Approach to fat analysis of foods

Food Chemistry

Volumn 57, Issue 1, 1996, Pages 23-26

  Hyvönen, Lea ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

TRIACYLGLYCEROL;

CONFERENCE PAPER; FAT INTAKE; FOOD ANALYSIS; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; LIPID ANALYSIS;

EID: 0030250280     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(96)00058-1     Document Type: Conference Paper

References (14)

1. Berlitz, H.-D., & Grosch, W. (1987). Lipids in Food Chemistry, pp. 128-200. Springer-Verlag, Berlin..
2. Craske, J. D. (1993). Separation of instrumental and chemical errors in the analysis of oils by gas chromatography - a collaborative evaluation. J. Am. Oil Chem. Soc., 70, 325-334.
3. EEC (1990). Council Directive on nutrition labelling for foodstuffs (90/496). Off. J. Eur. Commun., N:0 L276, 40-44.
4. FDA (1993). Food labelling. Fed. Regist., 58, 2175-2205.
5. Holland, B., Welch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A. & Southgate, A. T. (1991). McCane and Widdwson's The Composition of Foods, Fifth Revised and Extended Edition. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, London.
6. Hopia, A., Hyvönen, L. & Viinanen, E. (1994). Food fat content - an analytical problem and a problem of nutritional concept. Research Notes 15/1994. National Food Administration, Helsinki, Finland.
7. House, S. D., Larson, P. A., Johnson, R. R., DeVries, J. & Martin, D. L. (1994). Gas chromatographic determination of total fat extracted from food samples using hydrolysis in the presence of antioxidant. J. AOAC Int., 77, 960-965.
8. Hyvönen, L. & Koivistoinen, P. (1994). Fatty acid analysis, TAG equivalents as net fat value, and nutritional attributes of fish and fish products. J. Food Comp. Anal., 7, 44-58.
9. Hyvönen, L., Lampi, A.-M., Varo, P. & Koivistoinen, P. (1993). Fatty acid analysis, TAG equivalents as net fat value, and nutritional attributes of commercial fats and oils. J. Food Comp. Anal., 6, 24-40.
10. Krishnamoorthy, R. V., Venkataramiah, A., Lakshmi, G. J. & Biesiot, P. (1979). Caloric densities of shellfish meat and meat fats. J. Agric. Food Chem., 27, 1125-1127.
11. Miles, C., Hardison, N., Weihrauch, J. L., Prather, E., Berlin, E. & Bodwell, C. E. (1984). Heats of combustion of chemically different lipids. J. Am. Diet. Assoc., 84, 659-664.
12. Sheppard, A. J., Hubbard, W. D. & Prosser, A. R. (1974). Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analysis of food products. J. Am. Oil Chem. Soc., 51, 416-418.
13. Weihrauch, J. L., Posati, L. P., Anderson, B. A. & Exler, J. (1977). Lipid conversion factors for calculating fatty acid contents of foods. J. Am. Oil. Chem. Soc., 54, 36-40.
14. Viinanen, E., Hopia, A., Hyvönen, L. & Koivistoinen, P. (1996). Characterization of quality of fat in processed foods by fatty acid analysis and high-performance size-exclusion chromatography. Fett iipid (in press).