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Effect of fatty acids on the flavor formation of fish sauce
LWT, 2020An appropriate fish model helps track changes of lipid and fatty acid during fermentation. Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce due to their ...
Anzi Ding +7 more
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Oleic acid desaturation in Tetrahymena pyriformis
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1983The desaturation of oleoyl-CoA by a microsomal preparation from Tetrahymena has been studied. Desaturation of oleoyl-CoA required oxygen and NADH, and was inhibited by cyanide. HPLC analysis of fatty acid phenacyl esters, prepared from TLC-purified phospholipid, confirmed that radioactivity appeared in oleate, linoleate and gamma-linolenate.
A P, Koudelka +3 more
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Esterification of oleic acid to biodiesel catalyzed by a highly acidic carbonaceous catalyst
Catalysis Today, 2019Carbonaceous catalyst, with a variety of acid sites, was successfully synthesized by a two-step method at low temperature. The synthesized catalyst (Zr-SO3H@CMC) was characterized by elemental analysis, XRD, ICP-OES, FT-IR, BET, SEM-EDX and Boehm ...
Yitong Wang, Zhen Fang, Fan Zhang
semanticscholar +1 more source
Oil & Soap, 1941
The preparation of mononitration products of arylstearic compounds derived from U.S.P. oleic acid has been described. Oil-soluble azo dyes have been prepared from the nitroarylstearic compounds by reduction, diazotization, and coupling with β-naphthol or β-naphthylamine.
Daniel Swern +2 more
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The preparation of mononitration products of arylstearic compounds derived from U.S.P. oleic acid has been described. Oil-soluble azo dyes have been prepared from the nitroarylstearic compounds by reduction, diazotization, and coupling with β-naphthol or β-naphthylamine.
Daniel Swern +2 more
openaire +1 more source
Esterification of acetic and oleic acids within the Amberlyst 15 packed catalytic column
Korean Journal of Chemical Engineering, 2016J. Khan +3 more
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Abstract Oleic acid (OA), the predominant omega-9 monounsaturated fatty acid, is a critical lipid influencing cellular structure, metabolic regulation, and systemic health. Although not essential due to endogenous synthesis, OA exerts multiple beneficial effects across diverse physiological systems.
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