Analysis of genetically modified oils.
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.
Hazebroek
J P
JP
Trait and Technology Development, Analytical/Biochemistry Department, Pioneer Hi-Bred International, Inc., PO Box 1004, 7300 NW 62nd Avenue, 50131, Johnston, IA, USA.
D002845:Chromatography / Q000379:methods; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation; D005818:Genetic Engineering; D008084:Lipoxygenase / Q000378:metabolism; D010938:Plant Oils / Q000737:chemistry*; D014280:Triglycerides / Q000032:analysis
D004041:Dietary Fats; D005227:Fatty Acids; D010938:Plant Oils; D014280:Triglycerides; D008084:Lipoxygenase