Techniques for the isolation and concentration of vegetable oils volátiles

Autor:	M. T. Morales, R Aparicio, F. Gutiérrez
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	1992
Předmět:	information (paper) vegetable oil volatile components (concentration) volatile components (isolation) Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 43, Iss 3, Pp 164-173 (1992)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.1992.v43.i3.1170
Popis:	One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/50997f14fa32480c8037023982286b81 Zobrazit plný text záznamu View record in DOAJ