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Study on analysis of waste edible oil with deterioration and removal of acid value, carbonyl value, and free fatty acid by a food additive (calcium silicate)

机译：食品添加剂酸值，羰基值恶化和去除废食用油的分析研究（硅酸钙）

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Fumihiko Ogata; Yuko Tanaka; Hisato Tominaga; Moe Kangawa; Kenji Inoue; Ayaka Ueda; Yuka Iwata; Naohito Kawasaki;
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1. Study on analysis of waste edible oil with deterioration and removal of acid value, carbonyl value, and free fatty acid by a food additive (calcium silicate) [J] . Fumihiko Ogata, Yuko Tanaka, Hisato Tominaga, Journal of Oleo Science . 2013,第2期

机译：食品添加剂（硅酸钙）降解并去除酸值，羰基值和游离脂肪酸的废食用油分析研究
2. Effect of Tocopherol Treatment on Deterioration of Edible Oil Quality (Acid Value, Carbonyl Value, Free Fatty Acid and Radical Activity) [J] . Fumihiko Ogata, Yuko Tanaka, Naohito Kawasaki Journal of Oleo Science . 2014,第2期

机译：生育酚处理对食用油品质恶化的影响（酸值，羰基值，游离脂肪酸和自由基活性）
3. Biodiesel Production from Waste Edible Oils and Grease Containing Free Fatty Acids [J] . Huang Fenghong, Guo Pingmei, Huang Qingde China Petroleum Processing & Petrochemical Technology . 2005,第3期

机译：废食用油和含有游离脂肪酸的油脂生产生物柴油
4. The Risk Assessment Model of the Trans-Fatty Acids of Edible Oils and Processed Foods in China [C] . Xie Yanli, Yan Ruidong, Yuan Shasha, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：中国食用油和加工食品中反式脂肪酸的风险评估模型
5. Novel approaches to automated quality control analyses of edible oils by Fourier transform infrared spectroscopy: Determination of free fatty acid and moisture content [D] . Al-Alawi, Ahmed Ali 2006

机译：傅里叶变换红外光谱法对食用油进行自动质量控制分析的新方法：测定游离脂肪酸和水分含量
6. Re‐evaluation of sodium potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives [O] . EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Maged Younes, Peter Aggett, 2018

机译：重新评估脂肪酸钠盐钾盐和钙盐（E 470a）和脂肪酸镁盐（E 470b）作为食品添加剂
7. Effect of Tocopherol Treatment on Deterioration of Edible Oil Quality (Acid Value, Carbonyl Value, Free Fatty Acid and Radical Activity) [O] . Fumihiko Ogata, Yuko Tanaka, Naohito Kawasaki 2014

机译：生育酚治疗对食用油质量劣化的影响（酸值，羰值，游离脂肪酸和激进活性）
8. Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Food Fatty Acids (Esters of Glycerol and Thermally Oxidized Soybean Fatty Acids): A Long-Term Study in Rats [R] . Gry, J. , Bille, N. , Kristiansen, E. , 1988

机译：热氧化大豆油与食品脂肪酸（甘油和热氧化大豆脂肪酸酯）的单甘油酯和甘油二酯相互作用：大鼠的长期研究

Study on analysis of waste edible oil with deterioration and removal of acid value, carbonyl value, and free fatty acid by a food additive (calcium silicate)

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