Zobrazeno 1 - 3
of 3
pro vyhledávání: '"B. K. Boundy"'
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
https://doi.org/10.1007/bf02545207
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
https://doi.org/10.1111/j.1365-2621.1974.tb17974.x
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
https://doi.org/10.1007/bf02637492