Fat Content Determination

2017 ◽  
pp. 121-129 ◽  
Author(s):  
S. Suzanne Nielsen ◽  
Charles Carpenter
Keyword(s):  
Fat Content ◽  
Content Determination

A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits

2009 ◽  
Vol 67 (3) ◽  
pp. 166-169 ◽  
Author(s):  
Milica M. Pojić ◽  
Jasna S. Mastilović ◽  
Mladenka V. Pestorić ◽  
Slobodan M. Daković
Keyword(s):  
Comparative Study ◽  
Analytical Methods ◽  
Fat Content ◽  
Content Determination

Modification of the Official AOAC Method for Fat Content Determination of Dried Egg Yolk

1971 ◽  
Vol 54 (3) ◽  
pp. 545-547 ◽  
Author(s):  
J G Navarro ◽  
F Borie ◽  
V Barrientos ◽  
M Caiozzi
Keyword(s):  
Fatty Acid ◽  
Egg Yolk ◽  
Fatty Acid Analysis ◽  
Fat Content ◽  
Boiling Water ◽  
Boiling Water Bath ◽  
Content Determination ◽  
Aoac Method ◽  
Made In

Abstract Fatty acid residues higher in weight and of different composition than those obtained by the official AOAC method, 17.011(b), are obtained when the following 2 changes are made in this method for the determination of fat in dried egg yolk: (1) the replacement of the recommended HCl (4 + 1) solution by HCl (1 + 1) solution and (2) a mild boiling of the sample-HCl mixture for 20 min instead of heating in a boiling water bath for 30 min. Each yolk fat determination was followed by a GLC fatty acid analysis.

Solid fat content determination by ultrasonic velocimetry

2004 ◽  
Vol 37 (6) ◽  
pp. 545-555 ◽  
Author(s):  
Anand Pal Singh ◽  
D.J. McClements ◽  
A.G. Marangoni
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination
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