BibTex RIS Kaynak Göster

A New Approach in Edible Oil Refining: Minimal Refining Method

Yıl 2016, Cilt: 14 Sayı: 2, 172 - 179, 01.06.2016

Öz

Vegetable oils consist mainly of triacylglycerols but also contain considerable amount of desirable and undesirable minor components. Crude vegetable oils are subjected to chemical or physical refining operations to remove undesirable components such as gums, free fatty acids, oxidative products, and pigments. However, desirable health promoting bioactive compounds are also removed or reduced during refining operations such as tocols, phenolic components, plant sterols, and squalene. First part of this review describes chemical composition of bioactive compounds and qualitative/quantitative changes in bioactive components during refining stages. Second part deals with a minimal refining method, a new approach in edible oil refining designed to give less hazard to chemical structure of triglycerides and bioactive compounds

Kaynakça

  • Tandy, D.C., Mcpherson, W.J., 1984. Physical refining of edible oil. J. Am. Oil Chem. Soc. 61(7): 1253-1258.
  • Cmolik, J., Pokorny, J., 2000. Physical refining of edible oils. Eur. J. Lipid Sci. Technol. 102: 472-486.
  • De Greyt, W., 2004. Deodorization and physical refining, IUPAC-AOCS Workshop on Fats, Oils & Oilseeds Analyses & Production, De Smet Group Belgium.
  • Ghazani, S.M., Marangoni, A.G., 2013. Minor components in canola oil and effects of refining on these constituents: A review. J. Am. Oil Chem. Soc. 90: 923-932.
  • Schwartz, H., Ollilainen, V., Piironen, V., Lampi, A.M., 2008. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. J. Food Comp. & Anal. 21: 152-161.
  • Naz, S., Sherazi, H., Talpur, F.N., 2011. Changes of total tocopherol and tocopherol species during sunflower oil processing. J. Am. Oil Chem. Soc. 88: 127-132.
  • Fine, F., Brochet, C., Gaud, M., Carre, P., Simon, N., Ramli, F., Joffre, F., 2015. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. Eur. J. Lipid Sci. Technol. 117: 1-18.
  • Ferrari, R.A., Schulte, E., Esteves, W., Brühl, L., Mukherjee, K.D., 1996. Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc. 73(5): 587-591.
  • Kreps, F., Vrbikova, L., Schmidt, S., 2014. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. Eur. J. Lipid Sci. Technol. 116: 1572-1582.
  • Ortga-Garcia, J., Gamez-Meza, N., Noriega- Rodriguez, J.A., Garcia-Galindo, H.S., Angulo- Guerrero, J.O., Medina-Juarez, L.A., 2006. Refining of high oleic safflower oil: Effect on the sterol and tocopherols content. Eur. Food Res.Technol. 223: 775-779.
  • Gotor, A.A., Rhazi, L., 2016. Effects of refining process on sunflower oil minor components: a review. OCL Journal 23(2): 1-10.
  • Choe, E., Min, D.B., 2006. Mechanism and factors for edible oil oxidation. Comp. Rev. Food Sci. Food Safety. 5: 169-186.
  • Verhe, R., Verleyen, T., Hoed, V.V., De Greyt, W., 2006. Influence of refining of vegetable oils on minor components. J. Oil Palm Res. (Special Issue- April 2006): 168-179.
  • Karabulut, İ., Topcu, A., Yorulmaz ,A., Özay, S.D., 2005. Effects of the industrial refining process on some properties of hazelnut oil. Eur. Food Res.Technol. 107: 476-480.
  • Chen, B., McClements, D.J., Decker, E.A., 2011. Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit. Rev. Food Sci. Nutr. 51: 901- 916.
  • Taşan, M., Demirci, M., 2005. Total and individual tocopherol contents of sunflower oil at different steps of refining. Eur. Food Res.Technol. 220: 251- 254.
  • Suliman, T.E., Meng, Z., Li, J.W., Jiang, J., Liu, Y., 2013. Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes. Int. J. Food Sci.Tech. 48: 1822-1827.
  • Ergönül, P., Kösoğlu, O., 2014. Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process. J. Food 12(2): 199-202.
  • Gogolewski, M., Nogala-Kalucka, M., Szeliga, M., 2000. Changes of the tocopherol and fatty acid contents in rapeseed oil during refining. Eur. J. Lipid Sci. Technol. 102: 618-623.
  • Zhu, M., Wen, X., Zhao, J., Liu, F., Ni, Y., Ma, L., Li, J., 2016. Effect of industrial chemical refining on the physicochemical properties and the bioactive minor components of peanut oil. J. Am. Oil Chem. Soc. 93: 285-294.
  • Balasundram, N., Sundram, K., Samman, S., 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem. 99: 191-203.
  • Visioli, F., Poli, A., Galli, C., 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22(1): 65-75.
  • Servili, M., Montedoro, G.F., 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 104: 602-613.
  • Velasco, J., Dobarganes, C., 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 102: 661-676.
  • Siger, A., Nogala-Kalucka, M., Lampart-Szczapa, E., 2008. The content and antioxidant activity of phenolic compounds in cold pressed plant oil. J. Food Lipids 15: 137-149.
  • Farhoosh, R., Einafshar, S., Sharayei, P., 2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem. 115: 933-938.
  • Szydlowska-Czerniak, A., Trokowski, K., Karlovits, G., Szlyk, E., 2011. Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils. Food Chem. 129: 1187- 1192.
