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Title
Authenticity assessment of fats and oils
Author:
Kamm, W; Dionisi, F; Hischenhuber, C; Engel, KH;
Addresses:
Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland Nestle Res Ctr LausanneSwitzerland 26 CH-1000 Lausanne 26, Switzerland Tech Univ Munich, Lehrstuhl Allgemeine Lebensmittel Technol, D-85350 Freising Weihenstephan, Germany Tech Univ Munich Freising Weihenstephan Germany D-85350 stephan, Germany
Heading Title:
FOOD REVIEWS INTERNATIONAL
issue: 3, volume: 17, year: 2001,
pages: 249 - 290
SICI:
8755-9129(2001)17:3<249:AAOFAO>2.0.ZU;2-0
Source:
ISI
Language:
ENG
Subject:
PERFORMANCE LIQUID-CHROMATOGRAPHY; TRIACYLGLYCEROL POSITIONAL ISOMERS; CAPILLARY GAS-CHROMATOGRAPHY; EDIBLE VEGETABLE-OILS; VIRGIN OLIVE OILS; MASS-SPECTROMETRY; STEREOSPECIFIC ANALYSIS; TRITERPENE ALCOHOLS; ACID COMPOSITION; COCOA BUTTER;
Document Type:
Review
Nature:
Serial
Edition:
Agriculture,Biology & Environmental Sciences
Citations:
133
Reviewed:
Addresses for extracts:
Address: Dionisi, F Nestle Res Ctr, POB 44, CH-1000 Lausanne 26, Switzerland NestleRes Ctr POB 44 Lausanne Switzerland 26 26, Switzerland
Citation:
W. Kamm and others, "Authenticity assessment of fats and oils", FOOD REV IN, 17(3), 2001, pp. 249-290

Abstract

Authenticity is an important issue for the food industry due to legal compliance, economic reasons (right goods for the right price), guarantee of a constant well-defined quality, use of safe ingredients (no hazardous substitutes), and religious reasons (halal, kosher). This report gives an extensive overview on the authenticity assessment of oils and fats for food products and summarizes the principal techniques useful for this assessment. Scope and limits of different analytical tools are discussed.

ASDD Area Sistemi Dipartimentali e Documentali, Bologna University, Review Catalogue
Document created on 19/10/18 at 20:50:06