ライフサイエンスコーパス: soybean oil

1 xides between fish muscle and liquid medium (soybean oil).

2 ited higher induction period than commercial soybean oil.

3 ntioxidant encapsulated by nano-emulsions in soybean oil.

4 lad dressings containing 0, 2, 4, 8, or 32 g soybean oil.

5 ty of gallates in the oxidative stability of soybean oil.

6 determined during the oxidation of stripped soybean oil.

7 amples between 35 pigs fed with 1.5% or 3.0% soybean oil.

8 m could be modulated by dietary inclusion of soybean oil.

9 pH with a 1:4 SL:XG mass ratio and 10 % v/v soybean oil.

10 on of dried Haematococcus pluvialis cells in soybean oil.

11 file and lower omega-6/omega-3 ratio than in soybean oil.

12 ract (OLE) encapsulated by nano-emulsions in soybean oil.

13 tive activity for acai seed extracts in bulk soybean oil.

14 EXT was not as effective as BHA or DHM in soybean oil.

15 ts, and vegetable oils, including canola and soybean oils.

16 red with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared

17 cted in rapeseed oils (3.7-1.4 mg/100 g) and soybean oils (2.6-1.4 mg/100 g), which contain less n3-P

18 supplemented with SO (n = 5 cows; unrefined soybean oil; 2.9% of DM) or FO (n = 5 cows; fish oil man

19 observed in the fatty acid methyl esters of soybean oil (3.86) based on hydroperoxides decomposition

20 Composite lipid emulsions containing soybean oil (30%), medium-chain triglycerides (30%), oli

21 multicomponent lipid emulsion containing 30% soybean oil, 30% medium-chain triglycerides, 25% olive o

22 type of fat used for cooking, subjects using soybean oil (52%) had higher amounts of both alpha- and

23 ILE based on soybean oil administered with parenteral nutrition (PN)

24 spholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic deg

25 Additionally, a phantom of mayonnaise, soybean oil, agarose, and water (63% lipid signal) with

26 ere fed a standard diet supplemented with 1% soybean oil alone or in combination with a low (15 mg/kg

27 The HC diet consisted of 3% soybean oil and 0.3% cholesterol by weight over 13 weeks

28 eters) of the nanoemulsions compared to pure soybean oil and commercial soybean oil suggested that th

29 and compared with BHA in two model systems, soybean oil and cooked ground beef.

30 ly, the fatty acid compositions of olive and soybean oil and the algal species Chlamydomonas reinhard

31 properties of palm stearin, palm kernel oil, soybean oil and their mixtures.

32 ariable soy content in foods containing only soybean oil and/or soy lecithin.

33 into three types of adulterants: canola and soybean oils and palm olein.

34 Inchi oil (SIO) with different ratios of SO (soybean oil) and CO (corn oil) by nuclear magnetic reson

35 assay, by oxidative stability index (OSI) of soybean oil, and by analysis of antioxidant activity dur

36 ly hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogeniza

37 l, and blends of soybean oil + dende oil and soybean oil + annatto seed oil) on the physicochemical p

38 Certain organic oils, such as soybean oil, are made of triacylglycerols and are capabl

39 d using hemp seed oil and fully-hydrogenated soybean oil at different proportions.

40 Parenteral nutrition containing soybean oil-based (Intralipid) or olive oil-based (ClinO

41 istration of parenteral nutrition containing soybean oil-based and olive oil-based lipid emulsion res

42 Patients treated with soybean oil-based and olive oil-based parenteral nutriti

43 infusions (9 mL/kg over 1 min) of either 20% soybean oil-based emulsion or saline.

44 ster (95% CI: 2.0-37.3) than those receiving soybean oil-based ILE.

45 m direct bilirubin >2 mg/dL) while receiving soybean oil-based ILE.

46 he physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil,

47 l/MCT/olive/fish oil lipid (4-OLE) from pure soybean oil-based LE in pediatric patients.

