Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection - Fourier transform infrared spectroscopy

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 1121-1125

  Cho, Il Kyu ^a   Kim, Sungkyun ^a   Khurana, Harpreet Kaur ^b   Li, Qing X ^a   Jun, Soojin ^a  

^a UNIVERSITY OF HAWAII   (United States)

^b Research Centre India   (India)

Author keywords

ATR FTIR; French fries; GC; Honolulu; Mojonnier extraction; Trans fatty acids

Indexed keywords

ATR FTIR; FRENCH FRIES; GC; HONOLULU; MOJONNIER EXTRACTION; TRANS FATTY ACID;

CALIBRATION; ELECTROMAGNETIC WAVE REFLECTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

FATTY ACIDS;

TRANS FATTY ACID; TRIELAIDIN; TRIOLEIN; UNCLASSIFIED DRUG; ZINC;

AIR; ARTICLE; CATERING SERVICE; CRYSTAL; EXTRACTION; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; POTATO; QUANTITATIVE ANALYSIS; SOLID; VALIDATION STUDY;

EID: 78149415268     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.078     Document Type: Article

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