Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

European Journal of Lipid Science and Technology

Volumn 107, Issue 12, 2005, Pages 886-895

  Hayati, Ibrahim Nor ^a   Che Man, Yaakob Bin ^a   Tan, Chin Ping ^a   Aini, Idris Nor ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Product Development and Advisory Service Division   (Malaysia)

Author keywords

Emulsion destabilization; FTIR; Lipid oxidation; Palm kernel olein; Peroxide value

Indexed keywords

GLYCINE MAX;

EID: 30144433930     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200500241     Document Type: Article

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