Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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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
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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.