ライフサイエンスコーパス: vegetable oil

1 ly from those labeled with the generic term "vegetable oil".

2 n risk factors for CVD was not attenuated by vegetable oil.

3 observed for other refined and cold-pressed vegetable oils.

4 ional, industrial, and biofuel properties of vegetable oils.

5 ne, benzo(b)fluoranthene, benzo(a)pyrene] in vegetable oils.

6 buted to rising demand and higher prices for vegetable oils.

7 rated fats commonly found in nonhydrogenated vegetable oils.

8 with the highest concentrations occurring in vegetable oils.

9 d value to the consumers compared to refined vegetable oils.

10 tissues, dairy products, meats, and certain vegetable oils.

11 and whether these effects were attenuated by vegetable oils.

12 he monounsaturated fatty acid composition of vegetable oils.

13 ative to monounsaturated and polyunsaturated vegetable oils.

14 the major factors influencing the quality of vegetable oils.

15 les was demonstrated by the analysis of neat vegetable oils.

16 adsorbents for the purification of unrefined vegetable oils.

17 he concentration of saturated fatty acids of vegetable oils.

18 ic antioxidants during frying and storage of vegetable oils.

19 influences antioxidant activity exhibited by vegetable oils.

20 logy is proposed for the screening of edible vegetable oils according to conservation state expiratio

21 s spectrometry (GC-MS) were used to classify vegetable oils according to their botanical origin.

22 Hydrogenation of vegetable oils affects blood lipid and lipoprotein conce

23 om the minor components profile of different vegetable oils, along with their characteristic profile.

24 omers of C18 found in partially hydrogenated vegetable oil and a C18 isomer found from ruminant-deriv

25 sis Jacquin) is the most important source of vegetable oil and fat.

26 very-long-chain n-3 PUFAs, partly reflecting vegetable oil and fish intake, respectively, were invers

27 ycine max (L.) Merr.] is a primary source of vegetable oil and protein.

28 their levels of marine oil and proteins vs. vegetable oil and protein.

29 getable oil depends on the acid value of the vegetable oil and the chloride content.

30 oils are currently the most plentiful liquid vegetable oils and both have desirable ratios of n-6 to

31 , monomers such as carbon dioxide, terpenes, vegetable oils and carbohydrates can be used as feedstoc

32 been successfully assayed in ten commercial vegetable oils and derivatives.

33 racterize the composition of phytosterols in vegetable oils and enriched margarines.

34 rocarbons (PAHs) contamination of commercial vegetable oils and examined the identity through the fat

35 ons associated with consumption of saturated vegetable oils and fats is largely explained by a decrea

36 o hold promise for meeting global demand for vegetable oils and for enhancing nutritional, industrial

37 FA proportion, which was derived mainly from vegetable oils and margarines, was negatively associated

38 erally originate from partially hydrogenated vegetable oils and ruminant fat in the diet.

39 stry to voluntarily limit TFA content in all vegetable oils and soft margarines and in all other prep

40 ges of phytosterols were recently studied in vegetable oils and some food products.

41 cal analyses of organic liquid media such as vegetable oils and sweetened water were performed with t

42 Following ablation of vegetable oils and sweetened water, we find that vibrati

43 heir sensitivity and specificity to olive in vegetable oils and the detection of olive in commercial

44 GTE may accordingly be used to protect both vegetable oils and their emulsions against oxidation thr

45 ed through increased dietary intake of these vegetable oils and use of mild cooking preparation metho

46 ions to meet the growing need for affordable vegetable oils and vegetable oils with improved fatty ac

47 Vegetable oils are a major component of human diets, com

48 ess of partial hydrogenation in which liquid vegetable oils are converted to margarine and vegetable

49 Vegetable oils are the richest dietary source of phytost

50 nt for n-6 PUFAs; 2) the experimental use of vegetable oils as PUFA sources that contain the ineffici

51 % and 20% ethanol) and fatty food simulants (vegetable oil), as well as into vinegar, was studied.

52 of tert-butyl-hydroquinone (TBHQ) in edible vegetable oils, based on CdSe/ZnS core-shell quantum dot

53 ard effect of parenteral nutrition (PN) with vegetable oil-based lipid emulsions (LEs).

54 Vegetable oil-based lipid emulsions (VBLEs) contribute t

55 Neutralization of free fatty acids in the vegetable oil before the deodorization step by alkaline

56 il, clarified butter, partially hydrogenated vegetable oil), before and after subjecting them to heat

57 s and provides important resources of edible vegetable oil, biodiesel production and animal feed.

58 The process involves hydrolysis of vegetable oil blend using Candida cylindracea followed b

59 The objective of this study is to develop vegetable oil blends with alpha-linolenic acid (ALA) ric

60 Vegetable oil blends with modified fatty acid profile ar

61 method for the quantification of brominated vegetable oil (BVO) in soft drinks based upon liquid chr

62 , waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic sy

63 A wide array of industrial vegetable oils can be generated through biotechnology, b

64 n-6) polyunsaturated fatty acids abundant in vegetable oils can, in fact, lead to an increased risk o

65 endently of the quality category) from other vegetable oils (canola, safflower, corn, peanut, seeds,

66 receive DHA-enriched fish oil (800 mg/d) or vegetable oil capsules without DHA from trial entry to b

67 the control group (n = 338) received matched vegetable oil capsules without n-3 LCPUFA.

