A light test to measure stability of edible oils
Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameter...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Moser, Helen A. [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1965 |
|---|
| Schlagwörter: |
|---|
| Anmerkung: |
© The American Oil Chemists’ Society 1964 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 42(1965), 1 vom: Jan., Seite 30-33 |
|---|---|
| Übergeordnetes Werk: |
volume:42 ; year:1965 ; number:1 ; month:01 ; pages:30-33 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02558249 |
|---|
| Katalog-ID: |
OLC2068015528 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | OLC2068015528 | ||
| 003 | DE-627 | ||
| 005 | 20230511193814.0 | ||
| 007 | tu | ||
| 008 | 200819s1965 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1007/BF02558249 |2 doi | |
| 035 | |a (DE-627)OLC2068015528 | ||
| 035 | |a (DE-He213)BF02558249-p | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 660 |q VZ |
| 100 | 1 | |a Moser, Helen A. |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a A light test to measure stability of edible oils |
| 264 | 1 | |c 1965 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a © The American Oil Chemists’ Society 1964 | ||
| 520 | |a Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. | ||
| 650 | 4 | |a Flavor Score | |
| 650 | 4 | |a Allyl Isothiocyanate | |
| 650 | 4 | |a Active Oxygen Method | |
| 650 | 4 | |a Flavor Stability | |
| 650 | 4 | |a Light Test | |
| 700 | 1 | |a Evans, C. D. |4 aut | |
| 700 | 1 | |a Cowan, J. C. |4 aut | |
| 700 | 1 | |a Kwolek, W. F. |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of the American Oil Chemists’ Society |d Springer-Verlag, 1947 |g 42(1965), 1 vom: Jan., Seite 30-33 |w (DE-627)129595691 |w (DE-600)240684-6 |w (DE-576)015088715 |x 0003-021X |7 nnns |
| 773 | 1 | 8 | |g volume:42 |g year:1965 |g number:1 |g month:01 |g pages:30-33 |
| 856 | 4 | 1 | |u https://doi.org/10.1007/BF02558249 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 912 | |a GBV_ILN_11 | ||
| 912 | |a GBV_ILN_20 | ||
| 912 | |a GBV_ILN_26 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_74 | ||
| 912 | |a GBV_ILN_4012 | ||
| 912 | |a GBV_ILN_4029 | ||
| 912 | |a GBV_ILN_4036 | ||
| 912 | |a GBV_ILN_4046 | ||
| 912 | |a GBV_ILN_4082 | ||
| 912 | |a GBV_ILN_4125 | ||
| 912 | |a GBV_ILN_4306 | ||
| 912 | |a GBV_ILN_4315 | ||
| 951 | |a AR | ||
| 952 | |d 42 |j 1965 |e 1 |c 01 |h 30-33 | ||
| author_variant |
h a m ha ham c d e cd cde j c c jc jcc w f k wf wfk |
|---|---|
| matchkey_str |
article:0003021X:1965----::lgtetoesrsaiiyf |
| hierarchy_sort_str |
1965 |
| publishDate |
1965 |
| allfields |
10.1007/BF02558249 doi (DE-627)OLC2068015528 (DE-He213)BF02558249-p DE-627 ger DE-627 rakwb eng 660 VZ Moser, Helen A. verfasserin aut A light test to measure stability of edible oils 1965 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1964 Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test Evans, C. D. aut Cowan, J. C. aut Kwolek, W. F. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 42(1965), 1 vom: Jan., Seite 30-33 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:42 year:1965 number:1 month:01 pages:30-33 https://doi.org/10.1007/BF02558249 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 AR 42 1965 1 01 30-33 |
| spelling |
10.1007/BF02558249 doi (DE-627)OLC2068015528 (DE-He213)BF02558249-p DE-627 ger DE-627 rakwb eng 660 VZ Moser, Helen A. verfasserin aut A light test to measure stability of edible oils 1965 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1964 Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test Evans, C. D. aut Cowan, J. C. aut Kwolek, W. F. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 42(1965), 1 vom: Jan., Seite 30-33 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:42 year:1965 number:1 month:01 pages:30-33 https://doi.org/10.1007/BF02558249 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 AR 42 1965 1 01 30-33 |
| allfields_unstemmed |
10.1007/BF02558249 doi (DE-627)OLC2068015528 (DE-He213)BF02558249-p DE-627 ger DE-627 rakwb eng 660 VZ Moser, Helen A. verfasserin aut A light test to measure stability of edible oils 1965 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1964 Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test Evans, C. D. aut Cowan, J. C. aut Kwolek, W. F. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 42(1965), 1 vom: Jan., Seite 30-33 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:42 year:1965 number:1 month:01 pages:30-33 https://doi.org/10.1007/BF02558249 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 AR 42 1965 1 01 30-33 |
| allfieldsGer |
10.1007/BF02558249 doi (DE-627)OLC2068015528 (DE-He213)BF02558249-p DE-627 ger DE-627 rakwb eng 660 VZ Moser, Helen A. verfasserin aut A light test to measure stability of edible oils 1965 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1964 Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test Evans, C. D. aut Cowan, J. C. aut Kwolek, W. F. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 42(1965), 1 vom: Jan., Seite 30-33 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:42 year:1965 number:1 month:01 pages:30-33 https://doi.org/10.1007/BF02558249 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 AR 42 1965 1 01 30-33 |
