منابع مشابه
Hydrogenation 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 کاملRe-evaluation of peroxide value as an indicator of the quality of edible oils.
The oxidation of oils has important effects on the quality of oily foods, such as instant noodles. In particular, the generation of aldehydes, which accompanies the oxidation of oils, is one of the first factors to reduce food quality. We examined various indicators of oil quality during temperature-accelerated storage and found that peroxide value (POV) was highly correlated with the total con...
متن کاملSensory evaluation of virgin or cold-pressed edible oils
The most important parameter for the assessment of edible oils is the sensory evaluation, because the product has to fit the consumer likes, otherwise the product has no chance on the market. The sensory assessment can be done by a consumer panel with a huge number of untrained consumers which assess the product regarding likes and dislikes. The result says nothing about sensory defects of the ...
متن کامل[Quality evaluation of essential oils].
Essential oils on the market were analyzed using GC-MS and the main ingredients of each essential oil were quantified. Analysis of the essential oil of Lavandula officinalis (lavender oil) showed that each sample had a different ratio of the contents of main ingredients, such as linalool, linalyl acetate, and camphor. In addition, some commercial lavender oils were analyzed by GC-MS for compari...
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 ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: South Asian Journal of Food Technology and Environment
سال: 2019
ISSN: 2394-5168,2454-6445
DOI: 10.46370/sajfte.2019.v05i02.06