Data from: Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid
Menhaden oil was enzymatically modified with caprylic (C8:0) and/or stearic acid (C18:0) to produce structured lipids (SL) with high amount of polyunsaturated fatty acids (PUFA) and melting point of 25-35 degrees centigrade. Linear interpolation was used to determine substrate molar ratios for the reaction. Thermal behavior was determined with DSC and volatile oxidation products by solid phase microextraction (SPME) fiber.
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United States Department of Agriculture (USDA)
Ag Data Commons
United States Department of Agriculture (USDA) 2017-67017-26476
Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties
Willett, S. A., Martini, S., & Akoh, C. C. (2019). Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid. Journal of the American Oil Chemists’ Society, 96(7), 761-775. https://doi.org/10.1002/aocs.12227
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Martini, S., & Akoh, C. C. (2020). Data from: Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1518515