搜索结果: 1-6 共查到“食品科学技术 vegetable oils”相关记录6条 . 查询时间(0.062 秒)
Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Kinetic and Isotherms Adsorption of the Palm and Andiroba Vegetable Oils on γ-Alumina
Palm and Andiroba Vegetable Oils γ-Alumina
2016/6/2
Vegetable oils refining process purpose is the removal of free fatty acids, phospholipids, trace of metals, peroxides, aldehydes, carotenes, sterols and others compounds, that affect the flavor or oxi...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
3-chloropropane-1,2-diol 3-CPD, 3-MCPD 3-chloropropane-1,2-diol esters bound 3-CPD processing contaminants mitigation strategy
2014/2/25
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in pro...
The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils
superheated steam oxidation viscosity color
2009/5/31
The changes in the quality of three vegetable oils : soybean oil, corn oil and cotton seed oil, occurring during heating in superheated steam (SHS) were compared with the changes occurring during heat...
Oxidation Changes of Vegetable Oils during Microwave Heating
microwave heating peroxide value conjugated dienes and trienes vegetable oils
2014/3/10
Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the marke...
Browning reactions between oxidised vegetable oils and amino acids
amino acids autoxidation browning nonenzymic hydroperoxides imines rapeseed oil soybean oil
2014/3/19
Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and try...