The flavor problem of soybean oil. XIII. Sulfur coordination compounds effective in edible oil stabilization

1953 ◽  
Vol 30 (10) ◽  
pp. 413-417 ◽  
Author(s):  
A. W. Schwab ◽  
Helen A. Moser ◽  
Rosemary S. Gurley ◽  
C. D. Evans
Keyword(s):  
Soybean Oil ◽  
Coordination Compounds ◽  
Edible Oil ◽  
Flavor Problem

The flavor problem of soybean oil. XII. Nitrogen coordination compounds effective in edible oil stabilization

1953 ◽  
Vol 30 (5) ◽  
pp. 177-182 ◽  
Author(s):  
A. W. Schwab ◽  
Patricia M. Cooney ◽  
C. D. Evans ◽  
J. C. Cowan
Keyword(s):  
Soybean Oil ◽  
Coordination Compounds ◽  
Edible Oil ◽  
Flavor Problem

The flavor problem of soybean oil. XI. Phytic acid as an inactivating agent for trace metals

1953 ◽  
Vol 30 (4) ◽  
pp. 143-147 ◽  
Author(s):  
C. D. Evans ◽  
Patricia M. Cooney ◽  
Helen A. Moser ◽  
A. W. Schwab
Keyword(s):  
Trace Metals ◽  
Soybean Oil ◽  
Phytic Acid ◽  
Flavor Problem

The flavor problem of soybean oil. IX. Organoleptic identification and probability analysis

1951 ◽  
Vol 28 (3) ◽  
pp. 118-121 ◽  
Author(s):  
C. D. Evans ◽  
E. B. Lancaster ◽  
H. J. Dutton ◽  
Helen A. Moser
Keyword(s):  
Soybean Oil ◽  
Probability Analysis ◽  
Flavor Problem

The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals

1948 ◽  
Vol 25 (11) ◽  
pp. 385-388 ◽  
Author(s):  
Herbert J. Dutton ◽  
Arthur W. Schwab ◽  
Helen A. Moser ◽  
John C. Cowan
Keyword(s):  
Soybean Oil ◽  
Flavor Problem

The flavor problem of soybean oil. VI. Flavor and oxidative stability of furfural-fractionated oil

1950 ◽  
Vol 27 (8) ◽  
pp. 314-317 ◽  
Author(s):  
A. W. Schwab ◽  
Helen A. Moser ◽  
Patricia M. Cooney ◽  
C. D. Evans
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Flavor Problem

Optimisation of Bleaching Conditions for Soybean Oil Using Response Surface Methodology

2005 ◽  
Vol 11 (6) ◽  
pp. 443-449 ◽  
Author(s):  
J. Ortega-García ◽  
L. A. Medina-Juárez ◽  
N. Gámez-Meza ◽  
J. A. Noriega-Rodriguez
Keyword(s):  
Response Surface Methodology ◽  
Soybean Oil ◽  
Response Surface ◽  
Contact Time ◽  
Tocopherol Content ◽  
Refining Process ◽  
Edible Oil ◽  
Effect Of Temperature ◽  
Partial Vacuum

The refining process applied to soybean oil (SBO) in order to obtain the desirable purity characteristics as edible oil, produces chemical changes by partially removing desirable components such as tocopherols. In this study, the effect of temperature (76.4-143.6°C), contact time (6.4-73.6min) and clay amount (0.16-1.84% w/w) on tocopherol content and quality of SBO were evaluated. Neutralised soybean oil was subjected to bleaching using different clay amounts (Tonsil Optimum 320 FF), stirring (250rpm), and partial vacuum (60mmHg). A response surface methodology (RSM) was used to find the parameters that produce bleached oil with minimum peroxide value (PV), maximum tocopherol retention (TOCR) and light colour. The optimal bleaching conditions for SBO were: temperature, 96°C; time, 23min; clay amount, 1.4% w/w oil. Under these conditions, a bleached soybean oil with 0.1meq/kg of PV, 91.74% of TOCR, and colour 1.53 Lovibond red value units was obtained.

The flavor problem of soybean oil II. Organoleptic evaluation

1947 ◽  
Vol 24 (9) ◽  
pp. 291-296 ◽  
Author(s):  
Helen A. Moser ◽  
Carol M. Jaeger ◽  
J. C. Cowan ◽  
H. J. Dutton
Keyword(s):  
Soybean Oil ◽  
Organoleptic Evaluation ◽  
Flavor Problem

The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique

1947 ◽  
Vol 24 (8) ◽  
pp. 261-264 ◽  
Author(s):  
Herbert J. Dutton ◽  
Helen A. Moser ◽  
John C. Cowan
Keyword(s):  
Citric Acid ◽  
Soybean Oil ◽  
Water Washing ◽  
Flavor Problem

The flavor problem of soybean oil. x. Effects of processing on metallic content of soybean oil

1952 ◽  
Vol 29 (2) ◽  
pp. 61-65 ◽  
Author(s):  
C. D. Evans ◽  
Patricia M. Cooney ◽  
Helen A. Moser ◽  
J. E. Hawley ◽  
E. H. Melvin
Keyword(s):  
Soybean Oil ◽  
Flavor Problem
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