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Maxat Toishimanov, Meruyet Nurgaliyeva, Assiya Serikbayeva, Zhulduz Suleimenova, Karima Myrzabek, Aksholpan Shokan and Nurgul Myrzabayeva
Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty a...
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Jiaqi Liu, Aohua Jiang, Ronghan Ma, Weiran Gao, Pingting Tan, Xi Li, Chengzhang Du, Jijun Zhang, Xiaochun Zhang, Li Zhang, Xiaomei Fang, Zelin Yi and Jian Zhang
Soybeans are the main source of vegetable protein and edible oil for humans, with an average content of about 40% crude protein and 20% crude fat. Soybean quality traits are mostly quantitative traits controlled by multiple genes. The quantitative trait ...
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Yang Xu, Fan Yan, Zhengwei Liang, Ying Wang, Jingwen Li, Lei Zhao, Xuguang Yang, Qingyu Wang and Jingya Liu
Soybean (Glycine max) is the main oilseed crop that provides vegetable oil for human nutrition. The main objective of its breeding research is to increase the total oil content. In the Kennedy pathway, Diacylglycerol acyltransferase (DGAT) is a rate-limi...
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Pedro Cisterna-Osorio, Miguel Moraga-Chaura, Raydel Manrique-Suárez and Mabel Vega-Coloma
This research studies the biodegradation of sunflower-type vegetative oil in two proposed activated sludge systems, the first one to biologically treat an influent containing only vegetative oil and the second one to treat a mixture of vegetable oil plus...
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Anuar Magaña-Álvarez, Daisy Pérez-Brito, Alberto Cortés-Velázquez, Ángel Nexticapan-Garcéz, Marynor E. Ortega-Ramírez, Isabel García-Cámara, Yasmín Sánchez-Rodríguez and Rodolfo Martín-Mex
Oil palm (Elaeis guineensis Jacq.) has become the largest source of vegetable oil in the world. It is known that all existing genotypes of this species are related, so their genetic variability is considered to be low. In Mexico, all oil palm plantations...
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Ana García-Moral, Encarnación Moral-Pajares and Leticia Gallego-Valero
The Protected Designation of Origin (PDO), part of the EU?s quality policy for agri-food products, aims to provide consumers with reliable information on the quality of a food, linked to its origin. Olive oil has perceptible qualities derived from its pl...
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Marta M. Moreno, Sara González-Mora, Jaime Villena and Carmen Moreno
Organic hydromulches (liquid spray-on mulches) have been used traditionally in land rehabilitation, mainly to mitigate post-fire runoff and erosion. However, in recent years, a new application of these materials as an eco-friendly alternative to the wide...
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Dan Xu, Xiaojun Xiang, Xueshan Li, Ning Xu, Wencong Zhang, Kangsen Mai and Qinghui Ai
The present study was conducted to investigate the effects of dietary vegetable oils (VOs) replacing fish oil (FO) on fatty acid composition, lipid metabolism and inflammatory response in adipose tissue (AT) of large yellow croaker (Larimichthys crocea)....
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Natalia Sorokova, Vladimir Didur and Miroslav Variny
An important process in the technology of plant oil production by mechanical pressing is the wet?heat treatment of crushed oilseeds, in which the oilseed (compressed seed) is exposed to saturated vapor and a conductive heat supply. Optimal mode selection...
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Vincenzo Zammuto, Antonio Spanò, Marco Sebastiano Nicolò, Emanuela Grillo, Maria Teresa Caccamo, Salvatore Magazù, Simone Cappello and Concetta Gugliandolo
The exploitation of thermophilic hydrocarbon-utilizing bacilli could provide novel environmentally friendly surfactants. In this work, 80 thermophilic bacilli isolated from shallow hydrothermal vents of the Eolian Islands (Italy) were screened for their ...
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