Evaluation of long-heating kinetic process of edible oils using ATR-FTIR and chemometrics tools.

Mahboubifar, Marjan; Hemmateenejad, Bahram; Javidnia, Katayoun; Yousefinejad, Saeed

Mahboubifar, Marjan; Hemmateenejad, Bahram; Javidnia, Katayoun; Yousefinejad, Saeed.

Afiliación

Mahboubifar M; Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
Hemmateenejad B; Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran.
Javidnia K; Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
Yousefinejad S; Chemistry Department, Shiraz University, Shiraz, Iran.

J Food Sci Technol ; 54(3): 659-668, 2017 Mar.

Article en En | MEDLINE | ID: mdl-28298679

Palabras clave

ATRFTIR; Edible oils; Heating process; MCR-ALS; Oxidative kinetic

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2017 Tipo del documento: Article País de afiliación: Irán Pais de publicación: India

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