68 DHA-rich fish-oil capsules (800 mg DHA/d) or vegetable-oil capsules (control group) in the second hal

69 Products in the salad dressing and vegetable oils category had the highest mean and median

70 ), and the parent omega-3 fatty acid in some vegetable oils, cis-9,12,15-alpha-linolenic acid (C18:3o

71 Saturated vegetable oils (coconut, palm, and palm kernel oil) and

72 This reflects a change in the profile of vegetable oils consumed and, in particular, an approxima

73 y its fatty acid composition, and while most vegetable oils contain just five basic fatty acid struct

74 gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl2

75 n-3 and n-6 PUFAs suggests that n-6 PUFAs in vegetable oils could attenuate the efficacy of n-3 PUFAs

76 Brassica napus) is the third most productive vegetable oil crop on the global market; therefore, incr

77 s, which may be avoided by some vegetarians (vegetable oils, dairy, eggs, and sweets), form the small

78 , commercial ink-jet printing, petroleum and vegetable oil dehydration, electrospray ionization for u

79 perimentally shown that their content in the vegetable oil depends on the acid value of the vegetable

80 ant control over the chemical composition of vegetable oils derived from different plants.

81 (3) Clinical studies to determine whether vegetable oil-derived alpha-linolenic acid added to a di

82 iovascular death, whereas consumption of the vegetable oil-derived n-3 fatty acid a-linolenic acid is

83 oil finishing diet (FOFD) after grow-out on vegetable oil diet is one strategy to restore eicosapent

84 biosynthetic pathways were increased in all vegetable oil diets as was SREBP2, a master transcriptio

85 a standard for quantitation, although other vegetable oils displayed a similar response.

86 than red meat, including dairy, poultry, and vegetable oils, does not increase risk of colon cancer.

87 , high-fat meal the night before and drink a vegetable oil drink the morning of the study.

88 Dietary ALA is provided mainly by vegetable oils, especially soybean and rapeseed oils, bu

89 adequate for routine analysis of PAHs in the vegetable oils evaluated.

90 robial communities in response to emulsified vegetable oil (EVO) amendment for uranium bioremediation

91 ium (U) contaminated aquifer with emulsified vegetable oil (EVO) and subsequently monitored the bioge

92 A field test with a one-time emulsified vegetable oil (EVO) injection was conducted to assess th

93 Flushing emulsified vegetable oil (EVO), colloidal Mg(OH)2 buffer, and a bio

94 ntaminated sediments amended with emulsified vegetable oil (EVO).

95 ng (AEP) with and without enzymes to improve vegetable oil extraction yields of extruded sunflower me

96 mentation of diets with appropriate purified vegetable oils, fish oil, or both may generate local cut

97 uitable DNA isolation method from commercial vegetable oils for the application of DNA markers for fo

98 oils, possibly as leftover catalyst from the vegetable oil hardening process.

99 The growing demand for vegetable oil has focused research toward increasing the

100 virgin olive oil (EVOO) with other types of vegetable oils has become an important issue.

101 of breakfasts prepared with different heated vegetable oils has been studied.

102 Since vegetable oils have been shown to be the major sources o

103 Vegetable oils have historically been a valued commodity

104 etables and meats, as well as emissions from vegetable oils heated to different temperatures.

105 egradation of glyceryl trilinoleate, a model vegetable oil highly susceptible to autoxidation, was de

106 developed biogenic diesel fuels hydrotreated vegetable oil (HVO) and jatropha methyl ester (JME) with

107 y acid methyl esters (FAME) and hydrotreated vegetable oil (HVO) diesel blends on the exhaust emissio

108 Hydrotreated vegetable oil (HVO) diesel fuel is a promising biofuel c

109 ventional diesel (EN 590) and a hydrotreated vegetable oil (HVO) soot, have been investigated using h

110 fect of riboflavin on the photo-oxidation of vegetable oil in salad dressing.

111 of the study in Ethiopia: 300 g CSB and 32 g vegetable oil in the control group (1413 kcal) and 92 g

112 Crop production for vegetable oil in the northern latitudes utilises oilseed

113 ue of "Swan band" of C2 emitted by different vegetable oils in liquid phase, the characteristics of e

114 ontaminants that can form during refining of vegetable oils in the deodorization step.

115 n plant foods such as flaxseed, walnuts, and vegetable oils, including canola and soybean oils.

116 and whole grains and regular consumption of vegetable oils, including those from nuts.

