Journal of the American Oil Chemists Society最新文献

{"title":"Screening of vegetable drying oils as potential self-healing agents for smart anticorrosive coatings","authors":"F. G. Nunes,&nbsp;E. V. Bendinelli,&nbsp;I. V. Aoki","doi":"10.1002/aocs.12871","DOIUrl":"https://doi.org/10.1002/aocs.12871","url":null,"abstract":"<p>The microencapsulation of vegetable drying oils is an established strategy to develop smart coatings with self-healing properties. The literature has mostly focused on evaluating linseed oil (LO) and tung oil (TO) as self-healing agents. There is a lack of studies regarding the application of other drying oils in smart coatings and a comparison between different vegetable oils as self-healing agents has yet to be carried out. In this work, the self-healing potential of different seed oils was assessed in terms of their drying and anticorrosive properties. The investigation was focused on chia oil (CO), dehydrated castor oil (DCO), LO, and TO. Drying times were assessed under different cobalt (Co) drier contents. Drying kinetics was carried out by monitoring changes in viscosity with time and following the evolution of infrared spectra during drying. Barrier properties of the polymerized oil-based coatings were assessed by electrochemical impedance spectroscopy of carbon steel coated samples during immersion in 0.1 mol/L NaCl solution. It was found that the type of oil and concentration of drier play an important role on favoring the self-healing effect. The concentration of 0.2 wt% Co was found optimum for encapsulation to accelerate self-healing, as oils dry up to three times faster in comparison with the lowest drier content studied (0.025 wt% Co). TO obtained the best drying properties, with set-to-touch times around 1 h and rapidly forming a tack-free film, however, TO coatings ended up being extremely cracked, which compromised its barrier properties. LO obtained the slowest drying, while CO and DCO exhibited intermediate drying between TO and LO. DCO showed the best anticorrosive properties among investigated oils, as its coating was the only one that did not show any decrease in impedance with time, whereas TO and LO coatings presented a decrease in up to one order of magnitude in impedance. Overall, the good drying and barrier properties of DCO strongly stimulate its use as feedstock for self-healing coatings. Results are discussed in terms of fatty acid composition and oxidative polymerization mechanisms. Conclusions help with the selection of seed oils as self-healing agents that can further extend the lifetime of anticorrosive coatings.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"99-114"},"PeriodicalIF":1.9,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic glycerolysis production of flaxseed oil-based diacylglycerol in a bubble column reactor and its heat treatment stability","authors":"Zhen Zhang,&nbsp;Wanting Ke,&nbsp;Yee-Ying Lee,&nbsp;Jianqiang Cheng,&nbsp;Yong Wang","doi":"10.1002/aocs.12870","DOIUrl":"https://doi.org/10.1002/aocs.12870","url":null,"abstract":"<p>Structured lipid diacylglycerol (DAG) synthesis employing bubble column reactor (BCR) is a recent and promising approach used to replace the conventional stirred tank reactor for upscaling purpose. BCR offers great economic benefits in the long run. In the present study, a screened Lecitasse® Ultra (LU) lipase was immobilized (LXTE-LU) and used repetitively in both BCR and stirring system reactor (STR) to catalyze the glycerolysis of flaxseed oil for the preparation of DAG. The BCR system was found to prolong the lipase shelf life, maintaining 69% of catalytic activity after 10 cycles. The reaction products were purified by molecular distillation to obtain DAG-40 and DAG-80. Monitoring of processing contaminants and phytonutrients during the heat treatment of flaxseed oil and flaxseed oil DAG products revealed that prolonged heat treatment significantly increased glycidyl esters levels while short-term stir-frying did not significantly affect the levels of processing contaminants levels. However, prolonged heat treatment destroyed phytonutrients. Meanwhile, the oxidation kinetic study showed that the DAG samples fitted well with the zero-order reaction kinetic model, and the oxidation rate of DAG was lower than that of flaxseed oil. Additionally, the antioxidant effect increased with higher DAG content, indicating that DAG could effectively retard lipid oxidation and improve the stability of the oxidation process. These stabilities suggest the potential application of polyunsaturated DAG in food processing systems.