Analysis of Fat-Soluble Nutrients (Tocopherol, Retinol, β-Carotene, Cholesterol, and Fatty Acids) in Seafood Restaurant Foods Commonly Consumed in Korea

Author:

Ahn Tae Yong1,Shin Jung-Ah1

Affiliation:

1. Department of Food Processing and Distribution, Gangneung-Wonju National University

Funder

Gangneung-Wonju National University

Ministry of Food and Drug Safety

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Reference30 articles.

1. AOAC. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Association of Official Analytical Chemists International, Gaithersburg, MD, USA. 2002. p 12-31.

2. AOAC. Fat (total, saturated, and unsaturated) in foods, hydrolytic extraction gas chromatographic method. In: Official Methods of Analysis of AOAC International. 18th ed. Association of Official Analytical Chemists International, Urbana, IL, USA. 2001. Methods 996.06.

3. A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners

4. Decreasing retinol and α-tocopherol concentrations in human milk and infant formula using varied bottle systems

5. Affinity for α-tocopherol transfer protein as a determinant of the biological activities of vitamin E analogs

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