Effects of the high-frequency treatment on the fatty acid composition as well as on the peroxide and acid values of the soy-bean
1993
Petres, J. | Sass Kiss, A. | Czukor, B. | Markus, Z. (Kozp. Elelmiszerip. Kut. Int., Budapest (Hungary))
Whole soy-beans have been heated up to 120+-2 degrees C in high-frequency (27,12 MHz) field. The fatty acid composition as well as the peroxide- and the acid values of oils extracted from raw resp. treated samples were examined. It has been established that the saturated (palmitic, stearic) and the mono-unsaturated (oleic) fatty acids non altered under the influence of the high-frequency treatment, while the poly-unsaturated fatty acids (linoleic, linolenic) showed a significant changement albeit in a small degree. The peroxide- and the acid values increased a little
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