Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume1/issue2/6_2_2002.pdf
Issue 1 (2) 2002 pp. 47-53
Małgorzata Kania, Piotr Żbikowski, Marek Gogolewski
TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION
Abstract The objective of the research was to find out what kind of transisomerization takes place during rafination of soya oil. Isomerization takes place during the production of oil. Transisomers are harmful for our health, so it is highly important to state their presence. In the research, the composition of fatty acids was characterized with the oil being raw, neutral, bleached and deodorized, as well as the composition of fatty acids of the deodorization of oil distillates.
Keywords: physical-chemical changes, soya seed oil, transisomerization, fatty acids transisomers
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume1/issue2/6_2_2002.pdf
For citation:
| MLA | Kania, Małgorzata, et al. "TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 47-53. |
| APA | Kania M.,Żbikowski P.,Gogolewski M. (2002). TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION. Acta Sci.Pol. Technol. Aliment. 1 (2), 47-53 |
| ISO 690 | KANIA, Małgorzata, ŻBIKOWSKI, Piotr, GOGOLEWSKI, Marek. TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 47-53. |