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 A/d, 0.45 g astaxanthin/d) or placebo (mixed vegetable oil).

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

4 entic material for cheaper products, such as vegetable oil.

5 the cooking of uncured pork with and without vegetable oil.

6 oil and various levels of adulteration with Vegetable oil.

7 %, and MR 5 %, with a constant 10 % refined vegetable oil.

8 ple is adulterated and identifying the added vegetable oil.

9 nefits due to the rapidly growing demand for vegetable oil.

10 n, sausage, shrimp, sliced ham, tilapia, and vegetable oil.

11 he concentration of saturated fatty acids of vegetable oils.

12 ic antioxidants during frying and storage of vegetable oils.

13 influences antioxidant activity exhibited by vegetable oils.

14 2) = 72%, N=16) as compared with nontropical vegetable oils.

15 ne may be a promising packaging material for vegetable oils.

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

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

18 ated by removing the residual sediments from vegetable oils.

19 ms involved in liquid foods such as milk and vegetable oils.

20 rated fats commonly found in nonhydrogenated vegetable oils.

21 with the highest concentrations occurring in vegetable oils.

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

23 and whether these effects were attenuated by vegetable oils.

24 he monounsaturated fatty acid composition of vegetable oils.

25 ative to monounsaturated and polyunsaturated vegetable oils.

26 the major factors influencing the quality of vegetable oils.

27 as a step towards shelf-life prediction for vegetable oils.

28 s a biotechnological process for structuring vegetable oils.

29 characterization of cod liver oil and other vegetable oils.

30 as tested on market samples adulterated with vegetable oils.

31 y the adulteration of these EVOOs with other vegetable oils.

32 tphone camera was developed to measure FA in vegetable oils.

33 (PAD) has been developed to determine PV in vegetable oils.

34 iol, ochratoxin A and zearalenone) in edible vegetable oils.

35 strategy for authentication of multivariate vegetable oils.

36 e found to be similar to those described for vegetable oils.

37 tration levels and the complex matrix of the vegetable oils.

38 ed technique was used for the analysis of 27 vegetable oils.

39 selective extraction of As(III) from edible vegetable oils.

40 p was used for the isolation of CPs from the vegetable oils.

41 n the stability of lipid-rich foods, such as vegetable oils.

42 o detect the adulteration of animal fats and vegetable oils.

43 -concentration of trace As(III), from edible vegetable oils.

44 onitoring of the photo-oxidation kinetics of vegetable oils.

45 rice bran oil make it unparalleled to other vegetable oils.

46 l family within the saponifiable fraction of vegetable oils.

47 rmation and relative quantitation of GPLs in vegetable oils.

48 ean protein sources, nuts, seeds, and liquid vegetable oils.

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

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

51 ntly higher LDL-cholesterol than nontropical vegetable oils.

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

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

54 , and adiposity as compared with nontropical vegetable oils.

55 adsorbents for the purification of unrefined vegetable oils.

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

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

58 n has been found to be larger than for other vegetable oils, according to the OSI(20) values estimate

59 ract (BHME) in mitigating lipid oxidation in vegetable oils across four systems (oil-in-water emulsio

60 Hydrogenation of vegetable oils affects blood lipid and lipoprotein conce

61 identified as authentic and adulterated with vegetable oil after analysis of the fatty acid profile.

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

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

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

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

66 Furthermore, substitution of fish oil with vegetable oil and fish meal with plant seed meals in aqu

67 he French population to PCAs by analysing 34 vegetable oil and margarine samples as well as in 50 foo

68 Castor oil (COL) is a vegetable oil and naturally polyol which is inexpensive,

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

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

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

72 iii) the distinction of olive oil from other vegetable oils and (iv) the assessment of its quality ca

73 ection of EVOO adulteration down to 1 % with vegetable oils and 5 % with lower-quality olive oils.

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

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

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

77 n atoms and 0-4 double bonds in 66 different vegetable oils and eight other matrices.

