摘要:

AbstractDie antioxidative Wirkung von γ‐Tocopherol wurde in diversen Speisefetten, vergleichend mit anderen Tocopherolen und handelsüblichen Antioxidantien, mit dem Rancimat‐Test untersucht. Gleichzeitig wurde der prooxidative Effekt der Tocopherole und der Antioxidantien in höheren Konzentrationen verglichen. Mit einem Spezialfett wurden unter Fritierbedingungen Stabilisierungsversuche durchgeführt. Mögliche Stabilisierung von Vitamin A (in Lebertran) wurde getestet. Es wurde festgestellt, daß das γ‐Tocopherol antioxidativ wirksamer ist als die anderen mitgeprüften A

ISSN:0015-038X    

DOI:10.1002/lipi.19840861201

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractThe effect of a number of surface active lipids on the polymorphic behavior of hydrogenated Canola oil was investigated. Compounds tested included sorbitan tristearate, sorbitan trioleate, sorbitan monostearate, sorbitan monopalmitate, sorbitan trilaurate, and Admul WOL. Polymorphic transition was measured by X‐ray diffraction patterns and crystal growth by polarized light microscopy. Some of the surfactants were effective in delaying the transition to the β‐polymorphic form. The most effective compound was sorbitan tristearate. Differential scanning calorimetry was used to demonstrate recrystallization at heating rates of 5 and 10°C per minute. It is suggested that some surfactants have the ability to become incorporated into the crystal lattice and prevent or delay the transformation to the β‐form. To be effective, the surfactant should co‐crystallize with the fat. Surfactants with low melting points were not

ISSN:0015-038X    

DOI:10.1002/lipi.19840861202

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractVierzehn Sojabohnen‐, zwei Erdnuß‐ und zwei Sonnenblumensorten wurden in dieser Studie in zwei Vegetationsperioden untersucht. Der Anbau im Frühjahr wirkte sich bei den 3 Arten offensichtlich günstiger auf den Ölgehalt aus, als der Anbau im Herbst. Bei Sojabohnen wurde eine signifikante negative Korrelation zwischen Fettgehalt und TKG gefunden. Es konnte keine signifikant positive Beziehung zwischen dem Ölgehalt und anderen pflanzlichen Merkmalen gefunde

ISSN:0015-038X    

DOI:10.1002/lipi.19840861203

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractOil and protein are the most important components of rape seeds. Total of them constitutes more than 2/3 of seed substance. Oil content in seeds of new low erucic varieties is considerably lower than in old high erucic varieties. There are two reasons: low genetical value of spring rape which was a source of zero erucic trait and lower biosynthesis of oil caused by block in chain elongation pathway from oleic to erucic acid. Bronowski variety used in crosses as a source of very low glucosinolate content introduced to breeding materials favourable genetic variability in oil and protein content. Breeding methods for higher oil and protein content was are discussed. Their efficiency is illustrated by calculated heritabilities and by results of field trial with different new varieties.

ISSN:0015-038X    

DOI:10.1002/lipi.19840861204

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractEs wurde die Möglichkeit geprüft, den Ni‐Katalysator auf Kieselgur bei einer Temperatur von 75°C im nicht durchmischten System für 168 Std. mit Fettsäuren zu passivieren. Die Aktivität des Katalysators war von dem Reduktionsgrad, der spezifischen Oberfläche und der Passivierungsdauer abhängig. Bei der Passivierung erfolgt eine Wechselbeziehung des System Ni‐NiO mit den Fettsäuren unter Bildung von Ni‐Seifen (m

ISSN:0015-038X    

DOI:10.1002/lipi.19840861205

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractThe effect of lupin (Lupinus termis) oil on the muscle lipids of carp (Cyprinus carpio) during chilling was studied. During chilling, total lipids decreased whereas triglycerides remained almost constant. Neither the behavior of total lipids nor that of triglycerides during chilling was affected by the composition of the dietary lipids. The proportions of „free”︁ fatty acids increased and the proportions of phospholipids decreased during chilling. These changes were markedly affected by the composition of the

ISSN:0015-038X    

DOI:10.1002/lipi.19840861206

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractIn order to find an effective way of waste water treatment it is necessary to determine the level of water pollution, originating from the process of oil and fat processing. This paper presents data about the investigation of waste water characteristics done by current analytical methods. The tables include the results of investigating important parameters, on which basis the level of water pollution is determined.

ISSN:0015-038X    

DOI:10.1002/lipi.19840861207

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

摘要:

AbstractA group of not well known anionic phosphorus‐containing surfactants have been obtained. In these surfactants the hydrophobic chain is directly linked to the phosphorus atom through a P‐C bond. These products are alkylphosphinates with C10, C12, C14 and C16 alkylic chains. The products have been prepared by direct reaction between sodium hydrophosphite and the corresponding α‐olefin, using tert‐butyl perbenzoate as reaction initiator. Surfactants properties such as surface tension, foaming power and wetting power of the sodium and ammonium salts of all these alkylphosphinates have been

ISSN:0015-038X    

DOI:10.1002/lipi.19840861208

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

ISSN:0015-038X    

DOI:10.1002/lipi.19840861209

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY

ISSN:0015-038X    

DOI:10.1002/lipi.19840861210

出版商:WILEY‐VCH Verlag    

年代:1984

数据来源: WILEY