Analysis of genetically modified oils

被引：24

作者：

Hazebroek, JP ^{[1
]}

机构：

[1] Pioneer HiBred Int Inc, Dept Analyt Biochem, Trait & Technol Dev, Johnston, IA 50131 USA

来源：

PROGRESS IN LIPID RESEARCH | 2000年 / 39卷 / 06期

关键词：

D O I：

10.1016/S0163-7827(00)00012-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Genetically modified oils with altered functional or nutritional characteristics are being introduced into the marketplace. A wide array of analytical techniques has been utilized to facilitate developing these oils. This article attempts to review the utilization of these analytical procedures for characterizing both the chemistry and some functionality of these oils. Although techniques to assess oxidative stability in frying and food applications are covered, measurement of nutritional characteristics are not. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：477 / 506

页数：30

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