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Objective To investigate the effects of different high - fat diets with various types of oils on serum lipid levels and gut microbiota in mice. Methods Thirty SPF male C57BL/6J mice were randomly divided into three groups based on their body weight (n = 10 per group). The normal diet group (ND) was fed a basal diet while the palm oil high 一 fat group (PHFD) and soybean oil high 一 fat group (SHFD) were fed their respective high - fat diets for 17 weeks. Blood samples were collected to evaluate serum biochemical indexes. Bacterial RNA was extracted from the feces of mice, followed by 16S rRNA sequencing. Results Compared with the ND group, the body weights of mice were significantly increased in the PHFD and SHFD groups (P < 0. 05). Additionally, body weights of the PHFD group were significantly higher than that of the SHFD group (P <0. 05). Compared with the ND group, the levels of serum total cholesterol (TC) and low 一 density lipoprotein cholesterol (LDL - C) were significantly increased in the PHFD group (P < 0. 05), the levels of serum TC and triglyceride (TG) were significantly increased in the SHFD group (P < 0. 05), the levels of serum TC and LDL 一 C were significantly higher in the PHFD group compared to the SHFD group (P <0. 05), The results of gut microbiota showed that compared with ND, the PCA diagrams of the p diversity presented clear distinction, the Firmicutes/Bacteroidota ratio (F/B ratio) of the PHFD group was significantly increased (P <0. 05), with the PHFD group having a significantly higher F/B ratio than the SHFD group (P < 0.05). Moreover, the relative abundance of Muribaculaceae was significantly decreased (P < 0. 05). The PHFD group had significant increases in the relative abundance of characteristic bacteria, including Ileibacterium, Pseudomonas, and Bifidobacterium (P < 0. 05), whereas the SHFD group had significant increases in the relative abundance of characteristic bacteria, such as Mucispirillum, AUobaculum, and Colidextribacter (P < 0. 05), Additionally, the function of glucose metabolism 一 related pathways was significantly increased in the PHFD group (P < 0. 05), while function of lipid metabolism 一 related pathway was significantly decreased in the SHFD group (P < 0. 05). Condusion Different types of high - fat diets with various types of oils lead to lipid metabolism disorder and significant differences in the composition and structural changes of gut microbiota in mice. The PHFD group shows increases in the relative abundances of genuses associated with glycolipid metabolism, while the SHFD group shows increases in the relative abundances of genuses associated with lipid 一 metabolism and decrease in the relative abundance of antioxidant capacity. [ABSTRACT FROM AUTHOR]

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The adsorptive removal effects of four adsorbents ( wood-activated carbon powder, coconut shell-activated carbon powder, coal-activated carbon powder, and multi-walled carbon nanotubes) on 3-monochloropropane-1,2-diol (3-MCPD) esters were probed using refined palm oil as the research object. And acid-base modification was carried out on the optimum adsorbent to investigate the effects of adsorbent addition amount, adsorption time, and adsorption temperature on the adsorptive removal efficiency of 3-MCPD esters in palm oil. The results showed that the removal efficiency of 3-MCPD esters was as follows: wood-activated carbon powder >multi-walled carbon nanotubes>coconut shell-activated carbon powder >coal-activated carbon powder, but the overall removal effects were poor. The adsorption performance of the wood-activated carbon powder modified with 4 mol/ L H3PO4 was improved. Under the optimal adsorption conditions of 5. 85% addition, 47 min, and 103 °C, the removal efficiency of 3-MCPD esters from palm oil could reach 71. 82%. Wood-activated carbon modified by H3PO4 could be an effective strategy for the removal of 3-MCPD esters from edible oil. [ABSTRACT FROM AUTHOR]

