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. 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

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

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. V. Some considerations in the use of metal scavengers in commercial operations

1949 ◽  
Vol 26 (8) ◽  
pp. 441-444 ◽  
Author(s):  
H. J. Dutton ◽  
A. W. Schwab ◽  
Helen A. Moser ◽  
J. C. Cowan
Keyword(s):  
Soybean Oil ◽  
Flavor Problem

scholarly journals OLEOGELS OF OLIVE OIL AND SOYBEAN OIL FOR TOPICAL DRUG DELIVERY: A COMPARATIVE ANALYSIS

2019 ◽  
pp. 4-10
Author(s):  
DIPANJANA ASH ◽  
SUTAPA BISWAS MAJEE ◽  
GOPA ROY BISWAS
Keyword(s):  
Drug Release ◽  
Soybean Oil ◽  
Olive Oil ◽  
Tween 80 ◽  
Melt Flow Index ◽  
Release Profile ◽  
Flow Index ◽  
Drug Release Profile ◽  
Organoleptic Evaluation ◽  
Ft Ir

Objective: The objective of the present investigation was to develop olive and soybean oil-based oleogels with Span 40 and/or Tween 80 (as gelator and/or surfactant) and determine the critical gelator concentration (CGC), characterise and compare the rheological, thermal properties and drug release profile of the gels formed for topical delivery. Methods: Olive and soybean oil-based Span 40 and Span 40/Tween 80 oleogel formulations were prepared by solid fiber mechanism and subjected to organoleptic evaluation, FT-IR spectroscopy, thermal analysis, rheological study, kinetic modeling of gelation and drug release. Results: The critical gelator (Span 40) concentration was found to be lower for olive oil (12% w/v) and depend on the type of oil. Tween 80 reduced CGC of soybean oleogels only. Soybean oil-based oleogel containing 18% w/v Span 40 was found to form more flexible, less viscous and thermally less stable formulation with better release of paracetamol as evident from lower melt flow index, Tg value, lower β and higher α value compared to olive oil-based oleogel with 12% w/v Span 40 (CGC). Surfactant addition can be assumed to modify the microarchitecture of the oleogels to a great extent to produce more flexible and thermally stable gels with even better drug release profile. Span-Tween based soybean oleogel formed a gel-matrix whereas matrix in olive oil-based oleogels containing Span only became slightly flexible to release the drug in zero-order fashion on the addition of surfactant cogelator. Conclusion: Nature of oil exerts profound influence on the rheological, thermal and release profile of oleogels containing Span 40 as gelator and/or Tween 80 as surfactant cogelator.

The flavor problem of soybean oil. VII. Effect of trace metals

1951 ◽  
Vol 28 (2) ◽  
pp. 68-73 ◽  
Author(s):  
C. D. Evans ◽  
A. W. Schwab ◽  
Helen A. Moser ◽  
J. E. Hawley ◽  
E. H. Melvin
Keyword(s):  
Trace Metals ◽  
Soybean Oil ◽  
Flavor Problem
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