Results 251 to 260 of about 12,121 (301)

Hydrogenation of oils and fats

Journal of the American Oil Chemists' Society, 1980
AbstractHydrogenation is a complex 3‐phase reaction, and the end result depends largely on transport and chemical resistances. Control of these factors is of critical importance to a predictable end product and this control is possible if a fundamental understanding of the process is achieved.
openaire   +1 more source

Fractional melting of hydrogenated milk fat

Journal of Dairy Research, 1989
SummaryHydrogenated milk fats have been subjected to a process of fractional melting. In five of the six samples, the procedure yielded two fractions, defined as oil/upper solid and lower solid fractions, whilst in the remaining sample, three fractions (oil, upper solid and lower solid) were obtained.
William Banks, John L. Clapperton, Anne K. Girdler   +2 more
openaire   +1 more source

Hydrogenation of fats and oils. Isomerization during hydrogenation

Journal of the American Oil Chemists' Society, 1963
AbstractThis presentation includes a survey of the development of the presently accepted theory for the formation of isomers based on a half hydrogenation‐dehydrogenation mechanism with atomic hydrogen, an appraisal of the relevant work of recent years for its significance when applied to the problem of isomerization, and certain experimental evidence ...
openaire   +1 more source

Hydrogenation of Oils and Fats

Nature, 1952
Hydrogenation of Fatty Oils By Prof. H. I. Waterman, with the collaboration of C. Boelhouwer and L. J. Revallier. Pp. ix + 254. (New York and Amsterdam: Elsevier Publishing Co., Inc.; London: Cleaver-Hume Press, Ltd., 1951.) 42s.
openaire   +1 more source

Some factors affecting hydrogenation of milk fat

Journal of the American Oil Chemists' Society, 1974
AbstractHydrogenation of milk fat with palladium and nickel as catalysts was studied at various temperatures, pressures, and concentrations of catalyst. Samples were removed from the laboratory hydrogenator at intervals during the reaction, and changes in refractive index, iodine value, Wiley mp, and percentages of fatty acids andtrans‐isomers were ...
Lloyd M. Smith, Andres Vasconcellos
openaire   +1 more source

Trace constituents of hydrogenated ox perinephric fat

Journal of the Science of Food and Agriculture, 1958
AbstractTrace amounts of the following saturated normal (both odd‐ and even‐numbered) and branched‐chain fatty acids have been isolated and identified in hydrogenated ox perinephric fat: n‐decanoic, n, dodecanoic, n‐pentadecanoic, 13‐methyltetradecanoic (+)−12‐methyl‐tetradecanoic, n‐nonadecanoic, n‐eicosanoic, n‐heneicosanoic, n‐docosanoic, n ...
R. P. Hansen, F. B. Shorland, N. June Cooke   +2 more
openaire   +1 more source

Diene‐to‐saturate shunt in fat hydrogenation

Journal of the American Oil Chemists' Society, 1972
AbstractIn matching experimental data to kinetic models for hydrogenation of methylcis‐9,cis‐15‐linoleate, ethylene glycol diundecylenate and 1,7‐octadiene with platinum or palladium catalysts, only if a diene‐to‐saturate shunt of 15‐ to 25% is included can a good fit be secured between the model and experimental composition.
C. R. Scholfield, R. O. Butterfield, H. J. Dutton   +2 more
openaire   +1 more source

Refining, bleaching and hydrogenating meat fats

Journal of the American Oil Chemists' Society, 1985
AbstractMeat fats are most often steam refined. This has been the accepted practice for at least 35 years. Meat fats are caustic refined for a few specialized products. The caustic refining conditions differ from those used for vegetable oils primarily in the amount of mixing used after the addition of caustic.Bleaching of meat fats is accomplished ...
openaire   +1 more source

Hydrogenated fish fat for grazing dairy cows in summer

International Journal of Biometeorology, 2001
Thirty-two multiparous Holando argentino cows in mid lactation were randomly assigned to two treatments: control or HFF (hydrogenated fish fat) at Rafaela, 31 degrees 11' South, during summer 1997/1998, to evaluate the effect of using HFF as a supplement under grazing conditions.
M R, Gallardo, S E, Valtorta, P E, Leva, H C, Castro, J A, Maiztegui   +4 more
openaire   +2 more sources

Non-Conventional Hydrogenation of Fat

1987
In recent years non conventional hydrogenation techniques have been adopted or proposed for industrial application. These techniques differ from the conventional way of hardening fats in relation to either hydrogenation method used or the chemical modification aims.
openaire   +1 more source