Stabilization of Fats and Fatty Foods

Mitchell, Helen S.; Black, H. C.

doi:10.1021/ie50397a013

Cited by 8 publications

(1 citation statement)

References 6 publications

(7 reference statements)

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“…Recent studies on and developments in the use of antioxidants (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)14) suggest their application in the prevention of rancidity in pork. Certain of these antioxidants have shown remarkable powers in stabilizing lard and oils.…”

mentioning

confidence: 99%

Rancidity of Bacon

Smith¹,

Brady²

1945

Ind. Eng. Chem.

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24 hours. Samples were withdrawn until practically all the latex had been removed. The remainder was vented into a beaker. A clear unemulsified liquid was obtained, which immediately began to eject a vapor from solution. After approximately 5 minutes, the evolution had almost stopped and an orange viscous liquid with a molasses-like consistency, much lighter than the latex, remained. These results indicate that, up to 44.5% conversion, two distinct liquid phases are present. Apparently the two phases tend to separate fairly rapidly by the

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mentioning

confidence: 99%

Rancidity of Bacon

Smith¹,

Brady²

1945

Ind. Eng. Chem.

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Some Recent Advances in the Chemistry of Fats**From the Department of Chemistry, University of Pittsburgh, Pittsburgh, Pa.††This is the eleventh of a series of review articles. Part of the cost of publication of this series of review particles is paid from the treasury of the National Conference on Pharmaceutical Research.

Daubert¹

1944

Journal of the American Pharmaceutical Association (Scientific

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Perennial Electron Mobility for Molecular Ideal Antioxygenesis and Synergism in Quantum Globular Atmosphere Complexes Under Controlled Conditions

Khan

1973

Fette, Seifen, Anstrichm.

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The perennial electron mobility, giving rise to giant molecules through Khan‐London forces in all possible substances, one time, or the other, detected, or undetected, has made possible the proposition of globular complexes with antioxidant at the centre spreading its array of orderly electrons over the fresh materials circularly oriented as in gradually thinning atmosphere layers for protection according to energy of electrons unleashed. This has also effectively accounted for critical concentration of any antioxidant concerned. The power of synergist in keeping the above array of electrons under further control, has been established. The mobile array of electrons from oxygen molecule, has been shown to affect that of antioxidant easily, if alone and subdue the same for further oxygenation. The synergists and balanced formulations, have been found to nullify oxygen action for longer duration.

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Stabilization of Fats and Fatty Foods

Cited by 8 publications

References 6 publications

Rancidity of Bacon

Rancidity of Bacon

Perennial Electron Mobility for Molecular Ideal Antioxygenesis and Synergism in Quantum Globular Atmosphere Complexes Under Controlled Conditions

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