A novel deodorization method of edible oil by using ethanol steam at low temperature
A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐st...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2021-02, Vol.86 (2), p.394-403 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 403 |
|---|---|
| container_issue | 2 |
| container_start_page | 394 |
| container_title | Journal of food science |
| container_volume | 86 |
| creator | Yang, Chen Wang, Chengming Wang, Man Qin, Xiaoyu Hao, Guifang Kang, Mengjie Hu, Xizhou Cheng, Yunbin Shen, Jing |
| description | A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H‐WSD (250 °C for 60 min), L‐ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L‐ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H‐WSD.
Practical Application
The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil. |
| doi_str_mv | 10.1111/1750-3841.15578 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2479043335</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2485511644</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4058-3c546294502672f0278d20c996b1d14fa6265cc3431ffb6a41e8ea12b9be30bd3</originalsourceid><addsrcrecordid>eNqFkbtPwzAQhy0EouUxsyFLLCyhficZq_JWJQZgtpzkAkFOXOyEqvz1uLQwsHCLdXeff7L1IXRCyQWNNaGpJAnPBL2gUqbZDhr_TnbRmBDGEkpFOkIHIbyRdc_VPhpxLhTLZD5GT1PcuQ-wuAJXOd98mr5xHW6hf3UVdjWGqiksYNdYXKzwEJruBcel6ZzFoQfTYtNj65a4h3YB3vSDhyO0Vxsb4Hh7HqLn66un2W0yf7i5m03nSSmIzBJeyviMXEjCVMpqwtKsYqTMc1XQioraKKZkWXLBaV0XyggKGRjKirwAToqKH6LzTe7Cu_cBQq_bJpRgrenADUEzyQTLM5Gz_1GR5kRwzmVEz_6gb27wXfxIpDIpKVVCRGqyoUrvQvBQ64VvWuNXmhK9dqPXJvTahP52E2-cbnOHooXql_-REQG1AZaNhdV_efr--vJxk_wF1niWsQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2485511644</pqid></control><display><type>article</type><title>A novel deodorization method of edible oil by using ethanol steam at low temperature</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Yang, Chen ; Wang, Chengming ; Wang, Man ; Qin, Xiaoyu ; Hao, Guifang ; Kang, Mengjie ; Hu, Xizhou ; Cheng, Yunbin ; Shen, Jing</creator><creatorcontrib>Yang, Chen ; Wang, Chengming ; Wang, Man ; Qin, Xiaoyu ; Hao, Guifang ; Kang, Mengjie ; Hu, Xizhou ; Cheng, Yunbin ; Shen, Jing</creatorcontrib><description>A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H‐WSD (250 °C for 60 min), L‐ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L‐ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H‐WSD.
Practical Application
The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15578</identifier><identifier>PMID: 33462859</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>anhydrous ethanol steam ; Antioxidants ; Antioxidants - analysis ; Brassica napus ; Carotenoids ; Carotenoids - analysis ; Chemical Phenomena ; Composition ; cooking fats and oils ; Deodorization ; Distillation ; Distillation - methods ; Distilled water ; Edible oils ; electronic nose ; Electronic noses ; Ethanol ; Fatty acid composition ; Fatty acids ; Fatty Acids - analysis ; Food Handling - methods ; food science ; free fatty acids ; Low temperature ; micronutrient content ; Micronutrients ; Micronutrients - analysis ; Nutrients ; Odor ; Odorants - prevention & control ; Odors ; Peroxide ; peroxide value ; Phenols ; Physicochemical properties ; physicochemical property ; Phytosterols ; Phytosterols - analysis ; Polyunsaturated fatty acids ; Properties (attributes) ; Rapeseed ; Rapeseed oil ; Rapeseed Oil - analysis ; Rapeseed Oil - chemistry ; Retention ; Steam ; Steam distillation ; Temperature ; Tocopherols ; Tocopherols - analysis ; Vegetable oils ; vegetables</subject><ispartof>Journal of food science, 2021-02, Vol.86 (2), p.394-403</ispartof><rights>2021 Institute of Food Technologists</rights><rights>2021 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4058-3c546294502672f0278d20c996b1d14fa6265cc3431ffb6a41e8ea12b9be30bd3</citedby><cites>FETCH-LOGICAL-c4058-3c546294502672f0278d20c996b1d14fa6265cc3431ffb6a41e8ea12b9be30bd3</cites><orcidid>0000-0002-4800-7370 ; 0000-0002-9536-5242</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15578$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15578$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1413,27906,27907,45556,45557</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33462859$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Chen</creatorcontrib><creatorcontrib>Wang, Chengming</creatorcontrib><creatorcontrib>Wang, Man</creatorcontrib><creatorcontrib>Qin, Xiaoyu</creatorcontrib><creatorcontrib>Hao, Guifang</creatorcontrib><creatorcontrib>Kang, Mengjie</creatorcontrib><creatorcontrib>Hu, Xizhou</creatorcontrib><creatorcontrib>Cheng, Yunbin</creatorcontrib><creatorcontrib>Shen, Jing</creatorcontrib><title>A novel deodorization method of edible oil by using ethanol steam at low temperature</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H‐WSD (250 °C for 60 min), L‐ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L‐ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H‐WSD.
