Updated Methods for Detection of Adulterants and Contaminants in Edible Oils and Fats : A Critical Evaluation

Krishnamurthy, M. N. (1993) Updated Methods for Detection of Adulterants and Contaminants in Edible Oils and Fats : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (4). pp. 231-238.

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Abstract

<p align="justify">Adulterated and contaminated edible oils and fats pose severe health hazard. A number of methods are available to detect these extraneous compounds in the oils and fats, but the details of these are scattered widely in the literature. These updated methods are brought together and described briefly along with their principles, sensitivities and limitations. Reliable methods for detection of adulterants and contaminants in edible oils and fats have assumed critical importance in recent years, due to increase in deliberate or accidental adulteration.</p>

Item Type:	Article
Uncontrolled Keywords:	Edible oils and fats, Contaminants, Adulterants, Detection methods and their principles, Sensitivities, Limitations.
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils 600 Technology > 08 Food technology > 13 Quality control
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Feb 2006
Last Modified:	14 Dec 2016 12:13
URI:	http://ir.cftri.res.in/id/eprint/325

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