  • Szydlowska-Czerniak, A., Laszewska, A., 2015. Effect of refining process on antioxidant capacity, total phenolics and prooxidants contents in rapeseed oils. Food Sci. & Tech. 64: 853-859.
  • Zacchi, P., Eggers, R., 2008. High temperature pre conditioning of rapeseed: A polyphenol enriched oil and the effect of refining. Eur. J. Lipid Sci. Technol. 110: 111-119.
  • Garcia, A., Ruiz-Mendez, V., Romero, C., Brenes, M., 2006. Effect of refining on the phenolic composition of crude olive oils. J. Am. Oil Chem. Soc. 83(2): 159-164.
  • Phillips, K.M., Ruggio, D.M., Toivo, J.I., Swank, M.A., Simpkins, A.H., 2002. Free and esterified sterol composition of edible oils and fats. J. Food Comp. and Anal. 15: 123-142.
  • Winkler, J.K., Warner, K., 2008. The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. Eur. J. Lipid Sci. Technol. 110: 455-464.
  • Miettinen, T.A., Gylling, H., 1999. Regulation of cholesterol metbolism by dietary plant sterols. Curr. Opin. in Lipidol.10(1): 9-14.
  • Kritchevsky, D., Chen, S.C., 2005. Phytosterols- health benefits and potential concerns: a review. Nutr. Res. 25: 413-428.
  • Moreda,W., Perez-Camino, M.C., Cert, A., 2001. Gas and liquid chromatography of hydrocarbons in edible vegetable oils. J. Chromatogr. A 936: 159- 171.
  • Bondioli, P., Mariani, C., Lanzani, A., Fedeli, E., Muller, A., 1993. Squalene recovery from olive oil deodorizer distillates. J. Am. Oil Chem. Soc. 70(8): 763-766.
  • Visioli, F., Galli, C., 2002. Bioligical propertis of olive oil phytochemicals. Crit. Rev. Food Sci. Nutr. 42(3): 209-221.
  • Ryan, E., Galvin, K., O’Connor, T.P., Maguire, A.R., 2007. Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains and legumes. Plant Foods Hum. Nutr. 62: 85-91.
  • He, H.P., Cai, J.G., Corke, H., 2003. Supercritical carbon dioxide extraction of oil and squalene from Amaranthus grain. J. Agr. Food Chem. 51: 7921- 7925.
  • Nergiz, C., Çelikkale, D., 2011. The effect of consecutive steps of refining on squalene content of vegetable oil. J. Food Sci. Technol. 48(3): 382-385.
  • Lanzon, A., Albi, T., Cert, A., Gracian, J., 1994. The hydrocarbon fraction of virgin olive oil and changes resulting from refining. J. Am. Oil Chem. Soc. 71(3): 285-291.
  • Rossi, M., Gianazza, M., Alamprese, C., Stanga, F., 2001. The effect of bleaching and physical refining on color and minor components of palm oil. J. Am. Oil Chem. Soc. 78(10): 1051-1055.
  • Zeb, A., Murkovic, M., 2011. Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil. Food Chem. 127: 1584-1593.
  • Yemişçioğlu, F.
  • Özdikicierler, O., Saygın
  • Gümüşkesen, A., Sönmez, A.E., 2013. Bitkisel yağ
  • rafinasyon artıklarının değerlendirilmesi. Gıda 38 (6): 367-374.
  • Türkay, S., Gürbüz, H., 2014. New approaches for improving edible oil quality. Oils and Fats International Congress (OFI), 13-14 May 2014, İstanbul-Turkey. [46] Saygın Gümüşkesen, A., Yemişçioğlu, F., Özdikicierler, O., 2014. Alternative techniques for edible oil refining. Oils and Fats International Congress (OFI), 13-14 May 2014, İstanbul-Turkey.
  • Gümüşkesen, A.S., Tekin. A., 2015. Bitkisel yağ sektöründe güncel konular. 9. Gıda Mühendisliği Kongresi, 12-14 Kasım 2015, Kuşadası-İZMİR.
  • Vaisali, C., Charanyaa, S., Belur, P.D., Regupathi, I., 2015. Refining of edible oils:a critical appraisal of current and potential technologies. Int. J. Food Sci. Tech. 50: 13-23.
  • Jiang, X., Chang, M., Wang, X., Jin, Q., Wang, X., 2014. The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1. Ultrason. Sonochem. 21: 142- 148.
  • Dunford, N.T., 2012. Advancement in oil and oilseed processing. Food and Industrial Bioproducts and Bioprocessing. Edited by N.T. Dunford, Wiley- Blackwell, USA, 115-143.
  • Eren, İ., 2011. Yağlarda Membran Teknolojisiyle Degumming Ve Asitlik Giderme İşlemlerinin Optimizasyonu. Doktora Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir, 167s.
  • Ghazani, S.M., Garcia-Llatas, G., Marangoni, A.G., 2013. Minor constituents in canola oil processed by traditional and minimal refining methods. J. Am. Oil Chem. Soc. 90(5): 743-756.
  • De, B.K., Patel, J.D., 2010. Effect of different degumming processes and some nontraditional neutralizing agent on refining of RBO. J. Oleo Sci. 59(3): 121-125.
  • De, B.K., Patel, J.D., 2011. Refining of rice bran oil by neutralization with calcium hydroxide. Eur. J. Lipid Sci. Technol. 113: 1161-1167.
  • Sabah, E., Çelik, M.S., 2005. Sepiolite: An effective bleaching adsorbent for the physical refining of degummed rapseed oil. J. Am. Oil Chem. Soc. 82(12): 911-916.
  • Febrianto, N.A., Yang, T.A., 2011. Producing high quality edible oil by using eco-friendly technology: A review. Adv. J. Food Sci. Technol. 3(4): 317-326.
  • De Greyt, W.F.J., 2012. Current and future technologies for the sustainable and cost-efficient production of high quality food oils. Eur. J. Lipid Sci. Technol. 114: 1126-1139.
  • Abd El-Salam, A.S.M., Doheik, M.A., Sitohy, M.Z., Ramadan, M.F., 2011. Deacidification of high-acidic olive oil. J. Food Proc. Technol. 1-7.

Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon

Yıl 2016, Cilt: 14 Sayı: 2, 172 - 179, 01.06.2016

Öz

Bitkisel yağlar triaçilgliserollerin yanında, miktarı düşük olmakla beraber yağın kalitesini etkileyen minör bileşenleri de içermektedir. Yapışkan maddeler, serbest yağ asitleri, oksidasyon ürünleri, renk maddeleri gibi istenmeyen bileşenlerin yağdan uzaklaştırılmasında, kimyasal ve fiziksel rafinasyon yöntemleri kullanılmaktadır. Ancak rafinasyon kademelerinde, işlem koşullarına da bağlı olarak tokoller, fenolik maddeler, bitkisel steroller, skualen gibi insan sağlığı açısından önemli olan bazı biyoaktif bileşenlerde de kayıplar meydana gelmektedir. Bu derlemenin ilk bölümünde, bitkisel yağlardaki bazı biyoaktif bileşenlerin yapısal özellikleri ile bu bileşenlerde rafinasyon kademelerinde oluşan nitel/nicel değişimler, ikinci bölümünde ise yağın trigliserit yapısında ve biyoaktif bileşenlerinde en az değişimin amaçlandığı yeni rafinasyon yaklaşımlarından minimal rafinasyon ele alınmıştır

Kaynakça

  • Tandy, D.C., Mcpherson, W.J., 1984. Physical refining of edible oil. J. Am. Oil Chem. Soc. 61(7): 1253-1258.
  • Cmolik, J., Pokorny, J., 2000. Physical refining of edible oils. Eur. J. Lipid Sci. Technol. 102: 472-486.
  • De Greyt, W., 2004. Deodorization and physical refining, IUPAC-AOCS Workshop on Fats, Oils & Oilseeds Analyses & Production, De Smet Group Belgium.
  • Ghazani, S.M., Marangoni, A.G., 2013. Minor components in canola oil and effects of refining on these constituents: A review. J. Am. Oil Chem. Soc. 90: 923-932.
  • Schwartz, H., Ollilainen, V., Piironen, V., Lampi, A.M., 2008. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. J. Food Comp. & Anal. 21: 152-161.
  • Naz, S., Sherazi, H., Talpur, F.N., 2011. Changes of total tocopherol and tocopherol species during sunflower oil processing. J. Am. Oil Chem. Soc. 88: 127-132.
  • Fine, F., Brochet, C., Gaud, M., Carre, P., Simon, N., Ramli, F., Joffre, F., 2015. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. Eur. J. Lipid Sci. Technol. 117: 1-18.
  • Ferrari, R.A., Schulte, E., Esteves, W., Brühl, L., Mukherjee, K.D., 1996. Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc. 73(5): 587-591.
  • Kreps, F., Vrbikova, L., Schmidt, S., 2014. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. Eur. J. Lipid Sci. Technol. 116: 1572-1582.
  • Ortga-Garcia, J., Gamez-Meza, N., Noriega- Rodriguez, J.A., Garcia-Galindo, H.S., Angulo- Guerrero, J.O., Medina-Juarez, L.A., 2006. Refining of high oleic safflower oil: Effect on the sterol and tocopherols content. Eur. Food Res.Technol. 223: 775-779.
  • Gotor, A.A., Rhazi, L., 2016. Effects of refining process on sunflower oil minor components: a review. OCL Journal 23(2): 1-10.
  • Choe, E., Min, D.B., 2006. Mechanism and factors for edible oil oxidation. Comp. Rev. Food Sci. Food Safety. 5: 169-186.
  • Verhe, R., Verleyen, T., Hoed, V.V., De Greyt, W., 2006. Influence of refining of vegetable oils on minor components. J. Oil Palm Res. (Special Issue- April 2006): 168-179.
  • Karabulut, İ., Topcu, A., Yorulmaz ,A., Özay, S.D., 2005. Effects of the industrial refining process on some properties of hazelnut oil. Eur. Food Res.Technol. 107: 476-480.
  • Chen, B., McClements, D.J., Decker, E.A., 2011. Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit. Rev. Food Sci. Nutr. 51: 901- 916.
