Table Of Content

ANNUAL INDEX Volume 74 1997 Subject A 12-oxododecanoic acid, 531 Acid Values, Determination by Novel pH-Metric Method 12-oxododecanoic acid oxime, 531 acid value method, 1339 vernolic acid, 531 pH-metric, 1339 Vernonia oil, 531 quantitation, 1339 Anchovy Oil, Thermal Polymerization Kinetics of vegetable oils, 1339 anchovy oil, 1525 Acidolysis of Vegetable Oils, by Mycelium-Bound Lipase kinetics, 1525 acidolysis, 1121 linseed oil, 1525 Aspergillus flavus, 1121 thermal polymerization, 1525 fatty acid incorporation, 1121 Antifungal, A New Azole by Chemoenzymatic Approach melting points, 1121 acylation, 1361 mycelium-bound lipase, 1121 azole antifungal, 1361 triglyceride profiles, 1121 biocatalysis, 1361 Adulteration of Oils, Steary! Ester Analysis for Detection Candida rugosa, 1361 analysis, 505 diastereoselective. 1361 authentication, 505 lipase, 1361 steryl esters, 505 Mucor miehei, 1361 vegetable oils, 505 vinyl esters, 1361 Albumin and Soybean B-Conglycinin, Analogous Salicylic Acid Affinity Antioxidant Activity, Green Teas in Lipid Systems Regions in, 1193 antioxidant mechanism, | 309 Alcoholysis, Lipase Catalyzed in Supercritical CO, antioxidants, 1309 alcoholysis, 1483, 1491 catechin, 1309 enzyme, 1483, 1491 emulsion, 1309 ethanol, 1491 green tea, 1309 extraction, 1483 hexanal, 1309 fish oil, 1483 hydroperoxides, 1309 flow rate, 1483 liposome, 1309 lipase, 1483, 1491 prooxidants, | 309 lipids, 1491 tea catechins, 1309 phase behavior, 1491 Antioxidant Efficacy. Application to Metal Chelators supercritical carbon dioxide, 1483, 1491 antioxidants, 1031 Amaranth Seed Oil, Squalene Fractionation of chemiluminescence, 1031 alkali-refining, 413 diphenythexatriene-propionic acid, 1031 amaranth oil, 413 fluorescence spectroscopy, 1031 distillation, 413 free radicals, 1031 fractionation, 413 hydroperoxides, 1031 short-path distillation, 413 lipid peroxidation, 1031 squalene, 413 liposomes, 1031 squalene content, 413 membrane fluidity, 1031 squalene recovery, 413 metal chelators, 1031 Amines, Fatty N-p-Toluene Sulfonyl Octadecenoates Antioxidant Efficacy, Methanolic Extracts of Peanut Hulls allylic amination, 229 antioxidant, 745 methyl! | l-amino-(N-p-toluenesulfony])-9-E-octadecenoate, 229 BHA, 745 methyl 8-amino-(N-p-toluenesulfonyl)-9-E-octadecenoate, 229 peanut hulls, 745 bis(N-p-toluenesulfony!) sulfodiimide, 229 peanut oil, 745 methyl oleate, 229 soybean oil, 745 Amines, Synthesis from Vernolic Acid Antioxidants, Activity in Liposomal Membranes of Fused Heterocyclic aldoxime, 531 antioxidant, 739 12-aminododecanoic acid, 531 ascorbic acid, 739 1 l-aminoundecanoic acid, 531 soybean phosphatidylcholine liposome, 739 Beckmann rearrangement, 531 syngergistic effect, 739 cis-12,13-epoxy-cis-9-octadecenoic acid, 531 a-tocopherol, 739 12,13-epoxystearic acid, 531 9H-xanthene-2,7-diol, 739 Copyright © 1997 by AOCS Press JAOCS, Vol. 74, no. 12 (1996) 1622 SUBJECT INDEX Arachidonic Acid, Optimization of Production by Enzyme Isolates kinetics of isomerization of o-pinene, 1145 arachidonic acid, 569 selective catalyst, 1145 central composite rotatable design, 569 Canola Extraction, Pilot Scale 2-Phase content, 569 canola meal, 201 Mortierella alpina, 569 canola oil, 201 optimization, 569 canola seed, 201 RSM, 569 extraction, 201 soluble starch, 569 glucosinolates, 201 urea, 569 hydrodynamics, 201 Wuji-H4 isolate, 569 Karr column, 201 yield, 569 Szego mill, 201 Autoxidation, Synthetic Isomers of Eicosapentaenoic Triglycerides Canola Extraction, Solvent 2-Phase of autoxidation, 543 canola meal, 207 eicosapentaenoic acid, 543 canola oil, 207 hydroperoxide, 543 canola seed, 207 oxidative stability, 543 extraction, 207 triacylglycerol, 543 glucosinolates, 207 triacylglycerol structure, 543 oil equilibrium, 207 Carbon Dioxide Fixation and a@-Linolenic Acid Production, by Green Algae alga, 181 anti-tumor agent, 181 Berry Oils, Capillary Supercritical Fluid Chromatography Chemical carbon dioxide, 181 Ionization Mass Spectrometry of Triglycerides in Chlamydomonas reinhardtii, \8\ atmospheric pressure chemical ionization, 1089 a-linolenic acid, 181 berry oils, 1089 unsaturated fatty acid, 181 capillary supercritical fluid