Fourier transform infrared spectroscopy and chemometrics as a tool for the rapid detection of other vegetable fats mixed in cocoa butter-Reference-Cited by-同舟云学术

Fourier transform infrared spectroscopy and chemometrics as a tool for the rapid detection of other vegetable fats mixed in cocoa butter

Published:2001-10 Issue:10 Volume:78 Page:993-1000
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Goodacre Royston¹,Anklam Elke²

Affiliation:

1. ; Institute of Biological Sciences; University of Wales; SY23 3DD Aberystwyth Ceredigion Wales UK

2. ; European Commission, DG Joint Research Centre; Institute for Health and Consumer Protection, Food Products and Consumer Goods Unit; 1-21020 Ispra Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference32 articles.

1. European Commission Directive 2000/36/EC of the European Parliament and of the Council Relating to Cocoa and Chocolate Products Intended for Human Consumption Off. J. European Comm. L197/19 2000

2. Review on Cocoa Butter and Alternatives for Use in Chocolate. Part A: Compositional Data;Lipp;Food Chem.,1998

3. Review on Cocoa Butter and Alternatives for Use in Chocolate. Part B: Methods of Analysis;Lipp;Food Chem.,1998

4. Lipp , M. C. Simoneau F. Ulberth E. Anklam Possibilities and Limits to Detect Cocoa Butter Equivalents in Mixture with Cocoa Butter--Devising Analytical Methods for the Determination of Cocoa Butter and Vegetable Fats in Chocolate with the Aim of Checking Compliance with Labelling 1999

5. Detection and Quantification of Cocoa Butter Equivalents in Chocolate Model Systems by High Temperature GC;Simoneau;Food Chem.,1999

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