  • Taşan, M., Demirci, M., 2005. Total and individual tocopherol contents of sunflower oil at different steps of refining. Eur. Food Res.Technol. 220: 251- 254.
  • Suliman, T.E., Meng, Z., Li, J.W., Jiang, J., Liu, Y., 2013. Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes. Int. J. Food Sci.Tech. 48: 1822-1827.
  • Ergönül, P., Kösoğlu, O., 2014. Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process. J. Food 12(2): 199-202.
  • Gogolewski, M., Nogala-Kalucka, M., Szeliga, M., 2000. Changes of the tocopherol and fatty acid contents in rapeseed oil during refining. Eur. J. Lipid Sci. Technol. 102: 618-623.
  • Zhu, M., Wen, X., Zhao, J., Liu, F., Ni, Y., Ma, L., Li, J., 2016. Effect of industrial chemical refining on the physicochemical properties and the bioactive minor components of peanut oil. J. Am. Oil Chem. Soc. 93: 285-294.
  • Balasundram, N., Sundram, K., Samman, S., 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem. 99: 191-203.
  • Visioli, F., Poli, A., Galli, C., 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22(1): 65-75.
  • Servili, M., Montedoro, G.F., 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 104: 602-613.
  • Velasco, J., Dobarganes, C., 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 102: 661-676.
  • Siger, A., Nogala-Kalucka, M., Lampart-Szczapa, E., 2008. The content and antioxidant activity of phenolic compounds in cold pressed plant oil. J. Food Lipids 15: 137-149.
  • Farhoosh, R., Einafshar, S., Sharayei, P., 2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem. 115: 933-938.
  • Szydlowska-Czerniak, A., Trokowski, K., Karlovits, G., Szlyk, E., 2011. Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils. Food Chem. 129: 1187- 1192.
  • Szydlowska-Czerniak, A., Laszewska, A., 2015. Effect of refining process on antioxidant capacity, total phenolics and prooxidants contents in rapeseed oils. Food Sci. & Tech. 64: 853-859.
  • Zacchi, P., Eggers, R., 2008. High temperature pre conditioning of rapeseed: A polyphenol enriched oil and the effect of refining. Eur. J. Lipid Sci. Technol. 110: 111-119.
  • Garcia, A., Ruiz-Mendez, V., Romero, C., Brenes, M., 2006. Effect of refining on the phenolic composition of crude olive oils. J. Am. Oil Chem. Soc. 83(2): 159-164.
  • Phillips, K.M., Ruggio, D.M., Toivo, J.I., Swank, M.A., Simpkins, A.H., 2002. Free and esterified sterol composition of edible oils and fats. J. Food Comp. and Anal. 15: 123-142.
  • Winkler, J.K., Warner, K., 2008. The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. Eur. J. Lipid Sci. Technol. 110: 455-464.
  • Miettinen, T.A., Gylling, H., 1999. Regulation of cholesterol metbolism by dietary plant sterols. Curr. Opin. in Lipidol.10(1): 9-14.
  • Kritchevsky, D., Chen, S.C., 2005. Phytosterols- health benefits and potential concerns: a review. Nutr. Res. 25: 413-428.
  • Moreda,W., Perez-Camino, M.C., Cert, A., 2001. Gas and liquid chromatography of hydrocarbons in edible vegetable oils. J. Chromatogr. A 936: 159- 171.
  • Bondioli, P., Mariani, C., Lanzani, A., Fedeli, E., Muller, A., 1993. Squalene recovery from olive oil deodorizer distillates. J. Am. Oil Chem. Soc. 70(8): 763-766.
  • Visioli, F., Galli, C., 2002. Bioligical propertis of olive oil phytochemicals. Crit. Rev. Food Sci. Nutr. 42(3): 209-221.
  • Ryan, E., Galvin, K., O’Connor, T.P., Maguire, A.R., 2007. Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains and legumes. Plant Foods Hum. Nutr. 62: 85-91.
