamento de 1,8 ºC/min, cristalização à 24 ºC por um tempo de 8 minutos) também foi utilizada nos ensaios com as misturas, com exceção das amostras com 20, 25 e 30 % de CBR e CBS que foram pré-cristalizadas a 23 ºC por 10 minutos. A manteiga de cacau apresentou um perfil de fusão de gordura na boca, DS(25ºC-35ºC), de 59,2 %, que sofreu apenas pequenas alterações com a adição de até 20 % de cupuaçu e até 30 % de CBR. A curva do conteúdo de sólidos sugere a formação de um eutético entre a manteiga de cacau e a gordura CBS. A tensão de ruptura para a manteiga de cacau foi de 2,48 kgf/cm2 e a adição das gorduras tende a diminuí-la, sendo que com 30 % de cupuaçu e 30 % de CBR esse valor foi 1,90 kgf/cm2 e 1,81 kgf/cm2, respectivamente. Para a amostra com 30 % de CBS a tensão de ruptura baixou para 0,39 kgf/cm2. Observou-se uma diminuição do ponto de fusão das misturas quando comparadas à da manteiga de cacau pura. A difração de raios-X identificou a forma cristalina b como predominante para a manteiga de cacau e para a gordura de cupuaçu enquanto que para as gorduras CBR e CBS a principal forma cristalina é a b'. A incorporação de apenas 10 % das gorduras CBR e CBS à manteiga de cacau promoveu interferências na estruturação cristalina das amostras. O estudo indicou ser possível adicionar até 30 % de gordura de cupuaçu ou CBR e até 10 % de gordura CBS sem alterar de forma sensível os atributos físicos da manteiga de cacau
Abstract: Physical properties of pre-crystallized cocoa butter with the addition of alternative low and zero trans fats were studied. Binary mixtures of cocoa butter were conducted using cupuassu fat, CBR low trans and CBS at 5, 10, 15, 20, 25 and 30 % (w/w) levels. Pre-crystallization was carried out using a lab scale jacket vessel (700 mL) whit stirring system. Samples were evaluated by means of solid fat content, snap test, differential scanning calorimetry and X-Ray diffraction. The better condition for plain cocoa butter pre-crystallization was determined as follows: cooling rate (1,8 ºC/min), crystallization time (8 minutes), crystallization temperature (24 ºC). These conditions were also used for mixtures precrystallization (tempering). Mixtures with 20, 25 and 30 % of CBR and CBS were pre-crystallized at 23 ºC for 10 minutes. Regarding to solid fat content, cocoa butter fusion profile DS(25ºC-35ºC) was 59,2 %. Similar values were obtained for mixtures with up to 30 % of cupuassu and up to 30 % of CBR fats. Mixtures with CBS fat indicated eutectic effect. Snap value for crystallized cocoa butter was 2,48 kgf/cm2. The snap values decreased with the increase of the alternative fats proportion. Mixtures containing cupuassu fat or CBR have similar trend regarding to snap values profile. For mixtures with 30 % of cupuassu and CBR the snap values were 1,90 kgf/cm2 and 1,81 kgf/cm2, respectively. CBS 30% have the lowest snap value (0,39 kgf/cm2). Similar trend was observed regarding to melting point. Alternative fats incorporation decreased the melting point of the mixtures. Regarding to X-Ray diffraction, cocoa butter and cupuassu fat patterns results showed the formation of ß phase. For CBS and CBR patterns, there are evidence of ß¿ phase formation. The addition of 10 % CBR and CBS fat to cocoa butter was detected by X-ray diffraction patterns. The addition of up to 30 % cupuassu or CBR fat, and up to 10 % CBS butter showed no significant differences of physical properties when compared to cocoa butter
Doutorado
Engenharia de Processos
Doutor em Engenharia Química
De, Wet Martie. "The effect of colonic propionate and the acetate : propionate ratio on risk markers for cardiovascular disease in westernised African men". Thesis, Bloemfontein : Central University of Technology, Free State, 2009. http://hdl.handle.net/11462/30.
