Reclamation of Used Edible Oil. II

Journal of Oleo Science

Volumn 54, Issue 2, 2005, Pages 63-70

  Totani, Nagao ^a   Iwanaga, Kazuto ^b   Takada, Mitsunobu ^b   Takeda, Osamu ^b   Furuta, Mitsunori ^b   Moriya, Masafumi ^b   Yawata, Miho ^a   Yamaguchi, Ayako ^a   Ueda, Takashi ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

^b Miyoshi Oil & Fat Co Ltd   (Japan)

Author keywords

amino acid; barium hydroxide; bleaching; hydrogen peroxide; nitrogen compound; protein; reclamation; used edible oil

Indexed keywords

EID: 56649087652     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.54.63     Document Type: Article

References (22)

1. E. Yuki and T. Hirose, Removal of Free Fatty Acids in Frying Oils by the Adsorption of Aluminum Hydroxide Gel, Yukagaku., Vol. 23, 296-300 (1974).
2. R. Usuki, Improvement of Used Frying Oil by Treating with Several Adsorbents, Cooking Sci., Vol. 26, 27-31 (1993).
3. N. Totani, K. Iwanaga, M. Takada, O. Takeda, M. Furuta, M. Moriya, A. Yamaguchi and T. Ueda, Reclamation of Used Edible Oil, J. Oleo Sci., Vol. 53, 221-229 (2004).
4. J.B. Snape and M. Nakajima, Processing of Agricutural Fats and Oils Using Membrane Technology, J. Food Eng., Vol. 30, 1-41 (1996).
5. R. Subramanian, M. Nakajima and T. Kawakatsu, Processing of Vegetable Oils Using Polymeric Composite Membranes, J. Food Eng., Vol. 38, 31-56 (1998).
6. A. Miyagi, M. Nakajima and H. Nabetani, Improvement of Used Edible Oils Using Membrane Processing, J. Jpn Oil Chem. Soc., Vol. 49, 237-244 (2000).
7. A. Miyagi, R. Subramanian and M. Nakajima, Membrane and Additional Adsorption Processes for Quality Improvement of Used Frying Oils, J. Am. Oil Chem. Soc., Vol. 80, 927-932 (2003).
8. I. Suzuki, Hakusou Kuromatogurafi no Jissai, Hirokawa Shoten, P. 177 (1980).
9. I. Suzuki, Hakusou Kuromatogurafi no Jissai, Hirokawa Shoten, P. 120 (1980).
10. M. Namiki and S. Matsushita, Shokuhin Seibun no Sougosayou, Kodansha Scientific, P. 206 (1980).
11. B. Lucas and A. Sotelo, Effect of Different Alkalies, Temperature, and Hydrolysis Times on Tryptophan Determination of Pure Proteins and of Foods, Anal. Biochem., Vol. 109, 192-197 (1980).
12. V. V. Onoprienko, E.A. Elin and A.I. Miroshnikov, Hydrolysis of Primary Amide Groups in Asn/Gln-containing Peptides, Bioorg. Khim., Vol. 26, 403-410 (2000).
13. Japan Oil Chemists' Society, Yukagaku Binran, Maruzen, pp. 76-77 (1992).
14. g) Oxygen in Solution by Amines, J. Am. Chem. Soc., Vol. 94, 3310-3313 (1972).
15. Eiyou Kinou Kagaku Kenkyukai, Eiyou Kinou Kagaku, Asakura- shoten, P. 171 (1997).
16. C.S. Foote and R.W. Denny, Chemistry of Singlet Oxygen. VII. Quenching by b-Carotene, J. Am. Chem. Soc., Vol. 90, 6233-6235 (1968).
17. S.R. Fahrenholtz, F.H. Doleiden, A.M. Trozzolo and A.A. Lamola, On the Quenching of Singlet Oxygen by a-Tocopherol, Photochem. Photobiol., Vol. 20, 505-509 (1974).
18. C.S. Foote, T.Y. Ching and G.G. Geller, Chemistry of Singlet Oxygen XVIII. Rates of Reaction and Quenching of α-Tocopherol and Singlet Oxygen, Photochem. Photobiol., Vol. 20, 511-513 (1974).
19. W.T. Roubal and A.L. Tappel, Polymerization of Proteins Induced by Free-Radical Lipid Peroxidation, Arch. Biochem. Biophys., Vol. 113, 150-155 (1966).
20. F. Tomioka and M. Kaneda, Browning of Phospholipids by Heating, Kagaku to Seibutsu, Vol. 14, 509-511 (1976).
21. P.J. von Hippel and K.Y. Wong, On the Conformational Stability of Globular Proteins, J. Biol. Chem., Vol. 240, 3909-3923 (1965).
22. D. Voet and J. Voet, Voet Seikagaku, Tokyo Kagaku Dojin, (jou) P. 152 (1996).