Determination of peroxide value by Fourier transform near-infrared spectroscopy

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 2, 2000, Pages 137-142

  Li, Hui ^a   Van De Voort, F R ^a   Ismail, A A ^a   Cox, R ^b  

^a MCGILL UNIVERSITY   (Canada)

^b ABB Bomem Inc   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CALIBRATION; DISSOLUTION; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; OILS AND FATS; OXIDATION; PEROXIDES;

TRIPHENYLPHOSPHINE;

GLYCEROL;

EID: 0033900920     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0023-7     Document Type: Article

References (7)

1. American Oil Chemists' Society, Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., American Oil Chemists' Society, Champaign, IL, 1989.
2. van de Voort, F.R., J. Sedman, and A.A. Ismail. Edible Oil Analysis by FTIR Spectroscopy, Lab. Robot. Autom. 8:205-121 (1996).
3. van de Voort, F.R., A.A. Ismail, J. Sedman, J. Dubois, and T. Nicodemo, The Determination of Peroxide Value by Fourier Transform Infrared Spectroscopy, J. Am. Oil Chem. Soc. 71:921-926 (1994).
4. Ma, K., F.R. van de Voort, J. Sedman, and A.A. Ismail, Stoichiometric Determination of Hydroperoxides in Fats and Oils by Fourier Transform Infrared Spectroscopy, Ibid. 74:897-906 (1997).
5. Dong, Jun, K. Ma, F.R. van de Voort, and A.A. Ismail, Stoichiometric Determination of Hydroperoxides in Oils by Fourier Transform Near-Infrared Spectroscopy. JAOAC Int. 80:345-352 (1997).
6. Ma, K., F.R. van de Voort, A.A. Ismail, and J. Sedman, Quantitative Determination of Hydroperoxide Formation by Fourier Transform Infrared Spectroscopy Using a Disposable Infrared Card, J. Am. Oil Chem. Soc. 71:1095-1101 (1998).
7. van de Voort, F.R., FTIR Spectroscopy in Edible Oil Analysis, INFORM 5:1038-1042 (1994).