Results 251 to 260 of about 165,212 (288)
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Journal of the American Oil Chemists' Society, 1978
AbstractDeodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil ...
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AbstractDeodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil ...
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2009
The very sustainability of the growing bioprocess industry depends on the progressive reduction of expensive nutrient inputs into fermentation media. The use of cheap agricultural and food-processing by-products such as oil cakes, as feedstock is highly favored so as to improve the commercial feasibility of bioprocess technology.
Swetha Sivaramakrishnan +1 more
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The very sustainability of the growing bioprocess industry depends on the progressive reduction of expensive nutrient inputs into fermentation media. The use of cheap agricultural and food-processing by-products such as oil cakes, as feedstock is highly favored so as to improve the commercial feasibility of bioprocess technology.
Swetha Sivaramakrishnan +1 more
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Sensitivity to edible vegetable oils
Journal of Allergy, 1949Abstract As a result of this hearing it was brought out: 1.1. That allergic sensitivity to the water-soluble protein fractions of various seeds from which edible vegetable oils are obtained is fairly frequent and severe, especially with reference to cottonseed.
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Journal of the American Oil Chemists' Society, 1976
AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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2000
Edible oils are mainly vegetable oils that have undergone several processes to remove undesirable constituents. Most crude vegetable oils are subjected to a refining process (neutralization, bleaching, and deodorization) to make them suitable for consumption. Only olive oil, which is a natural juice, can be consumed without any refining process.
Apostolos Kiritsakis +1 more
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Edible oils are mainly vegetable oils that have undergone several processes to remove undesirable constituents. Most crude vegetable oils are subjected to a refining process (neutralization, bleaching, and deodorization) to make them suitable for consumption. Only olive oil, which is a natural juice, can be consumed without any refining process.
Apostolos Kiritsakis +1 more
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Quality Characteristics of Edible Oils
2004Edible oils provide a concentrated source of energy and essential fatty acids through daily dietary intake. Lipids also serve as an important constituent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food.
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Edible oil deodorizing systems
Journal of the American Oil Chemists' Society, 1977Abstract and summaryDeodorization of fats and oils is necessary to remove the disagreeable, flavor and odors that are naturally present or created during processing. Steam stripping of the oil is used to remove these volatile flavor and odor components.
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Journal of the American Oil Chemists' Society, 1983
AbstractDeodorization is a high‐temperature, high‐vacuum steam‐distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.
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AbstractDeodorization is a high‐temperature, high‐vacuum steam‐distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.
openaire +1 more source