The stability of soybean oil: Effect of time and temperature on deodorization View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1966-11

AUTHORS

Helen A. Moser, Patricia C. Cooney, C. D. Evans, J. C. Cowan

ABSTRACT

A comparison of the flavor and oxidative stability of soybean oil deodorized at different temperatures for different periods of time was studied using laboratory deodorized oil. Flavor and oxidative tests were in good agreement and showed that some combinations of time and temperature of deodorization gave significantly more flavor stable oils than others. More... »

PAGES

632-634

References to SciGraph publications

  • 1963-06. A laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-10. Refining, bleaching, stabilization, deodorization, and plasticization of fats, oils, and shortening in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. Effects of deodorization on the stability of vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-10. Deodorization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1953-11. Deodorization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1933-06. An accelerated stability test using the peroxide value as an index in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1933-11. The accelerating effect of metals on the development of peroxides in oils and fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1958-04. A weighing method for measuring the induction period of marine and other oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02640802

    DOI

    http://dx.doi.org/10.1007/bf02640802

    DIMENSIONS

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