New dimensions in edible oil and fat analysis
β Scribed by Hans Gerd Janssen
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 36 KB
- Volume
- 106
- Category
- Article
- ISSN
- 1438-7697
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π SIMILAR VOLUMES
The use of infrared spectroscopy in the study of fats and oils is reviewed. The importance of the mid-infrared region in the study of lipids is shown. Di β erences between dispersive and Fourier-transform infrared techniques are commented on and the experimental methods used in the handling of oil an
## Abstract A method has been developed for the quantitative measurement of erucic acid in complex samples of oils or fats containing marine oils and/or hydrogenated fats. A two step procedure is proposed: in a first step the constituent fatty acids of the transesterified oil or fat are resolved on