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"83-98"},"PeriodicalIF":1.9,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis, characterization and application of polyesters from diglycerol and triglycerol as lubricants and additives","authors":"Débora Hellen Almeida de Brito,&nbsp;Ana Paula Dantas Schuller,&nbsp;Igor Marques Cavalcante,&nbsp;Natália Rodrigues Castro Rocha,&nbsp;Denise Ramos Moreira,&nbsp;Martin Edmund Maier,&nbsp;César Liberato Petzhold,&nbsp;Nágila Maria Pontes Silva Ricardo","doi":"10.1002/aocs.12868","DOIUrl":"https://doi.org/10.1002/aocs.12868","url":null,"abstract":"<p>Glycerol is produced on a large scale as a byproduct in the biodiesel market. In order to give an application to glycerol, this work uses diglycerol from synthesized polyglycerol and commercial triglycerol in the synthesis of long chain esters obtained from esterification and transesterification reactions with oleic acid, methyl oleate, and epoxidized methyl oleate. Diglycerol tetraoleate (DGMO), epoxidized diglycerol tetraoleate (DGEMO), and triglycerol pentaoleate (TGOA) were synthesized and characterized by ¹H and ¹³C Nuclear Magnetic Resonance (NMR) and infrared (IR) spectroscopy. Polyglycerol esters were evaluated for basic lubrication properties such as density, kinematic viscosity, viscosity index, melting point, and thermo-oxidative stability. The ester that showed best thermo-oxidative stability was DGEMO. In addition, the influence of esters synthesized as additives in a pure paraffinic oil lubricant was evaluated and the TGOA showed greater change in viscosity at 100 and 40°C and in melting point which was increased by 1.56°C.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"71-82"},"PeriodicalIF":1.9,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide","authors":"Winatta Sakdasri,&nbsp;Buntita Sakulkittiyut,&nbsp;Somkiat Ngamprasertsith,&nbsp;Wirasinee Supang,&nbsp;Ruengwit Sawangkeaw","doi":"10.1002/aocs.12867","DOIUrl":"https://doi.org/10.1002/aocs.12867","url":null,"abstract":"<p>This study investigated the effects of temperature and pressure on the yield and volatile compound contents of black cumin seed oil (BCO) extracted from black cumin seeds using supercritical carbon dioxide (SCCO₂). The solubility of BCO in SCCO₂ increased 2.5-fold as the pressure increased by 10 MPa. Major volatile compounds in BCO were identified using a static headspace gas chromatography–mass spectrometry (SH–GC–MS). Evidence indicated the main volatile components in SCCO₂-extracted BCO to be hexanal, <i>p</i>-cymene, and thymoquinone. BCO extracted from China-cultivated black cumin seed contained similar amounts of <i>p</i>-cymene and thymoquinone. This black cumin seed is classified as the cymene/thymoquinone chemotype and is also found in Indian, Iranian, and Algerian black cumin seeds. Thymoquinone contents in BCO were more sensitive to the extraction temperature than hexanal and <i>p</i>-cymene contents. The maximum oil yield of 36.28 ± 1.38 wt%, with approximately 2.0 mg of thymoquinone per milliliter of oil, was obtained at extraction temperatures of 50°C and pressures of 30 MPa. A SH–GC–MS could detect small molecules in black cumin seed oil such as hexanal. The results of this work reveal that temperature has more impact on the selectivity of volatile compounds than pressure in supercritical carbon dioxide extraction.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"61-69"},"PeriodicalIF":1.9,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil","authors":"Tosin Oyewole,&nbsp;Niloy Chandra Sarker,&nbsp;Gurjot Dhaliwal,&nbsp;Emily Biggane,&nbsp;Ewumbua Monono","doi":"10.1002/aocs.12866","DOIUrl":"10.1002/aocs.12866","url":null,"abstract":"<p>Washing crude epoxidized oil is an indispensable step for the removal of residual acetic acid and unreacted hydrogen peroxide after epoxidation. There are many studies on the epoxidation of vegetable oils but there are many discrepancies in the washing process which likely leads to water wastage, excess use of neutralizing agent, and additional processing time. Hence, this study aims to optimize the washing step by analyzing the quality of each washing step and developing a model that can predict the amount of acid removed. Soybean oil (1.5 kg) was epoxidized at 60°C for 5.5 h using Amberlite IR 120H as a heterogeneous catalyst. To determine the optimum water washing level, process parameters such as number of washing cycles (1–5), proportion of epoxidized oil to water volume (1:0.5, 1:1, 1:2, 1:3, 1:4, 1:5), and water temperature (20, 40, and 60°C) were examined. The main responses were the residual