Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2312-2320

  Vaclavik, Lukas ^a   Belkova, Beverly ^a   Reblova, Zuzana ^a   Riddellova, Katerina ^a   Hajslova, Jana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Direct analysis in real time; Heating; Mass spectrometry; Oxidation; Vegetable oils

Indexed keywords

COMPOSITIONAL DIFFERENCE; DIRECT ANALYSIS IN REAL TIME; EXCLUSION CHROMATOGRAPHY; HIGH RESOLUTION MASS SPECTROMETRY; INSTRUMENTAL APPROACH; OXIDATION PRODUCTS; REFRACTOMETRIC DETECTIONS; TRANSMISSION MODE;

CHEMICAL ANALYSIS; HEATING; IONIZATION; MASS SPECTROMETRY; OILSEEDS; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

FLOOD CONTROL;

FATTY ACID; PHYTOSTEROL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; NONHUMAN; OXIDATION; PRINCIPAL COMPONENT ANALYSIS;

FATTY ACIDS; HOT TEMPERATURE; MASS SPECTROMETRY; OXIDATION-REDUCTION; PHYTOSTEROLS; PLANT OILS;

EID: 84875201091     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.019     Document Type: Article

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