Changes in the phosphatide content of crude soybean oil during storage

1937 ◽  
Vol 14 (4) ◽  
pp. 103-104 ◽  
Author(s):  
George E. Halliday
Keyword(s):  
Soybean Oil ◽  
Phosphatide Content ◽  
Crude Soybean Oil

Kinetics of transesterification crude soybean oil to biodiesel catalysed by magnesium methoxide

2009 ◽  
Vol 31 (3/4) ◽  
pp. 251 ◽  
Author(s):  
Kai Huang ◽  
Suping Zhang ◽  
Qingli Xu ◽  
Zhengwei Ren ◽  
Yongjie Yan
Keyword(s):  
Soybean Oil ◽  
Crude Soybean Oil ◽  
Kinetics Of

Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study

2020 ◽  
Vol 11 (3) ◽  
pp. 2498-2508 ◽  
Author(s):  
Muxin Zhao ◽  
Yang Lan ◽  
Leqi Cui ◽  
Ewumbua Monono ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Comparative Study ◽  
Soybean Oil ◽  
Physical Properties ◽  
Crude Soybean Oil ◽  
Refined Soybean

The objective of this research was to fabricate crude soybean oil oleogels (CSO) using β-sitosterol (BS) and/or monoacylglycerol (MAG) and compare their role with that of refined soybean oil oleogels (RSO) in cookie making.

Producing gasoline-like hydrocarbons by cracking crude soybean oil: tuning the NaZSM-5 zeolite’s acidity for increasing the catalyst lifetime

2020 ◽  
Vol 37 (4) ◽  
pp. 691-701
Author(s):  
Carlos A. Ortiz-Bravo ◽  
Cassio H. Zandonai ◽  
Mara Heloisa N. Olsen-Scaliante ◽  
Nádia Regina Camargo Fernandes
Keyword(s):  
Soybean Oil ◽  
Crude Soybean Oil ◽  
Catalyst Lifetime

scholarly journals Increasing Conjugated Linoleic Acid Content in Milk and Cheese after Supplementing a Blend of Crude Soybean Oil Sediment Combined with Fish Oil to Grazing Dairy Cows

2020 ◽  
Vol 10 (03) ◽  
pp. 468-492
Author(s):  
Gerardo Antonio Gagliostro ◽  
Liliana Elisabet Antonacci ◽  
Carolina Daiana Pérez ◽  
Luciana Rossetti ◽  
Martín Tassone ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Crude Soybean Oil ◽  
Grazing Dairy Cows

scholarly journals ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARINALDA DA SILVA SOARES ◽  
ANA PAULA BADAN RIBEIRO ◽  
LIRENY APARECIDA GUARALDO GONÇALVES ◽  
GABRIELA B. FERNADES ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Pore Diameter ◽  
Ceramic Membranes ◽  
Sensory Acceptance ◽  
Crude Soybean Oil ◽  
Brazilian Legislation ◽  
Deodorized Oils

Este trabalho teve como objetivo verificar se existe diferença sensorial significativa ao nível de consumidor quanto à aceitação dos atributos aroma e sabor entre o óleo de soja degomado por ultrafiltração e desodorizado e óleo de soja refinado comercial, obtido tradicionalmente. Amostras com 20 litros de miscela do óleo de soja bruto foram ultrafiltradas em membranas cerâmicas de 19 e 37 canais (comprimento de 1 m e 0,01 µm de diâmetro de poro) e desodorizadas sob nitrogênio a 230 ºC, após separação do solvente. Os óleos desodorizados obtidos mostraram coloração mais intensa com preservação de carotenóides e, em média, 0,25% de ácidos graxos livres, enquadrando-se na faixa estabelecida pela legislação brasileira (valores inferiores a 0,3% em ácido oléico). O índice de peróxido também atendeu às exigências para óleo desodorizado para fins comestíveis. As amostras obtidas não diferiram significativamente (p ≤ 0,05) entre si e nem do óleo de soja refinado disponível comercialmente. SENSORY ACCEPTANCE OF SOYBEAN OIL DEODORIZED AND DEGUMMED BY ULTRAFILTRATION Abstract This work had as objective to verify if it exists significant sensorial difference at consumers level of soybean oil degummed by ultrafiltration and comercial refined, traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized with nitrogen at 230ºC after solvent separation. The deodorized oils obtained showed more intense pigmentation with preservation of carotenoids and, in average, 0.25% of free fatty acids, within the range established by the Brazilian legislation (values inferior to 0.3% in oleic acid). The peroxide indice also attended the exigences for edible deodorized oils. The samples obtained didn’t differ significantly (p ≤ 0.05) among each other neither with the refined commercially available soybean oil.

Membrane ultrafiltration of crude soybean oil

Desalination ◽  
2002 ◽  
Vol 148 (1-3) ◽  
pp. 99-102 ◽  
Author(s):  
T.V.R. Alicieo ◽  
E.S. Mendes ◽  
N.C. Pereira ◽  
O.C.Motta Lima
Keyword(s):  
Soybean Oil ◽  
Crude Soybean Oil
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