Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

Arabian Journal of Chemistry

Volumn 10, Issue , 2017, Pages S3870-S3876

  Zahir, Erum ^a   Saeed, Rehana ^a   Hameed, Mehwish Abdul ^a   Yousuf, Anjum ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Edible oils; Frying heating; FT IR; Physicochemical characteristics

Indexed keywords

BOILING POINT; FATTY ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OILS AND FATS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

DEGREE OF OXIDATIONS; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; FRYING OIL QUALITIES; OXIDIZED PRODUCTS; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; TEMPERATURE CHANGES;

QUALITY CONTROL;

EID: 84903419824     PISSN: 18785352     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.arabjc.2014.05.025     Document Type: Article

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