Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review-Reference-Cited by-同舟云学术

Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

Published:2021-12-22 Issue: Volume: Page:1-20
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Windarsih Anjar¹²,Arsanti Lestari Lily²,Erwanto Yuny²³,Rosiana Putri Anggita⁴,Irnawati ⁵,Ahmad Fadzillah Nurrulhidayah⁶,Rahmawati Nuning⁷,Rohman Abdul²⁴

Affiliation:

1. Research Division for Natural Product Technology (BPTBA), National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia

2. Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia

3. Division of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia

4. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia

5. Study Program of Pharmacy, Faculty of Pharmacy, Halu Oleo University, Kendari, Indonesia

6. International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Malaysia

7. Medicinal Plant and Traditional Medicine, Research and Development Centre, Karanganyar, Indonesia

Funder

The Ministry of Research and Technology, Republic of Indonesia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2014860

Reference79 articles.

1. Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

2. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

3. Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

4. Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

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