48 PN (VV-TPN) and compared with TPN containing soybean oil-based lipid emulsion (IL-TPN) and fish-oil-b

49 rition (PN), including fat administered as a soybean oil-based lipid emulsion (SOLE), is a life-savin

50 may relate to the proinflammatory effects of soybean oil-based lipid emulsions, the only Food and Dru

51 Emulsions that are not purely soybean oil-based might be associated with a lower incid

52 A total of 49 patients received soybean oil-based parenteral nutrition (age 51 +/- 15 yr

53 al of 100 patients were randomized to either soybean oil-based parenteral nutrition or olive oil-base

54 pids and lipid emulsions that are not purely soybean oil-based results in improved long-term outcomes

55 A soybean-oil-based repellent protected against mosquito b

56 herol not only exerts a prooxidant effect on soybean oil but also modifies its oxidation pathway, aff

57 ow TFA) products from partially hydrogenated soybean oil by lipase-catalysed selective hydrolysis was

58 d 300 mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat th

59 had either no effect, or lowered the OSI of soybean oil by up to 25%, depending on the concentration

60 dy was to improve the oxidative stability of soybean oil by using aromatic plants.

61 roteins when comparing diets rich in the two soybean oils, coconut oil, and a low-fat diet.

62 ared with 12 deaths and 6 transplants in the soybean oil cohort (P = 0.005).

63 sh oil cohort versus 2 of 36 patients in the soybean oil cohort.

64 Palm and partially hydrogenated soybean oils, compared with soybean and canola oils, adv

65 Soybean oil consumption is increasing worldwide and para

66 le standards was evaluated using a commodity soybean oil (CSO) oxidized at 60 degrees C from 0 to 15

67 ), 1 g encapsulated EPA/d plus 14.7 g liquid soybean oil/d (EPA group), and 1 g encapsulated soybean

68 bean oil/d (EPA group), and 1 g encapsulated soybean oil/d plus 14.7 g liquid SDA-enriched soybean oi

69 of 3 treatments for 12 wk: 1 g encapsulated soybean oil/d plus 14.7 g liquid soybean oil/d to be mix

70 ncapsulated soybean oil/d plus 14.7 g liquid soybean oil/d to be mixed in food (control group), 1 g e

71 oybean oil/d plus 14.7 g liquid SDA-enriched soybean oil/d, providing 4.2 g SDA (SDA group).

72 nt daily), or the placebo group (N = 35, 2 g soybean oil daily).

73 Further, soybean oil decreased, protein increased, and cultivars

74 , dende oil, annatto seed oil, and blends of soybean oil + dende oil and soybean oil + annatto seed o

75 n (0.42 % and 1.0 % w/v) and oil phase type (soybean oil, dende oil, annatto seed oil, and blends of

76 systems to recover bioactive compounds from soybean oil deodorizer distillate, was evaluated for the

77 Enrichment of milk fat with soybean oil did not alter plasma lipoproteins.

78 a-TOH metabolites in Cyp4f14(-/-) mice fed a soybean oil diet.

79 rol were lowest after the consumption of the soybean-oil diet and semiliquid-margarine diet and highe

80 ds are responsible for the polymerization of soybean oil during frying and heating at 175 degrees C.

81 s were observed after lipid supplementation (soybean oil) during in vitro culture.

82 There was a global soybean oil effect such that those who absorbed more of

83 e vitamins could be largely predicted by the soybean oil effect.

84 -free margarines from enzymatically modified soybean oil (EMSO) and mango kernel fat (MKF), and demon

85 porated into the expeller-pressed high oleic soybean oil (EPHOSO) oleogel and their antioxidative act

86 y; superficial structures of the polymerized soybean oil epoxidized acrylate were significantly affec

87 Here we solidified a novel renewable soybean oil epoxidized acrylate, using a 3D laser printi

88 Soybean oils extracted with ethanol presented significan

89 forced convection, and under vacuum), and on soybean oils extracted with hexane and ethanol.

90 osity of palm stearin and fully hydrogenated soybean oil (FHSBO) mixtures to understand the stability

91 nanoparticles formed from fully hydrogenated soybean oil (FHSO) using a novel green method based on a

92 Soybean oil flavored with rosemary (ROS) and soybean oil

93 Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to

94 tion to single LOP, the addition of oxidised soybean oil for 24-144 h at 60 degrees C also increased

95 oreover, they could control the oxidation of soybean oil for approximately 10-15 days under accelerat

96 Corn oil is more expensive than soybean oil (for example) when purchased from a small bu

97 in sunflower oil at all temperatures, while soybean oil generated the highest furan concentration at

98 six commonly used fat/oils in India (refined soybean oil, groundnut oil, olive oil, rapeseed oil, cla

99 in the lipid-free group, 223 (49.5%) in the soybean oil group, 65 (14.4%) in the medium-chain trigly

100 ealed that polyphenol-enriched sunflower and soybean oils had higher overall acceptability than fresh

101 consumption of LA, which was primarily from soybean oil, has likely decreased tissue concentrations

102 Twenty amino acids were added to soybean oil heated to 180 degrees C, and the effects of

103 acid soybean oil (LoSFA-SO), high-oleic acid soybean oil (HiOleic-SO), low-alpha-linolenic acid soybe

104 an oil (LoALA-SO), or partially hydrogenated soybean oil (Hydrog-SO).

