Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils-Reference-Cited by-同舟云学术

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Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Published:2015-08-26 Issue:10 Volume:92 Page:1405-1412
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Meng Xianghe,Ye Qin,Nie Xiaohua,Pan Qiuyue,Jiang Lianzhou

Funder

Department of Science & Technology of Zhejiang Province, China

National Nature Science Function of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2712-6

Reference13 articles.

1. Guillén MD, Cabo N (2000) Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. J Sci Food Agr 80(14):2028–2036

2. Tsiaka T, Christodouleas DC, Calokerinos AC (2013) Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils. Food Res Int 54(2):2069–2074

3. Van de Voort FR, Ismail AA, Sedman J, Dubois J, Nicodemo T (1994) The determination of peroxide value by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 71(9):921–926

4. Nørgaard L, Saudland A, Wagner J, Nielsen JP, Munck L, Engelsen SB (2000) Interval partial least-squares regression (iPLS): a comparative chemometric study with an example from near-infrared spectroscopy. Appl Spectrosc 54(3):413–419

5. Ma K, Van de Voort FR, Sedman J, Ismail AA (1997) Stoichiometric determination of hydroperoxides in fats and oils by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 74(8):897–906

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