Results 161 to 170 of about 12,577,225 (205)

The Glyceride Structure of Some Egyptian Vegetable Oils

Fette, Seifen, Anstrichmittel, 1968
AbstractGlyceride structure of seven vegetable oils of Egyptian origin have been determined by pancreatic lipase hydrolysis and gasliquid chromatography. Results thus obtained have been compared, for some of the oils, with those obtained by other methods of glyceride analysis.
F. Osman, M. R. Subbaram, K. Achaya
semanticscholar   +2 more sources

Glyceride structure variation in soybean varieties: I. Stereospecific analysis

Lipids, 1977
AbstractStereospecific analysis of soybeans and related species showed that there was little palmitic or stearic acid on thesn‐2‐position, and thesn‐1‐position is consistently richer in palmitic, stearic, and linolenic acids than thesn‐3‐position. Thesn‐3‐position is enriched in oleic acid and thesn‐2‐position with linoleic.
S. H. Fatemi, E. Hammond
semanticscholar   +2 more sources

The Glyceride Structure of Natural Fats.

Science, 1947
K. Mattil, F. Norris
semanticscholar   +3 more sources

The glyceride structure of erythrina indica seed fat

Journal of the Science of Food and Agriculture, 1962
AbstractThe glyceride structure of a specimen of Erythrina indica seed fat was studied by azelao‐glyceride analysis techniques. The saturated acids amounted to 34 mol.‐% and no trisaturated glycerides could be detected. The triglycerides were composed of disaturated 27.1, monosaturated 48.3 and triunsaturated glycerides 24.6 mol.‐% as against 28.8, 44 ...
A. Kartha, R. Narayanan
semanticscholar   +2 more sources

The glyceride structure of fats and oils.

Journal of the American Oil Chemists' Society, 1960
R. J. Wal
semanticscholar   +2 more sources

Fractionation and structure of soybean glycerides

Journal of the American Oil Chemists' Society, 1950
SummaryThe glyceride composition of soybean oil has been calculated according to even and random distribution patterns and has been compared with experimental fractionations obtained by adsorption analysis, liquid‐liquid extraction, and crystallization.
Herbert J. Dutton, Catherine R. Lancaster, Ordean L. Brekke   +2 more
openaire   +1 more source

The structure of the glycerides of ergot oils

Lipids, 1966
AbstractThe oils from sclerotia or from suitable mycelial cultures ofClaviceps purpurea (ergot) contain up to 44% of ricinoleic acid but no free hydroxyl groups. This is due to the presence of, besides normal triglycerides, tetra‐acid, penta‐acid and hexa‐acid triglycerides.
L J, Morris, S W, Hall
openaire   +2 more sources

Glyceride structure ofCardamine impatiens L. Seed oil

Lipids, 1968
AbstractA group of unusual triglycerides, in which one of the acyl groups is a vicinal dihydroxy acid with one of the hydroxyl groups acetylated, has been isolated fromCardamine impatiens L. (Cruciferae) seed oil. Hydrolysis of these triglycerides with castor bean lipase facilitated isolation and identification of a mixture of C18, C20, C22, and C24 ...
K L, Mikolajczak, C R, Smith, I A, Wolff
openaire   +2 more sources

Recent developments in the glyceride structure of vegetable oils

Progress in the Chemistry of Fats and other Lipids, 1963
H. J. Dutton, C. R. Scholfield
semanticscholar   +2 more sources

Importance of glyceride structure to product formulation

Journal of the American Oil Chemists' Society, 1981
AbstractTriglyceride composition is an important consideration in the development of fat systems for food products. Depending on the approach to formulation, physicochemical properties may be equally important. Analytical methodologies exist to determine composition and properties.
openaire   +1 more source