| allfieldsSound |
10.1007/BF02558249 doi (DE-627)OLC2068015528 (DE-He213)BF02558249-p DE-627 ger DE-627 rakwb eng 660 VZ Moser, Helen A. verfasserin aut A light test to measure stability of edible oils 1965 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1964 Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test Evans, C. D. aut Cowan, J. C. aut Kwolek, W. F. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 42(1965), 1 vom: Jan., Seite 30-33 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:42 year:1965 number:1 month:01 pages:30-33 https://doi.org/10.1007/BF02558249 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 AR 42 1965 1 01 30-33 |
| language |
English |
| source |
Enthalten in Journal of the American Oil Chemists’ Society 42(1965), 1 vom: Jan., Seite 30-33 volume:42 year:1965 number:1 month:01 pages:30-33 |
| sourceStr |
Enthalten in Journal of the American Oil Chemists’ Society 42(1965), 1 vom: Jan., Seite 30-33 volume:42 year:1965 number:1 month:01 pages:30-33 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test |
| dewey-raw |
660 |
| isfreeaccess_bool |
false |
| container_title |
Journal of the American Oil Chemists’ Society |
| authorswithroles_txt_mv |
Moser, Helen A. @@aut@@ Evans, C. D. @@aut@@ Cowan, J. C. @@aut@@ Kwolek, W. F. @@aut@@ |
| publishDateDaySort_date |
1965-01-01T00:00:00Z |
| hierarchy_top_id |
129595691 |
| dewey-sort |
3660 |
| id |
OLC2068015528 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2068015528</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230511193814.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s1965 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/BF02558249</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2068015528</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)BF02558249-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Moser, Helen A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A light test to measure stability of edible oils</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1965</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The American Oil Chemists’ Society 1964</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor Score</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Allyl Isothiocyanate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Active Oxygen Method</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor Stability</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Light Test</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Evans, C. D.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cowan, J. C.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kwolek, W. F.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the American Oil Chemists’ Society</subfield><subfield code="d">Springer-Verlag, 1947</subfield><subfield code="g">42(1965), 1 vom: Jan., Seite 30-33</subfield><subfield code="w">(DE-627)129595691</subfield><subfield code="w">(DE-600)240684-6</subfield><subfield code="w">(DE-576)015088715</subfield><subfield code="x">0003-021X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:42</subfield><subfield code="g">year:1965</subfield><subfield code="g">number:1</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:30-33</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/BF02558249</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_26</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4029</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4036</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4082</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">42</subfield><subfield code="j">1965</subfield><subfield code="e">1</subfield><subfield code="c">01</subfield><subfield code="h">30-33</subfield></datafield></record></collection>
|
| author |
Moser, Helen A. |
| spellingShingle |
Moser, Helen A. ddc 660 misc Flavor Score misc Allyl Isothiocyanate misc Active Oxygen Method misc Flavor Stability misc Light Test A light test to measure stability of edible oils |
| authorStr |
Moser, Helen A. |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129595691 |
| format |
Article |
| dewey-ones |
660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0003-021X |
| topic_title |
660 VZ A light test to measure stability of edible oils Flavor Score Allyl Isothiocyanate Active Oxygen Method Flavor Stability Light Test |
| topic |
ddc 660 misc Flavor Score misc Allyl Isothiocyanate misc Active Oxygen Method misc Flavor Stability misc Light Test |
| topic_unstemmed |
ddc 660 misc Flavor Score misc Allyl Isothiocyanate misc Active Oxygen Method misc Flavor Stability misc Light Test |
| topic_browse |
ddc 660 misc Flavor Score misc Allyl Isothiocyanate misc Active Oxygen Method misc Flavor Stability misc Light Test |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| hierarchy_parent_title |
Journal of the American Oil Chemists’ Society |
| hierarchy_parent_id |
129595691 |
| dewey-tens |
660 - Chemical engineering |
