Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Kania M.,Żbikowski P.,Gogolewski M., 2002. TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION. Acta Sci.Pol. Technol. Aliment. 1 (2), 47-53

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
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
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/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.