Texto completoHe, Hanping y 何漢平. "Oil and squalene in Amaranthus". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B31244191.
Texto completoFendri, Ahmed. "Impedimetric Sensor System for Edible Oil Quality Assessment". Universitätsverlag Chemnitz, 2019. https://monarch.qucosa.de/id/qucosa%3A37173.
Texto completoDie mehrfach wiederholte Verwendung von Frittieröl ist aufgrund der Qualitätsver schlechterung, die während des Erhitzens auftreten durch chemische Reaktionen verursacht wird, gefährlich für die Gesundheit. Die totale polaren Kompon enten und die freien Fettsäuren sind die zwei wichtigsten chemischen Komponenten, die wesentlich durch das Braten beeinflusst werden. Diese Komponenten erhöhen sich signifikant mit der Wiederverwendung von Bratöl und verursachen u. a. ernste Herzkrankheiten. Diese Arbeit zielt darauf hin, ein mobiles, kostengünstiges, einfach zu verwenden des Sensorsystem für die Abschätzung der Ölqualität zu entwickeln. Das System charakterisiert die Veränderung der elektrischen Parameter des Öls durch Messung der Änderung seiner komplexen elektrischen Eigenschaft en. In dieser Arbeit wurde ein Sensorelement mit interdigitalen Elektroden entwickelt, der eine hohe Empfindlichkeit auf die relative Permittivität und die elektrischen Leitfähigkeit des Öls hat und dabei einer hohe Reproduzierbarkeit erzielen kann. Es wird ein Messverfahren vorgeschlagen, das auf der Wandlung in einer Spannung und einer Phasenverschiebung basiert. Sowohl durch theoretische Überlegungen als auch durch Simulationen konnte belegt werden, dass die Kombination beider Metho den eine akkurate Messung der Komplexem Imped anz hochdielektrischer Materia lien ermöglichen kann. Experiment elle Ergebnisse zeige n, dass das Messsystem in der Lage ist , kleine Änderungen der dielektrischen Parameter zu erfassen, die mit den chemischen Ölparamtern stark korrelieren.
Xiao, Haiyi. "LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS". Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854.
Texto completoDas, Gupta Harsha Kumar. "Production of edible oil in West Bengal: study of possibilities in attaining self sufficiency". Thesis, University of North Bengal, 1993. http://hdl.handle.net/123456789/273.
Texto completoSoares, Fabiana Andreia Schafer de Martini. "Efeito da interesterificação química sobre as propriedades físico-químicas de misturas de estearina e oleína de palma". Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-10032010-100042/.
Texto completoThe challenge of the food industries for the replacement of trans fat in various products lies in the development of formulations and processes which have equivalent functionality and economic viability. The chemical interesterification of palm stearin and palm olein is an important technological option for the production of fats targeting commercial applications, without formation of trans fatty acids Palm oil contains similar amounts of saturated and unsaturated fatty acids. After fractionation two fractions are obtained: stearin (solid fraction) and olein (liquid fraction). Palm stearin and palm olein are alternatives for the production of many products, such as margarines and shortenings. The objective of this work was to modify the physical and chemical properties of mixtures of palm stearin and palm olein by using chemical interesterification. The following properties were analyzed: fatty acid and triacylglycerol compositions, regiospecific distribution of fatty acids in triacylglycerols, iodine value, softening and melting points, solid fat content, consistency and crystal microstructure. Saturated fatty acids are predominant in palm stearin (71.9%), which corresponds to 65.5% of palmitic acid. Palm olein has as its main constituent the oleic acid, which represents 45.4% of the unsaturated fatty acids. The increase of the proportion of palm olein in the mixture causes increase on the amount of unsaturated fatty acids and iodine value and decrease on the content of saturated fatty acids. After chemical interesterification, melting and softening points, consistency and solid fat content increased in the blends that had higher proportion of palm olein, as a consequence of the increase in the trisaturated triacylglycerols. On the other hand, these properties did not alter in the blends with higher proportion of palm stearin. This behavior is due to the random distribution of fatty acids in triacylglycerols after interesterification, which forms triacylglycerols in proportions that are different from those originally present. The major triacylglycerols in the blends were PPP, PPO and POO. Before interesterification the saturated fatty acids were found mainly in the sn-1,3 positions. Significant changes in the fatty acid composition in the sn-2 position after chemical interesterification were found in blends with more than 60 % of palm olein. Blending and interesterification of fats resulted in structured lipids with different degrees of plasticity, increasing the possibilities of use of stearin and olein fractions.