Practical Application
The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.</description><subject>anhydrous ethanol steam</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Brassica napus</subject><subject>Carotenoids</subject><subject>Carotenoids - analysis</subject><subject>Chemical Phenomena</subject><subject>Composition</subject><subject>cooking fats and oils</subject><subject>Deodorization</subject><subject>Distillation</subject><subject>Distillation - methods</subject><subject>Distilled water</subject><subject>Edible oils</subject><subject>electronic nose</subject><subject>Electronic noses</subject><subject>Ethanol</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Food Handling - methods</subject><subject>food science</subject><subject>free fatty acids</subject><subject>Low temperature</subject><subject>micronutrient content</subject><subject>Micronutrients</subject><subject>Micronutrients - analysis</subject><subject>Nutrients</subject><subject>Odor</subject><subject>Odorants - prevention & control</subject><subject>Odors</subject><subject>Peroxide</subject><subject>peroxide value</subject><subject>Phenols</subject><subject>Physicochemical properties</subject><subject>physicochemical property</subject><subject>Phytosterols</subject><subject>Phytosterols - analysis</subject><subject>Polyunsaturated fatty acids</subject><subject>Properties (attributes)</subject><subject>Rapeseed</subject><subject>Rapeseed oil</subject><subject>Rapeseed Oil - analysis</subject><subject>Rapeseed Oil - chemistry</subject><subject>Retention</subject><subject>Steam</subject><subject>Steam distillation</subject><subject>Temperature</subject><subject>Tocopherols</subject><subject>Tocopherols - analysis</subject><subject>Vegetable oils</subject><subject>vegetables</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkbtPwzAQhy0EouUxsyFLLCyhficZq_JWJQZgtpzkAkFOXOyEqvz1uLQwsHCLdXeff7L1IXRCyQWNNaGpJAnPBL2gUqbZDhr_TnbRmBDGEkpFOkIHIbyRdc_VPhpxLhTLZD5GT1PcuQ-wuAJXOd98mr5xHW6hf3UVdjWGqiksYNdYXKzwEJruBcel6ZzFoQfTYtNj65a4h3YB3vSDhyO0Vxsb4Hh7HqLn66un2W0yf7i5m03nSSmIzBJeyviMXEjCVMpqwtKsYqTMc1XQioraKKZkWXLBaV0XyggKGRjKirwAToqKH6LzTe7Cu_cBQq_bJpRgrenADUEzyQTLM5Gz_1GR5kRwzmVEz_6gb27wXfxIpDIpKVVCRGqyoUrvQvBQ64VvWuNXmhK9dqPXJvTahP52E2-cbnOHooXql_-REQG1AZaNhdV_efr--vJxk_wF1niWsQ</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Yang, Chen</creator><creator>Wang, Chengming</creator><creator>Wang, Man</creator><creator>Qin, Xiaoyu</creator><creator>Hao, Guifang</creator><creator>Kang, Mengjie</creator><creator>Hu, Xizhou</creator><creator>Cheng, Yunbin</creator><creator>Shen, Jing</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-4800-7370</orcidid><orcidid>https://orcid.org/0000-0002-9536-5242</orcidid></search><sort><creationdate>202102</creationdate><title>A novel deodorization method of edible oil by using ethanol steam at low temperature</title><author>Yang, Chen ; Wang, Chengming ; Wang, Man ; Qin, Xiaoyu ; Hao, Guifang ; Kang, Mengjie ; Hu, Xizhou ; Cheng, Yunbin ; Shen, Jing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4058-3c546294502672f0278d20c996b1d14fa6265cc3431ffb6a41e8ea12b9be30bd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>anhydrous ethanol steam</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Brassica napus</topic><topic>Carotenoids</topic><topic>Carotenoids - analysis</topic><topic>Chemical Phenomena</topic><topic>Composition</topic><topic>cooking fats and oils</topic><topic>Deodorization</topic><topic>Distillation</topic><topic>Distillation - methods</topic><topic>Distilled water</topic><topic>Edible oils</topic><topic>electronic nose</topic><topic>Electronic noses</topic><topic>Ethanol</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Food Handling - methods</topic><topic>food science</topic><topic>free fatty acids</topic><topic>Low temperature</topic><topic>micronutrient content</topic><topic>Micronutrients</topic><topic>Micronutrients - analysis</topic><topic>Nutrients</topic><topic>Odor</topic><topic>Odorants - prevention & control</topic><topic>Odors</topic><topic>Peroxide</topic><topic>peroxide value</topic><topic>Phenols</topic><topic>Physicochemical properties</topic><topic>physicochemical property</topic><topic>Phytosterols</topic><topic>Phytosterols - analysis</topic><topic>Polyunsaturated fatty acids</topic><topic>Properties (attributes)</topic><topic>Rapeseed</topic><topic>Rapeseed oil</topic><topic>Rapeseed Oil - analysis</topic><topic>Rapeseed Oil - chemistry</topic><topic>Retention</topic><topic>Steam</topic><topic>Steam distillation</topic><topic>Temperature</topic><topic>Tocopherols</topic><topic>Tocopherols - analysis</topic><topic>Vegetable oils</topic><topic>vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Chen</creatorcontrib><creatorcontrib>Wang, Chengming</creatorcontrib><creatorcontrib>Wang, Man</creatorcontrib><creatorcontrib>Qin, Xiaoyu</creatorcontrib><creatorcontrib>Hao, Guifang</creatorcontrib><creatorcontrib>Kang, Mengjie</creatorcontrib><creatorcontrib>Hu, Xizhou</creatorcontrib><creatorcontrib>Cheng, Yunbin</creatorcontrib><creatorcontrib>Shen, Jing</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Chen</au><au>Wang, Chengming</au><au>Wang, Man</au><au>Qin, Xiaoyu</au><au>Hao, Guifang</au><au>Kang, Mengjie</au><au>Hu, Xizhou</au><au>Cheng, Yunbin</au><au>Shen, Jing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A novel deodorization method of edible oil by using ethanol steam at low temperature</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2021-02</date><risdate>2021</risdate><volume>86</volume><issue>2</issue><spage>394</spage><epage>403</epage><pages>394-403</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H‐WSD (250 °C for 60 min), L‐ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L‐ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H‐WSD.
Practical Application
The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33462859</pmid><doi>10.1111/1750-3841.15578</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-4800-7370</orcidid><orcidid>https://orcid.org/0000-0002-9536-5242</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2021-02, Vol.86 (2), p.394-403 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2479043335 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | anhydrous ethanol steam Antioxidants Antioxidants - analysis Brassica napus Carotenoids Carotenoids - analysis Chemical Phenomena Composition cooking fats and oils Deodorization Distillation Distillation - methods Distilled water Edible oils electronic nose Electronic noses Ethanol Fatty acid composition Fatty acids Fatty Acids - analysis Food Handling - methods food science free fatty acids Low temperature micronutrient content Micronutrients Micronutrients - analysis Nutrients Odor Odorants - prevention & control Odors Peroxide peroxide value Phenols Physicochemical properties physicochemical property Phytosterols Phytosterols - analysis Polyunsaturated fatty acids Properties (attributes) Rapeseed Rapeseed oil Rapeseed Oil - analysis Rapeseed Oil - chemistry Retention Steam Steam distillation Temperature Tocopherols Tocopherols - analysis Vegetable oils vegetables |
| title | A novel deodorization method of edible oil by using ethanol steam at low temperature |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T08%3A48%3A05IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20novel%20deodorization%20method%20of%20edible%20oil%20by%20using%20ethanol%20steam%20at%20low%20temperature&rft.jtitle=Journal%20of%20food%20science&rft.au=Yang,%20Chen&rft.date=2021-02&rft.volume=86&rft.issue=2&rft.spage=394&rft.epage=403&rft.pages=394-403&rft.issn=0022-1147&rft.eissn=1750-3841&rft_id=info:doi/10.1111/1750-3841.15578&rft_dat=%3Cproquest_cross%3E2485511644%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2485511644&rft_id=info:pmid/33462859&rfr_iscdi=true |