Influence of high temperature and duration of heating on the sunflower seed oil properties for food use and bio-diesel production

Journal of Oleo Science

Volumn 66, Issue 11, 2017, Pages 1193-1205

  Giuffrè, Angelo Maria ^a   Capocasale, Marco ^a   Zappia, Clotilde ^a   Poiana, Marco ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Fatty acid methyl esters; International standard; Mono alkyl esters; Renewable energy; Vegetable oil quality standard

Indexed keywords

CALORIFIC VALUE; CHEMICAL PROPERTIES; ESTERS; FATTY ACIDS; FEEDSTOCKS; HEATING; HIGH TEMPERATURE EFFECTS; LOW TEMPERATURE PRODUCTION; OILS AND FATS; POTASH; REFRACTIVE INDEX; SUNFLOWER OIL; THERMAL PROCESSING (FOODS); VEGETABLE OILS; WELL STIMULATION;

ALKYL ESTERS; FATTY ACID METHYL ESTER; INTERNATIONAL STANDARDS; RENEWABLE ENERGIES; VEGETABLE OIL QUALITIES;

OILSEEDS;

4-ANISIDINE; ANILINE DERIVATIVE; BIOFUEL; PEROXIDE; PHENOL DERIVATIVE; SUNFLOWER OIL;

CHEMICAL PHENOMENA; COOKING; FOOD; FOOD INDUSTRY; FOOD QUALITY; HEAT; OXIDATION REDUCTION REACTION; PROCEDURES; RENEWABLE ENERGY; SEWAGE; STANDARDS; TIME FACTOR;

ANILINE COMPOUNDS; BIOFUELS; CHEMICAL PHENOMENA; COOKING; FOOD; FOOD INDUSTRY; FOOD QUALITY; HOT TEMPERATURE; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; RENEWABLE ENERGY; SUNFLOWER OIL; TIME FACTORS; WASTE DISPOSAL, FLUID;

EID: 85032830613     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess17109     Document Type: Article

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