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16 relations: Cherry pit oil, Enzymatic interesterification, Ernest Guenther Award, Food physical chemistry, Henry Hemmendinger, List of vegetable oils, Mortierella, Narrow-range ethoxylate, Oleochemical, Oleyl alcohol, Peracetic acid, Seasoning (cookware), Sesame oil, Soybean aphid, Sterculia foetida, Triglyceride.
Cherry pit oil
Cherry pit oil, also referred to as cherry kernel oil, is a seed oil that is derived from the pits of cherries.
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Enzymatic interesterification
Enzymatic Interesterification (EIE) is the catalytic reaction that occurs when an enzyme is introduced into oil and rearranges the fatty acids on the glycerol backbone of a triglyceride.
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Ernest Guenther Award
The Ernest Guenther Award in the Chemistry of Natural Products is an American Chemical Society (ACS) award in the field of the chemistry of natural products.
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Food physical chemistry
Food physical chemistry is considered to be a branch of Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
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Henry Hemmendinger
Henry Hemmendinger (April 1, 1915 – August 16, 2003) was an American color scientist.
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List of vegetable oils
Vegetable oils are triglycerides extracted from plants.
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Mortierella
Mortierella species are soil fungi belonging to the order Mortierellales within the subphylum Mucoromycotina (phylum: Zygomycota).
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Narrow-range ethoxylate
Fatty alcohol polyglycol ethers with a narrow homolog distribution, which are also known as narrow-range ethoxylates (NRE), are known nonionic surfactants, which are industrially produced, for example, by addition of ethylene oxide onto fatty alcohols in the presence of suitable catalysts (layer compounds which have been calcined or hydrophobized with fatty acids).
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Oleochemical
Oleochemicals (from Latin: oleum “olive oil”) are chemicals derived from plant and animal fats.
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Oleyl alcohol
Oleyl alcohol, octadecenol, or cis-9-octadecen-1-ol, is an unsaturated fatty alcohol with the molecular formula 1836 or the condensed structural formula CH3(CH2)7-CH.
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Peracetic acid
Peracetic acid (also known as peroxyacetic acid, or PAA), is an organic compound with the formula CH3CO3H.
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Seasoning (cookware)
Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Soybean aphid
The soybean aphid (Aphis glycines Matsumura) is an insect pest of soybean (Glycine max (L.) Merr.) that is exotic to North America.
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Sterculia foetida
Sterculia foetida is a soft wooded tree that can grow up to 35 metres (115 ft.) tall.
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Triglyceride
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride).
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References
[1] https://en.wikipedia.org/wiki/Journal_of_the_American_Oil_Chemists'_Society
