Effect of water quality on degumming and stability of soybean oil
- 1 January 1984
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 61 (1) , 94-97
- https://doi.org/10.1007/bf02672054
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Degumming of soybean oil: Quantitative analysis of phospholipids in crude and degummed oil1Journal of Oil & Fat Industries, 1983
- Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysisJournal of Agricultural and Food Chemistry, 1982
- Degumming, refining and bleaching soybean oilJournal of Oil & Fat Industries, 1981
- Steam‐Refined soybean oil: II. effect of degumming methods on removal of prooxidants and phospholipidsJournal of Oil & Fat Industries, 1978
- Degumming and refining practices in the U.S.Journal of Oil & Fat Industries, 1976
- Some practical aspects connected with the presence of calcium in soybean oilsJournal of Oil & Fat Industries, 1972
- Inhibition of the Autoxidation of Organic Substances in the Liquid Phase.Chemical Reviews, 1961
- The Effect of Cobaltous Ions on Cumene Autoxidation1Journal of the American Chemical Society, 1960
- SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATSJournal of Food Science, 1950
- Studies of the complexes of iron with various biological materialsBiochemical Journal, 1934