Influence of triacylglycerol characterics on the determination of free fatty acids in vegetable oils by fourier transform infrared spectroscopy
Author:
Affiliation:
1. Department of Organic Chemistry; Faculty of Agricultural and Applied Biological Sciences; Coupure Links 653 900 Gent Belgium
2. Department of Food Technology and Nutrition; 9000 Gent Belgium
3. De Smet Eigineering; Edegem Belgium
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference20 articles.
1. Infrared Spectroscopy in the Study of Edible Oils and Fats;Guillen;J. Sci. Food Agric.,1997
2. Characterization of Edible Oils and Lard by Fourier Transform Infrared Spectroscopy. Relationships Between Composition and Frequency of Concrete Bands in the Fingerprint Region;Guillen;J. Am. Oil Chem. Soc.,1997
3. Application of Fourier Transform Infrared Spectroscopy in Edible-Oil Analysis;Sedman,1997
4. Measurement of Adulteration of Olive Oils by Near-Infrared Spectroscopy;Wesley;J. Am. Oil Chem. Soc.,1995
5. Identification of Adulterants in Olive Oils;Wesley;Ibid.,1996
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