105 LA, consumption of stearidonic acid-enriched soybean oil (if and when it comes to the market), and th

106 l were evaluated as antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybea

107 Aromatic plants added to the soybean oil improved the overall acceptability of potato

108 identify the replacement of authentic fat by soybean oil in butter cheese and that the developed mode

109 acid, induces less obesity than conventional soybean oil in C57BL/6 male mice.

110 dose-response relation between the amount of soybean oil in salad dressing and the absorption of 1) c

111 ent dye, BODIPY(665/676), was blended with a soybean oil-in-water emulsion.

112 The estimated per capita consumption of soybean oil increased >1000-fold from 1909 to 1999.

113 The ester value of soybean oil increased during frying up to day 3 of the e

114 SDA-enriched soybean oil increased the omega-3 index by raising eryth

115 SDA-enriched soybean oil is a land-based n-3 fatty acid that is a sus

116 Soybean oil is a major dietary source of the essential f

117 High stearic acid (STA) soybean oil is a trans-free, oxidatively stable, non-LDL

118 unsaturated fats, especially linoleic acid, soybean oil is assumed to be healthy, and yet it induces

119 ed less insulin resistance than conventional soybean oil, it resulted in hepatomegaly and liver dysfu

120 D include restricting the dose of parenteral soybean oil lipid emulsion and/or replacing the soybean

121 is multifactorial in etiology, components of soybean oil lipid emulsions have been implicated in the

122 s antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsi

123 n oil (HiOleic-SO), low-alpha-linolenic acid soybean oil (LoALA-SO), or partially hydrogenated soybea

124 r soybean oil (SO), low-saturated fatty acid soybean oil (LoSFA-SO), high-oleic acid soybean oil (HiO

125 t, with two thirds of the fat contributed as soybean oil (<0.5 g of trans fatty acid per 100 g of fat

126 From this work, it was determined that soybean oil manufactured from soybeans in the southern U

127 sed on which vegetable oils replace diverted soybean oil, market responses to coproducts, and the car

128 Stearidonic acid-fortified soybean oil may be able to help close the gap between ac

129 Stearidonic acid-fortified soybean oil may help to meet this demand.

130 These soybean oils may provide a viable option for reformulati

131 niversity Health System fully converted to a soybean oil/MCT/olive/fish oil lipid (4-OLE) from pure s

132 ules, skim milk, and 1%-fat milks containing soybean oil, milk fat, or both (1:1).

133 unsaturated fats) and a genetically modified soybean oil (monounsaturated fats).

134 shown that linseed, rapeseed, sunflower, and soybean oils naturally contain spermidine and spermine (

135 ferent oils (n-dodecane, n-decane, n-octane, soybean oil, olive oil, tricaprylin) owing to the tricyc

136 crowaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, miner

137 to common soybean and partially hydrogenated soybean oils, on cardiovascular disease risk factors.

138 of total FFA was maintained by coinfusion of soybean oil or lard oil (plus heparin), the more saturat

139 Water-in-soybean oil organogelled emulsions (OGEs) were formulate

140 DHM was more potent than BHA in preventing soybean oil oxidation.

141 lm oil than after partially hydrogenated and soybean oils (P < 0.05).

142 When compared with soybean oil, patients who received olive oil or fish oil

143 PUFA (975 mg of EPA and 650 mg of DHA) vs a soybean oil placebo matched for taste, smell, and appear

144 from algal oil), or taste/color matched corn/soybean oil placebo.

145 Here, we show that the genetically modified soybean oil Plenish, which came on the U.S. market in 20

146 n-coconut oil (saturated fats), conventional soybean oil (polyunsaturated fats) and a genetically mod

147 cyclic aromatic hydrocarbons (PAHs) in crude soybean oils produced in Brazil and to evaluate the infl

148 ure suggests mixed lipid emulsions (LE) with soybean oil reduction strategies may improve outcomes.

