Fourier transform infrared (FTIR) spectroscopy approach combined with discriminant analysis and prediction model for crude palm oil authentication of different geographical and temporal origins

Author:

Rozali Nurul LiyanaORCID,Azizan Kamalrul AzlanORCID,Singh RajinderORCID,Syed Jaafar Sharifah NabihahORCID,Othman Abrizah,Weckwerth Wolfram,Ramli Umi Salamah

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference75 articles.

1. Biochemical properties, nutritional values, health benefits and sustainability of palm oil;Absalome;Biochimie,2020

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

3. An overview of Portuguese olive oils and table olives with Protected Designation of Origin;Albuquerque;European Journal of Lipid Science and Technology,2019

4. Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone;Alshuiael;PLoS One,2020

5. A rapid method for determination of commercial β-carotene in RBD palm olein by Fourier-transform infrared spectroscopy;Ammawath;Asian Journal of Food and Agro-Industry,2010

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