Results 181 to 190 of about 9,288 (228)

Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies. [PDF]

Foods
Moret S, Sadeghian SF, Ursol LM, Barp L.
europepmc   +1 more source

Machine learning assisted intelligent identification strategy for adulteration peanut oil based on fatty acid GC fingerprint. [PDF]

Food Chem X
Su G, Yao Z, Wang D, Lv X, Jia W, Hui J, Chu B, Wang X, Deng Q, Huang H, Wei F.   +10 more
europepmc   +1 more source

Characterization and Comparison of Commercial Pumpkin (<i>Cucurbita moschata</i>) Seed Oils from Various Brands in China. [PDF]

Foods
Gao Y, Duan X, Chen Z, Zhou L, He D, Lei F.   +5 more
europepmc   +1 more source

Colour and sensory properties of the mixed edible vegetable oils

Romanian Biotechnological Letters, 2007
Popov-Raljić, Jovanka, Živković, Aleksandar   +1 more
openaire  

Some of the next articles are maybe not open access.

Related searches:

Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Journal of Chromatography A, 2001
Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted.
Wenceslao Moreda, M C Pérez-Camino, A Cert   +2 more
exaly   +3 more sources

Triacylglycerol Species of Less Common Edible Vegetable Oils

Food Reviews International, 2004
Abstract Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed.
Nikolaos K Andrikopoulos, Antonia Chiou, Anastasia Mylona   +2 more
exaly   +2 more sources

Concentrations of metals in vegetable edible oils

Food Chemistry, 1994
Abstract Concentrations of Na, K, Ca, Mg, Cu, Zn and Fe as well as the indices of acidity and peroxides have been determined in several Spanish edible oils. For Cu and Fe, respectively, 18·3% and 2·8% of the samples showed higher values than the maximum permitted by FAO/WHO.
M.D. Garrido, I. Frías, C. Díaz, A. Hardisson   +3 more
openaire   +1 more source