Application of FTIR spectroscopy for monitoring the stabilities of selected vegetable oils during thermal oxidation

International Journal of Food Properties

Volumn 16, Issue 7, 2013, Pages 1594-1603

  Rohman, A ^a,b   Che Man, Y B ^c  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

conjugated dienes; Conjugated trienes; FTIR spectroscopy; p Anisidine values; Stability; Thermal oxidation

Indexed keywords

CONJUGATED DIENES; CONJUGATED TRIENES; FTIR SPECTROSCOPY; P-ANISIDINE; THERMAL OXIDATION;

CHEMICAL ANALYSIS; CONVERGENCE OF NUMERICAL METHODS; FURFURAL; OLEFINS; ORGANIC POLYMERS; OXIDATION; SOYBEAN OIL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 84878715391     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.603874     Document Type: Article

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