[go: up one dir, main page]

Abiodun et al., 2020 - Google Patents

Comparative analysis of the effects of domestic frying and storage on some selected oil samples from local and commercial sources

Abiodun et al., 2020

View PDF
Document ID
14685279880887583009
Author
Abiodun G
Kolade R
Adeyinka O
Publication year
Publication venue
Earthline Journal of Chemical Sciences

External Links

Snippet

Recent studies have shown that heating oil to high temperature causes oxidative degradation of the oil, consequently producing characteristics odour, taste, colour and texture. However, this study was conducted to evaluate the stability of four different samples …
Continue reading at earthlinepublishers.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVING FATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES, INCLUDING EXTRACTION FROM WASTE MATERIALS; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVING FATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES, INCLUDING EXTRACTION FROM WASTE MATERIALS; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVING FATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES, INCLUDING EXTRACTION FROM WASTE MATERIALS; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction

Similar Documents

Publication Publication Date Title
Mengistie et al. Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia
Oluremi et al. Fatty acids, metal composition and physico-chemical parameters of Igbemo Ekiti rice bran oil
Hasan et al. Study on physicochemical properties of edible oils available in Bangladeshi local market
De Almeida et al. A quality assessment of crude palm oil marketed in Bahia, Brazil
Bachari-Saleh et al. The effect of refining process on the conjugated Di enes in soybean oil
Habarakada et al. Physical, chemical, and nutritional quality parameters of three different types of oil: Determination of their reusability in deep frying.
Abiodun et al. Comparative analysis of the effects of domestic frying and storage on some selected oil samples from local and commercial sources
Paunović et al. Quality parameters of sunflower oil and palm olein during multiple frying
WO2007021899A1 (en) Edible oils and methods of making edible oils
Lei et al. Physicochemical analysis of beef tallow and its liquid fraction, comparing frying performance with high oleic acid rapeseed oil and rice bran oil
Ayouaz et al. Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation
WO2007030253A2 (en) Edible oils and methods of making edible oils
Adetola et al. Investigating storage duration and packaging materials on quality of fresh palm oil
Oluwakemi et al. Physical and chemical properties of tigernut oil as influenced by variety and method of extraction
Naz et al. Oxidative stability of canola oil by Physico-chemical analysis and FT-IR spectroscopy
Morah et al. A Comparative Study of the Proximate Compositions and Oil Characterization of Sesame (Sesamum indicum L.), Groundnut (Arachis hypogaea) and Bambara (Vigna subterranean) Seeds Harvested in Nigeria
Mohamad et al. Physiochemical properties of palm olein
Iloamaeke et al. Quality Assessment of Selected Brands of Vegetable Oil Sold at Relief Market Onitsha, Anambra State of Nigeria
Musnina et al. The Effect of Adsorbents on the Quality of Refined Eel Fish (Anguilla marmorata [Q.] Gaimard) Oil as a Raw Material for Pharmaceutical Preparations
Oyem et al. COMPARATIVE ANALYSIS OF THE STORAGE CHEMISTRY OF GROUNDNUT AND PALM OIL.
Abdulrasak et al. Physicochemical properties of oil extracted from pumpkin (Cucurbita pepo) seeds
Arawande et al. Influence of processing on some quality identities of crude sesame (Sesamum indicum) seed oil
Elmezoughi Comparison of Physicochemical properties of Edible Libyan olive oils and other international olive oils
Vani et al. Evaluation of Physicochemical properties of some Edible oils available in Tirupathi
Bhavadharani et al. Studies on the Quality Indices of Processing of Edible Vegetable Oils