Prezentowana publikacja przeglądowa omawia aktualne podejście do oznaczania
związków zawartych w olejach roślinnych. W ciągu ostatniej dekady zwraca się …

Edible oil is an indispensable food in daily life but early detection of its lipid oxidation is
difficult. Developing new, rapid and accurate screening technique is urgently needed for oil …

The present review describes the application of luminescent methods in the analysis of
edible oils without any pretreatment such as extraction prior to analysis. Emphasis has been …

Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying
process followed by a decrease, and there was no correlation between PV and Total Polar …

A flow injection analyzer for the determination of total oxidation value (TOTOX) in palm
oleins was developed based on the sequential determination of peroxide value (PV) and …

In this study, a set of frying oil samples of different compositional properties but passed
qualitative and quantitative standards, which were of various vegetable oil sources …

Oil qualities during 40 h unconsecutive frying process were analyzed by combined tradition
chemical indexes and electric conductivity (EC), and the correlation between quality index of …

Consumption of repeatedly heated oil can be detrimental to health. The objective of this
study was to determine the level of knowledge, attitude and practice of night market food …

The present study examined the effects of heating and freezing pretreatments on the
mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear …

In this study, a new method for determining peroxide value (PV) of edible oils was described.
The basis of this method was the determination of changes in the electrical conductivity (EC) …