A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil-Reference-Cited by-同舟云学术

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A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil

Published:2015-10 Issue: Volume:149 Page:656-661
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Talpur M. Younis,Hassan S. Sara,Sherazi S.T.H.,Mahesar S.A.,Kara Huseyin,Kandhro Aftab A.,Sirajuddin

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference51 articles.

1. Rapid determination of polar compounds in frying fats and oils using image analysis

2. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

3. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying

4. Ultrasonic Assessment of Oil Quality during Frying

5. Evaluation of Physical Properties of Dough of Donuts During Deep‐Fat Frying at Different Temperatures

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1. Quantitative determination of the carbonyl value in frying oils based on LF-NMR combined with chemometrics;LWT;2024-04

2. Machine learning-based predictive analysis of total polar compounds (TPC) content in frying oils: A comprehensive electrochemical study of 6 types of frying oils with various frying timepoints;Food Chemistry;2023-09

3. Application of robust principal component analysis–multivariate adaptive regression splines for the determination of °API gravity in crude oil samples using ATR-FTIR spectroscopy;Arabian Journal of Chemistry;2023-09

4. Evaluation of the antioxidant effect of propolis on thermal oxidation of sunflower oil using ATR-MIR spectroscopy;Chemical Papers;2023-06-06

5. Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process;Journal of Food Science;2022-09-19

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