Relationships among the variables involved in the physical refining of olive oil using nitrogen as stripping gas
Author:
Affiliation:
1. Instituto de la Grasa — C.S.I.C., P.O. Box 1078, 41012 Sevilla, Spain
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19960980307
Reference21 articles.
1. Physical Refining and Deodorization of Food Oils I
2. The stability of soybean oil: Effect of time and temperature on deodorization
3. Chemical and physical changes in cottonseed oil during deodorization
4. Effects of deodorization and steam-refining parameters on finished oil quality
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1. Olive Oil Refining Process;Handbook of Olive Oil;2013
2. A new hypothesis about continuous distillation with striping gas and its application the physical refining of edible oils;Grasas y Aceites;2009-07-27
3. Optimization of Deacidification of Mixtures of Sunflower Oil and Oleic Acid in a Continuous Process;Journal of the American Oil Chemists' Society;2007-04-24
4. Enzymatic O-Methylation of Flavanols Changes Lag Time, Propagation Rate, and Total Oxidation during in Vitro Model Triacylglycerol-Rich Lipoprotein Oxidation;Journal of Agricultural and Food Chemistry;2006-10-06
5. Modeling Vaporization Efficiency for Steam Refining and Deodorization;Industrial & Engineering Chemistry Research;2005-09-21
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