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Monday, October 12, 2020 | History

3 edition of bacterial oxidation of corn oil found in the catalog.

bacterial oxidation of corn oil

John Orvin Mundt

bacterial oxidation of corn oil

by John Orvin Mundt

  • 339 Want to read
  • 33 Currently reading

Published in East Lansing, Mich .
Written in English

    Subjects:
  • Oxidation, Physiological,
  • Corn oil,
  • Bacteria

  • Edition Notes

    Statementby John Orvin Mundt ...
    ContributionsFabian, Frederick William, 1888- joint author.
    Classifications
    LC ClassificationsQR129 .M8
    The Physical Object
    Pagination11 p. incl. tables, diagrs.
    Number of Pages11
    ID Numbers
    Open LibraryOL188345M
    LC Control Numbera 45004021
    OCLC/WorldCa17291095

    The R 2 values for the correlation between the absorbance changes at cm −1 and the specific absorptivities of conjugated dienes for corn oil, rice bran oil, soybean oil, and sunflower oil were , , , and , respectively. Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10 μM gallic acid equivalents (GAE) varied from % to % with the red wines, from % to

      Proteins can be used to produce cationic oil-in-water emulsion droplets at pH that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), or soy protein isolate (SPI) at pH Emulsions were prepared with 5% corn oil and −% protein. The values of induction periods obtained in the Rancimat test showed that moringa oil ( ± h) presented an oxidative stability similar to that of olive oil ( ± h) and both.

    Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Some of the oldest preservation methods include drying and refrigeration. Modern methods are more sophisticated. Learn about the importance and methods of preservation.   In one study, mice fed a diet high in omega-6 fatty acids from corn oil experienced increases in pro-inflammatory gut bacteria; these changes favor the development of gastrointestinal pathologies, among many other chronic diseases. Human studies also suggest a link between industrial seed oils and GI conditions.


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Bacterial oxidation of corn oil by John Orvin Mundt Download PDF EPUB FB2

These references are in PubMed. This may not be the complete list of references from this by: 5. Full text Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (M), or click on a page image below to browse page by page.

Links to PubMed are also available for Selected by: 5. Comments. This article is from Journal of the American Oil Chemists' Society, December76(12); DOI: / by: The oil liquid matrix of several corn oil samples that have been stored at room temperature in closed receptacles for different periods of time is studied by means of 1H nuclear magnetic resonance (1H NMR), in order to further knowledge about this type of edible oil oxidation.

As expected, the degradation of linoleic acyl groups by: Interest in using lactoferrin in foods for its antimicrobial activity inspired the present study of its antioxidant activity.

Natural bovine lactoferrin inhibited oxidation in buffered corn oil emulsions and lecithin liposome systems at pH and 50 °C. The antioxidant activity increased with lactoferrin concentration in both phosphate- and Tris-buffered emulsions, but not in both buffered.

The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma - and alpha-tocopherol, by using, for the first time, 1 H nuclear magnetic resonance (1 H NMR) and a solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS).

The attention is focused on the hydrolysis degree, the Cited by: 3. Control nm absorptivities after 6 days in the oven test were similar to those after 32−36 min of microwave heating. Effective antioxidants in the oven test did not show any protection during microwave heating.

UV spectrophotometry is a suitable tool for microwave oxidation monitoring. Keywords: Microwave heating; oven test; corn oil. Proteins can be used to produce cationic oil-in-water emulsion droplets at pH that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), or soy protein isolate (SPI) at pH Emulsions were prepared with 5% corn oil and −% protein.

Corn oil is slightly yellowish, with a mild and characteristic odor and taste. It represents an important source of minor bioactive lipids, such as phytosterols, tocopherols, tocotrienols, and carotenoids (see Chapter 14).

Corn oil contains high level of. APPLIEDANDENVIRONMENTALMICROBIOLOGY, JUlYp. /92/$/0 Copyright X)American Society for Microbiology Microbial Oxidation. Five Main Stages in the Oxidation of Oil During Frying (Perkins ) corn and mustard oil were decreased with the rise in tem- A Book on Food Oils and Fats: T echnology.

The physical properties and stability of a vegetable oil are affected by its TAG structure. The oxidation rate of corn oil was shown to be affected by its TAG structure. Corn oil with randomized fatty acids and corn oil methyl esters underwent autoxidation three to four times faster than does natural corn oil (Lau et.

The Corn Refining Process or more than years, corn refiners have been perfecting the process of separating corn into its component parts to create a myriad of value added. The extract was capable of retarding oil oxidation and deterioration significantly (P.

Confused about which cooking oil is the healthiest. Join the club. Figuring out what type of fat you should eat is like the quantum physics of the food world.

Canola oil lecithin is usually used as an animal feed ingredient. After soybean oil and corn oil, canola oil has the highest amount of tocopherol isomers, whereas the α- and γ-tocopherols are the major tocopherols with a ratio (– to – ppm, respectively; data adapted from Codex Alimentarius, ).

Feeding a 10% corn oil diet which caused incorporation of % C into the endoplasmic reticulum or a herring oil diet which caused incorporation of large quantities of ω3 polyunsaturated acids such as C and Cincreased the rate of benzo(a)pyrene oxidation as compared with feeding a lard diet.

irradiation, oxidation of impurities by ozone, and adsorption of impurities by activated carbon or zeolite. Chemical and sensory analyses are used to determine the quality of alcohol and to optimize various steps in production.

Near-infrared (NIR) spectrometry, high performance liquid chromatography (HPLC), gas. Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups.

A Global, Broad and in-Depth Study by 1 H NMR Spectroscopy by Jon Alberdi-Cedeño, María L. Ibargoitia and María D. Guillén. ABSTRACT. Biodiesel derived from corn oil promise to be an alternative for the conventional diesel fuel due to their similarity in properties.

In this present work, silicon dioxide (SiO 2) nanoparticles are used as an additive to the corn oil methyl ester (COME) in the form of an 2 nanoparticles are dispersed in the emulsions with different dosage levels of 50, 75 and ppm.

Other than palm oil, tocotrienols are found abundantly in barley, rice bran, grape seed oil, rye, oat, maize and wheat germ. Tocopherols on the other hand, are distributed at a wider range of food and vegetable oils such as soybean, corn, sunflower and cottonseed oils [40,42].Mundt JO, Fabian FW.

The Bacterial Oxidation of Corn Oil. J Bacteriol. Jul; 48 (1):1– [PMC free article] Peters II, Nelson FE. Factors Influencing the Production of Lipase by Mycotorula lipolytica.

J Bacteriol. May; 55 (5)– [PMC free article] PETERS II, NELSON FE.Mundt JO, Fabian FW. The Bacterial Oxidation of Corn Oil.

J Bacteriol. Jul; 48 (1):1– [PMC free article] Niven CF, Evans JB, White JC. Oxidation of Butyric Acid by Streptococci. J Bacteriol. Jan; 49 (1)– [PMC free article] Quastel JH, Whetham MD. Dehydrogenations produced by resting Bacteria.

I.