Advances in lipid methodology by R O Adlof PDF

By R O Adlof

ISBN-10: 0953194965

ISBN-13: 9780953194964

The Advances in Lipid technique sequence was once introduced and edited through William W. Christie. Now, after a holiday of six years and with one other famous lipid analyst because the editor, the 5th quantity includes topical reports by means of foreign specialists on elements of lipid methodology.   Chapters clarify the method of constructing common tools for examining fat, oils and lipids, then cross directly to study them, profile fatty acids in metabolic problems and supply a world point of view and functions in lipid expertise.

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Ghee adulterations with goat body fat were detected and estimated from the 10% level. Lambelet and Ganguli (1983) further detected cow or buffalo ghee adulteration with pig or buffalo body fat. The authors’ results showed that ghee adulterations with these animal fats at levels down to 5% were clearly seen in the cooling curves. Nevertheless, this technique did not detect vegetable oils such as coconut oil, and gave similar results for cottonseed-fed buffalo ghee adulterated with animal body fats.

Effects of cooling rate variation. Phytochemical Analysis, 13, 142– 151. Che Man, YB, Haryati, T, Ghazali, HM and Asbi, BA (1999) Composition and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists’ Society, 76, 237– 242. Chong, CN, Hoh, YM and Wang, CW (1992) Fractionation procedures for obtaining cocoa butter-like fat from enzymatically interesterified palm olein. Journal of the American Oil Chemists’ Society, 69, 137–140. Chu, BS, Ghazali, HM, Lai, OM, Che Man, YB, Yusof, S, Tee, SB and Yusoff, MSA (2001) Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia.

Journal of the American Oil Chemists’ Society, 77, 143–155. Tan, CP and Che Man, YB (2002a) Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation. Phytochemical Analysis, 13, 129–141. Tan, CP and Che Man, YB (2002b) Differential scanning calorimetric analysis of plam oil, plam based products and coconut oil: Effects of scanning rate variation. Food Chemistry, 76, 89–102.

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