Determination of polar compounds by TLC-FID in refined and partially hidrogenated soja heated oils.
The thermal degradation of oils and fats leads to the formation of polar compounds, which is the reason why their determination is adopted for the quality control of the oil and fat used in frying. Samples of refined and partially hydrogenated soybean oil were heated for 30 and 60 hours respectively...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/782 |