In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example

Author:

Mureșan Vlad,Danthine Sabine,Mureșan Andruța Elena,Racolța Emil,Blecker Christophe,Muste Sevastița,Socaciu Carmen,Baeten Vincent

Funder

Tyson

Cornell University

European Social Fund

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference44 articles.

1. A review of analytical methods measuring lipid oxidation status in foods: a challenging task;Barriuso;Eur. Food Res. Technol.,2013

2. Mid-infrared spectroscopy coupled with chemometrics: A tool for the analysis of intact food systems and the exploration of their molecular structure−quality relationships − A review;Karoui;Chem. Rev.,2010

3. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed;Škrbić;Food Chem.,2008

4. Optimization analysis of sunflower butter;Lima;J. Food Sci.,2005

5. Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review;Mureşan;Revue Biotechnol. Agron., Société Environ.,2013

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