Cold-Pressed Oils: Extracting Information Regarding Oxidation Products, Tocopherol, and Carotenoids Through UV–Vis Spectroscopy and Independent Components Analysis-Reference-Cited by-同舟云学术

Cold-Pressed Oils: Extracting Information Regarding Oxidation Products, Tocopherol, and Carotenoids Through UV–Vis Spectroscopy and Independent Components Analysis

Published:2022-04-04 Issue:8 Volume:15 Page:2126-2131
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Rosa Larissa Naida,Gonçalves Thays Raphaela,Gomes Sandra Terezinha Marques,Matsushita Makoto,da Silva Bruni Andressa Rafaella,Fernandez Ana Sophia Tovar,Março Paulo Henrique,Valderrama Patrícia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

LabMulti-CM

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-022-02264-9.pdf

Reference37 articles.

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2. Alves FCGBS, Coqueiro A, Março PH, Valderrama P (2019) Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis. Food Chem 273. https://doi.org/10.1016/j.foodchem.2018.01.126

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4. Badaró AT, Pasquini C, Barbin DF (2020) Food Quality and NIR Spectroscopy in the Omics Era. Ref Modul Food Sci. https://doi.org/10.1016/B978-0-08-100596-5.22849-7

5. Barroso AKM, Torres AG, Branco VNC et al (2014) Linhaça marrom e dourada: propriedades químicas e funcionais das sementes e dos óleos prensados a frio. Ciência Rural 44:181–187. https://doi.org/10.1590/s0103-84782014000100029