Oxidation and Quality of Soybean Oil: A Preliminary

@inproceedings{List1973OxidationAQ,
  title={Oxidation and Quality of Soybean Oil: A Preliminary},
  author={Gary R. List and Cyril D. Evans and William F. Kwolek and Kathleen Warner and B. K. Boundy and James Campbell Cowan},
  year={1973}
}
The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound aI1d da maged soybeans. A highly significant correlation (-0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine. and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean… CONTINUE READING
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Abstracts, International Society for Fat Research Congress, Goteborg, Sweden, June

  • Sanders. J.H
  • Anonym.. Ibid
  • 1972

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