Quantitative analyses of polar components in frying oils by the iatroscan thin-layer chromatography-flame ionization detection technique
- 31 December 1987
- journal article
- Published by Elsevier BV in Journal of Chromatography A
- Vol. 405, 371-378
- https://doi.org/10.1016/s0021-9673(01)81779-9
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Fractionation of commercial frying oil samples using sep‐pak cartridgesJournal of Oil & Fat Industries, 1986
- Alkaline cortaminant materials in used frying oils: A new quick testJournal of Oil & Fat Industries, 1985
- Recent progress in the high performance liquid chromatography of lipidsProgress in Lipid Research, 1982
- Quantitative determination of neutral lipids on chromarodsJournal of Chromatography A, 1982
- [11] Flame ionization detection applied to thin-layer chromatography on coated quartz rodsMethods in Enzymology, 1981
- Untersuchungen an Fritierfetten; Zusammenhänge zwischen dem Gehalt an petroläther‐unlöslichen oxidierten Fettsäuren und dem Gehalt an polaren Substanzen bzw. dem Gehalt an polymeren TriglyceridenFette, Seifen, Anstrichmittel, 1978
- The Chemical and Biological Properties of Heated and Oxidized FatsPublished by Elsevier BV ,1969
- Acute Physiological Effects of Feeding Rats Non-urea-adducting Fatty Acids (Urea-Filtrate)Journal of Nutrition, 1968
- Long-term Rat Feeding Study with Used Frying FatsJournal of Nutrition, 1967
- Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Treatment III. The Segregation of Toxic and Non-Toxic Material from the Esters of Heat-Polymerized Linseed Oil by Distillation and by Urea Adduct FormationJournal of Nutrition, 1953