针对市售传统牛油火锅底料风味易被衣物吸附的问题，以红棕油、棕榈油、棕榈油与牛油混合油（棕榈油与牛油比例分别为7∶ 3、1∶ 1及3∶ 7）及牛油所制得的6种火锅底料为原料，模拟火锅食用时布料吸附火锅底料风味物质的过程，对火锅底料进行感官评价，并通过感官评价、电子鼻分析和全二维气相色谱质谱联用仪（GC×GC-MS）结合相对气味活度值（ROAV）法对火锅底料风味物质的布料吸附特性进行研究，探究红棕油和棕榈油替代牛油对传统火锅底料风味物质布料吸附特性的影响。结果表明：添加红棕油和棕榈油不会影响火锅底料的感官；吸附红棕油或棕榈油火锅底料风味物质的布料感官评分较高，且在电子鼻W5S感应器的响应值较低；GC×GC-MS检测结果表明布料吸附不同油脂制备的火锅底料的风味物质具有较大差异；ROAV结果表明醇类及醛类物质贡献最大，布料吸附6种火锅底料风味物质的共有关键风味成分（ROAV≥1）有α-松油醇、芳樟醇、正辛醛、壬醛、癸醛、反式-2-壬醛，相较于牛油，红棕油及棕榈油能减少布料吸附的风味物质。综上，红棕油或棕榈油火锅底料感官好，其风味物质的布料吸附性较低，可以取代牛油火锅底料。In order to solve the problem that the flavor of traditional hotpot seasoning is easily adsorbed by cloth, six kinds of hotpot seasonings made of red palm oil, palm oil, mixed oil (ratios of palm oil to tallow 7∶ 3,1∶ 1,3∶ 7)and tallow were used as raw materials to simulate the process of flavor substance of hotpot seasoning adsorption during consumption. The sensory evaluation of hotpot seasoning was carried out, and sensory evaluation, electronic nose analysis and comprehensive two-dimensional gas chromatography-mass spectrometry system (GC×GC-MS)combined with relative odor activity value (ROAV) were used to study the cloth-adsorbed flavor substances of hotpot seasoning.The effects of palm oil and red palm oil in place of tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning were explored. The results showed that adding red palm oil and palm oil could not affect the sensory properties of the hotpot seasoning.The sensory score of the cloth-adsorbed flavor substances of red palm oil or palm oil hotpot seasoning was higher, and the response value of the electronic nose W5S sensor was lower. GC×GC-MS results showed that there were great differences in the cloth-adsorbed flavor substances of hotpot seasoning prepared with different oils. ROAV results showed that alcohols and aldehydes contributed the most.The key flavor components shared by cloth-absorbed flavor substances of the six kinds of hotpot seasonings (ROAV≥1) were α-terpineol, linalool, octanal, nonanal, decanal and trans-2-nonenal.Compared with tallow, red palm oil and palm oil could reduce cloth-adsorbed flavor substances.In conclusion, the red palm oil or palm oil hotpot seasoning has low adsorption of flavor substances in cloth with good sensory score, which is suitable to replace tallow hotpot seasoning.

旨在为植物油复杂反应体系的动力学研究提供新的思路，以棕榈油为研究对象，以面制品为煎炸物，在140、150、160、180 ℃下进行连续煎炸模拟试验，测定不同煎炸温度下不同煎炸时间煎炸油中极性组分含量，并通过集总的方法建立极性组分含量与煎炸温度和煎炸时间的动力学模型。结果表明：在140、150、160 ℃下煎炸36 h均没有达到煎炸油废弃点，而180 ℃下煎炸24 h即到达废弃点；棕榈油煎炸生成极性组分的过程为零级反应，反应活化能为35.98 kJ/mol，极性组分含量随煎炸时间延长线性增长；通过建立的模型预测不同温度下棕榈油煎炸的极限煎炸时间，预测结果与模拟试验结果相符。综上，通过集总的方法所建立的棕榈油煎炸生成极性组分的动力学模型可靠，所使用的集总动力学的研究方法可以引用至其他植物油的煎炸反应体系中。In order to provide new ideas for the kinetic study of complex reaction systems of vegetable oils, continuous frying simulation experiments were carried out at 140, 150, 160 ℃ and 180 ℃ with palm oil as the research object and flour products as frying materials. The content of polar components in the frying oil at different frying temperatures and frying time were measured, and a kinetic model was established of the content of polar components versus frying temperature and frying time using lumping method. The results showed that the waste point of frying oil was not reached after frying at 140, 150 ℃ and 160 ℃ for 36 h, while the waste point reached after frying at 180 ℃ for 24 h. The polar components generated in the process of frying flour products with palm oil was a zero order reaction with an activation energy of 35.98 kJ/mol. The content of polar components increased linearly with frying time prolonging. The prediction results of the limit frying time obtained by the model established were consistent with the results of the simulation experiment. In summary, the kinetic model of polar components generated by palm oil frying established through lumping method is reliable, and the research method of lumping kinetics can be applied to the frying reaction system of other vegetable oils.

