Metodi rapidi per un giudizio di qualita' degli oli fritti.
1984
Bocca A. | Giovine L. del | Fabietti F. | Gaudiano A.
Some samples of vegetable oils, both raw,-fresh or rancid-and fried for a more or less long time, have been submitted to different analytical tests in order to compare the results afforded by rapid colorimetric tests(Fritest and Oxifrit Test) with those afforded by traditional analytical methods, particularly chromatographic methods on silica gel columns or thin layer. Although the above mentioned colorimetric tests,as well as the chromatographic methods, are not specific of fried oils they were found useful to evaluate the alteration products formed in consequence of rancidity or of long frying.
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