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Changes in purine content of tilapia surimi products during processing

✍ Scribed by Shyi-Neng LOU; Hui-Huang CHEN; Po-Yang HSU; Da-Hsuan CHANG

Book ID
108990355
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
169 KB
Volume
71
Category
Article
ISSN
0919-9268

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Oxidation and oligomeric products of sunflower oil were determined by gel permeation chromatography after transformation into methyl esters and prefractionation by urea. During oil refining the content o r oxidation monomeric products increased from 0.9 % to 1.5 %, the dimer content from 0.06 % to 0