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Copyright of China Rubber Industry is the property of Editorial Office of China Rubber Industry and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为了对中包装的大豆油棕榈油煎炸专用调和油配方的开发和煎炸稳定性相关理化指标的选择提供参考，分别以一级大豆油、分提18 ℃棕榈油（一次精炼）及同批次的二次精炼18 ℃棕榈油为煎炸油，模拟薯条在180 ℃下高温煎炸32 h，对3种油品在煎炸过程中的酸值、过氧化值、p-茴香胺值、脂肪酸组成、极性组分含量、生育酚含量等理化指标进行了检测，并对18 ℃棕榈油中的风险因子，如PAH4、苯并（a）芘、3-氯丙醇酯（3-MCPDE）、反式脂肪酸含量进行了分析。结果表明：3种油品的酸值、过氧化值在煎炸过程中变化不明显，而p-茴香胺值、脂肪酸组成、极性组分含量在煎炸过程中变化比较明显；3种油品的生育酚氧化速度总体偏差不大；分提18 ℃棕榈油、二次精炼18 ℃棕榈油中的苯并（a）芘、反式脂肪酸含量均随煎炸时间延长呈缓慢升高的趋势；二次精炼18 ℃棕榈油的3-MCPDE在未煎炸时远高于分提18 ℃棕榈油的，3-MCPDE在煎炸初期降解剧烈，最终达到平衡；分提18 ℃棕榈油与二次精炼18 ℃棕榈油在煎炸稳定性方面没有明显区别，二次精炼不仅损失了部分有益的微量营养成分（如生育酚），还伴生出新的风险因子，如增加了3-MCPDE、反式脂肪酸。综上，酸值、过氧化值不能作为评价煎炸稳定性的敏感指标，而p-茴香胺值、脂肪酸组成、极性组分含量可作为敏感指标联合应用于评价煎炸油煎炸稳定性，另外，应倡导适度加工，以降低精炼过程营养成分的损失，同时避免风险因子的生成。 In order to provide a reference for the development of the formulation of a medium-packed special blend oil soybean oil and palm oil for frying and the selection of physicochemical indexes related to the stability of frying, soybean oil, fractionated 18 ℃ palm oil (primary refining) and secondary refined 18 ℃ palm oil from the same batch were used as frying oils to simulate the frying conditions of French fries at a high temperature of 180 ℃ for 32 h, and the physicochemical indexes of the three oils during frying such as acid value, peroxide value, p-anisidine value, fatty acid composition, polar fraction content and tocopherol content were investigated. In addition, risk factors such as PAH4, benzo(a)pyrene, 3-chloropropanol ester (3-MCPDE) and trans fatty acids in the 18 ℃ palm oil were also analyzed. The results showed that the acid value and peroxide value of the three oils did not change significantly during frying, while p-anisidine value, fatty acid composition and polar fraction content changed significantly, and the oxidation rate of tocopherols did not deviate significantly overall. The benzo(a)pyrene and trans fatty acids contents in the fractionated 18 ℃ palm oil and the secondary refined 18 ℃ palm oil showed a slow increase trend. The 3-MCPDE content of the secondary refined 18 ℃ palm oil was much higher than that of the fractionated 18 ℃ palm oil at the time of unfrying, and the 3-MCPDE degraded dramatically at the beginning of frying and eventually reached equilibrium. There was no significant difference in frying stability between fractionated 18 ℃ palm oil and secondary refined 18 ℃ palm oil, and secondary refining not only could lose some beneficial micronutrients (e.g. tocopherols), but also could generate new risk factors, such as an increase in 3-MCPDE and trans fatty acids. In conclusion, the acid value and peroxide value can not be used as sensitive indicators for frying stability of frying oils, while p-anisidine value, fatty acid composition and polar fraction content can be used as sensitive indicators for frying stability of frying oils. In addition, moderate processing should be advocated to reduce the loss of nutrients during refining and to avoid the generation of risk factors.

Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of palm oil was 4%~10%, the fermentation characteristics of dough were improved effectively, and the aging rate of dough was delayed. However, when palm oil was added to 12%, it would dilute the gluten protein, reduce the stability of the gluten network structure, and increase the hardness and viscosity of the fermented dough. The fermentation volume, water holding capacity and viscoelasticity of the dough increased first and then decreased with the increase of palm oil content. Conclusion: Adding proper amount of palm oil can be beneficial to the formation and stability of gluten network structure, and improve the fermentation and rheological properties of dough. The dough fermentation effect is better when the amount of palm oil is 6% to 8%.

以煎炸油和煎炸南美白对虾为研究对象，探究煎炸时间及煎炸物料对煎炸油品质的影响；采用液相色谱-质谱联用及荧光技术测定煎炸对虾中晚期糖基化终末产物（AGEs）的含量，探究煎炸过程对煎炸对虾中AGEs生成的影响。结果表明，高温煎炸可加速棕榈油氧化，使其酸值（AV）、p-茴香胺值（p-AnV）、羰基值（CV）显著增加，24 h时达到最大值。煎炸后，对虾水分含量显著降低，脂肪、丙二醛和荧光AGEs含量显著升高，煎炸批次对其无显著影响。煎炸对虾外层丙二醛、荧光AGEs、非荧光AGEs（羧甲基赖氨酸（CML）、羧乙基赖氨酸（CEL）和甲基乙二醛氢咪唑酮（MG-H1））含量显著高于内部，与未煎炸生虾相比除内部CEL含量有所降低外其余均高于未煎炸生虾。随着煎炸批次的增加，煎炸对虾外层CML、CEL和MG-H1含量均逐渐降低，在煎炸第5批时趋于稳定，煎炸第1批时取得最大值，分别为25.37、335.68 mg/kg和468.20 mg/kg，分别为未煎炸生虾的7、4.5倍和16.5倍；煎炸对虾内部CML、CEL和MG-H1含量均先升高后降低，在煎炸第5批时趋于稳定，煎炸第3批时取得最大值，分别为12.56、85.27 mg/kg和204.20 mg/kg，分别为未煎炸生虾的3.5、1倍和7倍。 Taking frying oil and fried Penaeus vannamei as the research objects, the effects of frying time and frying materials on the quality of frying oil were explored. The content of advanced glycation end products (AGEs) in fried prawns was determined by liquid chromatography-mass spectrometry and fluorescence technology, and the effects of frying process on the formation of AGEs in fried prawns were studied. The results showed that high-temperature frying could accelerate the oxidation of palm oil, and significantly increased the acid value (AV), p-anisidine value (p-AnV) and carbonyl value (CV), maximum at 24 h. After frying, the moisture content of the prawns was significantly reduced, and the contents of fat, malondialdehyde and fluorescent AGEs significantly increased, and the frying batch had no significant effect on them. The contents of malondialdehyde, fluorescent AGEs, non-fluorescent AGEs (carboxymethyl lysine (CML), carboxyethyl lysine (CEL) and methylglyoxal-derived hydroimidazolone 1 (MG-H1)) in external of fried prawns were significantly higher than that in internal. And compared with unfried prawns, except for the lower internal CEL content, the rest were higher. With the increase of frying batches, the contents of CML, CEL and MG-H1 in external of fried prawns gradually decreased and stabilized in the fifth batch. The maximum values achieved in the first batch were 25.37, 335.68 mg/kg and 46820 mg/kg, which were 7, 4.5 times and 165 times as high as those of unfried prawns respectively. The contents of CML, CEL and MG-H1 in internal of fried prawns increased first and then decreased and stabilized in the fifth batch and its maximum values achieved in the third batch were 12.56, 85.27 mg/kg and 204.20 mg/kg, which were 3.5, 1 times and 7 times as high as those of unfried prawns respectively.

