✦ LIBER ✦

Handbook of Vibrational Spectroscopy || Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy

✍ Scribed by Chalmers, John M.; Griffiths, Peter R.

Book ID: 121254622
Publisher: John Wiley & Sons, Ltd
Year: 2010
Weight: 179 KB
Category: Article
ISBN-13: 9780470027325
DOI: 10.1002/0470027320.s8959

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Handbook of Vibrational Spectroscopy ||

Handbook of Vibrational Spectroscopy || Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy

✍ Chalmers, John M.; Griffiths, Peter R. 📂 Article 📅 2010 🏛 John Wiley & Sons, Ltd ⚖ 352 KB

Vibrational spectroscopy and chemometric

Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

✍ Nunes, Cleiton A. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 589 KB

Use of fatty acid methyl esters and edib

Use of fatty acid methyl esters and edible fats and oils to reduce soft scald of apples

✍ Ron B. H. Wills; Glen Hopkirk; Kevin J. Scott 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 206 KB

## Abstract The incidence of soft scald that developed on Jonathan apples during cool storage was reduced by post‐harvest dipping of the fruit in solutions of a wide range of fatty acid methyl esters and glyceride‐type fats and oils. Compounds which reduced the disorder were: methyl laurate, methyl

Developing a rapid and sensitive method

Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy

✍ da Costa Filho, Paulo Augusto 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 369 KB

Classification of Turkish olive oils wit

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

✍ Gozde Gurdeniz; Banu Ozen; Figen Tokatli 📂 Article 📅 2008 🏛 Springer 🌐 English ⚖ 370 KB

A rapid method for the quantification of

A rapid method for the quantification of fatty acids in fats and oils with emphasis ontransfatty acids using fourier transform near infrared spectroscopy (FT-NIR)

✍ Hormoz Azizian; John K. G. Kramer 📂 Article 📅 2005 🏛 Springer-Verlag 🌐 English ⚖ 1018 KB