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

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

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

81 hain chlorinated paraffins (SCCPs; MCCPs) in vegetable oils and fish employing gas chromatography cou

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

83 uits, whole grains, nuts, legumes, fish, and vegetable oils and lower in meat and refined grains are

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

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

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

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

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

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

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

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

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

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

94 nuous transesterification of various refined vegetable oils and waste cooking oil (WCO) using sodium

95 rganic substrates (e.g., lactate, emulsified vegetable oil, and glucose/molasses), which require ferm

96 e grains, fruits, vegetables, nuts, legumes, vegetable oils, and tea or coffee) received positive sco

97 ide range of different oil samples including vegetable oils, animal fats, and phospholipid supplement

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

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

100 Bio-waxes from vegetable oils are of recent interest due to the high av

101 High-oleic acid (OA) vegetable oils are replacing some traditional vegetable

102 cation of complex adulteration of high-value vegetable oils are still challenging.

103 Vegetable oils are the richest dietary source of phytost

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

105 % and 20% ethanol) and fatty food simulants (vegetable oil), as well as into vinegar, was studied.

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

107 the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional p

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

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

110 Olive oil is more preferred than other vegetable oils because of the increasing health concern

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

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

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

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

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

116 Vegetable oil blends with modified fatty acid profile ar

117 ble to enrich milk with microbial CLNA using vegetable oil, but not with CLA, nor develop a functiona

118 er day increase in other types of added fat (vegetable oils, butter, and margarine) was positively as

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

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

121 , for the analysis of targeted phthalates in vegetable oils, by using cryogenic-modulation comprehens

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

123 A wide range of vegetable oils can be used, but their impacts when blend

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

125 FTIR spectra of sesame oil adulterated with vegetable oils (canola oil, corn oil, and sunflower oil)

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

127 )) and propagation (r(n)) oxidizabilities of vegetable oils (canola, soybean, sesame, corn, peanut, o

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

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

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

131 n polyunsaturated fatty acids (n-3 group) or vegetable-oil capsules that contained trace n-3 long-cha

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

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

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

135 erved when olive oil was compared with other vegetable oils combined.

136 e to food fraud by adulteration with cheaper vegetable oils, compromising both authenticity and quali

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

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

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

140 Laboratory-scale model systems representing vegetable oils contaminated with both a technical mixtur

141 data, we can conclude that the processing of vegetable oils contaminated with CPs might contribute to

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

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

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

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

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

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

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

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

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

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

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

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

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

155 roxidation of unsaturated bonds in wholesome vegetable oil during its storage and utilization happens

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

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

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

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

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

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

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

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

164 ing alternatives to n-hexane for sustainable vegetable oil extraction.

165 re also built in order to discriminate among vegetables-oil families and excellent results have been

166 , nuts, fish and/or seafood, and unsaturated vegetable oils/fats and lower consumption of red and pro

167 acts obtained with different green solvents (vegetable oils, fatty acids, and deep eutectic solvents

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

169 ts, legumes, nuts, whole grains, unsaturated vegetable oils, fish, and lean meat or poultry (when mea

170 hat are designed to inhibit the oxidation of vegetable oils for potential use as packaging materials.

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

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

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

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

175 ng, the determination of the iodine value in vegetable oils has been considered as a guiding example

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

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

178 Vegetable oils have historically been a valued commodity

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

180 nutritional quality was compared with other vegetable oils, highlighting the potential health and nu

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

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

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

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

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

186 1-16.00%) in FMP formulated with 4 different vegetable oils (i.e., coconut, palm, soya-bean and sunfl

187 ypes of FMP produced onsite with 4 different vegetable oils (i.e., coconut, palm, soya-bean and sunfl

188 roportions (10%, 20% and 30%) of 4 different vegetable oils (i.e., coconut, palm, soya-bean and sunfl

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

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

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

192 oil is increasingly replaced by terrestrial vegetable oils in aquafeeds.

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

194 rivative fraction of several marketed edible vegetable oils in order to identify and discriminate the

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

196 egetable oils are replacing some traditional vegetable oils in the US food supply.

