Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods-Reference-Cited by-同舟云学术

Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods

Published:2017-01-05 Issue:9 Volume:20 Page:2003-2015
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dymińska Lucyna¹,Calik Maciej¹,Albegar Abduladhim Moamer M.²,Zając Adam¹,Kostyń Kamil³,Lorenc Jadwiga¹,Hanuza Jerzy⁴

Affiliation:

1. Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland

2. Faculty of Agriculture, Azzaytuna University, Azzaytuna, Libya

3. Faculty of Biotechnology Sciences, Wrocław University, Przybyszewskiego, Poland

4. Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Wrocław, Poland

Funder

Embassy of Libya

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1230744

Reference78 articles.

1. The Infrared Absorption Spectra of Unsaturated Fatty Acids and Esters1

2. Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy

3. Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

4. Potential of Fourier Transform Infrared Spectroscopy for the Authentication of Vegetable Oils

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