ABSTRACT
Commercial processing of fats and oil into edible products is done to remove the impurities from the oil. Unless the oil is hydrogenated, very few chemical changes occur during this process to alter the nutritional quality of the oils. Trans fatty acids that are formed during hydrogenation have limited nutritional and metabolic effects if consumed with an adequate supply of essential fatty acids. When lipids or foods containing lipids are heated in the presence of oxygen, they undergo oxidation, which causes degradation of the fatty acids. The free radicals produced in these oxidation reactions may react with proteins, vitamins, or other food constituents and reduce the nutritive quality of the food. However, destruction of flavor or color by these reactions is often noticed before major nutritional damage can occur.
Subject(s)
Citrates , Malates , Quinine , Taste , Evaluation Studies as Topic , Female , Humans , Male , Methods , Sulfuric Acids , Temperature , ThermodynamicsABSTRACT
In spores of Bacillus stearothermophilus produced at 45 and 55 C, branched-chain fatty acids predominated in the former and straight-chain acids in the latter.
Subject(s)
Bacillus/analysis , Fatty Acids/analysis , Spores/analysis , Bacillus/growth & development , Chromatography, Gas , Hot Temperature , Lipids/analysis , Spores/growth & developmentABSTRACT
Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cooked (autoclaved) pecans inoculated with toxigenic isolates of A. flavus were also good substrates for aflatoxin production.
