Discrimination of edible oil products and quantitative determination of their iodine value by Fourier transform near-infrared spectroscopy-Reference-Cited by-同舟云学术

Discrimination of edible oil products and quantitative determination of their iodine value by Fourier transform near-infrared spectroscopy

Published:2000-01 Issue:1 Volume:77 Page:29-36
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Li Hui¹,van de Voort F. R.¹,Ismail A. A.¹,Sedman J.¹,Cox R.²,Simard C.²,Buijs H.²

Affiliation:

1. ; McGill IR Group, Dept. of Food Science and Agricultural Chemistry, Macdonald Campus; McGill University; Box 187 Ste. Anne de Bellevue H9X 3V9 Québec Canada

2. Bomem; G2E 5S5 Québec Québec Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Discriminant Analysis of Vegetable Oils by Near-Infrared Reflectance Spectroscopy;Bewig;J. Am. Oil Chem. Soc.,1994

2. Application of Principal-Component Analysis on Near- Infrared Spectroscopic Data of Vegetable Oils for Their Classification;Sato;Ibid.,1994

3. Identification of Adulterants in Olive Oils;Wesley;Ibid.,1996

4. Measurement of Adulteration of Olive Oils by Near-Infrared Spectroscopy;Wesley;Ibid.,1995

5. Rapid and Direct Iodine Value and Saponification Number Determination of Fats and Oils by Attenuated Total Reflectance/Fourier Transform Infrared Spectroscopy;Voort;Ibid.,1992

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