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Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to investigate the effect of linseed oil and palm oil supplementation on serum biochemical indices, lipid metabolism-related enzyme activities and apparent digestibility of nutrients of cashmere goats. 12 healthy cashmere goats with similar age were randomly divided into linseed oil group (LO group), palm oil group (PO group) and mixed oil group (MO group, the ratio of linseed oil to palm oil was 6∶4). The ratio of concentrate to forage was 5∶5, and the amount of oil was 2% of the whole diet. The pre-test was 7 d, and the formal test period was 23 d. The result showed that compared with PO group, serum triglyceride, cholesterol and low density lipoprotein concentrations of cashmere goats in LO group and MO group were significantly decreased, high density lipoprotein concentrations were significantly increased (P<0.05). The activities of hormone-sensitive lipase and lipoprotein lipase in serum of cashmere goats in PO group and MO group were significantly lower than those in LO group (P<0.05). The elongase activity of ultra-long chain fatty acids in serum of cashmere goats in PO group was significantly lower than that in MO group and LO group (P<0.05), the activities of ∆-5 fatty acid dehydrogenase, acetyl-CoA carboxylase and pyruvate dehydrogenase kinase 4 in serum of cashmere goats in LO group and PO group were significantly lower than those in MO group (P<0.05). The digestibility of neutral detergent fiber and acid detergent fiber in MO group was significantly higher than that in LO group (P<0.05). The experiment indicates that diet using a mixture of 6∶4 can promote down producing goat linseed oil and palm oil fatty acid generated from scratch, n-3 PUFA related enzyme activity, improve the efficiency of the protein utilization in down producing goat, reduce blood fat deposition, has better effect than that of adding a single linseed oil and palm oil, relieve added individually linseed oil caused by fiber digestion rate of decline. [ABSTRACT FROM AUTHOR]

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The experiment studied the effect of different proportions of linseed oil and palm oil in substrate diet on in vitro rumen fermentation of cashmere goats by in vitro method. The experiment adopted a single factor completely randomized design, three Albas white cashmere goats were selected as rumen fluid donors for in vitro culture and divided into five treatment groups, with six replicates in each treatment. The control group (CON group) was only supplemented with 2% linseed oil without palm oil, and the PMO group was only supplemented with 2% palm oil without linseed oil. The linseed oil∶palm oil in the other three groups were 4∶6 (LP1 group), 5∶5 (LP2 group), 6∶4 (LP3 group). The concentrate to forage ratio of substrate was 5∶ 5, and the oil supplemental level in each group was 2%. Rumen fermentation parameters were measured at 3, 6, 9, 12 and 24 h, and multiple combination effect value (MFAEI) was calculated. The results showed that adding different proportions of linseed oil and palm oil decreased the concentration of ammonia nitrogen (NH3-N), protozoa number and gas production, increased the concentration of microbial protein (BCP) and volatile fatty acid (VFA) in rumen medium in vitro. The experiment indicates that when the mixing ratio of linseed oil and palm oil is 6∶4, the effect of promoting the in vitro rumen fermentation function of cashmere goats is better. [ABSTRACT FROM AUTHOR]

The study was to investigate the effect of linseed oil, palm oil, the mixture of palm oil and linseed oil (mixed oil) on the activities of enzymes related to rumen lipid metabolism and the number of microbes in rumen of white cashmere goats. 12 Inner Mongolia Arbas white cashmere goats with similar body condition, the same age, and healthy were randomly divided into three groups, which were linseed oil group (LSO), palm oil group (PMO) and palm oil:linseed oil 4:6 mixed oil group (LPO), respectively. The experiment was divided into three stages, the pre-feeding period was 7 d and the trial period was 21 d. The digestive test was performed at the last 5 d and the rumen fluid was collected at the last 2 d of the trial period. The results showed that the activities of lipoprotein lipase (LPL), hormone sensitive lipase (HSL), glucose-6-phosphate dehydrogenase (G6PDH) and fatty acid dehydrogenase (FADS1) in PMO group were significantly lower than those in LPO group and LSO group (P<0.05), and the activity of stearyl coA desaturase (SCD) and super long chain fatty acid lengthening enzyme (ELOVL5) in rumen was significantly lower than that in LSO group (P<0.05). The number of protein decomposes vibrio butyrate (B. proteoclasticum) in rumen in PMO group was significantly higher than that in LPO group (P<0.05). The number of other hydrogenated bacteria was less affected by different dietary fat types. The experiment indicates that the effect of adding mixed oil in diets on the activities of lipid metabolity-related enzymes and the number of hydrogenated bacteria in rumen of white cashmere goats were similar to those of adding only linseed oil. [ABSTRACT FROM AUTHOR]

