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Volumn 79, Issue 1, 2011, Pages 51-59
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Heat-induced changes to lipid molecular structure in Vimy flaxseed: Spectral intensity and molecular clustering
a
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Author keywords
Flaxseed; Functional groups and molecular structure; Lipid conformation; Molecular clustering; Molecular spectroscopic techniques
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Indexed keywords
[CARBONYL;
ASYMMETRIC STRETCHING;
ASYMMETRIC STRETCHING BANDS;
ESTER GROUPS;
FLAXSEED;
HIERARCHICAL CLUSTER ANALYSIS;
IR INTENSITIES;
LINUM USITATISSIMUM;
LIPID STRUCTURES;
MIDINFRARED;
MOLECULAR CLUSTERING;
MOLECULAR LEVELS;
MOLECULAR SPECTRA;
NUTRIENT UTILIZATION;
PEAK INTENSITY RATIO;
PRINCIPAL COMPONENTS ANALYSIS;
QUADRATIC EFFECT;
SPECTRAL ANALYSIS;
SPECTRAL DIFFERENCES;
SPECTRAL INTENSITY;
SPECTRAL PEAK;
SPECTROSCOPIC TECHNIQUE;
TREATMENT PROCESS;
TREATMENT TIME;
CARBONYLATION;
CLUSTER ANALYSIS;
ESTERIFICATION;
ESTERS;
FLAX;
FOURIER TRANSFORMS;
FUNCTIONAL GROUPS;
HIERARCHICAL SYSTEMS;
MASS SPECTROMETRY;
MOLECULAR SPECTROSCOPY;
MOLECULAR STRUCTURE;
OILSEEDS;
SPECTRUM ANALYSIS;
STRETCHING;
PRINCIPAL COMPONENT ANALYSIS;
BIOPOLYMER;
LIPID;
ARTICLE;
CHEMISTRY;
CLUSTER ANALYSIS;
FLAX;
HEAT;
INFRARED SPECTROSCOPY;
MULTIVARIATE ANALYSIS;
VIBRATION;
BIOPOLYMERS;
CLUSTER ANALYSIS;
FLAX;
HOT TEMPERATURE;
LIPIDS;
MULTIVARIATE ANALYSIS;
SPECTROSCOPY, FOURIER TRANSFORM INFRARED;
VIBRATION;
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EID: 79955657780
PISSN: 13861425
EISSN: None
Source Type: Journal
DOI: 10.1016/j.saa.2011.01.051 Document Type: Article |
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Times cited : (17)
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References (17)
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