Influences of Illumination Pretreatment on Soybean Oil Activated Clay Bleaching Effects and Soybean Oil Quality Evaluation.

Zhan Ye, Shufan Luo, Yaping Lv, Yuanfa Liu

Full text read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Zhan YeSchool of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.ORCID 0000-0001-6945-7728

Shufan LuoSchool of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.

Yaping LvSchool of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.

Yuanfa LiuSchool of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.

Funding

Key R&D Program of Shandong Province, China 2021CXGC010808National Key R&D Program of China 2021YFD2100300National Natural Science Foundation of China 32201936Natural Science Foundation of Jiangsu Province, China BK20221076Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University SKLF-ZZB-202113

6 · The paper itself

Abstract

Visible light has been widely studied for possible applications in food industry as being a kind of clean energy. Presently, the influences of illumination pretreatment on soybean oil quality followed by conventional activated clay bleaching, including the oil color, fatty acid composition, oxidation stability, and micronutrient content, were investigated. Results demonstrated that the illumination pretreatment increased the color differences between the non-illuminated and illuminated soybean oils, which indicated that the light exposure could improve the decoloring effects. The fatty acids composition and the peroxide value (POV) and oxidation stability index (OSI) of the soybean oils showed little changes during this process. Although the illumination pretreatment affected the content of lipid-soluble micronutrients, including phytosterols and tocopherols, no significant differences could be observed (

Indexed as

edible oil bleachingfatty acidillumination pretreatmentlipid-soluble micronutrientsnutritional qualitysoybean oil

Identifiers

PMID36900555

DOI10.3390/foods12051038

PMCPMC10001297

What OpenQuestion holds

Textfull text, public

LicenceCC BY

measurements read65

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.