Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-22
Publisher
Informa UK Limited
Online
2021-03-01
DOI
10.1080/10408398.2021.1891520
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Thermal degradation in edible oils by surface enhanced Raman spectroscopy calibrated with iodine values
- (2020) Ho-Ying Lam et al. VIBRATIONAL SPECTROSCOPY
- Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics
- (2020) Rahul Jamwal et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
- (2020) Pengjuan Li et al. FOOD CHEMISTRY
- Application of vibrational spectroscopy for classification, authentication and quality analysis of mushroom: A concise review
- (2019) Maninder Meenu et al. FOOD CHEMISTRY
- A critical review on analytical techniques to detect adulteration of extra virgin olive oil
- (2019) Maninder Meenu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation
- (2019) Huan Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics
- (2018) Benedito Roberto Alvarenga et al. Food Analytical Methods
- Thermal rice oil degradation evaluated by UV–Vis-NIR and PARAFAC
- (2018) Larissa Naida Rosa et al. FOOD CHEMISTRY
- Multi-block analysis coupled with GC-FID and ATR-MIR for the evaluation of thermal degradation in vegetable oils
- (2018) Valéria Rampazzo et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils
- (2017) Mari Merce Cascant et al. MICROCHEMICAL JOURNAL
- Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy
- (2017) Erum Zahir et al. Arabian Journal of Chemistry
- Vibrational spectroscopic approaches for the quality evaluation and authentication of virgin olive oil
- (2016) Pei Wang et al. APPLIED SPECTROSCOPY REVIEWS
- Use of Raman spectroscopy for analyzing edible vegetable oils
- (2016) César Jiménez-Sanchidrián et al. APPLIED SPECTROSCOPY REVIEWS
- The use of infrared spectroscopy in combination with chemometrics for quality control and authentication of edible fats and oils: A review
- (2016) Abdul Rohman APPLIED SPECTROSCOPY REVIEWS
- Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments
- (2016) Lu Wang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Green method for determination of phenolic compounds in mung bean (Vigna radiataL.) based on near-infrared spectroscopy and chemometrics
- (2016) Maninder Meenu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis
- (2015) Akram Zribi et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Analysis of Carbonyl Value of Frying Oil by Fourier Transform Infrared Spectroscopy
- (2015) Han Zhang et al. Journal of Oleo Science
- Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy
- (2015) Xiumei Chen et al. Journal of Oleo Science
- A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil
- (2015) M. Younis Talpur et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression
- (2015) Jie Yu Chen et al. International Journal of Analytical Chemistry
- Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment
- (2015) Mariana-Atena Poiana et al. Open Chemistry
- Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils
- (2014) Yage Wang et al. Analytical Methods
- Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures
- (2014) María Á. Carmona et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Quality control of used deep-frying oils
- (2014) Rüdiger Weisshaar EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Application of FT-NIR spectroscopy in assessment of used frying fats and oils*
- (2014) Christian Gertz et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy
- (2014) Jinkui Ma et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics
- (2014) Akram Zribi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy
- (2014) Yungang Shen et al. Journal of Food Measurement and Characterization
- FT-near infrared (NIR) spectroscopy - Screening analysis of used frying fats and oils for rapid determination of polar compounds, polymerized triacylglycerols, acid value and anisidine value [DGF C-VI 21a (13)]
- (2013) Christian Gertz et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Rapid Determination of Olive Oil Oxidative Stability and Its Major Quality Parameters Using Vis/NIR Transmittance Spectroscopy
- (2013) José A. Cayuela Sánchez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy
- (2013) Noelia Tena et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC–MS and GC–FTIR
- (2012) Olivier Berdeaux et al. CHEMISTRY AND PHYSICS OF LIPIDS
- Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
- (2012) Qing Zhang et al. CHEMISTRY AND PHYSICS OF LIPIDS
- Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization
- (2012) Iván P. Román Falcó et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop
- (2012) Rui Du et al. JOURNAL OF FOOD SCIENCE
- Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques
- (2012) Mustafa Öğütcü et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Use of FTIR for Rapid Authentication and Detection of Adulteration of Food
- (2012) L.E. Rodriguez-Saona et al. Annual Review of Food Science and Technology
- Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration
- (2011) Yahya Salem Al-Degs et al. Food Analytical Methods
- Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression
- (2011) Julia Kuligowski et al. FOOD CHEMISTRY
- Near-Infrared Spectroscopic Determination of Degradation in Vegetable Oils Used To Fry Various Foods
- (2011) Choo Lum Ng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Application of Multivariate Analysis in Mid-Infrared Spectroscopy as a Tool for the Evaluation of Waste Frying Oil Blends
- (2011) Luciano Hocevar et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression
- (2010) Julia Kuligowski et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- Sample classification for improved performance of PLS models applied to the quality control of deep-frying oils of different botanic origins analyzed using ATR-FTIR spectroscopy
- (2010) Julia Kuligowski et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
- (2010) Rubén M. Maggio et al. FOOD CHEMISTRY
- Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity
- (2010) A. Beltrán et al. FOOD CHEMISTRY
- Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence
- (2010) Giovanna Navarra et al. FOOD CHEMISTRY
- NIR based quality control of frying fat samples by means of Polar Qualification System
- (2010) György Bázár et al. FOOD CONTROL
- Monitoring of Polymerized Triglycerides in Deep-Frying Oil by On-Line GPC-FTIR Spectrometry Using the Science Based Calibration Multivariate Approach
- (2009) Julia Kuligowski et al. CHROMATOGRAPHIA
- Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal
- (2009) R. Climaco Pinto et al. FOOD CHEMISTRY
- Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS Raman spectroscopy and classical methods
- (2009) Rasha M. El-Abassy et al. FOOD RESEARCH INTERNATIONAL
- Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content
- (2009) Noelia Tena et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- QUALITY ALTERATIONS OF FOUR FRYING FATS DURING LONG-TERM HEATING (CONVENTIONAL ANALYSIS AND NIRS CALIBRATION)
- (2009) ANDRÁS SZABÓ et al. JOURNAL OF FOOD QUALITY
- Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry
- (2008) Javier Moros et al. FOOD CHEMISTRY
- Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data
- (2008) A. Beltrán Sanahuja et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease
- (2008) Jan F. Stevens et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Carbonyl value in monitoring of the quality of used frying oils
- (2007) Reza Farhoosh et al. ANALYTICA CHIMICA ACTA
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search