Results 61 to 70 of about 79,767 (263)
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa +2 more
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Frontiers in PhysiologyLinoleic acid is an essential fatty acid required for skin barrier formation. However, linoleic acid-deficient media remains widely used in cell culture and reconstructed skin production, potentially contributing to suboptimal barrier function in skin ...
Andréa Tremblay +14 more
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Isomerization increases the postprandial oxidation of linoleic acid but not α-linolenic acid in men
Journal of Lipid Research, 2001 Human lipid intake contains various amounts of trans fatty acids. Refined vegetable and frying oils, rich in linoleic acid and/or α-linolenic acid, are the main dietary sources of trans-18:2 and trans-18:3 fatty acids. The aim of the present study was to
L. Bretillon +8 more
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Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi +2 more
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The Linoleic Acid Requirement of Chicks
Poultry Science, 1967 Abstract A DIETARY requirement for essential fatty acids for chicks and hens has been conclusively demonstrated in recent years by several investigators (Bieri et al., 1956; Machlin and Gordon, 1960; Hopkins et al., 1960). Lack of a source of linoleic acid in the diet of young chicks results in suboptimal growth rate, enlarged, fatty livers and ...
D T, Hopkins, M C, Nesheim
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
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The effect of dietary fatty acids on coprostanol excretion by the rat*
Journal of Lipid Research, 1961 By means of gas-liquid chromatographic analysis, coprostanol excretion has been studied in rats fed diets containing either no fat or varying amounts of linoleic acid, palmitic acid, or oleic acid.
Jean D. Wilson
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