In the experiment, in vitrorumen culture method was used to study the effect of different proportions of linseed oil and palm oil on nutrient degradation, lipid metabolism related enzyme activities and rumen microbial number of cashmere goats. The experiment consisted of six treatment groups with six replicates in each group. The control group (CON group) did not add oil in the substrate, the linseed oil group (LSO group) added linseed oil in the substrate, the palm oil group (PMO group) added palm oil in the substrate. Treatment groups added mixed linseed oil and palm oil, and 2% of mixture oil was added into the substrate, with the proportions of 6:4 (LP1 group), 5:5 (LP2 group) and 4:6 (LP3 group), respectively. Each treatment group was cultured for 24 h in vitro. The results showed that compared with control group, the quantities of B. Hungateiand B. Proteoclasticumin rumen medium in vitroof cashmere goats in LSO group and LP1 group were significantly reduced. The quantities of R. albusand Anaerovibrio lipolyticawere significantly increased (P<0.05). The activities of FAS, ACC, MDH, HSL, LPL, SCD and ELOVL5 were significantly increased (P<0.05). PMO group could significantly increase the amounts of R.albusand Anaerovibrio lipolyticain rumen fluid in vitro (P<0.05). The activities of FADS1 and ELOVL5 significantly decreased (P<0.05), and LSO group and PMO group significantly reduced in vitrorumen degradation of NDF (P<0.05). LP1 group could reduce the inhibition of oil on NDF degradation rate and increase Ca degradation rate. The experiment indicates that mixed addition of linseed oil and palm oil at a ratio of 6:4 can promote the activities of enzymes related to lipid catabolism, fatty acid lengthening and desaturation in the rumen, and weaken the inhibition of lipid on NDF degradation rate. [ABSTRACT FROM AUTHOR]

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The instant oatmeal with preferred taste and product stability was formulated in this study by using oat flour, wheat flour, rice flour, malt syrup, and palm stearin as raw materials. Single-factor tests and response surface analysis were used to study and optimize the formulation for this product. The results showed that the optimal formula was a combination of 5.7% (w/w) palm stearin at melting point of 42°C, 9.6% (w/w) wheat flour, 13.4% (w/w) malt syrup with 50% Dextrose Equivalent, 57.1% (w/w) oat flour, and 14.2% (w/w) rice flour. The comparative analysis showed that the palm-based instant oatmeal and the commercial instant oatmeal (Seamild and Quaker) have no significant difference in carbohydrate content. As Compared with the commercial products, the palm-based instant oatmeal exhibited a lower swelling ratio, and higher soluble solid content and water absorption rate at boiling point． [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A novel baking product called crispy cake with shredded squid stuffing was developed by using squid as stuffing material. Using single factor and orthogonal experiment, combining with color, hardness and sensory evaluation, the effect of different substitution of white granulated sugar,palm oil and egg liquid on crispy layer quality was studied and flavor component changes during baking process was studied by vacuum assisted flavor evaporation-solid phase micro extraction ( VAFE-SPME) with electronic nose. The results showed that when low gluten flour content was counted as 100%, the crispy layer composed of 10% sugar, 35% palm oil and 25% egg liquid could contribute to the optimal recipe with fine texture and color. The quality and hardness declined along with the decrease of water content during baking. A total of 65 volatile flavor compounds were identified during the baking process including thirteen kinds of alcohols, sixteen kinds of aldehydes, seven kinds of ketones, six kinds of heterocyclic compounds and twenty-three kinds of others. Alcohols and aldehydes were the main flavor compounds during baking. With the increase of baking time, the total content of alcohols declined gradually, aldehydes increased first and then declined and the content of ketones changed slightly. [ABSTRACT FROM AUTHOR]

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Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Southern Agriculture is the property of Journal of Southern Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Supported CaO/MgO/γ-Al2 O3 solid base catalysts were prepared by using impregnation method. The optimal preparation conditions of catalyst which has good catalytic effect were defined as follows: the molar ratio of Ca to Mg is 4 : 1, calcinated at 750 °C for 12 h, and mass ratio of CaO to γ-Al2O3 is 18%. It was used to catalyze methyl esterification of palm oil. The results showed that the highest yield was 95. 3% when the molar ratio of methanol to oil was 7 : 1 with addition 3. 5% (wt%)CaO/MgO/γ-Al2O3 of oil and reacted at 60 °C for 2 h. [ABSTRACT FROM AUTHOR]

