☆ 4.7 Article

Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats

FOODS (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Agriculture, Dairy & Animal Science

Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese

Michele Faccia et al.

Summary: The study evaluated the effect of ripening cheese in a traditional cellar without artificial temperature control on the chemical, microbiological, and sensory characteristics of Protected Geographical Indication Canestrato di Moliterno cheese. The nonconventional ripening environment resulted in differences in microbial counts, accelerated maturation, and unique sensory features in the cheese products. The study also found significant qualitative differences in free fatty acid profiles and sensory characteristics between cheese ripened in the natural cellar and controlled maturation room.

JOURNAL OF DAIRY SCIENCE (2022)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Fatty acid profile characterization in colostrum, transition milk, and mature milk of primi- and multiparous cows during the first week of lactation

J. N. Wilms et al.

Summary: This study aimed to characterize the fatty acid profile and yields in colostrum, transition milk, and mature milk of primiparous and multiparous cows. The results showed that colostrum had lower levels of short-chain fatty acids and higher levels of palmitic and myristic acids compared to mature milk. Saturated fatty acids and branched-chain fatty acids remained relatively stable, while polyunsaturated fatty acids were higher in colostrum. Differences were also observed between primiparous and multiparous cows, reflecting their different nutrient requirements and partitioning.

JOURNAL OF DAIRY SCIENCE (2022)

添加到收藏夹

Review Food Science & Technology

Recent trends in the development of healthy and functional cheese analogues-a review

Rahul Kamath et al.

Summary: Cheese Analogue (CA) is a cheese-like-product made by substituting components like milk with vegetable-based substances and additives, categorized as dairy, partial dairy, or non-dairy CAs. The increasing interest in vegan products and healthy alternatives has led to a growing focus on the development of CAs.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Chemistry, Analytical

Application of 1H NMR in the study of fatty acids composition of vegetable oils

Pawel Siudem et al.

Summary: The fatty acid composition of vegetable oils is crucial for determining their quality and origin. Gas chromatography (GC) has long been the standard method for analyzing fatty acid composition, but 1H NMR has gained importance in the past 20 years. The 1H NMR method offers advantages such as no special sample preparation, fast analysis, and the potential for automation. It allows for both qualitative and quantitative testing, considering the fatty acid profile and minor components. With the use of statistical and chemometric methods, 1H NMR spectra analysis provides valuable information about the composition, quality, impurities, and origin of tested oils.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2022)

添加到收藏夹

Article Food Science & Technology

Silica@lipase hybrid biocatalysts with superior activity by mimetic biomineralization in oil/water two-phase system for hydrolysis of soybean oil

Geling Kuang et al.

Summary: This study developed a novel silica@lipase hybrid biocatalyst using the sol-gel biosilicification approach, which exhibited superior catalytic activity and storage stability in the hydrolysis of vegetable oils. The hybrid biocatalyst achieved a hydrolysis yield of 98.8% for soybean oil within only 4 hours, and retained 63% of its initial activity after 5 consecutive cycles.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Adulteration detection of Qinghai-Tibet Plateau flaxseed oil using HPLC-ELSD profiling of triacylglycerols and chemometrics

Jinying Wang et al.

Summary: This study developed a hierarchical approach combining similarity evaluation, discriminant analysis, and principal component analysis to detect the adulteration of Qinghai-Tibet Plateau flaxseed oil. The use of triacylglycerol profiles with HPLC-ELSD showed high accuracy in differentiating pure flaxseed oil from adulterated oil samples of other vegetable oils. The results demonstrated the effectiveness of the approach in detecting and quantifying the adulteration of flaxseed oil.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Nutrition & Dietetics

Linseed, Baru, and Coconut Oils: NMR-Based Metabolomics, Leukocyte Infiltration Potential In Vivo, and Their Oil Characterization. Are There Still Controversies?

Priscila Silva Figueiredo et al.

Summary: Different fatty acid proportions can lead to potential inflammatory and metabolic changes in organisms. This study compared the metabolic effects of cold-pressed linseed, coconut, and baru oils with soybean oil in mice. The results showed that coconut oil had higher triglyceride and VLDL-cholesterol levels, while linseed oil reduced LDL levels. Both coconut and baru oils reduced visceral fat deposition and had anti-inflammatory potential. Coconut oil also exhibited higher levels of glucose and lactate, but also contained high levels of choline, a lipotropic metabolite.

NUTRIENTS (2022)

添加到收藏夹

Article Food Science & Technology

Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins

Jansuda Kampa et al.