Birkel, Emily Ann. "Application of a Portable Handheld Infrared Spectrometer for Quantitation of trans Fat in Edible Oils". The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1305305940.
Texto completoGuerreiro, Olinda Rosa Fragoso das Neves. "Inclusion of Cistus ladanifer in ruminant diets : an approach to improve the nutritional value of edible fats". Doctoral thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15786.
Texto completoCistus ladanifer is a shrub quite abundant in Mediterranean countries, that when fed to lambs has been associated with changes in rumen biohydrogenation (BH), increasing t11-18:1 concentration in abomasal digesta and meat. The thesis main motivation was to further knowledge regarding C. ladanifer plant and to explore its utilization in nutritional strategies to ruminal BH modulation. In the first two experiments, seasonal variation of C. ladanifer aerial parts, with two ages, was characterized for chemical composition, including proximate composition and total phenols and condensed tannins (CT) contents, for in vitro digestibility, antioxidant activity and fatty acid (FA) profile. Cistus ladanifer was considered a nutritionally unbalanced feed, however, it may be used in ruminant nutrition, but only associated with other feeding resources to complement its nutritional imbalances. In third experiment, C. ladanifer fractions effects were tested on in vitro ruminal BH. Condensed tannins fraction was the most active on ruminal BH modulation, leading to a higher t11-18:1 accumulation and higher disappearance of substrate polyunsaturated FA. Therefore, we intended to determine which CT amount can optimize t11-18:1 ruminal synthesis. However, all CT fraction levels led to a depression of microbial growth without effects on ruminal BH. Last experiment was designed to explore effect of two levels of C. ladanifer CT (1.25% and 2.5%) and two ways of CT supply (C. ladanifer aerial parts and C. ladanifer CT extract) on lamb growth performance, carcass composition, meat quality and FA composition of lamb fat. The highest amount of C. ladanifer aerial part (2.5% of CT) had detrimental effects on growth performance, whereas, C. ladanifer CT extract inclusion in diet (1.25% of CT) led to the highest t11-18:1 increase in fat. So, we can conclude that C. ladanifer CT extract may be a good approach to improve the nutritional value of the ruminant edible fats.
RESUMO - Inclusão de Cistus ladanifer na dieta de ruminantes: uma abordagem para melhorar o valor nutricional das gorduras edíveis - As gorduras edíveis dos ruminantes têm sido associadas ao aumento do risco de doenças cardiovasculares, devido ao seu elevado conteúdo em ácidos gordos saturados, quantidades variáveis de ácidos gordos trans e baixo conteúdo de ácidos gordos polinsaturados. Este perfil de ácidos gordos (AG) resulta da bioidrogenação (BH) que os ácidos gordos polinsaturados da dieta sofrem no rúmen. Contudo, as gorduras edíveis dos ruminantes são naturalmente ricas em isómeros conjugados do ácido linoleico (CLA – conjugated linoleic acid), particularmente no isómero c9,t11-18:2, também designado por ácido ruménico. Diversos estudos in vitro e com modelos animais demonstraram que o c9,t11-18:2 possui atividades biológicas, como anti-inflamatória e anticarcinogénica. A manipulação da BH ruminal tem mostrado ser uma via para melhorar o valor nutricional das gorduras dos ruminantes, através do aumento da quantidade de ácidos gordos polinsaturados da dieta que escapam do rúmen sem sofrer alterações e do aumento da acumulação nos tecidos, e dos produtos dos intermediários da BH com efeitos benéficos, como CLA e do t11-18:1 (ácido vacénico), que é o principal precursor do c9,t11-18:2 nos tecidos. A inclusão de Cistus ladanifer L., um arbusto muito