chromatography, 1089 Carum Seeds, Antioxidant Effects of, 185 cloudberry, 1089 Castor Oil, Dehydration Kinetics of mass spectrometry, 1089 castor oil, 409 sea buckthorn, 1089 dehydrated castor oil, 409 triacylglycerols, 1089 kinetics, 409 Biopackaging, Lipids in Castor Oil, Effect of Agitation in Hydrogenation biopackaging, 1183 agitation, 957 edible film, 1183 castor oil, 957 lipid, 1183 catalyst, 957 water-vapor permeability, 1 183 hydrogenation, 957 Bleaching Clay, an Infrared Spectroscopy Study of Lipid Adsorption from impellers, 957 Hexane onto Acid-Activated Clay hydroxy! value, 957 hexane, 1265 mass transfer coefficient, 957 oleic acid, 1265 pressure, 957 phosphatidylcholine, 1265 temperature, 957 triglyceride, 1265 Ceriolic Acid, Production from Trilinolein Bleaching Clays, Surface and Pore Structure of Deoiled and Heat-Treated bienzymatic, 641 acid-heat treatment, 963 bioreactor, 641 pore structure, 963 biphasic media, 641 spent bleaching clay, 963 chemoenzymatic synthesis, 641 surface, 963 (+)-coriolic acid, 641 Borage Oil, Enrichment of y-Linolenic Acid via Lipase hydroperoxide, 641 acidolysis, 977 linoleic acid, 641 borage oil, 977 liquid—liquid extraction, 641 immobilization, 977 Pseudomonas sp. lipase, 641 y-linolenic acid, 977 soybean lipoxygenase- 1, 641 selective esterification, 977 trilinolein, 641 selective hydrolysis, 977 Cheese, DSC of Water Buffalo and Cow Milk Fat in Mozzarella Borage Oil, o-Linolenic Acid from by Enzymes cheese, 1565 borage oil, 1465 cow milk, 1565 hydrolysis, 1465 DSC, 1565 lauryl alcohol, 1465 melting profile, 1565 y-linolenic acid, 1465 milk fat, 1565 Pseudomonas sp. lipase, 1465 mozzarella, 1565 purification, 1465 water buffalo milk, 1565 Rhizopus delemar lipase, 1465 Chiral Drug Intermediates, Biocatalytic Synthesis of selective esterification, 1465 antihypertensive drug (ceronapril), 1345 antipsychotic agent [R-(+)-BMY 14802], 1345 biocatalysis, 1345 C B-blocker with class III antiarrhythmic properties (D-sotalol), 1345 Camphene, Isomerization of a-Pinene to chiral drug intermediates, 1345 camphene, 1145 monobactam (tigemonam), 1345 isomerization, 1145 oxidoreductases, 1345 JAOCS, Vol. 74, no. 12 (1997) SUBJECT INDEX Chocolate, Analysis of Sterol Degradation Products to Detect Vegetable oxidation, 1611 Fats in prooxidant, 1611 chocolate, 1273 Conjugated Linoleic Acids, Antioxidant Activity of cocoa butter, 1273 conjugated linoleic acids, 749 gas chromatography, 1273 oxidation, 749 mass spectroscopy, 1273 oxygen consumption, 749 sterenes, 1273 prooxidant, 749 sterols, 1273 Corn Oils, Frying Quality and Oxidative Stability of High Oleic vegetable fats, 1273 corn oil, 1317 Cholesterol Oxides, Separation and Quantitation by HPLC flavor, 1317 cholesterol, 943 frying, 1317 cholesterol oxidation products, 943 high-oleic corn oil, 1317 evaporative light-scattering detection, 943 odor, 1317 HPLC, 943 oxidation, 1317 quantitation, 943 polar compounds, 1317 Cocoa Butter Substitutes, By Lipase Interesterification in Supercritical CO, sensory, 1317 cocoa butter equivalent, 1477 stability, 1317 interesterification, 1477 volatile compounds, 1317 lipase, 1477 Cyclopenteny! Fatty Acids, Identification by NMR palm oil, 1477 chaulmoogric acid, 727 supercritical carbon dioxide, 1477 Flacourtiaceae, 727 Coconut Oil, Extraction with Enzymes gorlic acid, 727 coconut cream, 1115 'H and '°C NMR, 727 coconut meat, 1115 HPLC, 727 fermentation, 1115 hydnocarpic acid, 727 Lactobacillus plantarum 1041 1AM, 1115 Hydnocarpus seed oil, 727 oil yield, 1115 identification, 727 quality characteristics, 1115 TLC/Ag*, 727 Colorimeters, Visual and Automated International Study 2D NMR, 727 automated colorimeter, 731 canola, 731 D corn, 731 cottonsed, 731 Degumming, Membrane of Crude Soybean and Rapeseed Lovibond, 731 degumming, 971 palm, 731 microfiltration, 971 peanut, 731 nonporous membrane, 971 soy, 731 phospholipids, 971 sunflower oil, 731 phosphorus, 971 tallow, 731 polyethylene membrane, 971 visual color, 731 polymeric composite membrane, 971 Wesson method, 731 rapeseed oil, 971 Compound Coatings, from Palm Kernel Oil and Cocoa Butter soybean oil, 971 compound coatings, 357 Docosaliexaenoic Acid, Production by Fermentation