Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatment-Reference-Cited by-同舟云学术

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Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatment

Published:2016-01 Issue: Volume:191 Page:7-11
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Genkawa Takuma,Ahamed Tofael,Noguchi Ryozo,Takigawa Tomohiro,Ozaki Yukihiro

Funder

MEXT

Kieikai Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Two-dimensional (2D) infrared (IR) correlation spectroscopy for dynamic absorption behavior of oleic acid (OA) onto silica gel;Genkawa;Journal of Molecular Structure,2014

2. Development of a low-moisture-content storage system for brown rice: Storability at decreased moisture contents;Genkawa;Biosystems Engineering,2008

3. Rapid quantitative determination of free fatty acids in fats and oils by Fourier transform infrared spectroscopy;Ismail;Journal of the American Oil Chemists’ Society,1993

4. Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan;Kitta;Journal of Food Composition and Analysis,2005

5. Free fatty acid formation and lipid oxidation on milled rice;Lam;Journal of the American Oil Chemists’ Society,2001

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