Analysis of trans fatty acids in deep frying oils by three different approaches

Food Chemistry

Volumn 116, Issue 2, 2009, Pages 535-541

  Bansal, Geeta ^a   Zhou, Weibiao ^a   Tan, Ting Wei ^a   Neo, Fung Leng ^b   Lo, Hui Ling ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NATIONAL ENVIRONMENT AGENCY   (Singapore)

Author keywords

AOCS method Cd 14d 99; Attenuated total reflection spectroscopy; Deep frying; Elaidic acid; Gas chromatography; Negative second derivative absorbance method; Trans fatty acids

Indexed keywords

COOKING FAT; EDIBLE OIL; PALM OIL; SUNFLOWER OIL; TRANS FATTY ACID; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FRYING; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; LIPID COMPOSITION; SPECTROSCOPY;

EID: 67349204295     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.083     Document Type: Article

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