Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low trans soybean oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 10, 2000, Pages 1113-1118

  Warner, K ^a   Neff, W E ^a   List, G R ^a   Pintauro, Peter ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b TULANE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROCHEMISTRY; FATTY ACIDS; GLYCEROL; HYDROGENATION; IODINE; ODORS; OXIDATION; PEROXIDES;

SOLID FAT INDICES; TRIACYLGLYCEROLS;

OILS AND FATS;

EID: 0034299441     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0175-5     Document Type: Article

References (20)

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2. Warner, K., T.L. Mounts, and W.F. Kwolek, Effects of Antioxidants, Methyl Silicone and Hydrogenation on Room Odor of Soybean Cooking Oils, J. Am. Oil Chem. Soc. 62:1483-1486 (1985).
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9. Tacke, T., S. Wieland, and P. Panster. Advanced Lpid Hydrogenation in Supercritical Fluids, Ibid., p. 44.
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