n-alkylbenzenes and ω-phenylcarboxylic acids from the thermal treatment of fatty acids with kraft lignin

1980 ◽  
Vol 57 (10) ◽  
pp. 335-339 ◽  
Author(s):  
H. Traitler ◽  
E. Lorbeer ◽  
K. Kratzl
Keyword(s):  
Fatty Acids ◽  
Thermal Treatment ◽  
Kraft Lignin ◽  
Phenylcarboxylic Acids

Non-Thermal Preservation of Dairy Products

2020 ◽  
pp. 1-25
Author(s):  
Alperen Koker ◽  
İlhami Okur ◽  
Sebnem Ozturkoglu-Budak ◽  
Hami Alpas
Keyword(s):  
Fatty Acids ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Shelf Life ◽  
Dairy Products ◽  
Cold Plasma ◽  
Protein Denaturation ◽  
Product Safety ◽  
Negative Effects ◽  
Thermal Techniques

Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.

Structural changes in softwood kraft lignin during nonoxidative thermal treatment

2015 ◽  
Vol 30 (4) ◽  
pp. 550-561 ◽  
Author(s):  
Jerk Rönnols ◽  
Hannah Schweinebarth ◽  
Anna Jacobs ◽  
Jasna S. Stevanic ◽  
Anne-Mari Olsson ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Structural Changes ◽  
Kraft Lignin ◽  
Softwood Kraft Lignin

scholarly journals Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

2020 ◽  
Author(s):  
Rafia Mubeen ◽  
Ali Hassan ◽  
Zonia Rashid ◽  
Sahar Un Nisa ◽  
Farhan Saeed ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Thermal Treatment ◽  
Uv Light ◽  
Fat Oxidation ◽  
Nutritional Composition ◽  
Average Value ◽  
Fatty Acids Profile ◽  
Thermal Pasteurization ◽  
Made In

Abstract Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. UV light does not promote the formation of free radicals thus it decreases the chances of fat oxidation and ultimately the formation of off flavored compounds. Eight different treatments were made in which milk was treated with one thermal treatment and to check whether the UV light treatment disturbs the fatty acid profile, six samples were treated with two different intensities and 3 different stay times.Results: Among the UV intensities, 1st Intensity (1780 µW/cm2) gives more good results than that of 2nd intensity (2300 µW/cm2). The average value of three different stay times of UV1st , UV2nd and heat treatment for Oleic acid (C18:1) are 16.74mg/g , 18.07 mg/g and 18.87 mg/g respectively, Similarly for linoleic acid (C:18:2 trans trans ) values are 0.15 mg/g , 0.19 mg/g and 1.45mg/g which shows that there is lesser amount of trans fatty acids after UV intensity 1st treatment than second UV intensity and heat. Physicochemical attributes of milk remain unchanged by UV application, minor changes occurred in fatty acids profile of milk, but those changes were negligible as compared to thermal treatment.Conclusions: Based on results it was concluded that thermal treatment considerably affects the physicochemical as well as the fatty acids profile of milk.

Non-Thermal Preservation of Dairy Products

2021 ◽  
pp. 163-181
Author(s):  
Alperen Koker ◽  
İlhami Okur ◽  
Sebnem Ozturkoglu-Budak ◽  
Hami Alpas
Keyword(s):  
Fatty Acids ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Shelf Life ◽  
Dairy Products ◽  
Cold Plasma ◽  
Protein Denaturation ◽  
Product Safety ◽  
Negative Effects ◽  
Thermal Techniques

Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.

scholarly journals Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 172-179 ◽  
Author(s):  
B. Svejkovská ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acids ◽  
Sodium Chloride ◽  
Thermal Treatment ◽  
Soybean Oil ◽  
Water Content ◽  
Decomposition Rate ◽  
Processed Foods ◽  
Increasing Temperature ◽  
Higher Fatty Acids

The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors of 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin and soybean oil) in the presence of sodium chloride. The precursors were reacted with sodium chloride in an emulsion stabilised with an emulsifier under conditions which modelled the thermal treatment of foods during processing. The highest amount of bound 3-MCPD (released from its esters) was formed from 1-monopalmitin followed by 1,3-dipalmitin, whereas tripalmitin and soybean oil yielded the lowest levels of bound 3-MCPD. Four sets of experiments were then carried out aimed at monitoring the influence of various factors (soybean oil amount, NaCl content, water content, and temperature) on the yield of bound 3-MCPD. The formation of bound 3-MCPD was directly proportional to the concentration of either oil or NaCl. The highest amount of bound 3-MCPD was formed in media containing approximately 20% water. The amount of bound 3-MCPD decreased with increasing temperature over the range 100–230°C and reached its highest value at 100°C. Models with 1,2-dipalmitoyl-3-chloropropane-1,2-diol showed that the decomposition rate of this ester rapidly increased with increasing temperature over the range 100–230°C being the lowest at 100°C and the highest at 230°C.  

Determination of chemical modification of eucalypt kraft lignin after thermal treatment by Py-GC-MS

2021 ◽  
pp. 105158
Author(s):  
Iara Fontes Demuner ◽  
Fernando José Borges Gomes ◽  
Marcela Ribeiro Coura ◽  
Jéssica Silva Gomes ◽  
Antônio Jacinto Demuner ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Chemical Modification ◽  
Kraft Lignin

The behavior of kraft lignin during thermal treatment

2010 ◽  
Vol 87 (1) ◽  
pp. 70-77 ◽  
Author(s):  
Ida Brodin ◽  
Elisabeth Sjöholm ◽  
Göran Gellerstedt
Keyword(s):  
Thermal Treatment ◽  
Kraft Lignin

scholarly journals The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment

2020 ◽  
Vol 5 (3) ◽  
pp. 22-27
Author(s):  
I. L. Stefanova ◽  
L. V. Shakhnazarova ◽  
A. Yu. Klimenkova ◽  
I. M. Sorokina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Thermal Treatment ◽  
Total Content ◽  
Fatty Acid Profiles ◽  
Broiler Meat ◽  
Biological Value ◽  
Different Types ◽  
Amino Acid Profiles

The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer analyzer; tryptophan by standard method. The biological value of the treated products was assessed using amino acid balance coefficients calculated by the method of N. N. Lipatov. It was found that the changes in the initial amino acid profiles of the SFFs were the least after water and steam boiling; braising and baking were found to increase the contents of the essential amino acids. The amino acid profiles in the treated SFFs were close to the reference values. The best criteria of their biological value (coefficient of rationality of amino acid composition, comparable redundance) were found after water and steam boiling. It was found that all types of thermal treatments insignificantly affected the parameters of fatty acid balance within the SFFs; the changes found were primarily related to slight increase in total content of saturated fatty acids and increase in total content of polyunsaturated fatty acids (PUFAs) in compare to initial profiles, by 2.64–3.88% depending on the treatment type. The changes in ω‑6/ω‑3 PUFAs ratios were more substantial especially after braising

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