Using phytosterol as a target compound to identify edible animal fats adulterated with cooked oil

Author:

Liao Chia-Ding,Peng Guan-Jhih,Ting Yueh,Chang Mei-Hua,Tseng Su-Hsiang,Kao Ya-Min,Lin King-Fu,Chiang Yu-Mei,Yeh Ming-Kung,Cheng Hwei-Fang

Funder

Food and Drug Administration, Ministry of Health and Welfare, Taiwan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

1. Chromatographic analysis of plant sterols in foods and vegetable oils;Abidi;Journal of Chromatography A,2001

2. The composition of a simulated American diet. Comparison of chemical analyses and estimates from food composition tables;Ahrens;Journal of the American Dietetic Association,1978

3. Effect of dietary phytosterols on rat tissue lipids;Awad;Nutrition and Cancer,1997

4. Regeneration of thermally polymerized frying oils with adsorbents;Bhattacharya;Food Chemistry,2008

5. The food and nutrient intakes of the Tarahumara Indians of Mexico;Cerqueira;The American Journal of Clinical Nutrition,1979

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