منابع مشابه
Commonwealth contributions and British requirement of edible fats and oils.
CONFERENCE PROCEEDINGS I950 supply are not likely to be restored to us. If the food subsidies are greatly reduced, and dairy produce and other foods are sold at something more nearly approaching the Cost of production, I doubt whether the consumption of butter will ever return to its prewar level, but the demand for butter will certainly continue to be greater than the present available supply....
متن کاملFatty Acid Composition of Edible Oils and Fats
The content of fatty acids as well as the ratio between unsaturated and saturated fatty acids is important parameter for determination of nutritional value of certain oil. Therefore the newest trend in food processing industry is notifying the composition of edible oils and other food commodities for the content of each individual fatty acid. The main objective of this work was to identify the ...
متن کاملEdible oils and fats authentication by Fourier transform Raman spectrometry
The European project FAIR-CT96-5053 concerned the application of the FT-Raman and infrared spectroscopy in food chemistry and quality control. Our research mainly concerned the study of the potential of Raman spectroscopy and the comparison with the results achieved in infrared spectroscopy. The discrimination of virgin olive oil from other edible oils, and the detection and quantification of v...
متن کاملAdulterations in Some Edible Oils and Fats and Their Detection Methods
Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. They are important from nutritional and economical point of views. Their authenticity is a serious issue since old time. Some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower pr...
متن کاملAutoxidation of Fats and Oils
Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1998
ISSN: 1341-8327,1884-1996
DOI: 10.5650/jos1996.47.553