Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Rex J. Sims"'
Publikováno v:
Journal of the American Oil Chemists' Society. 56:742-745
Oxygen absorption rates were measured on liquid emulsions containing safflower oil and glycerol, sugars or sugar alcohols. Stability to oxidation improved as the level of added compound was increased. Emulsion viscosities were higher, and resistance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::088fe0868a341ec0463915180fe4764a
https://doi.org/10.1007/bf02663053
https://doi.org/10.1007/bf02663053
Publikováno v:
Journal of the American Oil Chemists' Society. 53:722-726
Pulsed NMR was used to measure solid fat content in oil-in-water type emulsions. The data obtained were useful in selection of optimum types and levels of emulsifiers for each system. By using a flow-through cell in the NMR magnet, the rate and exten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6052fb0140af7747645e605035d3e005
https://doi.org/10.1007/bf02635470
https://doi.org/10.1007/bf02635470
Publikováno v:
Journal of the American Oil Chemists' Society. 55:248-251
Pulsed nuclear magnetic resonance (NMR) was used to measure extent of oil solidification during cooling of oil-in-water emulsions. “Percent interaction,” derived from these measurements, was found to correlate well with actual resistance of the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce9950566a73f2313f1c6e72542b5e3b
https://doi.org/10.1007/bf02676934
https://doi.org/10.1007/bf02676934
Publikováno v:
Journal of the American Oil Chemists Society. 51:219-223
Various commercial fats were oxidized at elevated temperatures, and the extent of off-flavor development was evaluated organoleptically. Objective test methods also were applied to these oxidized fats, and correlations were established between the da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e36681a83312a8bea47bbc0ec0f2eca
https://doi.org/10.1007/bf02632898
https://doi.org/10.1007/bf02632898
Publikováno v:
Journal of the American Oil Chemists' Society. 56:890-893
Pulsed nuclear magnetic reasonance (NMR) measurements were made on freeze-dried emulsions containing fat and protein. It was demonstrated that this method can be used to determine the degree of lipid-protein interaction in the samples. Interaction is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4c200c43f53ddd1efdfccb03d9983df
https://doi.org/10.1007/bf02676361
https://doi.org/10.1007/bf02676361
Publikováno v:
Journal of the American Oil Chemists' Society. 52:395-399
Safflower oil was incorporated into a model emulsion system containing emulsifier, carbohydrates, antioxidants, and protein. Emulsions were spray dried and the dry powders were stored at 60 C. Their oxidation rates were measured by headspace gas anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::043f4eb6ae83eb6bcdcd9b2bf81ca64a
https://doi.org/10.1007/bf02545273
https://doi.org/10.1007/bf02545273
Publikováno v:
Journal of the American Oil Chemists' Society. 49:298-301
Addition of certain vegetable oil unsaponifiables to safflower oil protects it from oxidative polymerization during heating at frying temperature. The unsaponifiables isolated from olive, corn, wheat germ andVernonia anthelmintica oils were found to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7392edd7a144f410930b28d6100b58
https://doi.org/10.1007/bf02637578
https://doi.org/10.1007/bf02637578
Publikováno v:
Journal of the American Chemical Society. 81:1684-1687
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a18430c925174dbefab3a1a426b822c7
https://doi.org/10.1021/ja01516a041
https://doi.org/10.1021/ja01516a041
Autor:
Rex J. Sims
Publikováno v:
Journal of the American Oil Chemists Society. 29:347-350
No correlation was found between the flavor stability of partially hydrogenated soybean oil and its oxidative stability or its content of polyunsaturated glycerides. Fats having unusually high melting and softening points with considerable spread bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53629106b20506a6515c5dafab61c6ad
https://doi.org/10.1007/bf02639817
https://doi.org/10.1007/bf02639817
Autor:
Rex J. Sims, Charles D. Hurd
Publikováno v:
Journal of the American Chemical Society. 71:2440-2443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e88c53fd2ea36caaea27458c10ac374
https://doi.org/10.1021/ja01175a060
https://doi.org/10.1021/ja01175a060