Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil

International Journal of Food Properties

Volumn 18, Issue 5, 2015, Pages 1086-1096

  Rohman, Abdul ^a,c   Che Man, Y B ^b   Nurrulhidayah, A F ^b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

Author keywords

Chemometrics; Extra virgin olive oil; Fatty acid; Fourier transform infrared spectra; Pumpkin seed oil

Indexed keywords

BLENDING; DISCRIMINANT ANALYSIS; FATTY ACIDS; FOURIER TRANSFORMS; LEAST SQUARES APPROXIMATIONS; LINOLEIC ACID; SPECTROSCOPY;

CALIBRATION AND VALIDATIONS; CHEMOMETRICS; COEFFICIENT OF DETERMINATION; EXTRA VIRGIN OLIVE OIL; FOURIER TRANSFORM INFRARED SPECTRA; PARTIAL LEAST SQUARE (PLS); PRINCIPLE COMPONENT REGRESSION; PUMPKIN SEED OIL;

OLIVE OIL;

EID: 84923766952     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.654564     Document Type: Article

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