By R O Adlof
The Advances in Lipid method sequence was once introduced and edited by means of 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 experiences via foreign specialists on facets of lipid methodology. Chapters clarify the method of constructing average equipment for interpreting fat, oils and lipids, then pass directly to learn them, profile fatty acids in metabolic problems and supply a world viewpoint and purposes in lipid expertise.
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Additional resources for Advances in lipid methodology
DSC cooling curves of oils scanned at 1°C/min were characterized by a single crystallization peak. The DSC thermal characteristics of oils correlated well with TPC, viscosity, and colour changes. They concluded that DSC is a rapid method for the analysis of oil quality. In a similar paper by Aguilera and Gloria (1997), the authors also 26 ADVANCES IN LIPID METHODOLOGY – FIVE studied the uptake of oil in commercial frozen partially-fried potatoes after frying at 180°C by DSC. Recently, we have developed a simple and reliable DSC method for monitoring the oxidation in three different heated oils: CO, RBDPOo and SO (Tan and Che Man, 1999b).
Smith, PR, Cebula, DJ and Povey, MJW (1994) The effect of lauric-based molecules on trilaurin crystallization. Journal of the American Oil Chemists’ Society, 71, 1367–1372. Swe, PZ, Che Man, YB and Ghazali, HM (1995) Composition of crystals of palm olein formed at room temperature. Journal of the American Oil Chemists’ Society, 72, 343–347. Talbot, G (1995) Fat eutectics and crystallization. 142–166. D. Dissertation), Universiti Putra Malaysia, Malaysia. Tan, CP and Che Man, YB (1999a) Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils.
Evaluation of antioxidant activity in vegetable oils Living with oxygen and unsaturated fatty acids obviously has serious consequences. In order to deal with some of these, the mechanisms by which synthetic or natural antioxidants control oxidation need to be understood (Pratt, 1996). Technologies can then be developed to protect or enhance the multicomponent antioxidant system of vegetable oils, providing antioxidative hurdles to protect oils and fats products from the oxidative stress often encountered during processing and storage (Decker, 1998).