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Monitoring of heat-induced degradation of edible oils by proton NMR

✍ Scribed by María D. Guillén; Ainhoa Ruiz

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
418 KB
Volume
110
Category
Article
ISSN
1438-7697

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## Abstract Raffination of edible oils and fats, i.e. bleaching with earth or charcoal as well as deodoration, can be determined by the analysis of dehydroxylation products of sterols and isomerization products of squalene. These olefinic degradation products are isolated from the rest of the oil b