Edible Oil Discrimination by Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics.

التفاصيل البيبلوغرافية
العنوان:	Edible Oil Discrimination by Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics.
المؤلفون:	Bunaciu, Andrei A., Vu, Dang Hoang, Aboul-Enein, Hassan Y.
المصدر:	Analytical Letters; 2024, Vol. 57 Issue 3, p445-455, 11p
مصطلحات موضوعية:	EDIBLE fats & oils, FOURIER transforms, CHEMOMETRICS, SPECTROMETRY, INFRARED spectroscopy
مستخلص:	The advancements in Fourier transform infrared (FTIR) spectroscopy have expanded applications in food science, including in the analysis of edible oils and fats. Infrared spectroscopy is increasingly being employed to track changes in edible oils, determine these changes, and detect unauthorized modifications. This article presents a review of some of the most significant applications of infrared spectroscopy for distinguishing edible oils from 2015 to 2022. [ABSTRACT FROM AUTHOR]
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قاعدة البيانات:	Complementary Index

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