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  • noun

Words related to hydrogenation

a chemical process that adds hydrogen atoms to an unsaturated oil

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The biohydrogenation is a natural mechanism, directed by rumen microorganisms, which is to reduce the deleterious effect of lipids (Valinote, Nogueira Filho, Leme, Silva, & Cunha, 2005), promoting saturation unsaturated fatty acids putting hydrogen in the carbon chain leaving only single bonds.
The linear decrease in the Octadecanoic acid concentration in meat according to oils supply demonstrates that small amounts of DHA present in diets with flaxseed and sunflower oils (Table 2) were effective in reducing ruminal biohydrogenation of 11-Octadecenoic acid to Octadecanoic acid.
1They arise either by partial hydrogenation of unsaturated oils (usually in the presence of nickel) or by biohydrogenation in the rumens of cows and sheep.
The effects of fish oil supplementation on rumen metabolism and the biohydrogenation of unsaturated fatty acids in beef steers given diets containing sunflower oil.
Beef normally has a low PUFA/SFA ratio compared with pork because of the biohydrogenation of unsaturated fatty acids in rumen (TAMMINGA; DOREAU, 1991).
Trans-fatty acids are found in ruminant fat as a result of biohydrogenation by rumen bacteria.
Partial inhibition of biohydrogenation of linoleic acid can increase the conjugated linoleic acid production of Butyrivibrio fibrisolvens A38.
2) This isomer originates from CLA produced by rumen bacteria as an intermediate in the biohydrogenation of LA or from tissue synthesis of CLA by [[DELTA].
Protected fat: Fat treated to prevent biohydrogenation and increase rumen inertness.
Research shows that endogenous synthesis of CLA in the mammary gland of dairy cattle accounts for the majority of the cis-9, trans-11 CLA present in milkfat with about 70% to more than 90% derived from the conversion of vaccenic acid (18:1, trans-11), a rumen biohydrogenation intermediate.
Biohydrogenation produces trans fats that differ chemically from those produced commercially and generally in levels well below the labeling threshold.
The meat of ruminant animals such as cattle, sheep and goats has a high content of saturated fat because of their characteristic 'four stomach' anatomy, biohydrogenation of dietary fats in the rumen, and their unique metabolism (Phillipson et al 1970).
Results from these studies indicated that there are two major processes that occur in the rumen, hydrolysis of ester linkages in lipids and biohydrogenation of the unsaturated fatty acids.