ライフサイエンスコーパス: soybean oil

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

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

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

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

5 on of dried Haematococcus pluvialis cells in soybean oil.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

44 Soybean oil consumption is increasing worldwide and para

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

46 ), 1 g encapsulated EPA/d plus 14.7 g liquid soybean oil/d (EPA group), and 1 g encapsulated soybean

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

88 These soybean oils may provide a viable option for reformulati

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

133 Soybean oils with different oxidative status and vitamin