The thermogravimetry (TG) has been employed to get information on the volatility of the biodiesel ince the volatility influences the ignition quality of the fuels n a compression ignition engine. The volatility of palm biodiesel (PME) and -10 petrodiesel (-10PD) is studied by TG and liquid volatile theory. The study results show the volatilization of PME shifted to high temperature zone with he increasing of heating rate. The volatile primary temperaure of PME is 175. 7°C , which is higher than that of - 0PD, 88. 5°C. However, the volatilization of PME was tronger and quicker than that of - 10PD. The maximum volatilization rate of PME was 1. 65mg/min higher than - 0PD, and the full width at half maximum of PME was 68. 9°C narrower than - 10PD. [ABSTRACT FROM AUTHOR]

To investigate the residues of seven indicator polychlorinated biphenyls (PCBs) in vegetable oils, a method was established for the determination of trace PCBs in vegetable oils by double clean-up coupled with gas chromatography (GC). After extracted with acetonitrile, the sample extract was concentrated to dryness followed by re-dissolving with hexane. And the solution was pretreated by adding concentrated sulfuric acid followed cleaned-up with silica gel in dispersive solid-phase extraction protocol, then analyzed by GC with external standard meth- od. Under the optimized chromatographic conditions, the analysis was carried out with a capillary column (HP-5, 30 m x 0.32 mm x 0.25 μm) at a flow rate of 0.8 mL/min, and the sample volume was 1.00 μL. Monitoring with an electron-capture detector, all the target analytes were separated by temperature-programming of the column. Good linearities were obtained in the range of 10-500 μg/L for the seven indicator PCBs with the correlation coefficients greater than 0. 999. For different matrices, the limits of detection (S/N = 3) and limits of quantitation (S/N = 10) were in the range of 1.8-8.9 pg/kg and 5.9-29.8 μg/kg, respectively. At three spiked levels of 10, 20 and 100 μg/kg of the seven indicator PCBs in olive oil, palm oil and peanut oil blank samples, the average recoveries ranged from 71.0% to 105.5% with the RSDs of 4.0%-11.3%. The method is simple, rapid and accurate, and can be used for the routine analysis of the indicator PCBs in vegetable oils.

In the study, we used oil palm residues (empty fruit bunch, EFB) as raw material to produce cellulosic ethanol by pretreatment, enzymatic hydrolysis and fermentation. Firstly, the pretreatment of EFB with alkali, alkali/hydrogen peroxide and the effects on the components and enzymatic hydrolysis of cellulose were studied. The results show that dilute alkali was the suitable pretreatment method and the conditions were first to soak the substrate with 1% sodium hydroxide with a solid-liquid ratio of 1:10 at 40 degrees C for 24 h, and then subjected to 121 degrees C for 30 min. Under the conditions, EFB solid recovery was 74.09%, and glucan, xylan and lignin content were 44.08%, 25.74% and 13.89%, respectively. After separated with alkali solution, the pretreated EFB was washed and hydrolyzed for 72 h with 5% substrate concentration and 30 FPU/g dry mass (DM) enzyme loading, and the conversion of glucan and xylan reached 84.44% and 89.28%, respectively. We further investigated the effects of substrate concentration and enzyme loading on enzymatic hydrolysis and ethanol batch simultaneous saccharification and fermentation (SSF). The results show that when enzyme loading was 30 FPU/g DM and substrate concentration was increased from 5% to 25%, ethanol concentration were 9.76 g/L and 35.25 g/L after 72 h fermentation with Saccharomyces cerevisiae (inoculum size 5%, V/V), which was 79.09% and 56.96% of ethanol theory yield.

