Mid-infrared spectroscopy and support vector machines applied to control the hydrogenation process of soybean oil-Reference-Cited by-同舟云学术

Mid-infrared spectroscopy and support vector machines applied to control the hydrogenation process of soybean oil

Published:2017-02-28 Issue:8 Volume:243 Page:1447-1457
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sanchez Jorge Leonardo,Pereira Sérgio Benedito Gonçalves,de Lima Patrícia Casarin,Possebon Gabriela,Tanamati Augusto,Poppi Ronei Jesus,Tanamati Ailey Aparecida Coelho,Bona Evandro^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2855-9/fulltext.html

Reference43 articles.

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2. Dijkstra AJ (2010) Selectivities in Partial Hydrogenation. J Am Oil Chem Soc 87:115–117. doi: 10.1007/s11746-009-1507-z

3. Karabulut I, Kayahan M, Yaprak S (2003) Determination of changes in some physical and chemical properties of soybean oil during hydrogenation. Food Chem 81:453–456. doi: 10.1016/S0308-8146(02)00397-7

4. Gupta MK (2010) Practical Guide to Vegetable Oil Processing, 1st edn. AOCS, Illinois

5. Philippaerts A, Jacobs PA, Sels BF (2013) Is there still a future for hydrogenated vegetable oils? Angew Chemie Int Ed 52:5220–5226. doi: 10.1002/anie.201209731

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