A Modified Method to Estimate Total Carbonyl Compounds in Frying Oils Using 1-Butanol as a Solvent

Journal of Oleo Science

Volumn 52, Issue 7, 2003, Pages 353-358

  Endo, Yasushi ^a   Tominaga, Makoto ^b   Tagiri Endo, Misako ^c   Kumozaki, Kazuo ^d   Kouzui, Hiroyuki ^e   Shiramasa, Hiroshi ^f   Miyakoshi, Kouji ^f  

^a TOHOKU UNIVERSITY   (Japan)

^b JAPAN FOOD RESEARCH LABORATORIES   (Japan)

^c Industrial Technology Institute Miyagi Prefectural Government   (Japan)

^d Japan Institute for Oils amp Fats amp Foods Inspection   (Japan)

^e The Nisshin OilliO Group   (Japan)

^f J Oil Mills Inc   (Japan)

Author keywords

2; 4 dinitrophenylhydrazine; carbonyl compound; carbonyl value; frying oil; lipid peroxidation

Indexed keywords

EID: 85015505992     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.52.353     Document Type: Article

References (7)

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