Výsledky vyhledávání - "B. K. Boundy"

Oxidation and quality of soybean oil: A preliminary study of the anisidine test

Autor: Gary R. List, John C Cowan, C. D. Evans, B. K. Boundy, K. Warner, W. F. Kwolek

Publikováno v: Journal of the American Oil Chemists’ Society. 51:17-21

The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (−0.68) was found between the anisidine value

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f83024806c2f5de147de44a9e802f1f
https://doi.org/10.1007/bf02545207

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PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS

Autor: Gary R. List, W. F. Kwolek, K. Warner, C. D. Evans, B. K. Boundy

Publikováno v: Journal of Food Science. 39:761-765

Pentane formation during initial stages of autoxidation is indicative of rancidity in aged vegetable oils and potato chips. Pentane in the headspace gas of oils and chips was measured by gas chromatography. An 18-member taste panel evaluated the samp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c6c8f1f1d479a2ceacd8c47b22ac2df
https://doi.org/10.1111/j.1365-2621.1974.tb17974.x

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Flavor evaluation of copper-nickel hydrogenated soybean oil and blends with unhydrogenated oil

Autor: K. J. Moulton, B. K. Boundy, R. E. Beal, K. Warner

Publikováno v: Journal of the American Oil Chemists' Society. 52:469-472

Soybean oils hydrogenated to zero linolenate in the pilot plant with a mixed copper-nickel catalyst and a straight copper chromite catalyst were evaluated and compared for flavor and odor. Hydrogenated oils were winterized and deodorized and stabiliz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e986256db699b8b3a30d6a8f7fbb1a38
https://doi.org/10.1007/bf02637492

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