fat bloom, 357 DHA production, 1431 hardness, 357 docosahexaenoic acid, 1431 mixed lipids, 357 docosapentaenoic acid and n-6 DPA, 1431 phase behavior, 357 DPA, 1431 Conifer Seed Oil, Distribution of A-Olefinic Acids Schizochytrium, 143} chiral column high-performance liquid chromatography, 515 Docosahexaenoic Acid, Purification of by Lipase conifer seeds, 515 docosahexaenoic acid, 97 Cupressaceae, 515 fatty alcohol, 97 3,5-dinitrophenylurethane derivatives, 515 purification, 97 Grignard reagent, 515 Rhizopus delemar lipase, 97 A5-olefinic acids, 515 selective esterification, 97 pancreatic lipase, 515 tuna oil, 97 Pinaceae, 515 Ducklings, Feeding Studies with Different Proteins positional distribution, 515 carcass parameters, 999 Taxaceae, 515 cholesterol, 999 Conifer Seeds, Positional Distribution of A5-Acids in ducks, 999 AS5-acids, 165 @-3 fatty acid, 999 conifer seed oils, 165 protein source, 999 positional distribution, 165 sensory evaluation, 999 triacylglycerols, 165 Conjugated Linoleic Acid, Oxidative Stability of E arachidonic acid, 1611 conjugated linoleic acids, 1611 Edible Oils, Characterization by Fourier Transform Infrared Spectroscopy docosahexaenoic acid, 1611 acyl groups, 1281 linoleic acid, 1611 characterization, 1281 linolenic acid, 1611 edible oils, 1281 JAOCS, Vol. 74, no. 12 (1997) 1624 SUBJECT INDEX fingerprint region, 1281 Estolides, Biodegradation of from Monounsaturated Acids Fourier transform infrared spectroscopy, 1281 biodegradation, 605 frequency, 1281 erucic acid, 605 lard, 1281 estolides, 605 monounsaturated, 1281 meadowfoam oil fatty acids, 605 polyunsaturated, 1281 oleic acid, 605 saturated, 1281 Estolides, Enzymatic Synthesis of in Bioreactor Edible Oils, Physical Properties of bioreactor, 261 edible oils, 1559 estolide, 261 emulsions, 1559 immobilized lipase, 261 physical properties, 1559 repeated batch reaction, 261 temperature, 1559 ricinoleic acid, 261 ultrasound, 1559 water content, 261 8,11,14,17 cis Eicosatetraenoic Acid, Production of, by Fungus Estolides, Product in with Modified Clay Catalysts AS desaturase, 455 cation-exchanged clays, 249 eicosatetraenoic acid, 455 estolide, 249 Mortierella alpina, 455 meadowfoam oil fatty acids, 249 20:403, 455 montmorillonite clays, 249 Emulsification, by Visual Microprocessing nitrogen sparging, 249 emulsification, 317 oleic acid, 249 emulsion, 317 oleic homopolymer, 249 instrumentation, 317 surface-active agents, 249 microchannel, 317 Estolides, Synthesis from Oleic Acid by Sulfuric Acid Catalysis microprocessing, 317 estolide, 473 visualization, 317 oleic acid, 473 Emulsions, Influence of Concentration and Temperature on Flow Behavior oleic homopolymer, 473 Stabilized by Sucrose Palmitate oligomerization, 473 droplet diameter, 1203 polyestolide, 473 emulsifier, 1203 sulfuric acid, 473 emulsion, 1203 flow behavior, 1203 F rheology, 1203 sucrose ester, 1203 Fat Formulation, Optimization by Computer Enzyme, Purification of Arylesterase blending, 1537 arylesterase, 1371 fat formulation, 1537 enzyme purification, 1371 hydrogenated fats, 1537 His-tag, 1371 neural networks, 1537 recombinant protein, 1371 shortenings, 1537 Enzymes, from Cold Adapted Bacteria Fat Separator, Design of Single Stage Mechanical activation energy, 441 butter oil, 679 cold-active amylase, 441 design, 679 cold-active lipase, 441 DSC, 679 cold-active protease, 441 fat separation, 679 crab intestine, 44] fractionation, 679 detergent additives, 441 hard fractions, 679 extracellular cold-active enzymes, 441 laboratory scale, 679 Flavobacterium balustinum P\04, 441 lard, 679 psychrotrophic bacterium, 441 melt profile, 679 salmon intestine, 441 tallow, 679 Epoxidation of Alkyl Esters Fatty Acid Ester Production, by Transesterification from Vegetable Oils in catalysis, 397 Solvent Free System epoxidation, 397 lipozyme, 1137 ethyl undecylenate, 397 solvent-free system, | 137 heteropoly acids, 397 transesterification, | 137 Ishii- Venturello chemistry, 397 vegetable oils, 1137 kinetics, 397 wax esters, 1137 methyl undecylenate, 397 Fatty Acid Esters, Properties of peroxyacetic acid, 397 fatty acid esters, 309 phase transfer catalysis, 397 heat capacity, 309 undecylenic acid, 397 