The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats
作者： Klara Zglińska , Tomasz Niemiec , Joanna Bryś , Andrzej Bryś , Andrzej Łozicki
关键词:
摘要:
sci-hub.st 参考文章(22)
Jan U. Porep, Dietmar R. Kammerer, Reinhold Carle, On-line application of near infrared (NIR) spectroscopy in food production Trends in Food Science and Technology. ,vol. 46, pp. 211- 230 ,(2015) , 10.1016/J.TIFS.2015.10.002
Haibo Huang, Haiyan Yu, Huirong Xu, Yibin Ying, Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review Journal of Food Engineering. ,vol. 87, pp. 303- 313 ,(2008) , 10.1016/J.JFOODENG.2007.12.022
Marı́a D. Guillén, Nerea Cabo, Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils Food Chemistry. ,vol. 77, pp. 503- 510 ,(2002) , 10.1016/S0308-8146(01)00371-5
Monia Ennouri, Hamadi Fetoui, Mohamed Hammami, Evelyne Bourret, Hamadi Attia, Najiba Zeghal, Effects of diet supplementation with cactus pear seeds and oil on serum and liver lipid parameters in rats Food Chemistry. ,vol. 101, pp. 248- 253 ,(2007) , 10.1016/J.FOODCHEM.2006.01.026
Cleiton A. Nunes, Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats Food Research International. ,vol. 60, pp. 255- 261 ,(2014) , 10.1016/J.FOODRES.2013.08.041
B. Martínez, J.M. Miranda, C.M. Franco, A. Cepeda, J.L. Rodríguez, Development of a simple method for the quantitative determination of fatty acids in milk with special emphasis on long-chain fatty acids Cyta-journal of Food. ,vol. 10, pp. 27- 35 ,(2012) , 10.1080/19476337.2010.538860
D Alomar, C Gallo, M Castañeda, R Fuchslocher, Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS). Meat Science. ,vol. 63, pp. 441- 450 ,(2003) , 10.1016/S0309-1740(02)00101-8
Gozde Gurdeniz, Banu Ozen, Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data Food Chemistry. ,vol. 116, pp. 519- 525 ,(2009) , 10.1016/J.FOODCHEM.2009.02.068
Ofélia Anjos, Maria Graça Campos, Pablo Contreras Ruiz, Paulo Antunes, Application of FTIR-ATR spectroscopy to the quantification of sugar in honey. Food Chemistry. ,vol. 169, pp. 218- 223 ,(2015) , 10.1016/J.FOODCHEM.2014.07.138
S.T.H. Sherazi, Aftab Kandhro, S.A. Mahesar, M.I. Bhanger, M. Younis Talpur, Sarfraz Arain, Application of transmission FT-IR spectroscopy for the trans fat determination in the industrially processed edible oils. Food Chemistry. ,vol. 114, pp. 323- 327 ,(2009) , 10.1016/J.FOODCHEM.2008.09.058