A new bioremediation method for removal of wastewater containing oils with high oleic acid composition: Acinetobacter haemolyticus lipase immobilized on eggshell membrane with improved stabilities

2021 ◽  
Author(s):  
Ceyhun Işık ◽  
Nurdan Saraç ◽  
Mustafa Teke ◽  
A. Ugur
Keyword(s):  
Oleic Acid ◽  
Acid Composition ◽  
Edible Oils ◽  
Environmental Problems ◽  
Human Nutrition ◽  
Eggshell Membrane ◽  
High Oleic Acid ◽  
High Oleic ◽  
Increasing Demand ◽  
Acinetobacter Haemolyticus

With the increasing demand for edible oils, which are an important part of human nutrition, in recent years, serious environmental problems may arise both during the production and after consumption...

scholarly journals Agronomic Traits and Fatty Acid Composition of High‑Oleic Acid Cultivar Hosim

2018 ◽  
Vol 6 (1) ◽  
pp. 44-50 ◽  
Author(s):  
Jeong-Dong Lee ◽  
Minsu Kim ◽  
Krishnanand P. Kulkarni ◽  
Jong Tae Song
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Agronomic Traits ◽  
High Oleic Acid ◽  
High Oleic

Comparison of Selected High Oleic Acid Breeding Lines, Florunner and NC 7 Cultivars for Roasted Peanut, Sweet and Other Sensory Attribute Intensities1

1995 ◽  
Vol 22 (1) ◽  
pp. 26-29 ◽  
Author(s):  
H. E. Pattee ◽  
D. A. Knauft
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Attributes ◽  
High Oleic Acid ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
High Oleic ◽  
Better Than

Abstract Peanut (Arachis hypogaea L.) breeding lines with the high oleic fatty acid trait, acceptable yield, and acceptable grade have shelf-life quality characteristics that are much better than existing cultivars, however, the effects of this changed fatty acid composition on peanut sensory attributes are not known. Sensory evaluation of roasted-peanut paste from four high oleic acid breeding lines (F1250, F1315, F1316, F1334), Florunner, and NC 7 indicates that improvement in fatty acid composition of peanut lines does not appear to be associated with changes in roasted peanut attribute intensity. The breeding lines had similar attribute intensity to an accepted industry standard, Florunner, and were significantly better than NC 7 (4.4–4.8 vs. 3.9, respectively). F1316 and F1334 had higher (though not significantly higher) roasted peanut intensities than the other high oleic acid breeding lines (4.8 vs. 4.4–4.7, respectively). Comparisons for other sensory attributes, fruity, sweet, bitter, stale, painty, tongue/throat burn, astringent, woody/hulls/skins, and sour were not significantly different from Florunner or NC 7.

Fatty Acid Composition of Salmonid Muscle Changes in Response to a High Oleic Acid Diet

1994 ◽  
Vol 124 (9) ◽  
pp. 1628-1638 ◽  
Author(s):  
Denise I. Skonberg ◽  
Barbara A. Rasco ◽  
Faye M. Dong
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
High Oleic Acid ◽  
High Oleic ◽  
Acid Diet ◽  
Muscle Changes

Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

Meat Science ◽  
2000 ◽  
Vol 54 (2) ◽  
pp. 119-126 ◽  
Author(s):  
P Bosi ◽  
J.A Cacciavillani ◽  
L Casini ◽  
D.P Lo Fiego ◽  
M Marchetti ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Sunflower Oil ◽  
High Oleic Acid ◽  
High Oleic ◽  
Parma Ham
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