Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Du, Rui ^a   Lai, Keqiang ^a   Xiao, Zhuqing ^a   Shen, Yungang ^a   Wang, Xichang ^a   Huang, Yiqun ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Free fatty acids; Frying oil; Infrared; Near infrared; Peroxide value

Indexed keywords

FATTY ACID; OIL;

ARTICLE; CALIBRATION; CHEMISTRY; FOOD HANDLING; HEAT; INFRARED SPECTROSCOPY; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; REFERENCE VALUE; REPRODUCIBILITY;

CALIBRATION; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; HOT TEMPERATURE; OILS; REFERENCE VALUES; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTROSCOPY, NEAR-INFRARED;

EID: 84862783265     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02551.x     Document Type: Article

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