Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques-Reference-Cited by-同舟云学术

Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques

Published:2021-09-04 Issue:11 Volume:9 Page:6089-6098
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ahmad Muhammad Haseeb¹^ORCID,Shahbaz Zainab¹,Imran Muhammad¹^ORCID,Khan Muhammad Kamran¹^ORCID,Muhammad Niaz²^ORCID,Iqbal Sanaullah³^ORCID,Ahmed Waqas³^ORCID,Ahmad Tanvir⁴

Affiliation:

1. Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan

2. National Agriculture Education College Kabul Afghanistan

3. Department of Food Science and Human Nutrition Faculty of Bio‐Sciences University of Veterinary & Animal Sciences Lahore Pakistan

4. Department of Statistics Faculty of Physical Sciences Government College University Faisalabad Pakistan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2558

Reference31 articles.

1. Characterization of farinographic kneading process for different types of wheat flours using fluorescence spectroscopy and chemometrics

2. Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

3. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends;Alireza S.;International Food Research Journal,2010

4. Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling

5. Determination of peroxide value of red fruit oil by FTIR spectroscopy and multivariate calibration;Andina L.;International Food Research Journal,2017

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface Designs;ACM Computing Surveys;2024-07-30

2. A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review;Foods;2024-06-16

3. Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-05

4. The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats;Food Science & Nutrition;2023-02-19

5. Chemometric Approach for the Evaluation of Quality and Thermo-Oxidative Stability of Soybean, Palm Olein and Canola Oils and Their Blends;Journal of Oleo Science;2023