heat of vaporization, 309 Epoxy Alcohol, «,B by Reaction of Hydroperoxide with Titanium QSAR, 309 Isopropoxide solubility parameter, 309 epoxide, 1385 vapor pressure, 309 hydroperoxide, 1385 «3 Fatty Acids, Enzymatic Esterification of Seal Blubber Oil with Glycerol linoleic acid, 1385 acylglycerol form, 1133 lipoxygenase, 1385 concentrate, 1133 titanium isopropoxide, 1385 enzymatic esterification, 1133 JAOCS, Vol. 74, no. 12 (1997) SUBJECT INDEX omega-3 fatty acids, 1133 stability, 347 seal blubber oil, 1133 volatile compounds, 347 Fatty Alcohols, Process for by Hydrogenation Fried Foods, Supercritical Fluid Extraction of Lipids copper chromite, 341 chicken nuggets, 1517 fatty alcohol, 341 deep-fat frying, 1517 fatty-fatty ester, 341 fatty acids, 1517 filtration, 341 Goldfisch, 1517 hydrogenolysis, 341 lipid extraction, 1517 methyl ester, 341 potato fries, 1517 particle size distribution, 341 RSM, 1517 slurry hydrogenation, 341 response surface methodology, 1517 wax ester, 341 SFE, 1517 Fish Fillets, Effect of Chlorine Dioxide on Lipid Oxidation supercritical fluid extraction, 1517 chlorine, 539 Frying Fats, Quality and Composition of Oxidized Lipids in New Zealand chlorine dioxide, 539 animal fat, 1065 fatty acid composition, 539 beef dripping, 1065 omega-3 fatty acid, 539 consumption, 1065 oxidation, 539 deep frying, 1065 polyunsaturated fatty acids, 539 lipid oxidation, 1065 red grouper, 539 plant oil, 1065 salmon, 539 Frying Oil Deterioration, Spectrometric Analysis of seafood, 539 chemometrics, 1495 thiobarbituric acid, 539 fluorescence, 1495 Fish Oil, Headspace Sampling of Volatile Oxidation Products frying oil, 1495 fish oil, 1607 FT-IR, 1495 headspace sampling, 1607 NIR, 1495 HS-GC, 1607 Raman, 1495 lipid oxidation, 1607 VIS, 1495 thermal degradation, 1607 Fuel Additives, Synthesis of volatiles, 1607 alkyloxy alkylamino propanols and dimers, 235 Fish Oil, Transesterification by Lipase to Prepare Fatty Acid Concentrates antioxidative properties, 235 from cold-flow properties, 235 DHA, 1419 corrosion inhibition, 235 EPA, 1419 ethanol-diesel fuel-additive blends, 235 ethanolysis, 1419 fuel additive, 235 n-3 fatty acids, 1419 glycidyl ethers, 235 fish oil, 1419 polyfunctional compounds, 235 lipase, 1419 surface-active agents, 235 Pseudomonas fluorescens lipase (PFL), 1419 viscosity, 235 Pseudomonas species lipase (PSL), 1419 Fuel Additives, Synthesis of transesterification, 1419 alkyloxy alkylamino propanol derivatives, 241 Fish Oil Iodine Values, Collaborative Study acylation, 241 acetic acid, 1085 N-alkylation, 241 carbon tetrachloride, 1077, 1085 ethanol-diesel fuel-additive blends, 241 collaborative test, 1077, 1085 fuel additive, 241 cyclohexane, 1077, 1085 ignition improvement 241 fish oil, 1077, 1085 nitration, 241 iodine value, 1077, 1085 polyfunctional compounds, 241 Fish Protein Hydrogel, Synthesis and Properties surface-active agent, 241 chemical modification, 1165 viscosity, 241 fish protein, 1165 Furanoid Acids, Stability in Soybean Oil hydrogel, 1165 B-carotene, 323 water adsorption, 1165 furanoid fatty acids, 323 Fried Foods, Consumption of Cholesterol Oxides in Fast Foods Fried in hydrogenation, 323 Beef Fat light exposure, 323 beef dripping, 1069 a- and y-tocopherol, 323 cholesterol oxides, 1069 refining, 323 consumption, 1069 Furanoid Esters in Soybean Oil, Analysis of deep-frying, 1069 analysis, 1099 Fried Foods, Effect of Oil Composition on Flavor Stability effect of growth environment, 1099 cottonseed oil, 347 effect of variety, 1099 flavor, 347 furanoid fatty acids, 1099 french-fried potatoes, 347 frying, 347 high-oleic sunflower oil, 347 G polar compounds, 347 Glycerolysis, of Fats and Methy! Esters potato chips, 347 biodiesel, 419 sensory, 347 diglycerides, 419 JAOCS, Vol. 74, no. 12 (1997) 1626 SUBJECT INDEX fatty acid methyl esters, 419 Hydrogenation of Fatty Esters to Alcohols, Catalyst Properties glycerol, 419 copper chromite, 333 glycerolysis, 419 fatty alcohol, 333 monoglycerides, 419 fatty-fatty ester, 333 transesterification, 419 hydrogenation, 333 triglycerides, 419 methyl! ester, 333 Glycerolysis of Olive Oil, Use of Immobilized Lipase slurry hydrogenation, 333 bacterial lipases, 445 wax