Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics

Published:2022-01-27 Issue:1 Volume:25 Page:214-226
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ahmad Muhammad Haseeb¹^ORCID,Saeed Nimra¹,Imran Muhammad¹^ORCID,Kamran Khan Muhammad¹^ORCID,Muhammad Niaz²^ORCID,Sahar Amna³,Khan Muhammad Imran⁴

Affiliation:

1. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

2. National Agriculture Education College, Afghanistan

3. Department of Food Engineering, Faculty of Agriculture Engineering, University of Agriculture, Faisalabad, Pakistan

4. Department of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2027442

Reference39 articles.

1. Frying of Food: A Critical Review

2. Quality and safety of frying oils used in restaurants

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1. A review: Health benefits and physicochemical characteristics of blended vegetable oils;Grain & Oil Science and Technology;2024-06

2. Trimetallic Fe₃O₄@Au/MOF nanopolyhedrons with peroxidase-like catalytic activity for the electrochemical detection of tert-butyl hydroquinone as a pollutant in edible oil;New Journal of Chemistry;2024

3. Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract;Grasas y Aceites;2023-12-30

4. Chemometric Approach for the Evaluation of Quality and Thermo-Oxidative Stability of Soybean, Palm Olein and Canola Oils and Their Blends;Journal of Oleo Science;2023

5. Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying;Journal of Oleo Science;2023

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