Digital image colorimetric analysis for evaluating lipid oxidation in oils and its emulsion-Reference-Cited by-同舟云学术

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Digital image colorimetric analysis for evaluating lipid oxidation in oils and its emulsion

Published:2019-07 Issue: Volume:286 Page:703-709
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Singkhonrat Jirada,Sriprai Athikhun,Hirunwatthanakasem Supisara,Angkuratipakorn Thamonwan,Preechaburana Pakorn

Funder

National Research Council of Thailand

Thammasat University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals;Angkuratipakorn;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

2. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics;Cebi;Food Chemistry,2017

3. A colorimetric sensor array for identification of natural amino acids;Dan-Qun;Chinese Journal of Analytical Chemistry,2010

4. Using a modified ferrous oxidation xylenol orange (FOX) assay for detection of lipid hydroperoxides in plant tissue;DeLong;Journal of Agriculture and Food Chemistry,2002

5. Flow-injection methylene blue-based spectrophotometric method for the determination of peroxide values in edible oils;Dhaouadi;Analytica Chimica Acta,2006

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3. Characterization Methods;Bioactive Delivery Systems for Lipophilic Nutraceuticals;2023-06-26

4. Determination of peroxide value in edible oils based on Digital Image Colorimetry;Journal of Food Composition and Analysis;2022-10

5. A colorimetric sensor array for rapid discrimination of edible oil species based on a halogen ion exchange reaction between CsPbBr3 and iodide;The Analyst;2022

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