Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ulla Brimberg"'
Publikováno v:
Lipid / Fett. 90:447-451
Prerefining of vegetable oils with acids serves general purposes. One is to remove impurities like phosphatides etc. from the crude oils to such a degree that the oil can then be physically refined. Another purpose is to facilitate subsequent alkali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5267795012c7ad84e3e7c2db9087e423
https://doi.org/10.1002/lipi.19880901104
https://doi.org/10.1002/lipi.19880901104
Autor:
Budilarto, Elizabeth S.1, Kamal‐Eldin, Afaf1 afaf.kamal@uaeu.ac.ae
Publikováno v:
European Journal of Lipid Science & Technology. Aug2015, Vol. 117 Issue 8, p1095-1137. 43p.
Autor:
Brimberg, Ulla
Publikováno v:
Fette, Seifen, Anstrichmittel; 1985, Vol. 87 Issue 8, p295-301, 7p
Publikováno v:
Lipid / Fett; 1988, Vol. 90 Issue 11, p447-451, 5p
Publikováno v:
Lipid / Fett; 1988, Vol. 90 Issue 11, p442-447, 6p
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS); Jun1957, Vol. 34 Issue 6, p293-299, 7p
Autor:
Piskur, M.
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS); Jun1957, Vol. 34 Issue 6, p264-293, 30p
Autor:
Fereidoon Shahidi
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in food
Autor:
Mohammad Shafiur Rahman
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, an