ester, 333 CaCO,, 445 Hydrogenation of Fats, Magnetic Field as Selectivity Parameter CaSO,.2H,0, 445 fat hardening, 615 Ca,P,0,, 445 hydrogenation reaction rate, 615 Celite, 445 linoleic selectivity ratio, 615 enzyme adsorption, 445 linolenic selectivity ratio, 615 glycerolysis, 445 magnetic field, 615 immobilized lipase, 445 nickel catalyst G53, 615 monoacylglycerol, 445 nickel catalyst KE-NF 20, 615 reuse of immobilized enzyme, 445 palladium catalyst G109, 615 Glycerolysis of Soybean Oil, in Supercritical CO, sesame oil, 615 lipase, 103 soybean oil, 615 monoglycerides, 103 Hydroperoxides, Determination by FTIR Spectroscopy supercritical carbon dioxide, 103 fats and oils, 897 transesterification, 103 Fourier transform infrared spectroscopy, 897 Gondoic Acid, Polymorphic Behavior of in Binary Mixtures of Oleic and FTIR, 897 Asclepic Acids lipid oxidation, 897 asclepic acid, 1153 peroxide value, 897 differential scanning calorimetry, 1153 PV, 897 gondoic acid, 1153 triphenylphosphine, 897 oleic acid, 1153 triphenylphosphine oxide, 897 phase behavior of binary mixtures, 1153 Hydroperoxides, Thermal Degradation Products from by Gas polymorphism in unsaturated fatty acids, 1153 Chromatography X-ray diffraction, 1153 autoxidation, 387 capillary gas chromatography, 387 fatty acids, 387 H hydroperoxides, 387 Hake Liver Oil, Seasonal Changes in Lipids and Fatty Acid Composition linoleate hydroperoxides, 387 docosahexaenoic acid, 1173 methyl linoleate, 387 eicosapentaenoic acid, | 173 oxidation, 387 fatty acid composition, 1173 Hydroxy Acid Oils, Analysis by Gas and Supercritical Fluid fish liver oil, 1173 Chromatography hake liver oil, 1173 derivatization, 277 lipid class composition, 1173 Dimorphoteca pluvialis, 277 Merluccius hubbsi, 1173 gas chromatography, 277 seasonal changes, 1173 hydroxy fatty acid, 277 Hazelnuts, Composition and Oxidation Stability of Oil mass spectrometry, 277 Corylus avellana L., 755 method evaluation, 277 fatty acids, 755 Ricinus communis, 277 hazelnut, 755 supercritical fluid chromatography, 277 lipids, 755 trimethyl silyl derivatives, 277 oxidative stability, 755 Hydroxy Acids, Pseudo Halogenation of sterols, 755 1,4-epoxy fatty esters, 713 tocopherol, 755 methyl isoricinoleate, 713 Heated Fat-Based Oil Substitutes, Oleic and Linoleic Esterified methyl ricinoleate, 713 Propoxylated Glycerol NNDBS, 713 fat substitute, 367 12-Hydroxyoctadecanoic Acid, Bio Conversions to Amide by Bacillus frying oils, 367 cereus high-performance size-exclusion chromatography, 367 12-hydroxyoctadecanamide, 601 linoleic acid-esterified propoxylated glycerol, 367 12-hydroxyoctadecanoic acid, 601 lipid oxidation, 367 Bacillus cereus, 601 oleic acid-esterified propoxylated glycerol, 367 biotransformation, 601 supercritical fluid chromatography, 367 triolein, 367 trilinolein, 367 I Hydroformylation of Unsaturated Ester, Rhodium Catalyst for Inks, Statistical Evaluation of News Inks Vehicles and Formulations bulky phosphite, 223 biodegradation, 707 fatty acid esters, 223 ink vehicle, 707 hydroformylation, 223 news ink, 707 methyl oleate, 223 statistical, 707 rhodium, 223 vehicle soybean ink, 707 JAOCS, Vol. 74, no. 12 (1997) SUBJECT INDEX Interesterification, Chemical and Enzymatic of Seed Oils Lecithin, Supplementation in Goldfish Diets Candida cylindracea lipase, 91 Carassius auratus, 149 chemical interesterification, 91 cod liver oil, 149 enzymatic interesterification, 91 goldfish, 149 positional distribution of fatty acids, 91 juvenile, 149 radioactive tracer technique, 91 practical diets, 149 Rhizomucor miehei lipase, 91 soybean-lecithin, 149 B-sitosterol, 91 soybean oil, 149 steryl esters, 91 Lecithin Liposome System, Antioxidant Activity of Grape Extracts Interesterification, Effect on Physical Properties of High Stearic Soybean antioxidant activity, 1301 Oils extraction, 1301 dropping point, 327 grapes, 1301 genetically modified soybean oil, 327 lecithin, 1301 interesterification, 327 liposome, 1301 margarine oils, 327 oxidation, 1301 palm oil, 327 phenolics, 1301 solid fat index, 327 Lesquerolic and Auricolic Acids, Crystallization of from Lesquerella stearic acid, 327 auricolic acid, 699 triglycerides, 327 buffer, 699 