Determination of thermally induced trans -fatty acids in soybean oil by attenuated total reflectance fourier transform infrared spectroscopy and gas chromatography analysis

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 42, 2012, Pages 10709-10713

  Li, An ^a   Ha, Yiming ^a   Wang, Feng ^a   Li, Weiming ^a   Li, Qingpeng ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

effect of temperature; heat treatment; soybean oil; trans fatty acids

Indexed keywords

ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED SPECTROSCOPY; CONTROL SAMPLES; DELETERIOUS EFFECTS; EDIBLE OIL; EFFECT OF TEMPERATURE; GAS CHROMATOGRAPHY ANALYSIS; GAS CHROMATOGRAPHY-FLAME IONIZATION DETECTIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY METHODS; HEATING TEMPERATURES; HEATING TIME; NONCONJUGATED; SOYBEAN OIL; THERMAL PROCESS; THERMALLY INDUCED; TRANS FATTY ACID; TRANS ISOMERS;

CARDIOVASCULAR SYSTEM; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; HEAT TREATMENT; OILSEEDS; POLYUNSATURATED FATTY ACIDS; REFLECTION;

LINOLEIC ACID;

SOYBEAN OIL; TRANS FATTY ACID;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METHODOLOGY;

CHROMATOGRAPHY, GAS; SOYBEAN OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRANS FATTY ACIDS;

EID: 84867801408     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3033599     Document Type: Article

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