abundante na região Mediterrânea, em dietas à base de luzerna desidratada suplementada com 6% de óleos vegetais aumentou o t11-18:1 na digesta abomasal e na gordura intramuscular. Cistus ladanifer é rica em metabolitos secundários, que são compostos que não estão diretamente envolvidos nos processos de crescimentos, desenvolvimento e reprodução da planta, mas que contribuem para a adaptação e sobrevivência da planta. Contudo, a informação sobre a composição química da C. ladanifer é muito escassa, e não é claro qual a fração de C. ladanifer que possa ser responsável pela modulação da BH. A principal motivação desta tese foi aprofundar o conhecimento acerca da planta de C. ladanifer, e explorar a sua utilização em estratégias nutricionais para modular a BH ruminal. Nos dois primeiros ensaios, a variação sazonal das partes aéreas de C. ladanifer, com duas idades, foi caraterizada para a composição química, incluindo a composição proximal e o conteúdo em fenóis totais e taninos condensados (TC), para a digestibilidade in vitro, atividade antioxidante e perfil de AG. A parte aérea de C. ladanifer apresentou baixos teores de proteína, moderado conteúdo de constituintes parietais e baixa digestibilidade in vitro. Também foram encontrados na parte aérea da planta elevados teores em fenóis totais e TC, tendo estes aumentado durante o verão. A Cistus ladanifer é rica em AG saturados (73-82% do total de AG), e foram detetados pela primeira vez em arbustos dois AG de cadeia ramificada (iso-19:0 e iso-21:0), cujo conteúdo aumentou no verão e outono. Cistus ladanifer foi considerada como um alimento nutricionalmente desequilibrado, com teores elevados de fenóis totais e de TC. Contudo, pode ser utilizado na nutrição de ruminantes, mas apenas associado com outros recursos alimentares que complementem os seus desequilíbrios nutricionais. No terceiro ensaio, o efeito de cinco frações de C. ladanifer, ricas em metabolitos secundários, foi testado sobre a BH ruminal in vitro. Apesar de várias frações de C. ladanifer terem induzido alterações no perfil de AG, a fração de TC foi a fração mais ativa na modulação da BH ruminal, levando a uma maior acumulação de t11-18:1 e maior desaparecimento dos ácidos gordos polinsaturados do substrato. Após estes resultados pretendeu-se determinar a quantidade de TC de C. ladanifer que pode otimizar a síntese ruminal de t11-18:1. Contudo, quando testámos níveis crescentes de TC (entre 1,5 e 6% de TC, correspondendo ao valor máximo a mesma dose usada no ensaio anterior), todos os níveis de TC levaram a uma diminuição dos AG ramificados e dos dimetil acetais o que sugere uma redução do crescimento microbiano, sendo o efeito sobre a BH limitado. A BH do c9,c12,c15-18:3 sofreu uma ligeira redução com o aumento dos níveis de TC, sem efeito na produção de t11-18:1. Face aos resultados obtidos nos ensaios anteriores, o último ensaio foi delineado para explorar o efeito de dois níveis de TC de C. ladanifer (1.25% e 2.5%) e duas formas de fornecimento (parte aérea de C. ladanifer e extrato de TC de C. ladanifer) no desempenho produtivo, composição da carcaça, qualidade da carne e composição de AG da gordura de borregos. A incorporação dos níveis mais elevados de TC (2.5%) levou a efeitos prejudiciais no desempenho produtivo dos animais, especialmente com a inclusão da parte aérea de C. ladanifer, sem efeitos benéficos na composição de AG da gordura intramuscular e subcutânea. A inclusão de extrato de TC de C. ladanifer (1.25% de TC) na dieta levou ao aumento de t11-18:1 na gordura intramuscular e subcutânea, contudo, não afetou a concentração de c9,t11-18:2. Com esta tese podemos concluir que o extrato de TC de C. ladanifer pode ser uma boa abordagem para melhorar o valor nutricional das gorduras edíveis dos ruminantes.