acid value and pH of the washed epoxidized oil. Results revealed that 64% of the acid was removed after 5 washing cycles irrespective of the washing water temperature and proportion. In contrast, approximately 57% of the acid was removed in the first two washing cycles. Increasing the temperature of the water affected acid removal; with approximately 54% of acid removed at 20°C compared to 60% at 60°C. Doubling or tripling the amount of water needed above a 1:0.5 ratio did not significantly affect the amount of acid removed. The model developed was significant with a predicted <i>R</i>² of 96% and a root mean square error (RMSE) of 1.1 when the model was validated at different washing scenarios. Therefore, this study shows that it is possible to significantly reduce the amount of water used and processing time while maintaining resin qualities.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"47-59"},"PeriodicalIF":1.9,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature","authors":"Ditte B. Hermund,&nbsp;Louise Kirstein Larsen,&nbsp;Sara Riegels Trangbæk,&nbsp;Quoc-Khanh Rose-Marie Therese Madsen,&nbsp;Ann-Dorit Moltke Sørensen,&nbsp;Jacob Kaya,&nbsp;Charlotte Jacobsen","doi":"10.1002/aocs.12853","DOIUrl":"10.1002/aocs.12853","url":null,"abstract":"<p>The content of phenolic compounds in chocolate depends on the processing of the cocoa from bean to bar. The aim of this study was to determine the fate of phenolic compounds and theobromine in cocoa beans during roasting at different temperatures. Based on a screening of 12 cocoa bean sorts, three beans (NM, NCC, and NB) with initial high total phenolic content (TPC) were selected for the roasting trial (100 and 150°C up to 20 min). The concentration of three major flavonoids ((−)-catechin, (−)-epicatechin and procyanidin B2) and one methylxanthine (theobromine) were evaluated in both raw and roasted beans. Results showed changes in the concentration of flavonoids and theobromine during roasting. Roasting at 150°C for 15 min was optimal for maintaining high flavonoid levels while reducing theobromine levels. However, sensory evaluation on final product is needed to confirm whether the suggested roasting condition would also result in a final product with pleasant sensory properties.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"35-45"},"PeriodicalIF":1.9,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12853","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141152748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Shelf-life of biodiesel by isothermal oxidation induction period at variable temperatures","authors":"Robert O. Dunn","doi":"10.1002/aocs.12848","DOIUrl":"10.1002/aocs.12848","url":null,"abstract":"<p>Biodiesel (fatty acid methyl esters [FAME]) is a renewable biomass-based diesel (BBD) fuel made from plant oils, animal fats and waste greases. One of the main disadvantages of biodiesel is its poor oxidative stability, which is caused by the presence of high concentrations of unsaturated FAME. When stored in fuel terminals, vehicle tanks and fuel systems, biodiesel can react with oxygen in ambient air, causing it to degrade, which can adversely affect its viscosity and ignition quality. The shelf-life (SL) of biodiesel is an important property that defines how long it can be stored at low temperatures. The objective of this work is to develop reliable mathematical models to estimate the SL of biodiesel at T = 25°C (298.15 K). This was done by measuring oxidation induction period with a Rancimat instrument (IP_R) at variable temperatures. The data were analyzed by linear regression to determine ln(IP_R) as a function of T (<b>Model A</b>) and T⁻¹ (<b>Model B</b>) for canola, palm and soybean oil FAME (CaME, PME and SME), methyl oleate (MeC18:1) and methyl linoleate (MeC18:2). Statistical analysis of the <b>Model A</b> and <b>Model B</b> type equations showed that all inferred equations were good fits of the experimental data (adjusted coefficients of determination, <i>R</i>² ≥ 0.985). The most dependable results were obtained from extrapolation of <b>Model B</b> type equations to predict the SL^B values. For CaME, PME, SME and MeC18:1, SL^B = 559.0, 1135, 378.3 and 4515 d were inferred. However, the reliability of SL^A (extrapolated from its <b>Model A</b> type equation) and SL^B values calculated for MeC18:2 (3.1 and 4.8 d) were questionable as estimates of its SL at 298.15 K.