Summary: This study investigated the correlations between the physical and chemical properties of various vegetable oils and the stability of conventional and nanoemulsions. The results showed that the stability of emulsions was influenced by fatty acid composition, antioxidants, free fatty acids, and droplet size. Unsaturated fatty acids were positively correlated with emulsion oxidative stability, with certain oils showing significantly higher stability. Nanoemulsions with smaller droplet sizes exhibited better physical stability compared to conventional emulsions, indicating the importance of droplet size in emulsion stability.

FOODS (2022)

添加到收藏夹

Article Medicine, General & Internal

A Real-Life Reproducibility Assessment for NMR Metabolomics

Cristina Stavarache et al.

Summary: Nuclear magnetic resonance (NMR) metabolomics has attracted both specialized and non-specialized NMR groups and has shown high reproducibility. However, the reproducibility of NMR when involving both analytical experts and newcomers needs to be assessed.

DIAGNOSTICS (2022)

添加到收藏夹

Article Green & Sustainable Science & Technology

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

Roberta Barbosa de Meneses et al.

Summary: Novel strategies for whey application to reduce environmental impact in the dairy industry are being explored. Research showed that replacing whole milk with ricotta whey, cheese whey, and butter whey in chocolate ice creams at certain ratios did not significantly affect overall liking. Butter whey, however, led to decreased purchase intention at specific ratios compared to a commercial sample.

SUSTAINABILITY (2021)

添加到收藏夹

Article Food Science & Technology

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Ama Frempomaa Oduro et al.

Summary: The study improved the sensory appeal of plant-based dairy alternatives by using a consumer-led product development approach, leading to the design of sustainable 3-blend dairy alternatives with relatively high protein content.

FOODS (2021)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

When detection of dairy food fraud fails: An alternative approach through proton nuclear magnetic resonance spectroscopy

Anamaria Hanganu et al.

Summary: This study investigated the limitations of the current method for determining the fatty acid profile of milk fats from proton nuclear magnetic resonance data. It was found that the current approach may lead to misclassification, and new descriptors based on proton nuclear magnetic resonance were proposed for fraud detection.

JOURNAL OF DAIRY SCIENCE (2021)

添加到收藏夹

Article Chemistry, Analytical

Utilizing ATR-FTIR spectroscopy combined with multivariate chemometric modelling for the swift detection of mustard oil adulteration in virgin coconut oil

Amit et al.

VIBRATIONAL SPECTROSCOPY (2020)

添加到收藏夹

Article Food Science & Technology

Physicochemical traits and sensory quality of commercial butter produced in the Azores

Celia C. G. Silva et al.

INTERNATIONAL DAIRY JOURNAL (2019)

添加到收藏夹

Article Food Science & Technology

Potential use of interesterified palm kernel oil to replace animal fat in frankfurters

Birol Kilic et al.

MEAT SCIENCE (2019)

添加到收藏夹

Article Chemistry, Applied

Fatty acid profile of edible oils and fats consumed in India

Charles Dorni et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Review Biochemistry & Molecular Biology

High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution

Eleni Alexandri et al.

MOLECULES (2017)

添加到收藏夹

Article Chemistry, Applied

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

H. M. Sbihi et al.

GRASAS Y ACEITES (2015)

添加到收藏夹

Article Agricultural Engineering

Biodiesel from low cost palm stearin using metal doped methoxide solid catalyst

Kok Leong Theam et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

添加到收藏夹

Article Chemistry, Analytical

Determination of free fatty acids in pharmaceutical lipids by 1H NMR and comparison with the classical acid value

Christina Skiera et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2014)

添加到收藏夹

Article Agricultural Engineering

Vegetable oil and fat viscosity forecast models based on iodine number and saponification number

G. Toscano et al.

BIOMASS & BIOENERGY (2012)

添加到收藏夹

Article Agricultural Engineering

Microemulsion-based palm kernel oil extraction using mixed surfactant solutions

Apasee Naksuk et al.

INDUSTRIAL CROPS AND PRODUCTS (2009)

添加到收藏夹

Article Chemistry, Applied

Chemical Properties of Virgin Coconut Oil

A. M. Marina et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

添加到收藏夹

Article Biochemistry & Molecular Biology

Analysis of bone marrow fatty acid composition using high-resolution proton NMR spectroscopy

David K. W. Yeung et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2008)

添加到收藏夹

Article Food Science & Technology

Determination of the fatty acid profile by 1H-NMR spectroscopy

G Knothe et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2004)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.