Refining technologies for edible oils
| dc.contributor.author | Belur, B.D. | |
| dc.contributor.author | Iyyaswami, R. | |
| dc.contributor.author | Sampath, C. | |
| dc.contributor.author | Chandrasekhar, V. | |
| dc.date.accessioned | 2026-02-08T16:50:47Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Every edible oil industry strives to produce avor-neutral, light-colored, and physically and oxidatively stable oil, thereby meeting consumer acceptance and industry standards. Crude edible oils do not meet these criteria as they often contain a large amount of non-glyceride compounds, olive oil being the exception though. These numerous non-glycerides are removed through operations collectively known as refining. © 2017 by Taylor & Francis Group, LLC. | |
| dc.identifier.citation | Edible Oils: Extraction, Processing, and Applications, 2017, Vol., , p. 99-128 | |
| dc.identifier.isbn | 9781498752091 | |
| dc.identifier.isbn | 9781498752107 | |
| dc.identifier.uri | https://doi.org/10.1007/s11356-023-28489-7 | |
| dc.identifier.uri | https://idr.nitk.ac.in/handle/123456789/33958 | |
| dc.publisher | CRC Press | |
| dc.title | Refining technologies for edible oils |