Translation of "Monounsaturated fatty acids" in German

Monounsaturated fatty acids 42.1% (omega-9).

Examples of monounsaturated fatty acids are palmitoleic acid, oleic acid and erucic acid.

The balance of fat calories is in the form of saturated and monounsaturated fatty acids.

Sesame oil consists for the most part of monounsaturated and polyunsaturated fatty acids.

Avocado (which is actually a berry!) is rich in monounsaturated fatty acids.

They contain large amounts of monounsaturated fatty acids, which explains why this dish has a relatively high fat content.

Yes, it's true I contain a lot of fat, but I'm also rich in monounsaturated fatty acids.

These are primarily C10 hydroxy fatty acids and their dimers and monounsaturated C12 fatty acids.

The recommended daily intake of monounsaturated fatty acids is 10% of the total daily intake of energy.

Cold-pressed rapeseed oil is rich in monounsaturated and polyunsaturated fatty acids, and has a particularly high proportion of linolenic acid .

Monounsaturated fatty acids (olive oil, duck and goose fat) will normally be used after being absorbed.

The Commission took also into account all relevant advice from the Authority, including opinions on labelling reference intake values for n-3 and n-6 polyunsaturated fatty acids (Question No EFSA-Q-2009-00548 [12]) and on dietary reference values for fat including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans-fatty acids, and cholesterol (Question No EFSA-Q-2008-466 [13]).

In the fat-modified dietary variants, monounsaturated or polyunsaturated fatty acids, for example, or a special mixture of cod-liver oil is also added and mixed in as needed, at the appropriate method step.

The monomers of such polyoxazolines are derived from saturated or monounsaturated fatty acids of natural or synthetic origin (including technical mixtures thereof) with corresponding chain lengths or from benzoic acid.

These oxazolines are derived from saturated or monounsaturated fatty acids of natural or synthetic origin (including technical mixtures thereof) with corresponding chain lengths or from benzoic acid.

The reaction of monounsaturated fatty acids such as oleic acid with ozone as well as purification of the derivative products formed by oxidative ozonolysis, such as pelargonic acid and azelaic acid from oleic acid, have proven to be difficult.

In production technology, oleic acid is used in the form of a 70% to 80% concentrate (percent by weight of the type of monounsaturated oleic acid desired for the cleavage reaction, based on the total amount) containing saturated fatty acids as well as other monounsaturated fatty acids and polyunsaturated fatty acids.

Oxidative ozonolysis preferably starts from monounsaturated fatty acids of native origin having a chain length of C14 to C24, e.g., oleic acid, erucaic acid, palmitic-oleic acid, myristic-oleic acid, eicosenoic acid or their diamides to obtain the highest possible yields.

Polyamidoamine and polyimidazoline hardeners which can be used for the present purposes are generally prepared by condensation of polyamines and polycarboxylic acids, if desired with the addition of monocarboxylic acids, in particular by condensation of polyalkylenepolyamines with polymeric fatty acids obtained by catalytic polymerization of monounsaturated or polyunsaturated fatty acids or by copolymerization of polymerizable compounds such as, for example, styrene.

Monounsaturated and polyunsaturated fatty acids are also suitable for the synthesis of tertiary amines that are to be used for the inventive method.

Preference is attributed to vegetable and animal oils, fats or fatty acids, such as for example coconut oil, peanut oil, castor oil, wood oil, olive oil, soya bean oil, linseed oil, cottonseed oil, safflower oil or the corresponding fatty acids, dehydrated castor oil or the corresponding fatty acid, monounsaturated fatty acids, lard, tallow and train oils, tall oil fatty acid and synthetic fatty acids of the type obtainable from natural unsaturated oils or fatty acids by conjugation or isomerization.