Characterization of quality of fat in processed foods by fatty acid analysis and high‐performance size‐exclusion chromatography-Reference-Cited by-同舟云学术

Characterization of quality of fat in processed foods by fatty acid analysis and high‐performance size‐exclusion chromatography

Published:1996-01 Issue:7-8 Volume:98 Page:257-260
ISSN:0931-5985
Container-title:Lipid / Fett
language:en
Short-container-title:Fett/Lipid

Author:

Piispa Eija¹,Hopia Anu¹,Hyvönen Lea E. T.²

Affiliation:

1. University of Helsinki, Department of Applied Chemistry and Microbiology, Food Chemistry Division, P.O. Box 27, FIN‐00014 University of Helsinki, Finland

2. University of Helsinki, Department of Food Technology, P.O. Box 27, FIN‐00014 University of Helsinki, Finland

Publisher

Wiley

Subject

General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19960980707

Reference21 articles.

1. Lipid Oxidation Products in Food and Atherogenesis

2. Measurement of lipid oxidation in meat and meat products

3. Quantitative analysis of food fatty acids by capillary gas chromatography

4. Fatty Acid Analysis, TAG Equivalents as Net Fat Value, and Nutritional Attributes of Commercial Fats and Oils

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2. The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids;International Journal of Food Sciences and Nutrition;2011-10-19

3. Analysis of Nonvolatile Lipid Oxidation Compounds by High-Performance Size-Exclusion Chromatography;Analysis of Lipid Oxidation;2005-05

4. Size Exclusion Chromatography and Related Separation Techniques;Analytical Chemistry;1998-05-01