crystallization, 699 K hydroxy fatty acids, 699 lesquerella, 699 Karanja Seed Oil, Protease Inhibitors and /n Vitro Digestibility of Residues lesquerolic acid, 699 antinutrients, 1161 pH, 699 autoclaving, 1161 a@-Linolenic Acid, Degradation of During Heating detoxification, 1161 degradation, 1615 fermentation, 1161 deodorization, 1615 in-vitro digestibility, 1161 heating, 1615 irradiation, 1161 kinetics, 1615 Karanja oilseed residue, 1161 linolenic acid, 1615 nutritive value, 1161 modeling, 1615 protease inhibitors, 1161 -inoleic Acid, Oxidative Stability of Encapsulation Cyclodextrins solvent treatment, 1161 cyclodextrin, 1329 encapsulation, 1329 L kinetics, 1329 Lactones, Synthesis from Meadowfoam Fatty Acids linoleic acid, 1329 §-eicosanolactone, 153 inolenic Acid Oils, a- and y-Linolenic by HPLC and Atmospheric Pressure y-eicosanolactone, 153 Chemical lonization Mass Spectrometry lactone, 153 atmospheric pressure chemical ionization mass spectrometry, 129] meadowfoam fatty acids, 153 blackcurrant, 129] perchloric acid, 153 borage, 1291] regioselective lactonization, 153 cloudberry, 1291 sulfuric acid, 153 evening primrose, 1291] Laciones from Meadowfoam, via Lipase @-linolenic acid, 1291 5,6-13,14-diepoxydocosanoic acid, 719 y-linolenic acid, 1291 dihydroxyeicosanoic acid, 719 reversed-phase high-performance liquid chromatography, 1291 5,13-docosadienoic acid, 719 triacylglycerols, 1291 8-eicosanolactone, 719 Lipase, Acylation of pL-Menthol with Vinyl Propionate with Immobilized 5-eicosenoic acid, 719 Enzyme epoxidation, 719 acylating agent, 435 5,6-epoxyeicosanoic acid, 719 lipase, 435 formic acid, 719 (+)-menthol, 435 hydrogen peroxide, 719 (+)-menthy! propionate, 435 6-hydroxy-8-lactones, 719 Pseudomonas cepacia, 435 lactonization, 719 stereoselective transesterification, 435 lipase, 719 viny! propionate, 435 performic acid, 719 Lipase, Applications of sulfuric acid, 719 applications, 621 Lecithin, Organogel Formation of 12-Hydroxy Stearic Acid esterification, 621 aggregate gel, 491 esters, 621 gel formation, 491 hydrolysis, 621 gelling agent, 491 lipases, 621 gel structure, 491 transesterification, 621 12-hydroxystearic acid, 491 Lipase, Changes in Hydrolysis Specificities from Rhizomucor miehei organogel, 491 aggregation, 1395 IR, 491 fatty acid, 1395 lecithin, 491 immobilized lipase, 1395 NMR, 491 interfacial activation, 1395 JAOCS, Vol. 74, no. 12 (1997) 1628 SUBJECT INDEX lipase, 1395 fungi, 1129 polyunsaturated fatty acid, 1395 hydrolysis, 1129 specificity, 1395 lipase, 1129 Lipase, Effects of Acyl Binding Site Mutations on Fatty Acid Selectivity of phosphatidylcholine, 1129 Rhizopus delemne positional specificity, 1129 fatty acid specificity, 1401 reverse micelle, 1129 lipase, 1401 source organism, 1129 methyl ester hydrolysis, 1401 Lipases, Synthesis of Flavor Compound with molecular modeling, 1401 biosynthesis, 1471 mutagenesis, 1401 Candida antarctica, 147| protein structure, 1401 direct esterification, 1471 triacylglycerol hydrolysis, 1401 n-hexane, 1471 Lipase, Immobilization of on Porous Polypropylene (Z)-3-hexen-1-yl butyrate, 1471 Candida antarctica B 107 lipases, 1471 Humicola sp., 107 Mucor miehei, 1471 immobilization, 107 solvent-free medium, 1471 lipase, 107 Lipases, Synthesis of Tricaprin in Organic Solvent Rhizomucor miehei, 107 esterification pattern, 1287 Rhizopus niveus, 107 lipase, 1287 polypropylene, 107 lipase specificity, 1287 Lipase, Porcine, Model Substrates for Thermoxidation Lipolytic Activity, in Free and Immobilized Cells of Phoma glomerata acylglycerol models, 1509 fungal lipase, 451 HPSEC, 1509 immobilized cells, 451 porcine pancreatic lipase, 1509 lipase, 451 thermoxidation, 1509 lipids, 451 triglycerides, 1509 lipolytic activity, 451 Lipase, Synthesis of Structured Lipids from Peanut Oil by Immobilized microbial enzyme, 451 Enzyme Phoma, 451 immobilized lipase, 427 triacylglycerol hydrolysis, 451 interesterification, 427 triolein degradation, 451 lipase stability, 427 whole cells, 451 medium-chain triglycerides, 427 Lipoxygenase, Stability of Soybean Oil at High Temperatures peanut oil, 427 conjugated dienoic acids, 381 structured triglycerides, 427 fatty acids, 381 Lipase Catalysis, Use