Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy

Talanta

Volumn 50, Issue 2, 1999, Pages 269-275

  Moya Moreno, M C M ^a   Mendoza Olivares, D ^b   Amezquita Lopez F J ^b   Gimeno Adelantado, J V ^a   Bosch Reig, F ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b Department of Chemistry   (Mexico)

Author keywords

FTIR spectroscopy; Oils; Polyunsaturated fatty acids; Unsaturation grade

Indexed keywords

CORN OIL; EDIBLE OIL; OLIVE OIL; POLYUNSATURATED FATTY ACID; SUNFLOWER OIL; VEGETABLE OIL;

CONCENTRATION (PARAMETERS); CONFERENCE PAPER; COOKING; DECOMPOSITION; FATTY ACID OXIDATION; FOOD ANALYSIS; HEATING; INFRARED SPECTROSCOPY; NUTRITIONAL VALUE; STANDARD; TEMPERATURE; TIME;

EID: 0033552075     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0039-9140(99)00034-X     Document Type: Conference Paper

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