Rapid determination of degradation in frying oils with near-infrared spectroscopy

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 6, 2007, Pages 519-522

  Gerde, Jose A ^a   Hardy, Connie L ^a   Hurburgh Jr , Charles R ^b   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Iowa State University of Science and Technology   (United States)

Author keywords

Calibration; Conjugated dienoic fatty acids; Free fatty acids; Frying; NIR spectroscopy; Soybean oil; Total polar material

Indexed keywords

CALIBRATION; DEGRADATION; FOOD PROCESSING; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; PARAMETER ESTIMATION;

CONJUGATED DIENOIC FATTY ACIDS; FREE FATTY ACIDS; NIR SPECTROSCOPY; SOYBEAN OILS; TOTAL POLAR MATERIALS;

VEGETABLE OILS;

GLYCINE MAX;

EID: 34250194982     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1068-y     Document Type: Article

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