European Journal of Lipid Science and Technology · 2006 · 26 citations · 0 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryThermal AnalysisFood PigmentsSpectroscopic Food AnalysisThermal ProcessingFatty AcidsThermal Degradation Of LipidsThermal Degradation ProductsThermal PretreatmentThermal Processing Of VegetablesThermal Treatment
Abstract The “Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials (GA Fett)” has developed the following method for the determination of Pyropheophytin a in virgin olive oils to detect a possible thermal treatment. It is intended to include this method in Section C, Chapter VI of the German Standard Methods.*