117 tion of sunflower seed for the production of vegetable oil is investigated and compared to convention

118 Previously, we showed that vegetable oil is necessary for carotenoid absorption fro

119 r the mitigation of 3-MCPD esters in refined vegetable oils is restricted by limited knowledge of the

120 ating foods made from partially hydrogenated vegetable oils, is associated with a higher risk of card

121 aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant

122 the physicochemical properties of unrefined vegetable oils (more pleasant taste and odor) due to the

123 IC) production, and formation of a mixed PCE-vegetable oil NAPL which provided a readily accessible e

124 A total of fifty samples of soybean vegetable oil, of different brands andlots, were used in

125 used to monitor chemical changes in various vegetable oils (olive, rapeseed, soybean and sunflower o

126 fatty acids found in partially hydrogenated vegetable oils on cardiovascular disease (CVD) risk is w

127 logical impacts of aerobic biodegradation of vegetable oils on contaminated water columns was investi

128 For most studies, an independent effect of a vegetable oil or fat could not be ascertained because th

129 0.003), and alpha-tocopherol (margarine and vegetable oil) (P-raw < 0.001) were associated with GTS,

130 potentially be used for extraction of edible vegetable oils particularly canola oil.

131 ds commonly made with partially hydrogenated vegetable oils (PHVOs), including biscuits (0.51 higher

132 (from fish and fish oils) and omega-6 (from vegetable oils) polyunsaturated fatty acids (PUFAs) in t

133 The primary sources of ALA are vegetable oils, principally soybean and canola.

134 Plant triacylglycerols (TAGs), or vegetable oils, provide approximately 25% of dietary cal

135 il, and not the relative amounts of fish and vegetable oil (ratios of n-3 to n-6 PUFAs), determined t

136 ted fat and replaced it with polyunsaturated vegetable oil reduced CVD by approximately 30%, similar

137 Replacement of fish oil with vegetable oil reduced formation of primary oxidation pro

138 duct, whereas simple blending of the ePL and vegetable oil resulted in a product with two phases.

139 nfatal acute MI suggests that consumption of vegetable oils rich in alpha-linolenic acid confers impo

140 Consumption of vegetable oils rich in alpha-linolenic acid could confer

141 ase TG polymer formation in triolein and the vegetable oil samples after heating at 180 degrees C for

142 action of copper, iron, nickel and zinc from vegetable oil samples with subsequent determination by h

143 (TBHQ), were determined in different edible vegetable oil samples.

144 More complex mixtures including vegetable oil shortening and lipid extracts from bacteri

145 The rats fed unsaponifiable matter removed vegetable oils showed significantly reduced antioxidant

146 ume plenty of healthy fats (i.e. fish, nuts, vegetable oils, soybeans, avocados, and flaxseed) and ve

147 ontrols to verify the geographical origin of vegetable oils such as palm oil in an objective manner.

148 tively detect adulteration of argan oil with vegetable oils such as sunflower, soy bean, and olive oi

149 rols from plants, familiar to most people as vegetable oils, supply 25% of dietary calories to the de

150 e grains, fruits, vegetables, nuts, legumes, vegetable oils, tea/coffee) received positive scores, wh

151 Vegetable oils that contain fatty acids with conjugated

152 (ii) wet with an index-matching fluid (e.g., vegetable oil) that is applied using a disposable, plast

153 eas McDonald's and Burger King favored other vegetable oils; this differed from ingredient reports.

154 ires producers of foods that contain refined vegetable oils to label the oil types.

155 Antioxidants added to vegetable oils to prevent lipid oxidation significantly

156 d crops grown, contributing about 30% of the vegetable oil used for food, feed, and industrial applic

157 study evaluated the antioxidant activity of vegetable oils using photochemiluminescence based assay.

158 xyferulic acid (GOFA), and auraptene in some vegetable oils using ultra high performance liquid chrom

159 the methyl-transesterified fraction of each vegetable oil, using normal-phase liquid chromatography,

160 Although replacement of dietary FO with vegetable oil (VO) has little effect on growth in Atlant

161 containing different plant protein (PP) and vegetable oil (VO) sources.

162 h oil (FO) in finfish aquaculture diets with vegetable oils (VO), driven by the short supply of FO de

163 d 0.21 mug g(-1) respectively and the LOQ in vegetable oil was 1 mug g(-1).

164 In the case of vegetable oils, we find a clear relationship between C2

165 cod liver) were 120-170 mg/kg while low n-3 vegetable oils were <50mg/kg.

166 When vegetable oils were heated at high temperatures (frying)

167 media, extractions of phenolic compounds in vegetable oils were inspired and achieved in this study

168 Vegetable oils were used to interesterify ePL utilizing

169 cation pathways determine the composition of vegetable oils, which are major components of human diet

170 Demand for vegetable oils will double by 2030, which can be met onl

171 Vegetable oils with fatty acid structures and storage fo

172 In conclusion, blending of vegetable oils with GCO increases ALA, decreases n-6 to

173 owing need for affordable vegetable oils and vegetable oils with improved fatty acid compositions for

174 nonstarchy vegetables, nuts, legumes, fish, vegetable oils, yogurt, and minimally processed whole gr