Evaluation of low trans fat edible oils by attenuated total reflection-Fourier transform infrared spectroscopy and gas chromatography: A comparison of analytical approaches

Analytical and Bioanalytical Chemistry

Volumn 404, Issue 3, 2012, Pages 809-819

  Tyburczy, Cynthia ^a   Mossoba, Magdi M ^a   Fardin Kia, Ali Reza ^a   Rader, Jeanne I ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Attenuated total reflection; Edible oils; Fouriertransform infrared spectroscopy; Gas chromatography; Trans fat

Indexed keywords

ABSORBANCE BANDS; ANALYTICAL APPROACH; ATR FTIR; ATTENUATED TOTAL REFLECTIONS; FLAME IONIZATION DETECTION; FOOD INDUSTRIES; LOW LEVEL; OIL SAMPLES; TRANS FATS; TRANS-DOUBLE BONDS; TRANSFORM INFRARED SPECTROSCOPY;

CHEMICAL ANALYSIS; ELECTROMAGNETIC WAVE REFLECTION; GAS CHROMATOGRAPHY; OILS AND FATS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

BETA CAROTENE; OIL; TRANS FATTY ACID;

ARTICLE; ARTIFACT; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; GAS CHROMATOGRAPHY; HUMAN; INFRARED SPECTROSCOPY; LIMIT OF DETECTION;

ARTIFACTS; BETA CAROTENE; CHROMATOGRAPHY, GAS; DIETARY FATS; HUMANS; LIMIT OF DETECTION; OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRANS FATTY ACIDS;

EID: 84865512611     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-012-6189-y     Document Type: Article

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