  • He, H.P., Cai, J.G., Corke, H., 2003. Supercritical carbon dioxide extraction of oil and squalene from Amaranthus grain. J. Agr. Food Chem. 51: 7921- 7925.
  • Nergiz, C., Çelikkale, D., 2011. The effect of consecutive steps of refining on squalene content of vegetable oil. J. Food Sci. Technol. 48(3): 382-385.
  • Lanzon, A., Albi, T., Cert, A., Gracian, J., 1994. The hydrocarbon fraction of virgin olive oil and changes resulting from refining. J. Am. Oil Chem. Soc. 71(3): 285-291.
  • Rossi, M., Gianazza, M., Alamprese, C., Stanga, F., 2001. The effect of bleaching and physical refining on color and minor components of palm oil. J. Am. Oil Chem. Soc. 78(10): 1051-1055.
  • Zeb, A., Murkovic, M., 2011. Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil. Food Chem. 127: 1584-1593.
  • Yemişçioğlu, F.
  • Özdikicierler, O., Saygın
  • Gümüşkesen, A., Sönmez, A.E., 2013. Bitkisel yağ
  • rafinasyon artıklarının değerlendirilmesi. Gıda 38 (6): 367-374.
  • Türkay, S., Gürbüz, H., 2014. New approaches for improving edible oil quality. Oils and Fats International Congress (OFI), 13-14 May 2014, İstanbul-Turkey. [46] Saygın Gümüşkesen, A., Yemişçioğlu, F., Özdikicierler, O., 2014. Alternative techniques for edible oil refining. Oils and Fats International Congress (OFI), 13-14 May 2014, İstanbul-Turkey.
  • Gümüşkesen, A.S., Tekin. A., 2015. Bitkisel yağ sektöründe güncel konular. 9. Gıda Mühendisliği Kongresi, 12-14 Kasım 2015, Kuşadası-İZMİR.
  • Vaisali, C., Charanyaa, S., Belur, P.D., Regupathi, I., 2015. Refining of edible oils:a critical appraisal of current and potential technologies. Int. J. Food Sci. Tech. 50: 13-23.
  • Jiang, X., Chang, M., Wang, X., Jin, Q., Wang, X., 2014. The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1. Ultrason. Sonochem. 21: 142- 148.
  • Dunford, N.T., 2012. Advancement in oil and oilseed processing. Food and Industrial Bioproducts and Bioprocessing. Edited by N.T. Dunford, Wiley- Blackwell, USA, 115-143.
  • Eren, İ., 2011. Yağlarda Membran Teknolojisiyle Degumming Ve Asitlik Giderme İşlemlerinin Optimizasyonu. Doktora Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir, 167s.
  • Ghazani, S.M., Garcia-Llatas, G., Marangoni, A.G., 2013. Minor constituents in canola oil processed by traditional and minimal refining methods. J. Am. Oil Chem. Soc. 90(5): 743-756.
  • De, B.K., Patel, J.D., 2010. Effect of different degumming processes and some nontraditional neutralizing agent on refining of RBO. J. Oleo Sci. 59(3): 121-125.
  • De, B.K., Patel, J.D., 2011. Refining of rice bran oil by neutralization with calcium hydroxide. Eur. J. Lipid Sci. Technol. 113: 1161-1167.
  • Sabah, E., Çelik, M.S., 2005. Sepiolite: An effective bleaching adsorbent for the physical refining of degummed rapseed oil. J. Am. Oil Chem. Soc. 82(12): 911-916.
  • Febrianto, N.A., Yang, T.A., 2011. Producing high quality edible oil by using eco-friendly technology: A review. Adv. J. Food Sci. Technol. 3(4): 317-326.
  • De Greyt, W.F.J., 2012. Current and future technologies for the sustainable and cost-efficient production of high quality food oils. Eur. J. Lipid Sci. Technol. 114: 1126-1139.
  • Abd El-Salam, A.S.M., Doheik, M.A., Sitohy, M.Z., Ramadan, M.F., 2011. Deacidification of high-acidic olive oil. J. Food Proc. Technol. 1-7.
Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Collection
Yazarlar

Fahri Yemişçioğlu Bu kişi benim

Onur Özdikicierler Bu kişi benim

Aytaç Saygın Gümüşkesen Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 14 Sayı: 2

Kaynak Göster

APA Yemişçioğlu, F., Özdikicierler, O., & Saygın Gümüşkesen, A. (2016). Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon. Akademik Gıda, 14(2), 172-179.
AMA Yemişçioğlu F, Özdikicierler O, Saygın Gümüşkesen A. Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon. Akademik Gıda. Haziran 2016;14(2):172-179.
Chicago Yemişçioğlu, Fahri, Onur Özdikicierler, ve Aytaç Saygın Gümüşkesen. “Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon”. Akademik Gıda 14, sy. 2 (Haziran 2016): 172-79.
EndNote Yemişçioğlu F, Özdikicierler O, Saygın Gümüşkesen A (01 Haziran 2016) Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon. Akademik Gıda 14 2 172–179.
IEEE F. Yemişçioğlu, O. Özdikicierler, ve A. Saygın Gümüşkesen, “Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon”, Akademik Gıda, c. 14, sy. 2, ss. 172–179, 2016.
ISNAD Yemişçioğlu, Fahri vd. “Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon”. Akademik Gıda 14/2 (Haziran 2016), 172-179.
JAMA Yemişçioğlu F, Özdikicierler O, Saygın Gümüşkesen A. Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon. Akademik Gıda. 2016;14:172–179.
MLA Yemişçioğlu, Fahri vd. “Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon”. Akademik Gıda, c. 14, sy. 2, 2016, ss. 172-9.
Vancouver Yemişçioğlu F, Özdikicierler O, Saygın Gümüşkesen A. Bitkisel Yağ Rafinasyonunda Yeni Bir Yaklaşım: Minimal Rafinasyon. Akademik Gıda. 2016;14(2):172-9.

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