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Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils
(Elsevier, 2020-11)
It was aimed to compare three spectroscopic methods in determination of adulteration of cold pressed pomegranate seed oils (PSOs) with sunflower oil in this research. UV–visible, mid-infrared and fluorescence spectra of ...
Importance of some minor compounds in olive oil authenticity and quality
(Elsevier, 2020-06)
Background: Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. M the same time, rising demand makes it harder ...
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
(Elsevier, 2019-0)
The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
(Elsevier, 2019-08)
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...
Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blends
(Wiley, 20020-01)
The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and ...
