EFFECT OF DEODORIZING AND HEATING CONDITIONS ON THE CONTENT OF CITRIC ACID AND ITS DECOMPOSED PRODUCTS IN EDIBLE OILS
- Author
- MIYAKOSHI K; KOMODA M
SUJIYAMA CHEM. INDUSTRIAL LAB., TOTSUKA-KU YOKOHAMA, JPN - Source
- YUKAGAKU; JPN; DA. 1978; VOL. 27; NO 6; PP. 381-384; ABS. JAP; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ANTIOXYDANT CORPS GRAS VEGETAL HUILE SOJA CORPS GRAS ALIMENTAIRE FABRICATION RAFFINAGE DESODORISATION CHAUFFAGE PRODUIT REACTION DECOMPOSITION CITRIQUE ACIDE!ACT INFLUENCE SUR INFLUENCE DE SOJA HUILE TRAITEMENT THERMIQUE ADDITIF ALIMENTAIRE ADDITIF ALIMENTAIRE PRECISE ACIDE CITRIQUE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- ANTIOXIDANT VEGETABLE FAT SOYBEAN OIL EDIBLE FAT REFINING DEODORIZING HEATING REACTION PRODUCT DECOMPOSITION HEAT TREATMENT FOOD ADDITIVE CHEMICAL INDUSTRY FOOD SCIENCES
- Keyword (es)
- INDUSTRIA QUIMICA TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Chemical engineering
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7960090721
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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