Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy-Reference-Cited by-同舟云学术

Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy

Published:2018-02-08 Issue:4 Volume:120 Page:1700396
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Xu Lirong¹²,Zhu Xufei¹,Yu Xiuzhu¹,Huyan Zongyao¹,Wang Xingguo²

Affiliation:

1. College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China

2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu Avenue, WuxiJiangsu 214122P.R. China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700396

Reference20 articles.

1. Rapid and direct lodine value and saponification number determination of fats and oils by attenuated total reflectance/fourier transform infrared spectroscopy

2. Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution

3. A novel method for qualitative analysis of edible oil oxidation using an electronic nose

4. Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared Spectroscopy

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