AIMC Topic: Soybean Oil

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Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning.

Food research international (Ottawa, Ont.) Feb 26, 2025
Oleogelators are considered food additives that require approval from regulatory authorities. Therefore, classifying these ingredients that may have characteristics (e.g., waxiness), cost and origin (e.g., animal or vegetable) is crucial to ensure co...
Cellulose Principal Component Analysis Least-Squares Analysis Organic Chemicals Spectrum Analysis, Raman Soybean Oil Waxes Sunflower Oil Fatty Acids, Nonesterified Food Additives Machine Learning Spectroscopy, Near-Infrared
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Inverse design of chemoenzymatic epoxidation of soyabean oil through artificial intelligence-driven experimental approach.

Bioresource technology Sep 1, 2024
This paper presents an inverse design methodology that utilizes artificial intelligence (AI)-driven experiments to optimize the chemoenzymatic epoxidation of soyabean oil using hydrogen peroxide and lipase (Novozym 435). First, experiments are conduc...
Enzymes, Immobilized Fungal Proteins Artificial Intelligence Soybean Oil Lipase Epoxy Compounds Hydrogen Peroxide
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Microwave detection technique combined with deep learning algorithm facilitates quantitative analysis of heavy metal Pb residues in edible oils.

Journal of food science Aug 13, 2024
The heavy metal content in edible oils is intricately associated with their suitability for human consumption. In this study, standard soybean oil was used as a sample to quantify the specified concentration of heavy metals using microwave sensing te...
Deep Learning Food Contamination Neural Networks, Computer Algorithms Microwaves Metals, Heavy Soybean Oil Lead Plant Oils
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Raman spectroscopy combined with multiple one-dimensional deep learning models for simultaneous quantification of multiple components in blended olive oil.

Food chemistry Aug 5, 2023
Blended vegetable oils are highly prized by consumers for their comprehensive nutritional profile. Therefore, there is an urgent need for a rapid and accurate method to identify the true content of blended oils. This study combined Raman spectroscopy...
Spectrum Analysis, Raman Plant Oils Soybean Oil Sunflower Oil Olive Oil Deep Learning
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Unsupervised convolutional variational autoencoder deep embedding clustering for Raman spectra.

Analytical methods : advancing methods and applications Oct 13, 2022
Unsupervised deep learning methods place increased emphasis on the process of cluster analysis of unknown samples without requiring sample labels. Clustering algorithms based on deep embedding networks have been recently developed and are widely used...
Soybean Oil Algorithms Cluster Analysis Neural Networks, Computer
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Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.

Journal of oleo science Sep 8, 2021
Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total p...
Neural Networks, Computer Food Analysis Oxidation-Reduction Spectroscopy, Fourier Transform Infrared Food Quality Palm Oil Rapeseed Oil Sunflower Oil Solanum tuberosum Hot Temperature Cooking Soybean Oil
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Migration of epoxidized soybean oil from polyvinyl chloride/polyvinylidene chloride food packaging wraps into food simulants.

Environmental science and pollution research international Dec 23, 2017
Epoxidized soybean oil (ESBO) has been used in polyvinyl chloride (PVC)/polyvinylidene chloride (PVDC) food packaging cling film as a plasticizer and stabilizer. The aim of this study was to investigate the migration of ESBO from PVC/PVDC cling film,...
Plasticizers Food Contamination Polyvinyl Chloride Models, Theoretical Soybean Oil Gas Chromatography-Mass Spectrometry Food Packaging
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Production and characterization of a biosurfactant produced by Streptomyces sp. DPUA 1559 isolated from lichens of the Amazon region.

Brazilian journal of medical and biological research = Revista brasileira de pesquisas medicas e biologicas Dec 11, 2017
Surfactants are amphipathic compounds containing both hydrophilic and hydrophobic groups, capable to lower the surface or interfacial tension. Considering the advantages of the use of biosurfactants produced by microorganisms, the aim of this paper w...
Surface Tension Culture Media Soybean Oil Seeds Lichens Analysis of Variance Streptomyces Electrophoresis, Polyacrylamide Gel Spectroscopy, Fourier Transform Infrared Colony Count, Microbial Temperature Reference Values Time Factors Fermentation Surface-Active Agents Hydrogen-Ion Concentration
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