| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540410 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Three methods were used for determining fat classes and content in bakery products. ⺠Fat content determined by the AOAC 996.06 was lower than that determined by the Folch or automated Soxhlet methods. ⺠We found that the analytical fat determination method in food depends on how fat is defined. ⺠Fat determination method produces differences in fat content and fat classes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jae-Min Shin, Young-Ok Hwang, Ock-Ju Tu, Han-Bin Jo, Jung-Hun Kim, Young-Zoo Chae, Kyung-Hun Rhu, Seung-Kook Park,