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Chan, Yip-wai Edward. "A preliminary study on cooking oil waste management in Hong Kong /". Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2012613X.
Texto completoLopes, Shailesh M. "Synthesis, characterization and applications of fats and oil derived phase change materials". Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5938.
Texto completoThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on March 20, 2009) Vita. Includes bibliographical references.
Bailie, Pamela M. "An investigation into the hydrolysis of fats and oils using immobilised lipases". Thesis, Queen's University Belfast, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286852.
Texto completoPark, Bum Jun. "Interactions between colloidal particles at oil-water interfaces". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 96 p, 2008. http://proquest.umi.com/pqdweb?did=1475189581&sid=20&Fmt=2&clientId=8331&RQT=309&VName=PQD.
Texto completoHalfani, M. R. "Investigation of process flowsheets for manufacture of edible oils from seeds". Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233907.
Texto completoGoff, Michael J. "Fat and oil derivatives for use as phase change materials /". free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144418.
Texto completoKwong, Kai-chi Linda y 鄺佳慈. "New approaches to oil and grease waste management in Hong Kong". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31255875.
Texto completoMcCall, Elaine Teresa. "Effects of low linolenic soy oil on pre-malignant human mammary epithelial cell progression". Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/36395.
Texto completoMaster of Science
Dvorak, Laura D. "Effect of emu oil on dermal wound healing in a rat model /". Free to MU Campus, others may purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422922.
Texto completoAston, David Eric. "Quantifying single oil-particle interactions in aqueous media /". Thesis, Connect to this title online; UW restricted, 2001. http://hdl.handle.net/1773/9898.
Texto completoGruenfelder, Catherine A. "Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil". Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.
Texto completoA diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
Dong, Jun 1971. "Development of Fourier transform infrared (FTIR) spectroscopy for determining oil quality". Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27308.
Texto completoThe FT-NIR PV method is based on a well defined stoichiometric reaction of triphenylphospine (TPP) with hydroperoxides to form triphenylphospine oxide (TPPO). A partial least squares calibration model for the prediction of PV was developed using the NIR spectral region where TPP and TPPO co-absorb. The resulting calibration was highly linear over the analytical range of 100PV. Validation of the method carried out by comparing the PV of PLS prediction to the results of AOCS iodometric procedures indicated an excellent concurrence between the two methods. By programming the FT-NIR spectrometer, the analytical procedure simply consists of the addition of TPP stock solution to oil sample, mixing, taking its spectrum and predicting PV value. Through selected testing procedures, the prototype COAT system utilizing FTIR spectroscopy, advanced sample handling system designs, and computer programming was proved to be effective in monitoring the oil quality and behavior of antioxidants in real time.
Both approaches offer combined advantages of speed, accuracy, low labor cost, automation, and environmental friendliness mainly derived from FTIR spectroscopy, and can serve as convenient means for routine quality control applications in oils and fats industry. Potential application based on the joint usage of the two methods in the obtaining of true value of oil stability was also presented in this text. (Abstract shortened by UMI.)
Rooney, David. "Charge and polarity effects during natural oil hydrolysis in a novel enhanced bioreactor". Thesis, Queen's University Belfast, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.263512.
Texto completoLamb, Kelsey Ellen. "THE SURVIVAL OF VARIOUS PATHOGENIC ORGANISMS IN FATS AND OILS". UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/72.
Texto completoAllendorf, Meghan E. "Application of a Handheld Portable Infrared Sensor to Monitor Oil Quality". The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1289152348.
Texto completoWeems, Tyson Victor. "Consumer awareness and interest in omega-3 fats and applications for marketing culinary Camelina oil". Thesis, Montana State University, 2007. http://etd.lib.montana.edu/etd/2007/weems/WeemsT0507.pdf.
Texto completoWhite, Jason Franklin Suppes Galen J. "Flammability characterization of fat and oil derived phase change materials". Diss., Columbia, Mo. : University of Missouri--Columbia, 2005. http://hdl.handle.net/10355/6252.
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