Composition of a soybean oil of abnormally low iodine number

Dollear, F. G.; Krauczunas, P.; Markley, K. S.

doi:10.1007/bf02639547

Cited by 16 publications

(2 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Arachidic acid occurs as 20 per cent of the mixed acids of kusum oil (66), and there are 5 to 7 per cent of C20-24 saturated acids in peanut oil (110,113,154,160,172,195). Soybean oil (68) has only minor amounts of these acids.…”

Section: Vegetable Fatsmentioning

confidence: 99%

Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment.

Longenecker¹

1941

Chem. Rev.

112

View full text Add to dashboard Cite

Section: Vegetable Fatsmentioning

confidence: 99%

Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment.

Longenecker¹

1941

Chem. Rev.

112

View full text Add to dashboard Cite

“…Although these experiments showed that the presence of linolenic acid increased reverted reversion flavor, some researchers have suggested otherwise. Soybean oil from a lowlinolenic acid (2.9%) soybean variety had no less reverted flavor than soybean oil with normal linolenic acid content (39). Sims (14) safflower.…”

Section: Flavor Reversioa Of Soybean Oilmentioning

confidence: 98%

Impact of volatiles on flavor of fresh and stored soybean oils

Kao

View full text Add to dashboard Cite

This manuscript has been reproduced from the microfilm master. UMI films the text directly fix)m the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter &ce, while others may be from any type of computer printer. The quality of this reproductioii is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6" x 9" black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order.

show abstract

African drying oils. IV. Component sunflower seed oil. acids of some linoleic‐rich oils

Barker¹,

Crossley²,

Hilditch³

1950

J. Chem. Technol. Biotechnol.

View full text Add to dashboard Cite

The fatty oils from ten specimens of African sunflower seed from widely different areas, and an Argentine sunflower seed oil have been studied. The iodine values of the oils raged from 113–136, their linoleic acid contents from 44% to 72% and their oleic acid contents from 43% to 14%. Sunflower seed oils in which linoleic acid forms about 70% or more of the total fatty acids are excellent non‐yellowing drying oils. Although the results reported in this paper are insufficient to define whether the wide variations in the proportions of linoleic and oleic acids arc due to environmental or varietal causes, there is reason to consider that the environment of the sunflower plant exerts a much greater influence on the composition of the oil than differences in the variety of seed grown.

show abstract

Composition of a soybean oil of abnormally low iodine number

Cited by 16 publications

References 3 publications

Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment.

Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment.

Impact of volatiles on flavor of fresh and stored soybean oils

African drying oils. IV. Component sunflower seed oil. acids of some linoleic‐rich oils

Contact Info

Product

Resources

About