Thermal oxidative deterioration of edible oils.
نویسندگان
چکیده
منابع مشابه
Biochemical Parameters and Oxidative Resistance to Thermal Treatment of Refined and Unrefined Vegetable Edible Oils
Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376–384. In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunfl...
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The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible ...
متن کاملHydrogenation of Edible Oils
and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...
متن کاملBacterial Deterioration of Emulsion Oils
It has been shown that spoilage of emulsion cutting oils is the result of the combined activities of two distinct types of microorganisms. The organisms involved were found to be anaerobic sulfate-reducing bacteria and a variety of heterotrophic aerobic bacteria the majority of which belong to the genus Pseudomonas. It was also shown that certain inorganic salts were essential for deterioration.
متن کاملBacterial Deterioration of Emulsion Oils
Myceliuim.. It had been known that A. niger could be grown on a medium containing triacetin as the sole carbon source. Therefore, it is not surprising that the growing fungus possesses an esterase enzyme which hydrolyzes the triglyceride. It is interesting, hoNwever, that the enzyme is not secreted into the culture medium. The detection of an esterase in the culture miiedium is complicated by t...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1987
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.34.11_771