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 12","pages":"1431-1453"},"PeriodicalIF":1.9,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141061709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial and insect oils: A sustainable approach to functional lipid","authors":"Ityotagher P. Aondoakaa,&nbsp;Casimir C. Akoh","doi":"10.1002/aocs.12851","DOIUrl":"10.1002/aocs.12851","url":null,"abstract":"<p>The increasing global population, coupled with the effects of climate change on agricultural activities has spurred a demand for sustainable food production to meet human needs. In response to this, there has been a growing interest in sustainable food production initiatives. One of such initiatives is harnessing microbial and insect lipids as valuable ingredients to address increase in demand for lipids across various sectors, including functional food, nutritional supplements, and biodiesel production. Over the last decades, there has been increasing scientific investigations exploring lipid from algae, microbes, and insects as alternatives to traditional agro- and marine-based sources. This review, therefore, presents progress made in microbial and insect oils production, with emphasis on sustainability. Emerging extraction techniques, regulatory and safety requirements, and challenges that exist in the production and utilization of these new lipids are also discussed. The review shows that lipids from a wide range of oleaginous microorganisms and insect species have the potential to serve as a valuable ingredient for healthful food preparation. However, challenges such as cultural acceptance, lack of standardized regulations, high cost, and low yield associated with most emerging environmentally friendly extraction technologies continue to hinder widespread use or adoption of microbial and insect lipids on a global scale. These challenges call for innovations to reduce cost of production and improve lipids yield. So far, a substantial progress has been made in the utilization of readily available feedstocks such as industrial food wastes and sugar-rich industrial wastewater to grow insects and microorganisms which will significantly reduce the processing costs.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 1","pages":"5-33"},"PeriodicalIF":1.9,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12851","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140942559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate","authors":"Anh T. L. Nguyen,&nbsp;Alberta N. A. Aryee","doi":"10.1002/aocs.12840","DOIUrl":"10.1002/aocs.12840","url":null,"abstract":"<p>There is an unmet demand for plant-based ingredients with desirable nutritional, techno-functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme-assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (<i>r</i> &gt;0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 9","pages":"905-920"},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations","authors":"Emin Yılmaz,&nbsp;Ceren Öz","doi":"10.1002/aocs.12850","DOIUrl":"10.1002/aocs.12850","url":null,"abstract":"<p>The aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil-sunflower wax oleogel (SWO-CC), and polyglycerol stearate oleogel (PGSO-CC) were prepared with the same recipe. The main properties and compositions of the samples were quite similar. While CNT sample included only 37.97% of total unsaturated fatty acids, it was 74.19 and 63.08% in the SWO-CC and PGSO-CC, respectively. The melting peak temperatures were 32.1, 25.4, and 23.8°C for CNT, SWO-CC and PGSO-CC. The samples had 11.75%, 74.25%, and 74.25% shape retention index values at 60°C. Clearly compound chocolates melted at lower temperatures, but retained their shape at higher temperatures. After 15-day temperature fluctuation storage, no fat bloom was developed. Rheological data showed that the PGSO-CC sample was stiffer among all, and the compound chocolates melted slowly up to 40°C, but CNT melted sharply at 38°C. Further, the PGSO-CC sample showed a lubricating behavior. Although CNT sample included 7 volatile aromatics, SWO-CC and PGSO-CC samples had 17 and 14 compounds, respectively. Trained panel described the samples with 13 attributes, and most profoundly the compound chocolates had lower shape, surface gloss, coffee, bitter, cooling, hardness scores, and higher coating scores. Consumer test revealed that compound chocolates had lower appearance scores, and equal aroma scores. The flavor score and acceptability were highest for the PGSO-CC sample. Overall, this study proved that heat stable and sensorially acceptable compound chocolates could be prepared from the oleogels.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 12","pages":"1401-1416"},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}