Results 271 to 280 of about 167,812 (309)
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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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2013
Edible oils and fats are biological mixtures of plant origin consisting of ester mixtures derived from glycerol with chain of fatty acids. The rate of unsaturated to saturated fatty acids in edible oils and fats is very important for human nutrition. While high levels of saturated fatty acids is desirable to increase oil stability, on the other hand ...
Kostik, Vesna +2 more
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Edible oils and fats are biological mixtures of plant origin consisting of ester mixtures derived from glycerol with chain of fatty acids. The rate of unsaturated to saturated fatty acids in edible oils and fats is very important for human nutrition. While high levels of saturated fatty acids is desirable to increase oil stability, on the other hand ...
Kostik, Vesna +2 more
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Interesterification of edible oils
Journal of the American Oil Chemists' Society, 1976AbstractTypes of interesterification discussed are (a) interchange between a fat and free fatty acids, in which the most important reaction is the introduction of acids of low mol wt into a fat with higher fatty acids; (b) interchange between a fat and an alcohol, e.g., with glycerol, in order to produce emulsifiers like monoglycerides; (c ...
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Considering that vegetable oils derived from oleoproteaginous plants are mainly destined for the food industry, other types of oils derived from micro-algae, micro-organisms and fruit seeds (co-products of food industry) require adapted processes of extraction.
Mouloungui, Zephirin +10 more
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Mouloungui, Zephirin +10 more
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1987
Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial Table 1 (Anon. 1982) Fatty Acid Composition of Dietary Fats
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Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial Table 1 (Anon. 1982) Fatty Acid Composition of Dietary Fats
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Pesticide residues in edible oils and oil seeds
Bulletin of Environmental Contamination and Toxicology, 1989T S, Dikshith +4 more
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Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
Critical Reviews in Food Science and Nutrition, 2023Qi Li, Xiuzhu Yu
exaly