Goro Kajimoto | Researchain

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Journal of Japan Oil Chemists' Society | 1965

Changes of Unsaponifiable Matter in Oil by Heating

Goro Kajimoto; Katsunori Mukai

Soybean oil, rape oil and olive oil were heated to 100°C, 190°C and 230°C and the changes in the unsaponifiable matter were examined.From experimental results, it was concluded that the decrease in the unsaponifiable matter was more at higher temperature and for the longer heating time. The decrease in the unsaponifiable matter was about 20 percent at 200°C for 26 hours. In case of autoxidation there was no change.The steroid fraction in the unsaponifiable matter was fled in all directions during the heating process, which was examined by the thin-layer chromatography.

Journal of Japan Oil Chemists' Society | 1970

Toxic Character of Rancid Oil. IX.

Goro Kajimoto; Katsunori Mukai

Journal of Food Science and Technology-mysore | 1962

Studies on the Antiseptic Action of Packing Paper to Treatment of Antioxidant

Goro Kajimoto; Kimiko Kasamura; Yoshiomi Endo

The Japanese journal of nutrition | 1969

Toxicity of rancid oil. 6. Relationship of stamina base to the nutritional value of oxidative rancid oil.

Goro Kajimoto; Katsunori Mukai; Hiroshi Ochi

THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS | 1969

Toxicity of Rancid Oil (part 6)

Goro Kajimoto; Katsunori Mukai; Hiroshi Ochi

The Japanese journal of nutrition | 1968

Toxic character of rancid oil. 7. On the character and fatty acid composition of extract oil in liver of rats by supplement of extract components of animal and the garlic.

Goro Kajimoto; Katsunori Mukai; Hiroshi Ochi

The Japanese journal of nutrition | 1968

Toxic character of rancid oil. 8. Relationship of tonic of liver to the nutritional value of oxidative rancid oil.

Goro Kajimoto; Katsunori Mukai; Hiroshi Ochi

THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS | 1968

Toxic Character of Rancid Oil (Part 7)

Goro Kajimoto; Katsunori Mukai; Hiroshi Ochi

Journal of Food Science and Technology-mysore | 1965

Studies on the Preservation of Oily Foodstuffs by Indirect Method of Antioxidant. Part III

Goro Kajimoto; Akira Inoue; Hajime Yumoto; Kimiko Kamo

Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) | 1963

Studies on the Rancidity of Oily Foodstuffs on the Market and Its Preventive Countermeasures (I)

Goro Kajimoto; Kimiko Kasamura; Yoshiko Maeba; Shigeko Manabe

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