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Опис документа

Shaikh Taimoor Hassan, Mahesar Sarfaraz Ahmed, Shah Syed Nasrullah, Kori Abdul Hameed, Sherazi Syed Tufail Hussain, Lakho Saeed Ahmed
FTIR spectroscopy combined with chemometric: A versatile tool for quality evaluation of fried vermicelli

Вид документа:  Складова частина документа 
Мова:  Англійська  Обсяг:  P. 61-75 

Аннотацiя:

Snacks are common food throughout the world including subcontinent. Most of the snack foods are prepared in oil and fat. In current study, fried vermicelli (common snack food) was selected to evaluate the quality as it is largely consumed in many countries. Fried vermicelli was subjected for the extraction of total oil by applying Soxhlet extraction method using hexane as a solvent. Fatty acid composition of extracted fried vermicelli oil was checked on GC-MS. Similarly, FTIR spectroscopy was also used to record the spectra of same oil for the development of simple methodology to quantify fatty acid groups and ratios.

Є складовою частиною документа National university of food technologies.
Ukrainian food journal [Текст] = Український харчовий журнал : international scientific journal. vol. 6. issue 1 / National university of food technologies. — К. : NUFT, 2017. — 311 p.