Quantitative Determination of Polymerized Triacylglycerols in Frying Oils and Fats by Size Exclusion Chromatography : A Collaborative Study

Acid, peroxide and carbonyl values are often used for assessment of the deterioration of frying oils and fats in Japan. But in some cases, these indexes don’t provide adequate evaluation. In many European countries, amounts of polymerized triacylglycerols, which are major components of deterioration...

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Veröffentlicht in:	Journal of Oleo Science 2005, Vol.54(10), pp.529-536
Hauptverfasser:	KOMODA, Mamoru, ISHIKAWA, Osamu, INOUE, Masahiro, HATANAKA, Hideyuki, HATTORI, Toshiaki, SATOH, Chiemi, MURAKAMI, Chiaki, YAMADA, Kaoru, TSUTSUMI, Takashi
Format:	Artikel
Sprache:	eng
Schlagworte:	polymerized triacylglycerol size exclusion chromatography
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