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  • 1
    Electronic Resource
    Electronic Resource
    CONTENT OF TRANS C18:1 AND TRANS C18:2 ISOMERS AND CIS9TRANS11 C18:2 (CLA) IN FAT BLENDS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food lipids 12 (2005), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The content ofTrans C18:1,Trans C18:2 and cis9trans11 C18:2 (CLA) in the marketed fat blends was evaluated by capillary gas chromatography and silver thin-layer chromatography. For comparison, the level of these acids was also determined in commercial butter, purchased at the same time. The content ofTrans C18:1 in fat blends showed that half of the examined products containedTrans C18:1 at 1.9–4.4%, while the other half contained 8.2–24.2%Trans fatty acids. The fat blends with a high total content ofTrans C18:1 were characterized by a high proportion ofTrans 6–8 andTrans 9 isomers. TheTrans 9 C18:1 in these products constituted 15.0–22.5% of the totalTrans C18:1. The level ofTrans C18:2 in fat blends examined ranged from 0.3 to 1.1%. Seven of the 18 tested fat blends contained, apart from cis-trans andTrans-cis C18:2, alsoTrans-trans C18:2 in the 0.03–0.4% range. In all fat blends examined, CLA was present. The products with a low level ofTrans C18:1 contained CLA at 0.3–1.0%. The content of CLA in the fat blends with high level ofTrans C18:1 did not exceed 0.3%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.2005.00022.x
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  • 2
    Electronic Resource
    Electronic Resource
    Stabilization of butter with deodorized rosemary extract (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 99-102 
    Details
    ISSN: 1431-4630
    Keywords: Key words Deoderized rosemary extract ; Butter ; Antioxidant activity ; NMR
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The antioxidative activity of the ethanolic extract of deodorized rosemary (Rosmarinus officinalis L.) in butter was tested. The extract was added at two concentrations, 0.05 and 0.1%, to the cream before churning. The samples of isolated fat were stored at 60°C for 38 days and their peroxide values (PVs) determined periodically. The relative changes in the proton absorption patterns of the butter lipids during storage were monitored by nuclear magnetic resonance (NMR) spectroscopy. The samples treated with 0.05 and 0.1% extract had much longer induction periods than the control. A significant correlation (r = 0.980) was measured between the ratio of aliphatic to olefinic protons (R ao) and the PVs of the butter fat. The deodorized ethanolic extract was also subjected to TLC separation on silica gel plates and UV spectral analysis. The UV spectrum of the extract had maxima at 286 and 328 nm. Six spots attributed to phenolic compounds were observed on the TLC plate. The extract also exhibited strong antioxidant activity in a β-carotene-linoleate model system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050222
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  • 3
    Electronic Resource
    Electronic Resource
    Growth of three fungi on poultry fat or beef tallow (1993)
    Springer
    World journal of microbiology and biotechnology 9 (1993), S. 656-659 
    Details
    ISSN: 1573-0972
    Keywords: Aspergillus ; fats ; Geotrichium ; lipids ; Mucor
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Aspergillus niger, Geotrichum candidum and Mucor miehei, when grown on a medium containing beef tallow or poultry fat for 5 days at 28°C, in Roux bottles, shake-flasks or fermenters, synthesized from 0.4 to 3.2 g lipids/I. The degree of fat utilization varied from 15 to 70%. The type of fat in the medium, the species of fungi and its cultivation method all influenced the fatty acid composition of fats remaining in the medium, as well as the intracellular lipids of the fungi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00369574
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