Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

Autor: Didem Peren Aykas, Luis E. Rodriguez-Saona, Siyu Yao

Publikováno v: Foods, Vol 10, Iss 42, p 42 (2021)
Foods
Volume 10
Issue 1

The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local g

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fa2b23a8739d61c36634c9ba2b47cd6
https://www.mdpi.com/2304-8158/10/1/42

Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis.

Autor: Yao S; Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA., Aykas DP; Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.; Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey., Rodriguez-Saona L; Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Dec 25; Vol. 10 (1). Date of Electronic Publication: 2020 Dec 25.