By R O Adlof
The Advances in Lipid technique sequence was once introduced and edited through William W. Christie. Now, after a holiday of six years and with one other recognized lipid analyst because the editor, the 5th quantity includes topical experiences by means of foreign specialists on features of lipid methodology. Chapters clarify the method of constructing common tools for interpreting fat, oils and lipids, then cross directly to examine them, profile fatty acids in metabolic issues and supply an international standpoint and purposes in lipid expertise.
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Additional info for Advances in lipid methodology
Dyszel, SM (1990) Characterization of macadamia nuts by differential scanning calorimetry for country of origin. Thermochimica. Acta, 166, 291–300. Dyszel, SM (1993) Characterization of peanut by DSC for country of origin. Thermochimica Acta, 226, 265–274. Dyszel, SM and Pettit, BC (1990) Determination of the country of origin of pistachio nuts by DSC and HPLC. Journal of the American Oil Chemists’ Society, 67, 947–951. Elisabettini, P, Desmedt, A and Durant, F (1996) Polymorphism of stabilized and nonstabilized tristearin, pure and in the presence of food emulsifiers.
1995) used both isothermal and dynamic DSC to investigate the kinetics of thermoxidative decomposition of edible oils. In a similar paper, Litwinienko and Kasprzycka-Guttman (1998) calculated the activation energies and Arrhenius kinetic parameters for the thermal oxidation of mustard oil by dynamic DSC. Sim (2000) also obtained the kinetic data for the lipid oxidation of rapeseed and sunflower oils by dynamic DSC. Recently, Kowalski et al. (2000) studied the kinetics of oxidation in rapeseed oil by pressure DSC under isothermal conditions.
2000). Microwave radiation is a form of non-ionization radiation, and does not have enough energy to break chemical bonds (Heddelson and Doores, 1994). The microwave heating of vegetable oil is caused by molecular friction of electrical dipoles under an oscillating electric field of specific frequency. The absorption of microwave energy by dipole compounds in food results in heating of the food (Mudgett, 1986). Gloria and Aguilera (1998) assessed the quality of three different heated oils (rapeseed oil, sunflower oil and peanut oil) by DSC.
Advances in lipid methodology by R O Adlof