The determination of frying oil quality using Fourier transform infrared attenuated total reflectance
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexesInternational Journal of Food Sciences and Nutrition, 2001
- Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oilsJournal of the American Oil Chemists' Society, 1996
- Changes in the characteristics and composition of oils during deep‐fat fryingJournal of the American Oil Chemists' Society, 1996
- Review of stability measurements for frying oils and fried food flavorJournal of the American Oil Chemists' Society, 1994
- The determination of peroxide value by fourier transform infrared spectroscopyJournal of the American Oil Chemists' Society, 1994
- A rapid FTIR quality-control method for determining fat and moisture in high-fat productsFood Chemistry, 1993
- Optimization of deep-fat frying operationsTrends in Food Science & Technology, 1991
- A study of the cause of rapid color development of heated refined palm oilJournal of the American Oil Chemists' Society, 1985
- Evaluation of New Methods for the Assessment of Used Frying OilsJournal of Food Science, 1981
- Changes in dielectric constant as a measure of frying oil deteriorationJournal of the American Oil Chemists' Society, 1979