Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry
- Author
- YULAN RAO1 ; BINGREN XIANG1 ; XIAOHUA ZHOU1 ; ZHIMEI WANG1 ; SHAOFEI XIE1 ; JIANPING XU1
[1] Center for Instrumental Analysis, Key Laboratory of Drug Quality Control and Pharmacovigilance, Ministry of Education, China Pharmaceutical University, 210009 Nanjing, China - Source
Journal of food engineering. 2009, Vol 93, Num 2, pp 249-252, 4 p ; ref : 1/2 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acid value Classification Near-infrared spectroscopy Peanut oil Quantification
- Keyword (fr)
- Analyse quantitative Classification Huile arachide Spectrométrie IR proche Huile alimentaire Huile végétale
- Keyword (en)
- Quantitative analysis Classification Peanut oil Near infrared spectrometry Edible oil Vegetable oil
- Keyword (es)
- Análisis cuantitativo Clasificación Aceite cacahuete Espectrometría IR próximo Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21378755
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2009.01.023 
https://dx.doi.org/10.1016/j.jfoodeng.2009.01.023
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