Refining technologies for edible oils
| dc.contributor.author | Belur, P.D. | |
| dc.contributor.author | Regupathi, I. | |
| dc.contributor.author | Sampath C. | |
| dc.contributor.author | Chandrasekhar V. | |
| dc.date.accessioned | 2020-03-31T14:15:18Z | |
| dc.date.available | 2020-03-31T14:15:18Z | |
| 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. | en_US |
| dc.identifier.citation | Edible Oils: Extraction, Processing, and Applications, 2017, Vol., pp.99-128 | en_US |
| dc.identifier.uri | 10.1201/9781315152493 | |
| dc.identifier.uri | https://idr.nitk.ac.in/jspui/handle/123456789/13707 | |
| dc.title | Refining technologies for edible oils | en_US |
| dc.type | Book Chapter | en_US |