Chemical Studies of the Edible Oils in Cooking (Part 4)
نویسندگان
چکیده
منابع مشابه
Analysis of Trans Fat in Edible Oils with Cooking Process
Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Curr...
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15 صفحه اولHydrogenation 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 کاملCooking oils for heart health
Dietary fats are closely related to Coronary Artery Disease (CAD). Cholesterol, saturated and trans fats are harmful whereas MUFA, PUFA (especially Omega-3 PUFA) are beneficial for the heart. Choice of heart healthy oil could decrease the occurrence of CAD. This article reviews the benefits/harms of common edible oils on heart health. A heart healthy oil should be cholesterol and trans fats fre...
متن کاملChlorophyll Removal From Edible Oils
The chlorophyll content of canola oil, especially when extracted from frost-damaged seed is high, and results in dull, dark brown oil unless very large quantities of bleaching clay are used. We found that treatment with phosphoric acid, under vacuum in the absence of moisture precipitates most of the chlorophyll. At 140°C 2400 mg/L phosphoric acid precipitated 98 % of the chlorophyll in canola ...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1969
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.22.1