Download e-book for kindle: Oils and Fats Authentication: v. 5 (Chemistry and Technology by Michael Jee

Download e-book for kindle: Oils and Fats Authentication: v. 5 (Chemistry and Technology by Michael Jee

By Michael Jee

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Extra info for Oils and Fats Authentication: v. 5 (Chemistry and Technology of Oils and Fats)

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B. (1994) Stable isotope ratios in establishing maize oil purity. Fat Sci. , 96, 304–208. , Lees, M. J. (1999a) Stable isotope characterisation of olive oils. 1. Compositional and carbon-13 profiles of fatty acids. J. Am. Oil Chem. , 76, 357–363. , Lees, M. J. (1999b) Stable isotope characterisation of olive oils. 2. Deuterium distribution in fatty acids studied by nuclear magnetic resonance. J. Am. Oil Chem. , 76, 365. , Corroneo, A. and Dugo, G. (1980) Composition of almond oil. 2. Distinction of sweet almond oil from blends with peach and apricot seed oil.

1991) Purity criteria in edible oils and fats. Fat Sci. , 93, 526–531. B. (1994) Stable isotope ratios in establishing maize oil purity. Fat Sci. , 96, 304–208. , Lees, M. J. (1999a) Stable isotope characterisation of olive oils. 1. Compositional and carbon-13 profiles of fatty acids. J. Am. Oil Chem. , 76, 357–363. , Lees, M. J. (1999b) Stable isotope characterisation of olive oils. 2. Deuterium distribution in fatty acids studied by nuclear magnetic resonance. J. Am. Oil Chem. , 76, 365. , Corroneo, A.

The oil thus obtained can, after refining, be included among edible-grade olive oils. 3 Olive oil composition: major compound classes The main components of almost 97–98% of whole olive oil are substances of a glyceride nature concentrated in the pulp and seed. 1). The free fatty acid proportions are in the narrow 1–3% range for olive oils obtained by simply pressing the fruit, whereas these can be as high as 10–15% for solvent-extracted oils (olive-residue or ‘sansa’ olive oil). 1 Section through a mature olive fruit showing distribution of major classes of compounds.

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