Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils
Author:
Affiliation:
1. College of Food Science and Engineering
2. Northwest A&F University
3. Yangling, P. R. China
Abstract
FT-NIR method towards carbonyl value (CV) has been developed and applied in monitoring CV changes in frying process.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY00703D
Reference31 articles.
1. Heated Oils – Chemistry and Nutritional Aspects
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