Fatty Acids in Chinese Edible Oils: Value of Direct Analysis as a Basis for Labeling
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چکیده
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Using advanced electron paramagnetic resonance techniques (EPR), oxidation of crude vegetable oils and their components (fatty acids and triglycerides) by radicals generated from hydrogen peroxide was investigated. The correlation rotational times were determined allowing us to characterize radicals formed during edible oils oxidation. Additionally 1H- and 14N-hyperfine coupling constants diffe...
متن کاملFatty Acid Composition of Edible Oils in the Malaysian Market, with Special Reference to Trans-fatty Acids
A total of 113 samples of various types of palm and palm kernel oil products, their fractions, palm-based and non-palm-based cooking oils obtained from local manufacturers and the retail market were analysed for their trans-fatty acid compositions and contents by capillary gas chromatography. Trans-fatty acids were generally absent in crude palm and palm kernel oils. However, they were present ...
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ژورنال
عنوان ژورنال: Food and Nutrition Bulletin
سال: 2004
ISSN: 0379-5721,1564-8265
DOI: 10.1177/156482650402500402