Use of dispersive raman spectroscopy in the determination of unsaturated fat in commercial edible oil- and fat-containing industrialized foods

Instrumentation Science and Technology

Volumn 38, Issue 1, 2010, Pages 107-123

  Silveira, Fabricio Luiz ^a   Silveira Jr , Landulfo ^a   Villaverde, Antonio Balbin ^a   Pacheco, Marcos Tadeu T ^a   Pasqualucci, Carlos Augusto ^b  

^a UNIVERSIDADE CAMILO CASTELO BRANCO   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dispersive Raman spectroscopy; Edible oil; Industrialized food; Nutritional table; Quantification; Total fat; Unsaturated fat

Indexed keywords

DISPERSIVE RAMAN SPECTROSCOPY; EDIBLE OIL; NEAR INFRARED; NON DESTRUCTIVE; RAMAN SHIFT; RAMAN SPECTRA; RAMAN SPECTROMETERS; TRANS FATS;

HYDROGENATION; INFRARED SPECTROSCOPY; RAMAN SCATTERING; RAMAN SPECTROSCOPY;

OILS AND FATS;

EID: 77649311680     PISSN: 10739149     EISSN: 15256030     Source Type: Journal    
DOI: 10.1080/10739140903430339     Document Type: Article

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