with Supercritical Fluid Extraction to Convert Lipids oxidative stability, 381 to Methyl Esters polymerization, 381 cholesteryl esters, 585 soybean oils, 381 fatty acid methyl esters, 585 Long Chain Fatty Acids, Preparation of Highly Purified Concentrates of lipase, 585 Eicosapentaenoic and Docosahexaenoic Acids phospholipids, 585 Candida antarctica, 1425 reaction, 585 DHA, 1425 supercritical fluid extraction, 585 enrichment, 1425 Lipase Catalyzed Esterification, Role of Silica Gel EPA, 1425 diolein, 77 esterification, 1425 glycerol, 77 fish oil, 1425 n-hexane, 77 lipase, 1425 lipase-catalyzed esterification, 77 n-3 fatty acids, 1425 lipase specificity, 77 Pseudomonas sp., 1425 monoolein, 77 silica gel, 77 M solvent-free systems, 77 triolein, 77 Meadowfoam Oil, Single Seed Determination by NIR tailor-made synthesis, 77 crop improvement, 273 Lipase, Transesterification of Triterpenes Limnanthes, 273 adsorption, 255 meadowfoam, 273 citronellyl butyrate, 255 near-infrared transmission spectroscopy, 273 geranyl caproate, 255 oil content, 273 immobilization, 255 Medium-Chain Triglycerides, by Chemical and Lipase Catalysis lipase, 255 coconut oil, 593 Pseudomonas sp., 255 coconut olein, 593 reaction parameters, 255 medium-chain fatty acid, 593 transesterification, 255 Mucor miehei, 593 Lipases, Characterization from Yeasts Melon Seed Oil, Lipase in Corporation of Oleic Acid into lipases, 1391 acyl donor, 177 positional specificity, 1391 essential fatty acid, 177 yeasts, 1391 fatty acid profile, 177 Lipases, Commercially Available, Comparative Study for Hydrolysis of lipase, 177 Phosphatidylcholine melon seed oil, 177 JAOCS, Vol. 74, no. 12 (1997) SUBJECT INDEX methyl oleate, 177 Olefinic AS Acids, What Defines Unusual, 619 transesterification, 177 Olive Oil, Evolution of Phenolic Compounds During Storage triacylglycerol, 177 antioxidants, 1259 Monoacylglycerols, a-Forms of caffeic acid, 1259 conformational disorder, 1569 complex phenols, 1259 DSC, 1569 hydroxytyrosol, 1259 o-form, 1569 oleuropein, 1259 isomerization, 1569 olive oil, 1259 long spacing, 1569 olive ripeness, 1259 phase transition, 1569 phenolic compounds, 1259 sub-at-form, 1569 secoiridoid glucoside, 1259 water-swelling behavior, 1569 tyrosol, 1259 X-ray diffraction, 1569 Olive Oils, Characterization of Enzyme Processed Mung Bean Hulls, Antioxidant Activity of biotechnology. 1105 antioxidant activity, 1059 new processing, 1105 BHA, 1059 olive oil, 1105 free radical, 1059 organoleptic and chemical-physical characteristics, 1105 mung bean hulls, 1059 ortho-diphenols, 1105 natural antioxidant, 1059 other antioxidants, 1105 reducing power, 1059 overall quality indices, 1105 scavenging effect, 1059 pectolytic enzyme adjuvant, 1105 soybean oil, 1059 pigment content, 1105 synergistic effect, 1059 resistance to autoxidation, 1105 tocopherol, 1059 Olive Oils, Stability of Related to Olive Conditions Mustard Seed Oil, Determination of Fatty Acid by NIR chemometrics, 1017 Brassica carinata Braun, 1595 HPLC, 1017 Ethiopian mustard, 1595 oil stability, 1017 fatty acid composition, 1595 olive conditions, 1017 global calibrations, 1595 OLS, 1017 intact-seed samples, 1595 orthodiphenols, 1017 near-infrared reflectance spectroscopy, 1595 PCA, 1017 NIRS, 1595 PLS, 1017 spectral analysis, 1595 polar compounds, 1017 virgin olive oils, 1017 Oxidation of Oil/Water Emulsions, Inhibition by B-carotene and N Tocopherols antioxidant, 1047 New Crops, Online Database for B-carotene, 1047 composition, 723 emulsion, 1047 database, 723 prooxidant, 1047 germplasm, 723 Internet, 723 tocopherols, 1047 oilseed, 723 Oxidative Stability, Rancimat Evaluation of Fish Oils conductivity difference, 331 triglyceride, 723 fish oil, 331 Nuclear Magnetic Resonance, Spectral Confirmation of Fatty Acid Methyl induction period, 331 Ester Isomers oxidative stability, 331 carbon-13, 1335 rancidity, 331 nuclear magnetic resonance (NMR), 1335 Rancimat, 331 partially hydrogenated soybean oil, 1335 positional isomers, 1335 trans-monounsaturated fatty acid, 1335 P Nut Pines, AS-Olefinic Acids from | Palmitoyl, 2-Oleoy!