Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of the Ameri...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Journal of the American Oil Chemists Society
Article . 1969 . Peer-reviewed
License: Wiley Online Library User Agreement
Data sources: Crossref
Journal of the American Oil Chemists Society
Article . 1969
Data sources: Europe PubMed Central
https://dx.doi.org/10.1007/bf0...
Article
Data sources: Microsoft Academic Graph
 View all 2 versions
Claim

Low temperature separation of trace amounts of dimethylpolysiloxanes from food

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 1969 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 46, pages 561-562 (issn: 0003-021X, eissn: 1558-9331, Copyright policy )
Authors: A D, Campbell; P, Neal; D, Firestone; M H, Aldridge;

doi: 10.1007/bf02633184

pmid: 5345050

Low temperature separation of trace amounts of dimethylpolysiloxanes from food

Abstract

AbstractDimethylpolysiloxanes, which are difficult to determine in fatty foods, can be separated at low temperatures by special freeze‐out apparatus. Final determination is made by atomic absorption, visible or ultraviolet spectrometry. Recoveries from cottonseed oil and cake mix ranged from 95% to 110%.

Related Organizations
Keywords

Cold Temperature, Fats, Flour, Silicones, Chemical Precipitation, Food Additives, Oils

  • BIP!
    Impact byBIP!
    selected citations
    These citations are derived from selected sources.
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 4
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Top 10%
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Average
Powered by OpenAIRE graph
Found an issue? Give us feedback
selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
4
Average
Top 10%
Average
Related to Research communities
UArctic
Upload OA version
Are you the author of this publication? Upload your Open Access version to Zenodo!
It’s fast and easy, just two clicks!
uploadUpload now