Now showing items 1-5 of 5
Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils
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 ...
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
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
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
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 ...
A comparative study of mid-infrared, UV-Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
The work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples ...