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Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy

✍ Scribed by M.C.M. Moya Moreno; D. Mendoza Olivares; F.J. Amézquita López; J.V. Gimeno Adelantado; F. Bosch Reig

Book ID
117224909
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
112 KB
Volume
50
Category
Article
ISSN
0039-9140

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✍ Satoshi Yoshida; Hiroshi Yoshida 📂 Article 📅 2004 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 188 KB 👁 1 views

## Abstract The aim of this study was to develop a noninvasive method to observe polyunsaturated fatty acids (PUFAs) behavior in the human body using Fourier transform infrared spectroscopy. For the noninvasive measurement of human oral mucosa, we have used infrared spectroscopy with a suitable att