Determination of epoxidized soybean oil in bottled foods

Journal of the Food Hygienic Society of Japan

Volumn 47, Issue 6, 2006, Pages 243-248

  Kawamura, Yoko ^a   Kanno, Shinji ^a   Mutsuga, Motoh ^a   Tanamoto, Kenichi ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Baby food; Bottled food; Cap sealing; Epoxidized soybean oil; Plasticizer; Polyvinyl chloride; Stabilizer; Standard addition method

Indexed keywords

11,14 EICOSADIENOIC ACID ETHYL ESTER; ARACHIDONIC ACID DERIVATIVE; SOYBEAN OIL; UNCLASSIFIED DRUG;

ARTICLE; BABY FOOD; EPOXIDATION; FAT CONTENT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HYDROLYSIS; JAPAN; LIPID ANALYSIS; LIPID COMPOSITION; QUANTITATIVE ANALYSIS;

DIETARY FATS; EPOXY COMPOUNDS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INFANT FOOD; JAPAN; PLASTICIZERS; SOYBEAN OIL;

GLYCINE MAX;

EID: 33846486701     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.47.243     Document Type: Article

References (10)

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9. Kanno, S., Kawamura, Y., Mutsuga, M., Tanamoto, K., Determination of epoxidized soybean oil and linseed oil in rapping film and cap sealing, Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 47, 89-94 (2006).
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