Monitoring chemical changes in some foods using Fourier transform photoacoustic spectroscopy

Journal of Food Science

Volumn 66, Issue 9, 2001, Pages 1416-1421

  Irudayaraj, J ^a   Sivakesava, S ^a   Kamath, S ^a   Yang, H ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Fourier transform infrared photoacoustic spectroscopy; Lard; Mayonnaise; Peanut butter; Whipped topping

Indexed keywords

ARACHIS HYPOGAEA;

EID: 0035658810     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15224.x     Document Type: Article

References (24)

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3. Early detection of chilling injury with Fourier transform infrared spectroscopy
4. Examination of full fat and reduced fat cheddar cheese during ripening by Fourier transform infrared spectroscopy
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7. Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils
8. Infrared spectra and normal vibrations of â-D-Glucopyranose
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12. Near and mid-infrared photoacoustic analysis principal components of foodstuffs
13. Comparison of two infrared spectroscopic methods for cheese analysis
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16. Fourier transform infrared spectroscopy applied to food analysis
17. Proximate analysis of foods by mid-FTIR spectroscopy
18. A rapid automated method for the determination of cis and trans content of fats and oils by Fourier transform infrared spectroscopy
19. Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy
20. A rapid FTIR quality-control method for determining fat and moisture in high-fat products
21. Retrogradation of potato starch as studied by Fourier transform infrared spectroscopy