Add to ORKGAn experimental investigation was carried out on several in-oil preserved canned tuna samples to evaluate the degradation level of the refined oil medium by means of recent analytical parameters as well as by the routine analysis prescribed by the EC Regulations. The analytical results show that the HPSEC analysis of polar compounds, separates and quantifies classes of oxidation (triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) substances, giving a much more accurate evaluation of the quality of refined oils used as preserving medium in canned foodstuffs with respect to the routine analyses
Samples of preserved dried tomatoes were prepared in the laboratory utilising extra virgin olive oil...
Seafoods are known to include high contents of valuable constituents. However, they are reported to ...
The analytical parameters to ascertain olive oil quality and classify olive oils are defined by the ...
An experimental investigation was conducted to assess the quality of vegetable oils used as liquid ...
An experimental investigation was carried out to assess the fatty acid composition and the degradati...
Sensory analysis and determination of analytical indices to evaluate the oxidative degradation of th...
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, blea...
An experimental investigation was conducted to test the use of non-conventional analyses for determi...
An experimental investigation was carried out on several in-oil preserved vegetables to evaluate the...
The aim of this paper was to evaluate the oxidative and hydrolytic degradation level of the oils uti...
In this paper, the possibility to evaluate the oxidative phenomena and the quality of extra virgin o...
By-product of tuna fish processing industry has the potential to be developed into fish oil rich in ...
The fish industry generates high volume of waste from fish oil that can have the extraction of its l...
Cholesterol oxidation in tuna canned in brine was studied. Gas chromatography\u2013mass spectrometry...
The relationships between crude and refined oils are examined by quantitation of minor glyceridic co...
Samples of preserved dried tomatoes were prepared in the laboratory utilising extra virgin olive oil...
Seafoods are known to include high contents of valuable constituents. However, they are reported to ...
The analytical parameters to ascertain olive oil quality and classify olive oils are defined by the ...
An experimental investigation was conducted to assess the quality of vegetable oils used as liquid ...
An experimental investigation was carried out to assess the fatty acid composition and the degradati...
Sensory analysis and determination of analytical indices to evaluate the oxidative degradation of th...
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, blea...
An experimental investigation was conducted to test the use of non-conventional analyses for determi...
An experimental investigation was carried out on several in-oil preserved vegetables to evaluate the...
The aim of this paper was to evaluate the oxidative and hydrolytic degradation level of the oils uti...
In this paper, the possibility to evaluate the oxidative phenomena and the quality of extra virgin o...
By-product of tuna fish processing industry has the potential to be developed into fish oil rich in ...
The fish industry generates high volume of waste from fish oil that can have the extraction of its l...
Cholesterol oxidation in tuna canned in brine was studied. Gas chromatography\u2013mass spectrometry...
The relationships between crude and refined oils are examined by quantitation of minor glyceridic co...
Samples of preserved dried tomatoes were prepared in the laboratory utilising extra virgin olive oil...
Seafoods are known to include high contents of valuable constituents. However, they are reported to ...
The analytical parameters to ascertain olive oil quality and classify olive oils are defined by the ...