149 All varieties of soybean oils resulted in more favorable lipoprotein prof

150 The method was validated using soybean oil samples spiked with CCs at concentration lev

151 The production of hexanal and 2-hexenal in soybean oil samples was maximal for extracts obtained at

152 Oxidation of soybean oil samples was measured using peroxide value, a

153 on of phthalate esters in yogurt, water, and soybean oil samples.

154 ative to evaluate the degree of oxidation of soybean oil samples.

155 d be suitable for the classification task of soybean oil samples.

156 ruit rind using sunflower seed oil (SFO) and soybean oil (SBO) as solvents through ultrasound extract

157 palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) at certain proportions were formulated

158 d 3 had increasing amounts of algae-meal and soybean oil (SBO) at the expense of FO; diet 4 consisted

159 in palm olein (POo), cocoa butter (COB), and soybean oil (SBO) on liver fat concentration in healthy

160 ich was used to encapsulate stearidonic acid soybean oil (SDASO) by complex coacervation.

161 er subjects consumed the diets enriched with soybean oil, semiliquid margarine, soft margarine, short

162 new method for the quantitative analysis of soybean oil (SO) and sunflower oil (SFO) as adulterants

163 n omega-6 (n-6) PUFAs in borage oil (BO) and soybean oil (SO) to GLA, DGLA, and ARA.

164 to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control.

165 to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control.

166 nergy as fat, of which two-thirds was either soybean oil (SO), low-saturated fatty acid soybean oil (

167 ve oil, and 15% fish oil (SMOF) with that of soybean oil (SO)-based lipid emulsion on intrahepatocell

168 , PN-equivalent diet (PN) + saline, and PN + soybean oil (SO)-ILE served as controls.

169 ned to receive 1 of 5 different LEs: S [100% soybean oil (SO)], MS [50% medium-chain triglycerides (M

170 oodstream infections (CR-BSIs) compared with soybean-oil (SO) IFE).

171 (MAG) on the oxidative stability of stripped soybean oil (SSO) and on the antioxidative effectiveness

172 Soybean oil stripped of TOC was utilized as bulk oil and

173 andomized, double-blind, placebo-controlled (soybean oil) study was conducted to examine the effect o

174 compared to pure soybean oil and commercial soybean oil suggested that these W/O nanoemulsions restr

175 2'-based ones showed higher affinity towards soybean oil than glyceryl-trioleate.

176 r after subjects consumed the unhydrogenated soybean oils than after they consumed the Hydrog-SO diet

177 Across 0-8 g of soybean oil, there was a linear increase in the chylomic

178 Across a more limited 0-4-g range of soybean oil, there were minor linear increases in the ch

179 as to evaluate the ability of SDA-containing soybean oil to increase the omega-3 index [erythrocyte e

180 Potato peel extracts were able to stabilize soybean oil under accelerated oxidation conditions, mini

181 e higher in the plasma and adipose tissue of soybean oil users.

182 cient models.Across the entire 0-32-g range, soybean oil was linearly related to the chylomicron AUC

183 o 5% in weight on the oxidative stability of soybean oil was studied.

184 an oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsions.

185 Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20%

186 mulsions of aqueous solutions of glycerol in soybean oil were made and subjected to a temperature inc

187 se treatment-related effects of SDA-enriched soybean oil were reported.

188 Moreover, sunflower, rapeseed, and soybean oils were analysed as potential adulterants.

189 A variety of soybean oils were developed with improved oxidative stab

190 Peroxide values (PV) of sprouted soybean oils were found between 1.52meq/kg (Adasoy) and

191 hyl behenate respectively with sunflower and soybean oils were studied in rats and rabbits.

192 ared via solvent-thermal treatment of edible soybean oil, which generated glycerol-based polymer as a

193 higher oxidative stability compared to pure soybean oil while three nanoemulsions even exhibited hig

194 bean oil lipid emulsion and/or replacing the soybean oil with a parenteral fish-oil lipid emulsion or

195 The NMR study after the reaction of oxidized soybean oil with acetyl chloride clarified assignments o

196 ify 25 volatiles in oxidized CSO and low-ALA soybean oil with an average relative standard deviation

197 To extend the oxidative stability of soybean oil with encapsulated natural antioxidants, eggp

198 of selectively bred and genetically modified soybean oils with altered fatty acid profiles, relative

199 Soybean oils with different oxidative status and vitamin

200 applied to (i) simulated data, (ii) classify soybean oils with respect to expiration date, and (iii)