Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 353-359

  Kuligowski, Julia ^a   Carrión, David ^a   Quintás, Guillermo ^a   Garrigues, Salvador ^a   De La Guardia, Miguel ^a  

^a University of Valencia Edificio Jerónimo Muñoz ^*  (Spain)

Author keywords

Fried vegetable oil; Green analytical methods; Near infrared (NIR) spectroscopy; Partial least squares (PLS) regression; Polymerised triacylglycerides (PTG)

Indexed keywords

ANALYTICAL METHOD; DIRECT DETERMINATION; FRIED VEGETABLE OIL; GREEN METHOD; NIR SPECTRUM; PARTIAL LEAST-SQUARES REGRESSION; PLS MODELS; PREDICTION ERRORS; TRANSMISSION SPECTRUMS; TRIACYL GLYCERIDE; WASTE GENERATION;

INFRARED DEVICES; LUBRICATING OILS; NEAR INFRARED SPECTROSCOPY; POLYMERS; REGRESSION ANALYSIS; VEGETABLE OILS;

LEAST SQUARES APPROXIMATIONS;

TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; LIPID ANALYSIS; NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; POLYMERIZATION;

EID: 80054035304     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.139     Document Type: Article

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