-3-stearoylglycercol, Crystallization of nut pine seed oil, 613 cocoa butter, 693 AS-olefinic acids, 613 crystallization, 693 Pinus cembroides edulis, 613 DSC, 693 kinetics, 693 polarized-light microscopy, 693 O polymorphism, 693 Oat Groats and Hulls, Antioxidants from POS, 693 antioxidants, 303 solidification, 693 GC-MS identification, 303 spherulite, 693 oats, 303 triacylglycerol, 693 peroxide values, 303 Palm Oil, Alcoholysis by Lipase phenolics, 303 alcoholysis, 113 Octadecdienote, Synthesis of cis-9-trans-11 from Methy! Ricinoleate mycelial lipase, 113 castor oil, 1011 stability, 113 conjugated linoleic acid (CLA), 1011 Palm Oil, Breeding and Biotechnology Improvement of ricinoleic acid, 1011 biotechnology, 1451 synthesis, 1011 breeding, 1451 JAOCS, Vol. 74, no. 12 (1997) 1630 SUBJECT INDEX genetic engineering, 1451 emulsion, 1255 oil palm, 1451 emulsion stability, 1255 palm oil, 1451 microfiltration, 1255 Palm Oil, Effects of Repeated Heating on Thermal Behavior microporous glass membrane, 1255 CPO, 393 Phospholipids, Antioxidant Activity and Active Sites DSC, 393 amine, 1531 fractionation, 393 antioxidant, 1531 repeated heating, 393 choline, 1531 thermal behavior, 393 ethanolamine, 1531 Palm Oil lodine Value, Determination by DSC fish lipid, 1531 DSC, 939 hydroxyamine, 1531 HPLC, 939 lipid oxidation, 1531 iodine value, 939 phosphatidylcholine, 1531 palm oil, 939 phosphatidylethanolamine, 1531 thermal behavior, 939 phospholipid, 1531 triglyceride, 939 Phospholipids, Antioxidant Properties Palm Olein, Clouding of by Triacylglycerols activity index, 293 clouding, 1553 fatty acid profile, 293 nucleation, 1553 induction time, 293 palm olein, 1553 phospholipids, 293 triglycerides, 1553 Phospholipids, Determination in Sunflower Oil Palm Stearin, Lipase Interesterification of high-performance liquid chromatography, 511 high-melting palm stearin, 589 phospholipids, 511 low-melting palm stearin, 589 solid-phase extraction, 511 Mucor miehei lipase, 589 sunflower oil, 511 palm stearin, 589 water degumming, 511 Peanut, Fatty Acid Composition of Germplasm and Epoxy and Eicosenoic Acids Phospholipids, Distribution of Fatty Acids in Microwave Heated Soybean Arachis hypogaea, 1235 cultivar, 915 cis-11-eicosenoic acid, 1235 fatty acids, 915 cis-9,10-epoxystearic acid, 1235 microwave roasting, 915 coronaric acid, 1235 phosphatidylcholine, 915 epoxy fatty acids, 1235 phosphatidylethanolamine, 915 fatty acid composition, 1235 phosphatiaylinositol, 915 peanut, 1235 phospholipids, 915 vernolic acid, 1235 positional distribution, 915 Peanuts, Moisure and Aflatoxin Analysis soybeans, 915 aflatoxin, 285 Phospholipids, Enzymatic Hydrolysis of Arachis hypogeae, 285 arachidonic acid, 1415 Aspergillus flavus, 285 DHA, 1415 groundnuts, 285 docosahexaenoic acid, 1415 liquid chromatography, 285 formula, 1415 moisture, 285 hydrolysis, 1415 mycotoxin, 285 lipase, 1415 peanuts, 285 lipozyme, 1415 water slurry, 285 partial hydrolysis, 1415 Petroselenic Acids, Determination Along with Oleic in Oils phospholipid, 1415 high-resolution gas chromatography—mass spectrometry, 935 water activity, 1415 petroselinic acid determination, 935 Phospholipids, Microwave Roasting in Soybeans petroselinic acid/oleic acid ratio, 935 fatty acid distributions, 117 Phenolic Compounds, Antioxidant Activity of microwave roasting, 117 allyl group, 557 moisture, 117 antioxidant, 557 phosphatidylcholine, 117 electron spin resonance, 557 phosphatidylethanolamine, | 17 eugenol, 557 phospholipids, 117 free radical, 557 soybeans, 117 honokiol, 557 Photosensitized Oxidation, Quenching and Kinetics of Ascorby] Palmitate lipid oxidation, 557 ascorby] palmitate, 1053 mangolol, 557 kinetics, 1053 oxidation, 557 linoleic acid, 1053 phenolic compound, 557 mechanism, 1053 Phosphatidy! Glycerol, Synthesis from Soybean Lecithin photooxidation, 1053 enzyme immobilization, 87 singlet oxidation quenching, 1053 phosphatidylglycerol, 87 soybean oil, 1053 phospholipase D, 87 Phytosterol Oxides, in Potato Chips and Vegetable Oils soybean lecithin, 87 campesterol oxides, 647, 659 Phospholipid Emulsions, Microfiltration and Stabilization by Microporous frying oils, 659 Glass Membrane frying vegetable oils, 647 egg yolk phospholipid, 1255 high-oleic sunflower oil, 647, 659 JAOCS, Vol. 74, no. 12 (1997)