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

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

199 as healthy and less-healthy, lack of data on vegetable oil intake, and possibility of residual confou

200 pid proportions of LA and ALA, biomarkers of vegetable oil intake, during childhood and adolescence w

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

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

203 method used to quantify free acidity (FA) in vegetable oil is neutralization titration, which require

204 Estimating the shelf-life of vegetable oils is important to develop solutions to redu

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

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

207 The use of vegetable oil led to a significant decrease in CLD conte

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

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

210 onventional, small lipid droplets containing vegetable oils (n = 108) for the first 4 mo of age.

211 rol IMF with small lipid droplets containing vegetable oils (n = 108); or 2) Concept IMF with large,

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

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

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

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

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

217 t of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physic

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

219 0.003), and alpha-tocopherol (margarine and vegetable oil) (P-raw < 0.001) were associated with GTS,

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

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

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

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

224 influencing TFA formation during industrial vegetable oil processing and home cooking practices, par

225 pigments such as B-carotene is an aspect of vegetable oil processing often desired by the food and p

226 ising pathways for sustainable, high-quality vegetable oil production aligned with industrial and env

227 To increase vegetable oil production, here we show that the nonspeci

228 Rapeseed oil, constituting 12% of global vegetable oil production, is susceptible to quality degr

229 h it contributes a small share in the global vegetable oil production.

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

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

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

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

234 38% for cookies with butter and cookies with vegetable oil, respectively) compared to the other baked

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

236 al removal of the trace sediments from crude vegetable oils results in reduced MCPDE levels.

237 A comparative study among different vegetable oils revealed that rice bran oil exhibited the

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

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

240 ation of detected compounds in rice bran and vegetable oil samples (22.4-1774.6 mug g(-1) tocols, ND-

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

242 The method was applied to the analysis of vegetable oil samples and the results were compared with

243 on of Fe (232.036 nm) and Ni (232.195 nm) in vegetable oil samples by high-resolution continuum sourc

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

245 For vegetable oil samples, precisions, trueness and uncertai

246 d simple separation of lead and cadmium from vegetable oil samples.

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

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

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

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

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

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

253 Omega-3 rich vegetable oils, such as walnut oil, are gaining interest

254 il due to adulteration with two other edible vegetable oils (sunflower and corn).

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

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

257 ole grains, fruits/vegetables, nuts/legumes, vegetable oils, tea/coffee) was associated with 0.68 kg

258 Vegetable oils that contain fatty acids with conjugated

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

260 If Oil is adulterated with vegetable oils, the refractive index will be lower and w

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

262 d milk powder can be blended with indigenous vegetable oils to formulate fat-filled milk powder (FMP)

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

264 Antioxidants added to vegetable oils to prevent lipid oxidation significantly

265 pids can be replaced with cheaper indigenous vegetable oils to produce milk alternatives with healthi

266 The addition of vegetable oils to ruminant mixed rations will reduce met

267 er, SFA with PUFA, butter with margarine and vegetable oils, unprocessed red meat with fish, and milk

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

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

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

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

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

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

274 fspring through fish oil (FO) replacement by vegetable oils (VO) in the broodstock diet, to improve t

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

276 ve oils and their declared blends with other vegetable oils (VOs).

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

278 A library of 22 vegetable oils was analyzed by LC-MS using these two pro

279 this study, the triacylglycerol structure of vegetable oils was removed and the effects of this remov

280 this study, the triacylglycerol structure of vegetable oils was removed and the effects of this remov

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

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

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

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

285 Vegetable oils were used to interesterify ePL utilizing

286 novel approach for extracting Cu and Ni from vegetable oils (which can be expanded to other metals).

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

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

289 The oleofoams are prepared by heating the vegetable oil with an oleogelator followed by cooling to

290 uits with potential for extraction of edible vegetable oil with high carotenoid content.

291 n the presence of one, two, or three refined vegetable oils with an accuracy of 95.6 %.

292 This research highlights the capacity of vegetable oils with different omega-6 to omega-3 PUFA ra

293 yses, replacing margarine, butter, and other vegetable oils with equal amounts of olive oil was assoc

294 Vegetable oils with fatty acid structures and storage fo

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

296 Replacement of traditional vegetable oils with high-OA varieties will place childre

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

298 nds showed promising potential as innovative vegetable oils with improved nutritional properties and

299 target mycotoxins in several types of edible vegetable oils without using hazardous solvents or requi

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