Objective: To evaluate the effects of infant formula containing palm oil on the nutrient absorption and defecation in infants., Methods: A search in Cochrane Library, PubMed, OVID, Springer, China National Knowledge Infrastructure, Vip Chinese Periodical Database, Wanfang Chinese Periodical Database and Chinese Bio-medicine Database was performed to identify relevant English and Chinese language articles between January 1990 and March 2009. Two reviewers independently performed data extraction and appraised using Jadad instrument. Double data were input and analyzed by software of Review Manager 4.2 recommended by Cochrane Collaboration. Intestinal nutrient absorption, electrolyte content of fecal excretion, in vivo calcium deposition, and defecation were included as the target outcomes. These outcomes were evaluated as the combined standardized mean difference (SMD) and relative risk (RR) value and 95% CI of them., Results: Thirteen articles were included. Three articles meeting inclusion criteria were analyzed for the effects between infant formula containing palmitic acid at the Sn-2 positions and palmitic acid at the Sn-1, 3 positions; five articles were analyzed for the effects between infant formula containing palmitic acid at the Sn-1, 3 and without palmitic acid; another five articles were analyzed for the effects between infant formula containing palmitic acid at the Sn-2 positions and without palmitic acid. Absorption of fat and calcium was higher, the Ca(2+) of fecal excretion was lower when the infant formula provided palmitic acid at the Sn-2 positions or without palmitic acid than that determined when formula containing palmitic acid at the Sn-1 and Sn-3 positions was given (P < 0.01). The bone mineral content (BMC) and bone mineral density (BMD) increased at 3, 6 months when the infant formula without palmitic acid as compared with using the formula containing palmitic acid at the Sn-1 and Sn-3 positions (P < 0.01). The formation of calcium soaps in stool was reduced, the BMC increased when the infant formula provided palmitic acid at the Sn-2 positions as compared with using the infant formula without palmitic acid (P < 0.01). The incidence of soft stools was higher, and the incidence of hard stools was lower when the infant formula provided palmitic acid at the Sn-2 positions or without palmitic acid than that when formula containing palmitic acid at the Sn-1 and Sn-3 positions was used (P < 0.01)., Conclusion: Absorption of fat and calcium was lower, the Ca(2+) of fecal excretion was higher, the BMC was reduced, the incidence of hard stools increased when the infant formula provided the palmitic acid at the Sn-1 and Sn-3 positions as compared with using formula contained palmitic acid at the Sn-2 positions or without palmitic acid. However, this conclusion should be used cautiously because of the limited quality of studies included into the analysis.

Enzymatic synthesis of monoglycerides by glycerolysis of oil and fats in microaqueous solvent-free media was investigated by using lipase from pseudomonus fluorescens (PFL). Initial eutectic point(IEP) was substituted for melt point of oil and fats in Critical Temperature Theory. By investigating the glycerolysis under different IEP, it is showed that there is a relationship between composition of the oils and the yield of monoglycerides: Y = -0.0006 X3 + 0.0592 X2 - 0.8909 X + 26.753(13% < X < 76.5%), here X is the contents(W/W) of saturated fatty acid residue (C16 + C18) in the oils, Y is the yield of monoglycerides at 40 degrees C. The optimum isothermal reaction conditions for a system which IEP is 40 degrees C are: 40 degrees C, 3%-4.5% (W/W) water in glycerol, dosage of lipase is 500 u/g oil when the mole ratio of glycerol to oil is 2.5:1. The highest yield of monoglycerides is 81.4% in 48 h by means of programming temperature reaction.

The stability of oils is very important for ensuring the sanitation and quality of oils and the foods containing oils and fats. In this study, BHT, TBHQ and micro-capsule antioxidants (mixed antioxidants) were tested for their properties of antioxidation in oils under different temperatures. The results showed that the mixed antioxidant used in oils was more effective than the single antioxidant, especially under high temperature. It was concluded that microcapsule antioxidant was effective, economical and relatively safe when it was used in oils for frying foods.

Enzymatic glycerolysis of palm oil was studied in solid state with a lipase from Pseudomonus fluorescens as catalyst. The influences of molar ratio of glycerol to oil, reaction temperatures and temperature control on the accumulation of monoglyceriods in reaction mixtures were investigated. The suitable initial reaction temperature should be the minimum co-melting point of reactants. The monoglycerides contents in equilibrium state were approximately 30% at 48 degrees C or higher. An increment of 13% of monoglycerides content was obtained under the optimum temperature programming comparing with the normal equilibrium state.