Lecithin production and properties View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1976-06

AUTHORS

W. Van Nieuwenhuyzen

ABSTRACT

Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries. Native lecithin is derived from soybean oil in four steps: hydration of phosphatides, separation of the sludge, drying, and cooling. Such lecithin has both W/O and O/W emulsifying properties. Products with improved emulsifying properties can be obtained by modifications, involving mainly fractionation in alcohol, hydrolysis (enzymatic, acid, or alkali), acetylation, or hydroxylation. Careful processing is required to produce lecithins of a high chemical, physical, and bacteriological quality. More... »

PAGES

425-427

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02605737

DOI

http://dx.doi.org/10.1007/bf02605737

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1033648313


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0904", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Lecithin Department, Unilever Oil Milling Division, Unimills GmbH, Hamburg, West Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Van Nieuwenhuyzen", 
        "givenName": "W.", 
        "type": "Person"
      }
    ], 
    "datePublished": "1976-06", 
    "datePublishedReg": "1976-06-01", 
    "description": "Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries. Native lecithin is derived from soybean oil in four steps: hydration of phosphatides, separation of the sludge, drying, and cooling. Such lecithin has both W/O and O/W emulsifying properties. Products with improved emulsifying properties can be obtained by modifications, involving mainly fractionation in alcohol, hydrolysis (enzymatic, acid, or alkali), acetylation, or hydroxylation. Careful processing is required to produce lecithins of a high chemical, physical, and bacteriological quality.", 
    "genre": "non_research_article", 
    "id": "sg:pub.10.1007/bf02605737", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1082739", 
        "issn": [
          "0003-021X", 
          "1558-9331"
        ], 
        "name": "Journal of the American Oil Chemists' Society", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "53"
      }
    ], 
    "name": "Lecithin production and properties", 
    "pagination": "425-427", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "a04a1ef897a63475c11aaace7cd0bfda6fbd7d4aeb24684836b0304b31cb11e3"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/bf02605737"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1033648313"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/bf02605737", 
      "https://app.dimensions.ai/details/publication/pub.1033648313"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T19:56", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8681_00000506.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2FBF02605737"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02605737'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02605737'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02605737'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02605737'


 

This table displays all metadata directly associated to this object as RDF triples.

59 TRIPLES      20 PREDICATES      27 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/bf02605737 schema:about anzsrc-for:09
2 anzsrc-for:0904
3 schema:author Ndc33744d82514c6aad047b6edb339adc
4 schema:datePublished 1976-06
5 schema:datePublishedReg 1976-06-01
6 schema:description Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries. Native lecithin is derived from soybean oil in four steps: hydration of phosphatides, separation of the sludge, drying, and cooling. Such lecithin has both W/O and O/W emulsifying properties. Products with improved emulsifying properties can be obtained by modifications, involving mainly fractionation in alcohol, hydrolysis (enzymatic, acid, or alkali), acetylation, or hydroxylation. Careful processing is required to produce lecithins of a high chemical, physical, and bacteriological quality.
7 schema:genre non_research_article
8 schema:inLanguage en
9 schema:isAccessibleForFree false
10 schema:isPartOf Ncaf9ae8ff459421a9e5aa5ba78f36d27
11 Ne0ee544840eb45a8a923afd988d44ef6
12 sg:journal.1082739
13 schema:name Lecithin production and properties
14 schema:pagination 425-427
15 schema:productId N376340390f3b4f43beb2a5e3c92b38c1
16 Ndb84f6d453e1450587632c72ff8ead65
17 Ne9f32d85cc284278adee5d4de248be8b
18 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033648313
19 https://doi.org/10.1007/bf02605737
20 schema:sdDatePublished 2019-04-10T19:56
21 schema:sdLicense https://scigraph.springernature.com/explorer/license/
22 schema:sdPublisher N8c0adb13e5e84ef5ab4e3ed7d5d9ca46
23 schema:url http://link.springer.com/10.1007%2FBF02605737
24 sgo:license sg:explorer/license/
25 sgo:sdDataset articles
26 rdf:type schema:ScholarlyArticle
27 N0372c01896a44c23acd59ddfd698ed9e schema:name Lecithin Department, Unilever Oil Milling Division, Unimills GmbH, Hamburg, West Germany
28 rdf:type schema:Organization
29 N376340390f3b4f43beb2a5e3c92b38c1 schema:name doi
30 schema:value 10.1007/bf02605737
31 rdf:type schema:PropertyValue
32 N8453b13ba4f6418e9dc88ca21bbab026 schema:affiliation N0372c01896a44c23acd59ddfd698ed9e
33 schema:familyName Van Nieuwenhuyzen
34 schema:givenName W.
35 rdf:type schema:Person
36 N8c0adb13e5e84ef5ab4e3ed7d5d9ca46 schema:name Springer Nature - SN SciGraph project
37 rdf:type schema:Organization
38 Ncaf9ae8ff459421a9e5aa5ba78f36d27 schema:volumeNumber 53
39 rdf:type schema:PublicationVolume
40 Ndb84f6d453e1450587632c72ff8ead65 schema:name readcube_id
41 schema:value a04a1ef897a63475c11aaace7cd0bfda6fbd7d4aeb24684836b0304b31cb11e3
42 rdf:type schema:PropertyValue
43 Ndc33744d82514c6aad047b6edb339adc rdf:first N8453b13ba4f6418e9dc88ca21bbab026
44 rdf:rest rdf:nil
45 Ne0ee544840eb45a8a923afd988d44ef6 schema:issueNumber 6
46 rdf:type schema:PublicationIssue
47 Ne9f32d85cc284278adee5d4de248be8b schema:name dimensions_id
48 schema:value pub.1033648313
49 rdf:type schema:PropertyValue
50 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
51 schema:name Engineering
52 rdf:type schema:DefinedTerm
53 anzsrc-for:0904 schema:inDefinedTermSet anzsrc-for:
54 schema:name Chemical Engineering
55 rdf:type schema:DefinedTerm
56 sg:journal.1082739 schema:issn 0003-021X
57 1558-9331
58 schema:name Journal of the American Oil Chemists' Society
59 rdf:type schema:Periodical
 




Preview window. Press ESC to close (or click here)


...