Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 709-719

  Guillén, María D ^a   Cabo, Nerea ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Edible oils; Fourier transform infrared spectroscopy; Frequency shiftings; Oxidation; Oxidation degree; Oxidative stability

Indexed keywords

EDIBLE OIL; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; VEGETABLE OIL;

ARTICLE; FREQUENCY ANALYSIS; HEATING; INFRARED SPECTROSCOPY; LIPID OXIDATION; OXIDATION REDUCTION REACTION; SPECTROMETER;

OXIDATION-REDUCTION; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 0032967596     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9808123     Document Type: Article

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