Determination of polar components in frying oils by fourier-transform near-infrared spectroscopy

Journal of Oleo Science

Volumn 64, Issue 3, 2015, Pages 255-261

  Chen, Xiumei ^a   Yu, Xiuzhu ^a   Wang, Yage ^a   Yang, Yandie ^a   Zhang, Jingya ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Fourier transform near infrared spectroscopy; Frying oil; Polar components; Quantification analysis

Indexed keywords

CALIBRATION; COLUMN CHROMATOGRAPHY; FOURIER TRANSFORMS; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY;

FOURIER TRANSFORM NEAR INFRARED; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; FRYING OIL; PARTIAL LEAST SQUARE (PLS); POLAR COMPONENTS; QUANTIFICATION ANALYSIS; ROOT MEAN SQUARE ERROR OF CALIBRATIONS; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS;

INFRARED DEVICES;

DIACYLGLYCEROL; FATTY ACID; MONOACYLGLYCEROL; VEGETABLE OIL;

CALIBRATION; CHEMISTRY; COOKING; HEAT; INFRARED SPECTROSCOPY; PROCEDURES;

CALIBRATION; COOKING; DIGLYCERIDES; FATTY ACIDS, NONESTERIFIED; HOT TEMPERATURE; MONOGLYCERIDES; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84923656965     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14227     Document Type: Article

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