Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils

Food Chemistry

Volumn 187, Issue , 2015, Pages 416-423

  Wójcicki, Krzysztof ^a   Khmelinskii, Igor ^b   Sikorski, Marek ^c   Sikorska, Ewa ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

^b UNIVERSITY OF ALGARVE   (Portugal)

^c ADAM MICKIEWICZ UNIVERSITY   (Poland)

Author keywords

Chemometrics; Infrared; Olive oil; Rapeseed oil; Spectroscopic techniques; Sunflower oil

Indexed keywords

INFRARED DEVICES; INFRARED RADIATION; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; OIL SHALE; OILS AND FATS; OILSEEDS; OLIVE OIL; OXIDATION; PEROXIDES; SUNFLOWER OIL; VEGETABLE OILS;

CHEMOMETRICS; MID-INFRARED SPECTROSCOPY; MULTIVARIATE CURVE RESOLUTION; MULTIVARIATE DATA ANALYSIS; PARTIAL LEAST-SQUARES REGRESSION; RAPESEED OIL; SPECTROSCOPIC TECHNIQUE; TRANSMITTANCE SPECTROSCOPIES;

PRINCIPAL COMPONENT ANALYSIS;

ANTIOXIDANT; CARBENE; EDIBLE OIL; LINOLEIC ACID; OLIVE OIL; PEROXIDE; RAPESEED OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CALIBRATION; CHEMOMETRIC ANALYSIS; CONTROLLED STUDY; DATA ANALYSIS; INFRARED SPECTROSCOPY; LIPID HYDROLYSIS; LIPID OXIDATION; MID INFRARED SPECTROSCOPY; MULTIVARIATE ANALYSIS; NEAR INFRARED SPECTROSCOPY; PREDICTION; PRINCIPAL COMPONENT ANALYSIS; CHEMISTRY; FOOD ANALYSIS; OXIDATION REDUCTION REACTION; PROCEDURES; REGRESSION ANALYSIS;

BRASSICA NAPUS; HELIANTHUS;

CALIBRATION; FOOD ANALYSIS; LEAST-SQUARES ANALYSIS; MULTIVARIATE ANALYSIS; OLIVE OIL; OXIDATION-REDUCTION; PEROXIDES; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTROSCOPY, NEAR-INFRARED;

EID: 84928721023     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.046     Document Type: Article

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