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Advances in lipid methodology by R O Adlof PDF

By R O Adlof

The Advances in Lipid method sequence was once introduced and edited via William W. Christie. Now, after a holiday of six years and with one other famous lipid analyst because the editor, the 5th quantity includes topical experiences through overseas specialists on points of lipid methodology.   Chapters clarify the method of constructing typical tools for interpreting fat, oils and lipids, then move directly to examine them, profile fatty acids in metabolic problems and supply an international point of view and purposes in lipid know-how.

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Studies using programmed temperature X-ray diffraction and differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 48, 824–830. Che Man, YB and Swe, PZ (1995) Thermal analysis of failed-batch palm oil by differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 72, 1529–1532. Che Man, YB and Tan, CP (2002) Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation. Phytochemical Analysis, 13, 142– 151.

Journal of the American Oil Chemists’ Society, 76, 237– 242. Chong, CN, Hoh, YM and Wang, CW (1992) Fractionation procedures for obtaining cocoa butter-like fat from enzymatically interesterified palm olein. Journal of the American Oil Chemists’ Society, 69, 137–140. Chu, BS, Ghazali, HM, Lai, OM, Che Man, YB, Yusof, S, Tee, SB and Yusoff, MSA (2001) Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia. Journal of the American Oil Chemists’ Society, 78, 1213–1219.

Studies using programmed temperature X-ray diffraction and differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 48, 824–830. Che Man, YB and Swe, PZ (1995) Thermal analysis of failed-batch palm oil by differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 72, 1529–1532. Che Man, YB and Tan, CP (2002) Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation. Phytochemical Analysis, 13, 142– 151.

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