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Environmental Protection and Natural Resources
Volume 31 (2020): Issue 1 (March 2020)
Open Access
The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
Justyna Chrobak
Justyna Chrobak
,
Jolanta Iłowska
Jolanta Iłowska
,
Rafał Grabowski
Rafał Grabowski
,
Michał Szmatoła
Michał Szmatoła
,
Hanna Studnik
Hanna Studnik
,
Kamil Korasiak
Kamil Korasiak
and
Jolanta Drabik
Jolanta Drabik
| Mar 31, 2020
Environmental Protection and Natural Resources
Volume 31 (2020): Issue 1 (March 2020)
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Published Online:
Mar 31, 2020
Page range:
8 - 13
DOI:
https://doi.org/10.2478/oszn-2020-0002
Keywords
Vegetable oil
,
chemical modification
,
oxidation
,
N-hydroxyphthalimide
,
scCO
© 2020 Justyna Chrobak et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Justyna Chrobak
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Jolanta Iłowska
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Rafał Grabowski
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Michał Szmatoła
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Hanna Studnik
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Kamil Korasiak
ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis
Jolanta Drabik
ŁUKASIEWCZ Research Network – The Institute for Sustainable Technologies