Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors-Reference-Cited by-同舟云学术

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Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

Published:2024-12 Issue: Volume:383 Page:112251
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Maniwara Phonkrit^ORCID,Meesombat Ratchanon,Malang Sirima,Chailangka Kamonlak,Fong-in Suwalee^ORCID,Prommajak Trakul^ORCID

Funder

University of Phayao

Thailand Science Research and Innovation

Publisher

Elsevier BV

Reference46 articles.

1. Partial least squares regression and projection on latent structure regression (PLS Regression);Abdi;WIREs Comput. Stat.,2010

2. Determination of frying quality of vegetable oils used for preparing falafel using infrared spectroscopy and multivariate calibration;Al-Degs;Food Anal. Methods,2011

3. Mathematical quantification of total carotenoids in Sioma® oil using color coordinates and multiple linear regression during deep-frying simulations;Andreu-Sevilla;Eur. Food Res. Technol.,2008

4. Evaluation of anticancer drug-loaded nanoparticle characteristics by nondestructive methodologies;Awotwe-Otoo;AAPS PharmSciTech,2012

5. Chemometrics: Data Analysis for the Laboratory and Chemical Plant;Brereton,2003

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