| hierarchy_top_title |
Journal of the American Oil Chemists’ Society |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 |
| title |
A light test to measure stability of edible oils |
| ctrlnum |
(DE-627)OLC2068015528 (DE-He213)BF02558249-p |
| title_full |
A light test to measure stability of edible oils |
| author_sort |
Moser, Helen A. |
| journal |
Journal of the American Oil Chemists’ Society |
| journalStr |
Journal of the American Oil Chemists’ Society |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
1965 |
| contenttype_str_mv |
txt |
| container_start_page |
30 |
| author_browse |
Moser, Helen A. Evans, C. D. Cowan, J. C. Kwolek, W. F. |
| container_volume |
42 |
| class |
660 VZ |
| format_se |
Aufsätze |
| author-letter |
Moser, Helen A. |
| doi_str_mv |
10.1007/BF02558249 |
| dewey-full |
660 |
| title_sort |
a light test to measure stability of edible oils |
| title_auth |
A light test to measure stability of edible oils |
| abstract |
Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. © The American Oil Chemists’ Society 1964 |
| abstractGer |
Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. © The American Oil Chemists’ Society 1964 |
| abstract_unstemmed |
Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products. © The American Oil Chemists’ Society 1964 |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_26 GBV_ILN_70 GBV_ILN_74 GBV_ILN_4012 GBV_ILN_4029 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4082 GBV_ILN_4125 GBV_ILN_4306 GBV_ILN_4315 |
| container_issue |
1 |
| title_short |
A light test to measure stability of edible oils |
| url |
https://doi.org/10.1007/BF02558249 |
| remote_bool |
false |
| author2 |
Evans, C. D. Cowan, J. C. Kwolek, W. F. |
| author2Str |
Evans, C. D. Cowan, J. C. Kwolek, W. F. |
| ppnlink |
129595691 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/BF02558249 |
| up_date |
2024-07-03T17:19:29.444Z |
| _version_ |
1803579209227960320 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2068015528</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230511193814.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">200819s1965 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/BF02558249</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2068015528</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)BF02558249-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Moser, Helen A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A light test to measure stability of edible oils</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1965</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The American Oil Chemists’ Society 1964</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The effect of light on the flavor of edible oils and of various fat-containing foods is reviewed to show its importance in food studies and the need for a method of evaluation. Such a test, in which fluorescent light is used in an easily assembled unit, has been developed, and the parameters for its use have been determined. Identical samples of soybean oil exposed on 10 different days and organoleptically evaluated show the method to be reproducible with a standard deviation of 0.79 with a scoring system of 1–10. This method was then applied to soybean, cottonseed, safflower and hydrogenated-winterized soybean oils, and a light-exposure value was determined for each oil based on a comparison with accelerated storage procedures ordinarily used. Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor Score</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Allyl Isothiocyanate</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Active Oxygen Method</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor Stability</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Light Test</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Evans, C. D.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cowan, J. C.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kwolek, W. F.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of the American Oil Chemists’ Society</subfield><subfield code="d">Springer-Verlag, 1947</subfield><subfield code="g">42(1965), 1 vom: Jan., Seite 30-33</subfield><subfield code="w">(DE-627)129595691</subfield><subfield code="w">(DE-600)240684-6</subfield><subfield code="w">(DE-576)015088715</subfield><subfield code="x">0003-021X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:42</subfield><subfield code="g">year:1965</subfield><subfield code="g">number:1</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:30-33</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/BF02558249</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_26</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4029</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4036</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4082</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">42</subfield><subfield code="j">1965</subfield><subfield code="e">1</subfield><subfield code="c">01</subfield><subfield code="h">30-33</subfield></datafield></record></collection>
|
| score |
7.402669 |