Enthalpies of mixing and heat capacities of mixtures containing acetates and ketones with corn oil at 25°C

Differential effect of corn oil-based low trans structured fat on the plasma and hepatic lipid profile in an atherogenic mouse model: comparison to hydrogenated trans fat

“…Fat in foods has great palatability and can be addictive to animals [ 1 , 2 ] and human beings [ 3 ]. Fats and oils as they exist in nature must be processed before they are suitable for human consumption [ 4 ]. Partial hydrogenation of vegetable oils is a common technological aid to food processing with few or no undesirable effects although it can alter the composition of fatty acids.…”

Lipids, Nutrition and Development

“…It has been shown that essential fatty acids imbalance as well as specific fatty acid deficiencies in the maternal diet can affect the neuromotor development of pups, including the ability to respond to environmental stimulation (Lamptey & Walker, 1976;Wainwright, 2002;Anselmo et al, 2006). Fats and oils as they exist in nature must be processed before they are suitable for human consumption (González et al, 2007). On the other hand, only a few studies have described the effects of the ingestion of trans fatty acids early in life on the rat brain development.…”

Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures

“…It is not always possible to obtain proper values, especially when concerned with complex mixtures at non-standard conditions. In the scope of investigating physical properties related to equipment design in edible oils industry and new environment friendly procedures of extraction and refining, as a continuation of previous studies,we present the temperature dependence of the density and refractive indexof ketones (butanone, 3-pentanone and 4-methyl-2-pentanone) + natural olive and soybean oil over the range from 283.15 to 298.15 K at atmospheric pressure, as a function of molar fraction.This work is a part of a wider project related to the study of phase equilibria and thermodynamics of mixtures of edible oils and organic solvents [19][20][21][22][23][24][25][26][27][28][29][30][31], in order to provide a better understanding concerning the factors which contribute to the special behaviour enclosing triglycerides into mixtures, and improve the stage of winterization of edible oil industry. The study is carried out at low temperatures because modern technologies in oil processing use cool techniques to improve the quality of seeds oils, avoiding thermal degradation and organoleptic modifications.…”