The Chayen Process for Extraction of Oils and Fats
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چکیده
منابع مشابه
Autoxidation of Fats and Oils
Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...
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Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...
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ژورنال
عنوان ژورنال: Nature
سال: 1952
ISSN: 0028-0836,1476-4687
DOI: 10.1038/170881b0