Autoxidation of saturated fatty acids. II. The determination of the site of hydroperoxide groups in autoxidizing methyl palmitate

Lipids ◽  
1968 ◽  
Vol 3 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Michael H. Brodnitz ◽  
Wassef W. Nawar ◽  
Irving S. Fagerson
Keyword(s):  
Fatty Acids ◽  
Methyl Palmitate ◽  
Saturated Fatty Acids

scholarly journals Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Monica Panozzo ◽  
Luciano Magro ◽  
Ilario Erle ◽  
Stefano Ferrarini ◽  
Riccardo Murari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Analytical Determination ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Significant Difference ◽  
Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

Determination of the identity of by-products in the industrial production of saturated fatty acids

1996 ◽  
Vol 73 (10) ◽  
pp. 1297-1304 ◽  
Author(s):  
Joakim Skovly ◽  
Elsa Lundanes ◽  
Tyge Greibrokk
Keyword(s):  
Fatty Acids ◽  
Industrial Production ◽  
Saturated Fatty Acids ◽  
By Products

A crystallization method for the determination of saturated fatty acids in soybean oil

1940 ◽  
Vol 17 (5) ◽  
pp. 106-108 ◽  
Author(s):  
F. R. Earle ◽  
R. T. Milner
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Saturated Fatty Acids ◽  
Crystallization Method

The rapid determination of solid saturated fatty acids

The Analyst ◽  
1931 ◽  
Vol 56 (663) ◽  
pp. 354 ◽  
Author(s):  
T. P. Hilditch ◽  
J. Priestman
Keyword(s):  
Fatty Acids ◽  
Rapid Determination ◽  
Saturated Fatty Acids

scholarly journals Determination of Lower and Middle Linear Saturated Fatty Acids in Water

1979 ◽  
Vol 28 (2) ◽  
pp. 81-84
Author(s):  
Keizo OGINO ◽  
Kazuhiko AIBARA ◽  
Masanori FUJIYAMA
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids

Autoxidation of saturated fatty acids. I. The initial products of autoxidation of methyl palmitate

Lipids ◽  
1968 ◽  
Vol 3 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Michael H. Brodnitz ◽  
Wassef W. Nawar ◽  
Irving S. Fagerson
Keyword(s):  
Fatty Acids ◽  
Methyl Palmitate ◽  
Saturated Fatty Acids
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