Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy

Journal of Food Measurement and Characterization

Volumn 8, Issue 4, 2014, Pages 336-342

  Shen, Yungang ^a   Chen, Shunsheng ^a   Du, Rui ^a   Xiao, Zhuqing ^a   Huang, Yiqun ^a,b   Rasco, Barbara A ^b   Lai, Keqiang ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Free fatty acid; Infrared; Oil; Peroxide value; Total polar compounds; Viscosity

Indexed keywords

DETERIORATION; FATTY ACIDS; FLOOD CONTROL; FOOD SAFETY; INFRARED RADIATION; LEAST SQUARES APPROXIMATIONS; POTASSIUM HYDROXIDE; QUALITY CONTROL; SOYBEAN OIL; VISCOSITY;

CHINESE STANDARD; COMMERCIAL SETTINGS; CONVENTIONAL METHODS; FREE FATTY ACID; IMPROVED PREDICTABILITY; PARTIAL LEAST-SQUARES REGRESSION; PEROXIDE VALUE; POLAR COMPOUNDS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 84920254982     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-014-9194-3     Document Type: Article

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