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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

QUANTITATIVE ANALYSIS OF FAT AND MOISTURE IN MAYONNAISE USING FOURIER TRANSFORM INFRARED SPECTROMETER

Alison L. Chippie Department of Animal and Food Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Peter R. Jamieson Department of Animal and Food Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Caroline M. Golt Department of Plant and Soil Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Chia-Hua Hsu Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, U.S.A.
&
Y. Martin Lo Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, U.S.A.; Department of Nutrition and Food Science, University of Maryland, 3304 Marine Mount Hall, College Park, MD, 20742, U.S.A.Correspondence[email protected]
Pages 655-665 | Received 12 Aug 2001, Accepted 15 Jan 2002, Published online: 06 Feb 2007

Citations (12)

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Abdul Rohman, Y.B. Che Man & A.F. Nurrulhidayah. (2015) Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil. International Journal of Food Properties 18:5, pages 1086-1096.
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A. Rohman & Y.B. Che Man. (2013) Application of FTIR Spectroscopy for Monitoring the Stabilities of Selected Vegetable Oils During Thermal Oxidation. International Journal of Food Properties 16:7, pages 1594-1603.
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G. Szafner, D. Bicanic & O. Dóka$suffix/text()$suffix/text(). (2011) Effect of Fat Content on the Thermal Effusivity of Foods: An Inverse Photopyroelectric Study. International Journal of Food Properties 14:3, pages 666-674.
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Yong He, Di Wu, Shuijuan Feng & Xiaoli Li. (2007) Fast Measurement of Sugar Content of Yogurt Using Vis/NIR-Spectroscopy. International Journal of Food Properties 10:1, pages 1-7.
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Articles from other publishers (8)

Puneet Mishra, Mark van Dijk, Christian Wintermeyer, Christopher Sabater, Arjen Bot, Theo Verkleij & Jan Broeze. (2022) At-line and inline prediction of droplet size in mayonnaise with near-infrared spectroscopy. Infrared Physics & Technology 123, pages 104155.
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Muhammad Haseeb Ahmad, Zainab Shahbaz, Muhammad Imran, Muhammad Kamran Khan, Niaz Muhammad, Sanaullah Iqbal, Waqas Ahmed & Tanvir Ahmad. (2021) Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques. Food Science & Nutrition 9:11, pages 6089-6098.
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Piotr Koczoń, Edyta Lipińska, Ewa Czerniawska-Piątkowska, Małgorzata Mikuła & Bartłomiej J. Bartyzel. (2016) The change of fatty acids composition of Polish biscuits during storage. Food Chemistry 202, pages 341-348.
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S. Hugelier, O. Devos & C. Ruckebusch. 2016. Resolving Spectral Mixtures - With Applications from Ultrafast Time-Resolved Spectroscopy to Super-Resolution Imaging. Resolving Spectral Mixtures - With Applications from Ultrafast Time-Resolved Spectroscopy to Super-Resolution Imaging 453 476 .
Elisabeth Fjærvoll Olsen, Elling-Olav Rukke, Bjørg Egelandsdal & Tomas Isaksson. (2008) Determination of Omega-6 and Omega-3 Fatty Acids in Pork Adipose Tissue with Nondestructive Raman and Fourier Transform Infrared Spectroscopy. Applied Spectroscopy 62:9, pages 968-974.
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Piotr Koczon, Eliza Gruczynska & Boleslaw Kowalski. (2008) Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy. American Journal of Food Technology 3:3, pages 154-163.
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Abderrahmane Aït Kaddour, Evane Grand, Nathalie Barouh, Bruno Baréa, Pierre Villeneuve & Bernard Cuq. (2006) Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products. European Journal of Lipid Science and Technology 108:12, pages 1037-1046.
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Ibrahim Nor Hayati, Yaakob Bin Che Man, Chin Ping Tan & Idris Nor Aini. (2005) Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy. European Journal of Lipid Science and Technology 107:12, pages 886-895.
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